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Bowl of bell pepper and beef soup with rice and cheese topping.

Stuffed Pepper Soup

This hearty Stuffed Pepper Soup combines ground beef, colorful bell peppers, tomatoes, and rice in a savory broth. Perfect for cozy weeknight dinners, it’s flavorful, healthy, and easy to make in just 45 minutes.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or ground turkey
  • 1 cup uncooked rice or 2 ¼ cups cooked rice
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 bell peppers mixed colors, chopped
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 4 cups chicken broth
  • 2 cans 14 oz each diced tomatoes with green chilies
  • 1 can 15 oz tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp hot sauce optional
  • 1 tbsp brown sugar
  • ½ tsp mustard powder
  • 1 ½ tsp salt adjust to taste
  • ½ tsp black pepper
  • 1 cup shredded cheese optional, for topping

Equipment

  • Large soup pot or Dutch oven (4.5 quarts)
  • - Wooden spoon
  • - Knife and cutting board
  • - Measuring cups and spoons
  • - Ladle
  • Medium saucepan (for rice)
  • Food storage containers (for leftovers)

Method
 

  1. Step 1: Cook the Beef
  2. Heat olive oil in a large soup pot over medium heat.
  3. Season ground beef with salt and pepper, then cook until browned.
  4. Add diced onions and sauté for 2-3 minutes. Drain excess grease.
  5. Step 2: Add Vegetables and Aromatics
  6. Stir in bell peppers and garlic. Cook for another 3 minutes until softened.
  7. Step 3: Build the Soup Base
  8. Add diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, brown sugar, mustard powder, beef broth, and chicken broth.
  9. Stir well to combine and bring to a gentle boil.
  10. Step 4: Simmer the Soup
  11. Reduce heat to low, cover partially, and simmer for 30 minutes. Stir occasionally.
  12. Step 5: Cook the Rice Separately
  13. In a separate saucepan, cook rice in chicken broth for extra flavor. Set aside.
  14. Step 6: Combine and Serve
  15. Stir cheese into the soup if desired.
  16. To serve, place a scoop of rice into bowls and ladle the soup over the top.
  17. Garnish with extra cheese or fresh herbs if desired.

Notes

For a slow cooker version, cook beef and onions first, then transfer everything (except rice and cheese) to the crockpot. Cook on low for 6-8 hours.
Store leftover soup and rice separately to prevent mushy rice.
Soup lasts 3 days in the refrigerator or up to 3 months in the freezer.
Ground turkey can be used as a leaner option.
Add extra veggies like carrots, zucchini, or celery for a heartier soup.