The Best Stuffed Bell Pepper Soup Recipe

5 from 4 votes

The Best Stuffed Bell Pepper Soup Recipe

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.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: stuffed bell pepper

Servings:

Author: Lisa Bass

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.

Video

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