Description
A hearty, comforting Stuffed Pepper Soup made with ground beef, colorful bell peppers, aromatic herbs, and rice, all simmered in a rich tomato broth. It’s everything you love about stuffed peppers in a cozy bowl of soup! #comfortfood #stuffedpeppersoup #easyrecipes
Ingredients
Scale
- 4 tbsp extra-virgin olive oil, divided
- 3 large bell peppers (any color), diced
- 2 yellow onions, diced
- 1–1½ lb ground beef or other ground meat
- ¼ cup chopped fresh parsley
- 1 tsp dried oregano
- 2 tbsp chopped fresh mint or 2 tsp dried (optional)
- ½ cup red wine (optional)
- 6 cups chicken, vegetable, or beef broth
- 15 oz canned crushed or diced tomatoes
- 1 cup rice (any kind)
- ½–1 tsp kosher salt
- ½ tsp black pepper
- Romano or Parmesan cheese for serving (optional)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onions and bell peppers, sauté until softened.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in parsley, oregano, mint (if using), and red wine (if using). Cook for 2 minutes.
- Add broth, tomatoes, rice, salt, and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 30–40 minutes, until rice is tender.
- Adjust seasoning as needed.
- Serve hot with Romano or Parmesan cheese sprinkled on top if desired.
Notes
- Use any color bell peppers for variety and sweetness.
- Brown rice or wild rice may require a longer cooking time.
- Leftovers thicken as they sit — add extra broth when reheating.
- Swap ground beef with turkey or plant-based meat for a lighter or vegetarian version.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 375
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg