Easy stuffed pepper soup Share

Instructions

1. Cook the meat: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
2. Sauté the veggies: Add the onion and bell peppers. Cook for 4–5 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
3. Add liquids and seasoning: Pour in the diced tomatoes, tomato sauce, and broth. Stir in Italian seasoning, salt, and pepper. Bring to a simmer.
4. Simmer: Reduce heat and let the soup simmer gently for 15–20 minutes, allowing the flavors to blend and the vegetables to become tender.
5. Add rice: Stir in the cooked rice and simmer for another 5 minutes to heat through. Adjust seasoning as needed.
6. Serve and enjoy: Ladle into bowls and top with shredded cheese, a dollop of sour cream, or fresh herbs if desired.

Tips for Success

• Use leftover rice to speed up prep time — just stir it in at the end.
• Want it lower carb? Skip the rice or replace it with riced cauliflower.
• Like it spicy? Add a pinch of red pepper flakes or chopped jalapeño with the veggies.
• Make it a freezer meal: Freeze in individual portions before adding rice, then add fresh rice when reheating.

Final Thoughts

This Easy Stuffed Pepper Soup gives you the best of both worlds — the hearty, nostalgic flavor of stuffed peppers and the cozy, slurpable comfort of a big bowl of soup. It’s budget-friendly, beginner-friendly, and endlessly adaptable for whatever ingredients you have on hand.

Whether you’re meal prepping for the week or feeding a hungry family tonight, this recipe is a comforting classic you’ll come back to again and again.

Would you like a slow cooker version, printable recipe card, or social media caption to go with it? Let me know!