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5 from 2 votes

Stuffed Pepper Soup

This Stuffed Pepper Soup is the perfect marriage between stuffed peppers and super comforting delicious soup. This soup is perfect for every night of the week and super easy to make. Eat now or store for later, it's the perfect recipe!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Lunch, Soup
Cuisine: American
Servings: 6
Calories: 415kcal


  • 3 tablespoon olive oil
  • 1 pound ground beef
  • 1 teaspoon salt or to taste
  • 1 medium bell pepper diced, any color
  • 1 large onion chopped
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped small
  • 4 cloves garlic minced
  • 7 cups beef broth low sodium, or chicken broth
  • 28 ounce diced tomatoes 1 can
  • 1 tablespoon Italian seasoning
  • 1/2 cup rice uncooked
  • 1/2 cup Parmesan cheese grated


  • Brown the beef: Preheat a large dutch oven or soup pot, over medium heat with one tablespoon of olive oil. Add the beef, season with some salt, break up with a wooden spoon and cook until cooked through, transfer to a bowl and set aside. Drain any excess oil if necessary. It all depends on how fatty your ground beef is, if using extra lean, no draining is necessary.
  • Saute the veggies: Add the remaining 2 tbsp of oil then add the onions, carrots, peppers, and celery, add another pinch of salt and cook on medium heat for about 10 minutes or until they caramelize a bit and cook down.
  • Combine the base of the soup: Add the beef back in along with the garlic, cook for about 30 seconds then add in the broth, tomatoes and Italian seasoning, bring to a boil, partially cover with a lid. Reduce the heat to low and simmer for 20 minutes.
  • Finish the dish: Add the rice to the soup. Cook for another 10 minutes or until the rice is cooked through. When done, adjust the seasoning to taste and stir in the parm. Serve with some crusty bread!


This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
This dish is perfect to freeze. Just place it in an airtight shallow container, this dish will last 3 – 4 months in the freezer. Allow to thaw overnight in the fridge before reheating back up to temperature on the stove.


Calories: 415kcal | Carbohydrates: 25g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 1302mg | Potassium: 1235mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4312IU | Vitamin C: 42mg | Calcium: 192mg | Iron: 4mg