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Bowl of stuffed pepper soup topped with shredded mozzarella, made with ground beef, rice, diced tomatoes, and green and red bell peppers in a rich tomato broth.

Stuffed Pepper Soup

This stuffed pepper soup has all the flavor of classic stuffed bell peppers in an easy, one-pot format. Made with ground beef, rice, diced tomatoes, and green and red peppers, it simmers in a rich tomato broth for a hearty, family-friendly dinner. Perfect for weeknights and freezer meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground sirloin 90/10
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped
  • 1 cup chopped red bell pepper about ½ large pepper
  • 1 cup chopped green bell pepper about ½ large pepper
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 14.5 oz cans petite diced tomatoes, with juices
  • ¾ cup tomato sauce about ½ of a 15 oz can
  • 2½ cups low-sodium beef broth
  • 1 –2 tsp Worcestershire sauce
  • 1 bay leaf
  • 2½ tbsp chopped fresh parsley
  • ¾ tsp dried oregano
  • ¼ tsp dried basil
  • Pinch red pepper flakes
  • 1 cup uncooked long-grain white or brown rice
  • Shredded mozzarella cheese for serving (optional)

Method
 

  1. Heat olive oil in a large pot over medium heat. Add ground beef and season lightly with salt and pepper. Cook, breaking it up, until browned. Drain excess fat and transfer beef to a plate.
  2. In the same pot, add a drizzle of oil if the pot is dry and then add onion and bell peppers. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Add tomato paste and cook 1–2 minutes, stirring frequently, until slightly darkened.
  4. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, bay leaf, parsley, oregano, basil, and red pepper flakes. Return cooked beef to the pot.
  5. Bring to a light boil, then reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally.
  6. While the soup simmers, cook rice according to package directions.
  7. Remove and discard bay leaf. Taste and adjust salt and pepper as needed.
  8. To serve, spoon cooked rice into individual bowls and ladle soup over the top. Garnish with mozzarella and additional parsley if desired. Serve warm.

Notes

  • Store rice separately from soup.
  • Freeze soup base only (no rice).
  • Add broth when reheating if needed.
  • Season at the end for best balance.