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Stuffed Pepper Soup

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A hearty, comforting soup that captures all the flavors of classic stuffed peppers in a warm, easy-to-make bowl.

Ingredients

Scale
  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 bell peppers (red, green, yellow), diced
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked rice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onions and garlic; sauté until translucent.
  2. Add ground beef and cook until browned; drain excess fat.
  3. Stir in diced bell peppers and cook for 5 minutes until slightly softened.
  4. Add diced tomatoes, tomato sauce, and beef broth. Stir to combine.
  5. Season with oregano, thyme, salt, and pepper.
  6. Bring soup to a boil, then reduce heat and simmer for 20 minutes.
  7. Stir in cooked rice and heat through for an additional 5 minutes.
  8. Serve hot, garnished with fresh parsley.

Notes

For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles and use vegetable broth instead of beef broth.

Find it online: https://youreverydayfoodie.com/stuffed-pepper-soup/