Stuffed Pepper Soup

4.78 from 9 reviews

This Stuffed Pepper Soup recipe is loaded with ground beef, bell peppers and rice in a savory tomato broth. Enjoy the flavors of stuffed peppers in this hearty and delicious pepper soup.

Course Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 206kcal

Author Chef Kathy McDaniel

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, minced
1 pound lean ground beef
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
3 bell peppers, chopped into about 1-inch pieces (see notes)
1 16-ounce can crushed tomatoes
1 16-ounce can diced tomato
6 cups beef broth
1 tablespoon Worcestershire sauce
3/4 cup white rice
Chopped parsley for garnish (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven. Add the onions and cook for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for about a minute.
Add the ground beef and cook breaking it up into smaller pieces with a wooden spoon, until browned. Season the meat with Italian seasoning, dried oregano and salt and pepper to taste.
Add the bell peppers to the pot and cook for about 3 minutes.
Add the crushed and diced tomatoes and broth and bring to a boil. Add the Worcestershire sauce and rice and stir to combine. Lower the heat to low, cover the pot and simmer for 20 minutes or until the rice is tender. Season with salt and ground black pepper to taste.

Notes

You can cut the bell peppers into 1-inch pieces as I did or into larger pieces. It is just a a matter of preference.

Nutrition