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The Ultimate Easy One-Pot Stuffed Pepper Soup (Ready in 30 Minutes)

A close-up of a bowl of hearty stuffed pepper soup topped with melted white cheese.
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You get all the comforting flavors of classic stuffed peppers in one hearty, easy-to-make soup. This one-pot recipe uses ground beef, bell peppers, and rice, making it a perfect, filling dinner for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup uncooked white rice
  • 1/2 cup water (for rice)
  • 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Break the meat apart as it cooks. Drain off any excess fat.
  2. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the chopped green and red bell peppers, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the peppers begin to soften slightly.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
  5. Stir in the uncooked white rice and the 1/2 cup of water. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Taste the soup and adjust seasonings if needed.
  7. Ladle the hearty stuffed pepper soup into bowls. Top each serving with shredded mozzarella cheese, if desired.

Notes

  • For a slow cooker method, brown the beef and sauté the onions/peppers on the stovetop first. Transfer everything except the rice to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the rice during the last 30 minutes of cooking.
  • You can substitute Italian sausage for ground beef for a different flavor profile.
  • If you prefer a thicker soup, use 3 cups of broth instead of 4, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.

Nutrition

Find it online: https://www.purecookingjoy.com/stuffed-pepper-soup-easy-one-pot-recipe/

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