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Stuffed pepper soup in a bowl with a spoon and saltines next to it.

Stuffed Pepper Soup

Diana Rattray
This easy-to-fix stuffed pepper soup is a great way to enjoy the flavors of traditional stuffed peppers without the fuss and mess.
5 from 1 vote
Servings 6 servings
Calories 481
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 ½ pounds ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 bell peppers, 1 each, red, green, and yellow or orange
  • 1 (14.5-ounce) can diced tomatoes, with juice
  • 1 (15-ounce) can tomato sauce
  • 3 cups beef stock, unsalted
  • 2 tsp granulated sugar, optional
  • 1 tsp kosher salt, or to taste
  • ½ tsp ground black pepper
  • 3 cups hot cooked rice, for serving
  • Chopped fresh parsley leaves (optional), for garnish

Recommended Equipment

Instructions

  • Heat the vegetable oil in a Dutch oven over medium heat. Add the ground beef and cook without disturbing for 4 minutes. Break the meat up and add the onion; continue to cook, stirring, until the beef is no longer pink and the onion is translucent. Drain off excess fat, if needed. Add the garlic and sauté for 1 minute longer.
    1 tbsp vegetable oil | 1 1/2 pounds ground beef | 1 cup chopped onion | 2 cloves garlic (minced)
  • Remove the stems and seeds from the bell peppers and chop them coarsely. Add them to the beef mixture and continue to cook for 2 minutes.
    3 bell peppers (1 each, red, green, and yellow or orange)
  • Add the tomatoes, tomato sauce, beef stock, sugar, salt, and pepper to the beef and vegetables. Bring the soup to a boil. Reduce the heat to the lowest setting and simmer for 25 to 30 minutes.
    1 (14.5-ounce) can diced tomatoes (with juice) | 1 (15-ounce) can tomato sauce | 3 cups beef stock (unsalted) | 2 tsp granulated sugar (optional) | 1 tsp kosher salt (or to taste) | 1/2 tsp ground black pepper
    • Tip: If using regular salted beef stock, taste before adding the full amount of salt.
  • To serve, mound the hot cooked rice in the center of wide, shallow bowls and ladle the soup around it. Sprinkle with chopped parsley, if desired.
    3 cups hot cooked rice (for serving) | Chopped fresh parsley leaves (optional) (for garnish)
    • Tip: Keep the rice separate until serving so it doesn’t absorb too much broth and turn soft.

Nutrition

Calories: 481kcalCarbohydrates: 41gProtein: 26gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 1078mgPotassium: 947mgFiber: 3gSugar: 10gVitamin A: 2192IUVitamin C: 83mgCalcium: 60mgIron: 4mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword stuffed pepper soup
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