Stuffed Pepper Soup with Rice Recipe

Stuffed Pepper Soup with Rice Recipe

A hearty and flavorful Stuffed Pepper Soup featuring lean ground beef, colorful bell peppers, fire-roasted tomatoes, and rice. This comforting soup is perfect for a satisfying meal and can be easily customized with ground turkey or chicken. Garnished with fresh parsley and parmesan for an added touch of freshness and richness.

CourseSoup
CuisineAmerican
KeywordStuffed Pepper Soup, stuffed pepper soup recipe, ground beef soup, bell pepper soup, fire-roasted tomatoes soup, healthy soup, easy dinner soup, low fat soup, Stovetop
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings5 servings
Calories320kcal

Ingredients

Meat and Seasonings

  • 1 pound lean ground beef
  • kosher salt and freshly ground black pepper, to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme

Vegetables and Aromatics

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced

Liquids and Canned Goods

  • 2 (14.5-ounce) cans fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 cups low-sodium beef broth

Grains

  • 2 cups cooked white or brown rice

Optional Garnishes

  • shaved parmesan
  • roughly chopped fresh parsley

Instructions

  1. Heat a large pot over medium-high heat. Add the ground beef and use a spatula to break it apart. Season with kosher salt and freshly ground black pepper. Cook the beef until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
  2. In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both bell peppers. Saute for 3 to 4 minutes until softened. Add minced garlic, dried basil, oregano, and thyme, and continue to saute for an additional 30 seconds until fragrant.
  3. Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine. Cover the pot and bring to a simmer over medium heat. Once simmering, reduce heat to low and cook, stirring occasionally, for 20 minutes. If you have not yet cooked your rice, you can prepare it during this time.
  4. Stir the cooked white or brown rice into the soup. If a thinner consistency is preferred, add additional beef broth as needed. Ladle the soup into bowls and garnish with shaved parmesan and chopped fresh parsley if desired. Serve warm.

Notes

  • Each serving is approximately 2 cups.
  • Use 90% lean ground beef to minimize excess grease; if using 80% lean beef, drain the fat before sautéing vegetables.
  • Ground turkey or chicken can substitute for ground beef for a lighter variation.
  • Italian seasoning can be used as an alternative to the individual dried herbs (basil, oregano, thyme).

Nutrition

Serving: 1 bowl (approximately 2 cups) | Calories: 320kcal | Carbohydrates: 28g | Protein: 26g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 510mg | Fiber: 5g | Sugar: 7g

Stuffed Pepper Soup with Rice Recipe https://queenrecipe.com/stuffed-pepper-soup-with-rice-recipe/ March 9, 2026