Hearty Stuffed Bell Pepper Soup

This comforting and flavorful dish gives you all the classic flavors of traditional stuffed bell peppers in an easy-to-make, rustic one-pot soup. It is loaded with savory ground beef, tender bell peppers, aromatic onions, and rice swimming in a rich, seasoned tomato broth.

Ingredients

• Meat & Produce:

  • 1 lb lean ground beef (or ground turkey/chicken)

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 2 cloves garlic, minced

  • 1 large red bell pepper, diced

  • 1 large green bell pepper, diced

• Broth & Tomatoes:

  • 2 cans (14.5 oz each) diced tomatoes (fire-roasted work wonderfully)

  • 1 can (15 oz) tomato sauce

  • 2 cups beef broth

  • 1 tablespoon Worcestershire sauce

• Seasonings & Rice:

  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)

  • 1 tablespoon sugar (optional, helps balance tomato acidity)

  • Salt and freshly ground black pepper, to taste

  • 2 cups cooked long-grain white or brown rice

  • Fresh chopped parsley and shredded cheese, for serving (optional)

Instructions

1. Brown the Beef: In a large Dutch oven or soup pot over medium heat, add the ground beef. Season with salt and pepper, and cook until completely browned, breaking it apart with a spatula as it cooks. Drain any excess grease, then remove the beef and set it aside on a plate.

2. Sauté the Vegetables: In the same pot, heat the olive oil over medium heat. Add the diced onion and the red and green bell peppers. Sauté for about 4 to 5 minutes until they begin to soften. Stir in the minced garlic and Italian seasoning, cooking for another 30 seconds until fragrant.

3. Combine and Simmer: Return the cooked ground beef to the pot. Pour in the diced tomatoes (with their juices), tomato sauce, beef broth, and Worcestershire sauce. Stir in the sugar (if using) and season with additional salt and pepper to taste.

4. Cook the Soup: Bring the mixture to a gentle boil, then reduce the heat to low, cover partially, and let it simmer for about 15 to 20 minutes so the flavors meld together.

5. Add Rice and Serve: Stir in the pre-cooked rice and heat through for 2 to 3 minutes. Ladle hot into bowls, and garnish with fresh parsley and a sprinkle of shredded cheese if desired.