Coming in hot with #29 in my '100 30 Minute Meals' series is this super easy and delicious Stuffed Pepper Soup. Made with ground beef, bell peppers, onions, garlic, and diced tomatoes simmered with rice in a tomato broth.
Why You'll love this Stuffed Pepper Soup Recipe:
- It comes together in just 30 minutes!
- Also, it comes together in just one pot! Less mess is always a win in my book!
- It's super cozy and filling.
Jump to:
Key Ingredients:
- Ground Beef: Cooked until browned and crumbled.
- Bell Peppers: Sweet, colorful, and classic to stuffed peppers.
- Fire-Roasted Tomatoes: Add depth and subtle smokiness.
- Rice: Makes the soup filling and comforting.
- Worcestershire & Brown Sugar: Balance savory and sweet flavors.
Dietary Swaps:
- Gluten-Free: This soup is naturally gluten-free, just ensure the broth is certified and labeled.
- Dairy-Free: Swap butter for a dairy-free version.
- Vegetarian: Omit the ground beef and use a vegetable broth.
Recipe Variations:
- Make it cheesy, with a handful of finely grated cheese that melts well. Something like sharp cheddar would work really well with this.
- Switch the meat, for ground sausage, ground turkey, or shredded rotisserie chicken.
- Make it creamy, by adding a splash of heavy cream.
Tips & Recipe Notes:
- After beefs cooks, transfer it to a paper towel lined plate to drain excess grease.
- Start with 3 cups of beef broth. Add extra gradually as needed, jut enough to keep rice and veggies covered while simmering.
- Rice will absorb broth as it simmers. Test rice at the 10 minute mark and adjust time from there.
Storage & Reheating:
- Store in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop, adding extra broth if needed.
More 30 Minute Meals You Will Love:
- Beef Cabbage Soup
- Chicken White Bean Soup
- Easy Chickpea Noodle Soup
- Easy Wonton Soup
- Cozy Beef & Rice Soup
- One-Pot Pesto Kielbasa Soup with Kale and Rice
Recipe
Stuffed Pepper Soup
Made with ground beef, bell peppers, onions, garlic, and diced tomatoes simmered with rice in a tomato broth.
Ingredients
- 1 lb lean ground beef
- 2 tablespoon butter
- 1 red bell pepper diced
- 1 green bell pepper diced
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 15 oz can fire-roasted diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried Italian seasoning
- 3-4 cups beef broth
- ½ cup long-grain white rice
- 1 15 oz can tomato sauce
- Salt & pepper to taste
Instructions
- Prep bell peppers, onion, and garlic; set aside.
- In a large stock pot or Dutch oven, cook ground beef over medium heat until browned and crumbled. Transfer beef to a paper towel-lined plate, and drain grease from pot.
- Melt butter in the same pot. Add peppers and onion; sauté 4 minutes until softened. Add garlic and cook 1 minute more.
- Stir in diced tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning.
- Add 3 cups beef broth and rice. Bring to a medium-high simmer and cook 15 minutes, until rice is tender, adding more broth as needed.
- Stir in cooked beef and tomato sauce. Season with salt and pepper. Simmer 5 minutes more.
- Serve warm.
Notes
- After beefs cooks, transfer it to a paper towel lined plate to drain excess grease.
- Start with 3 cups of beef broth. Add extra gradually as needed, jut enough to keep rice and veggies covered while simmering.
- Rice will absorb broth as it simmers. Test rice at the 10 minute mark and adjust time from there.
- Nutrition values are an estimate only.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 22gFat: 18gSodium: 780mgFiber: 3gSugar: 7g
Tried this recipe?Let me know how it was!
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