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Close-up of stuffed pepper soup with ground beef, red and orange bell peppers, white rice, and tomatoes in a savory broth.
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Stuffed Pepper Soup

Homemade stuffed pepper soup with ground beef, red and orange bell peppers, tomatoes, and white rice in a savory beef broth. All the flavors of stuffed peppers in an easy stovetop soup.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Soup Recipes
Cuisine: American
Keyword: bell peppers
Servings: 10 cups
Author: Trisha Haas - Salty Side Dish

Equipment

  • Dutch Oven

Ingredients

  • 1 lb. ground beef
  • ½ cup yellow onion chopped
  • 2 cloves garlic minced
  • 3 cups beef broth
  • 16 oz tomato sauce
  • 14.5 oz diced tomatoes undrained
  • 1 orange bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 cups cooked white rice
  • Chopped fresh parsley optional for serving
  • Shredded mozzarella cheese optional for serving

Instructions

  • Add ground beef and chopped onion to a large Dutch oven. Cook over medium heat, breaking apart the beef as it browns, until no longer pink. Drain excess grease and return beef and onions to the same pot.
  • Add minced garlic and cook for 1–2 minutes, stirring occasionally, until fragrant.
  • Stir in beef broth, tomato sauce, diced tomatoes with their juices, chopped red and orange bell peppers, salt, and black pepper. Green bell peppers can be substituted for either color if preferred.
  • Heat over medium-high heat until the soup begins to boil. Reduce heat to a simmer, cover, and cook for approximately 30 minutes, or until the bell peppers are tender.
  • Remove the lid and stir in 3 cups of already-cooked white rice. Continue cooking uncovered for 10 minutes, stirring occasionally, until the rice is heated through. Taste the soup and add additional salt or pepper if desired.
  • Ladle into bowls and serve hot, topped with shredded mozzarella cheese and fresh parsley or chopped scallions if desired. Refrigerate leftovers promptly. Since the rice absorbs broth as it sits, add a little beef broth or water when reheating if the soup becomes too thick.