This stuffed bell pepper soup recipe is a take on traditional stuffed peppers, turned into a hearty soup. Serve hot with a slice of crusty bread for the perfect family meal.
I love easy one pot meals because they are simple to throw together and always have easy cleanup. Sourdough skillet, one pot Greek chicken with orzo pasta, and this stuffed pepper soup that I am sharing today, are a few one pot meals we love. They are as delicious as they are simple!
Stuffed pepper soup features tender rice, savory ground beef and summer vegetables like peppers, tomatoes and corn. Pair it with a warm slice of sourdough bread and a fresh garden salad with homemade ranch dressing for a hearty weeknight meal that will leave everyone asking for seconds.
Why You’ll Love This Recipe
Family friendly – A flavorful soup makes getting protein and veggies into your meal so tasty and simple. This is a dinner that your whole family will enjoy!
One pot – This easy stuffed pepper soup recipe makes a great meal for busy nights. The entire recipe cooks up in one pot, making it an incredibly simple meal with the added benefit of easy clean up.
Nutritious – This delicious recipe is packed full of nutritious veggies and protein. Serving this for dinner is a great way to make sure everybody leaves the table full and satisfied.
Ingredients
Garlic cloves – A garlic press comes in handy for this. You can also use the jarred minced garlic from the grocery store to save time on mincing.
Italian seasoning – You can use a premixed blend of Italian seasoning or create your own with what you have on hand. Italian seasoning is usually made up of basil, oregano, thyme, and rosemary. Garlic powder, sage, red pepper flakes, marjoram, and salt are also added to some blends.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Large pot or large Dutch oven
How to Make Stuffed Bell Pepper Soup
Step 1: In a large soup pot, brown the ground beef. Drain any excess grease, then remove the beef from the pot and set aside.
Step 2: In the same pot, sauté the onion and bell peppers over medium heat for about 5 minutes, until softened. Add the garlic and cook for 1 minute more.
Step 3: Stir in the diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, beef broth, and rice. Bring to a simmer and cook covered for 15–20 minutes, or until the rice is tender.
Step 4: Add the frozen corn and return the cooked ground beef to the pot. Simmer for a few more minutes, until heated through.
Step 5: Taste and season with salt and pepper. Add the optional sugar if you’d like to balance the acidity.
Step 6: Serve immediately, topped with fresh parsley if desired.
Tips
- The soup will thicken as it sits—feel free to add extra broth, like my instant pot bone broth, or water to loosen it up when reheating.
- Top with freshly grated parmesan, sour cream, a drizzle of balsamic reduction etc.
- Add fresh herbs from the garden to take this soup to the next level.
Recipe FAQs
This simple recipe is not only delicious, but packed with nutritious veggies and meat making is a great option for a healthy family dinner. It is a healthy meal that you can feel good about eating.
This delicious soup is made up of ground beef, onion, red and green peppers, garlic, canned tomatoes, tomato sauce, Worcestershire sauce, beef broth, rice, corn, and a bit of sugar.
Let the leftover soup cool and then store in an airtight container in the fridge for up to 3-5 days. It is best to eat it within a couple days to avoid getting mushy rice when reheating.
More Soup Recipes from the Farmhouse
- The Best Cream of Broccoli Soup Recipe
- Loaded Potato Soup
- Easy Cheeseburger Soup Recipe
- Easy Classic Homemade Tomato Soup Recipe
- Homemade Creamy Chicken And Gnocchi Soup
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Stuffed Bell Pepper Soup Recipe
Equipment
- 1 large pot or dutch oven
Ingredients
- 1 pound extra lean ground beef
- 1 onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves of garlic, minced
- 2 14 ounce cans diced tomatoes
- 1 14 ounce canned tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon Worcestershire sauce
- 4 cups beef broth
- ½ cup basmati rice, uncooked
- 1 cup frozen corn
- 1 teaspoon sugar, optional – to balance out the acidity of the soup
- Top with fresh parsley, optional
Instructions
- In a large soup pot, brown the ground beef. Drain any excess grease, then remove the beef from the pot and set aside.
- In the same pot, sauté the onion and bell peppers over medium heat for about 5 minutes, until softened. Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, beef broth, and rice. Bring to a simmer and cook covered for 15 – 20 minutes, or until the rice is tender.
- Add the frozen corn and return the cooked ground beef to the pot. Simmer for a few more minutes, until heated through.
- Taste and season with salt and pepper. Add the optional sugar if you’d like to balance the acidity.
- Serve immediately, topped with fresh parsley if desired.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- The soup will thicken as it sits—feel free to add extra broth or water to loosen it up when reheating.
- Top with freshly grated parmesan, sour cream, a drizzle of balsamic reduction, etc.
- Add fresh herbs from the garden to take this recipe to the next level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
