30 Minute Stuffed Pepper Soup is a flavorful meal made in just 30-minutes, it is perfect for family weeknight dinners. This hearty Stuffed Pepper Soup recipe is packed with juicy meat, rice, onions, and bell peppers. This soup is super filling and delicious, everyone will leave the dinner table satisfied.
You’re going to love this Stuffed Pepper Soup with rice. It is such a simple dinner recipe and perfect for cold weather nights when you want something warming and appetizing. Every bite tastes just like a stuffed pepper but without all of the added time and effort.
The BEST Stuffed Pepper Soup Recipe
I dare to say that this soup is one of the best recipes out there, it is jam packed with the most savory ingredients you could ever want. Wonderful ingredients, flavorful broth, and vibrant colors all coming together in one pot make this an easy and complete dinner. This one pot recipe is made with lots of yummy veggies, this soup provides key nutrients while also tasting absolutely scrumptious.
Stuffed Pepper Soup Ingredients
-Ground beef: You will need to use 1 pound of ground beef for this soup recipe. Using a high quality lean beef would be the best choice for this soup. You can also swap it out for ground chicken or turkey if you want an alternate healthier option.
-Onion: Use 1 small sweet onion that has been diced. If you do not have an onion you can also use 2 tablespoons of dried minced onion.
-Bell peppers: You will need 1 red, 1 yellow, and 1 green. If you need a quicker alternate option, try the 15-ounce bag of frozen tri-color pepper and onion blend from the grocery store.
-Tomatoes: You will want to use 1 14 ounce can undrained can of diced tomatoes.
-Tomato sauce: Use an 8 ounce can of tomato sauce to get a heartier flavor and thicker broth.
-Garlic: A tablespoon of minced garlic will make this soup taste incredible.
-Seasoning: 1 teaspoon of Italian seasoning will give a delightful flavor to your soup.
-Broth: Use 2 cups of beef broth to get your soup to the right consistency. Using chicken broth will work too.
-Rice: Use 2 cups of cooked white rice. This is perfect way to repurpose left over rice from the night before!
-Salt and pepper: You will want to add salt and pepper to your own tastes.
How to make stuffed bell pepper soup
Start by cooking your white rice according to the package instructions.
While the rice is cooking, in a separate large stockpot of a Dutch oven, add your ground beef and cook oven over medium-high heat. If you do not have a Dutch Oven use your largest pot available.
While your ground meat is cooking, chop the peppers into small bite sized pieces and dice your small onion. If you are using fresh garlic, mince that as well.
Drain the excess beef grease once it is finished cooking.
Proceed to add in the chopped peppers and minced garlic, cook for 2-3 minutes to slightly soften the peppers.
Add in the diced onions, can of diced tomatoes, can of tomato sauce, Italian seasoning, beef broth and salt and pepper. Stir all ingredients until well combined. All the ingredients should be in the pot now except for the rice.
Cover the soup and simmer for 15 minutes over medium heat.
Now it is time to add in the rice, stir to combine.
Serve hot in your favorite soup dish and top with parmesan cheese if desired. Enjoy!
30 MINUTE STUFFED PEPPER SOUP
- 1 Pound Ground Beef
- 1 Small Sweet Onion diced
- 1 Each Red Yellow, and Green Bell Pepper; roughly chopped
- 14 oz Can Diced Tomatoes undrained
- 8 oz Can Tomato Sauce
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Italian Seasoning
- 2 Cups Beef Broth
- 2 Cups White Rice cooked
- Salt and Pepper to taste
- Cook the white rice according to the package directions.
- While rice is cooking, add ground beef to a stock pot or Dutch oven over medium high heat. Drain excess grease.
- Prepare the peppers and onion, cut peppers into bite size pieces and dice the onion. If you are using fresh garlic mince that as well.
- Continue by adding the peppers and minced garlic to pot and cook for 2-3 minutes to slightly soften peppers.
- Add all remaining ingredients except for the white rice. Cover and simmer over medium heat for 15 minutes.
- Now it is time to add the white rice to soup, stir well to combine.
- Serve hot, topped with Parmesan cheese. Enjoy!
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How long is leftover stuffed pepper soup good for?
This soup can be kept stored in an airtight container in the fridge for up to 3 days. You can also choose to keep it stored in the freezer for up to 3 months. Simply place the frozen soup container in the fridge overnight or on the counter for a few hours to thaw before warming the soup up slowly over low heat in a pot on the stove.
What to serve with stuffed pepper soup?
This soup would be great served alongside a nice hearty thick slice of bread or a simple green salad. It would also go well with roasted zucchini or Italian green beans.
Can I use an instant rice for this soup recipe?
Yes, of course. Using an instant rice option will cut down the preparation time making it an even easier recipe for you during the week. Just make sure not to over cook it beforehand, once you add it to the soup mix you do not want it to get too mushy. Adding the rice at the very end will also give you optimal results for the rice not over cooking.
Check out these other hearty soup recipes you’ll enjoy!
- EASY PUMPKIN SOUP
- THREE CHEESE SOUP
- WISCONSIN CAULIFLOWER SOUP
- ZUCCHINI SAUSAGE SOUP
- CHEESY BROCCOLI POTATO SOUP
- CROCKPOT CHICKEN TACO SOUP
- SLOW COOKER CHICKEN ALFREDO SOUP
- CROCKPOT SAUSAGE TORTELLINI SOUP
- CREAMY CHICKEN WILD RICE SOUP
- CREAMY VEGETABLE SOUP
- CLASSIC CHICKEN NOODLE SOUP
You are going to love this quick and easy stuffed pepper soup recipe. Packed with so much flavor in every hearty bite this 30-minute dinner recipe is sure to become an instant family favorite.