This Easy Stuffed Pepper Soup captures all the cozy flavors of classic stuffed peppers—savory ground beef, tender rice, and a rich tomato broth—but turns them into a warm, satisfying soup. It’s much quicker than stuffing and baking peppers, yet still delivers that same comforting, nostalgic taste.
Easy Stuffed Pepper Soup
Ingredients
| INGREDIENT | AMOUNT |
|---|---|
| Ground sirloin | 1 lb |
| Green bell pepper, chopped | 1 |
| White onion, finely diced | 1 cup |
| Diced tomatoes | 1 can (29 oz) |
| Tomato sauce | 1 can (15 oz) |
| Chicken broth | 1 can (14 oz) |
| White rice (uncooked) | 1 cup |
| Dried thyme | ¼ teaspoon |
| Dried sage | ¼ teaspoon |
| Salt and black pepper | To taste |
How to Make Stuffed Pepper Soup
Step 1: Cook the Beef
In a large stockpot over medium-high heat, cook the ground sirloin until fully browned. Drain off any excess grease.
Step 2: Sauté the Vegetables
Add the chopped green bell pepper and diced onion to the pot. Cook until the onion becomes translucent and the pepper starts to soften, stirring occasionally and avoiding browning.
Step 3: Build the Soup
Stir in the diced tomatoes, tomato sauce, and chicken broth. Season with thyme, sage, salt, and pepper. Cover and let the soup simmer on low heat for 30–45 minutes, until the peppers are very tender and the flavors are well combined.
Step 4: Cook the Rice
While the soup simmers, bring 2 cups of water to a boil in a separate saucepan. Add the rice, cover, and cook until tender, about 15–20 minutes.
Step 5: Finish and Serve
Add the cooked rice to the soup and stir well. Heat for a few minutes, then serve warm.
Storage & Freezing
Refrigerator:
Store leftovers in an airtight container for up to 3 days. The rice will absorb more liquid as it sits, so add a bit of broth or water when reheating.
Freezer:
Allow the soup to cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top. Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
