How to Make Stuffed Pepper Soup - A Step-by-Step Guide

Stuffed pepper soup is a hearty and comforting dish that brings together all the flavors of traditional stuffed peppers, but in soup form. This dish is perfect for chilly fall and winter evenings when you're craving something warm and filling. It's packed with ground beef, rice, tomatoes, and of course, bell peppers, all simmered together in a rich and flavorful broth.

One of the best things about this recipe is that it's incredibly easy to make. There's no need to fuss with stuffing ...

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Ingredients

  • 1 pound ground sirloin
  • 1 green bell pepper, chopped
  • 1 cup finely diced onion
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (14 ounce) can chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • salt and pepper to taste
  • 2 cups water
  • 1 cup white rice

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 6

  • Gather all ingredients.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
  • Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Stir cooked rice into soup; heat through and serve.
  • Nutrition

    337 cal.

    • Total Fat: 12g
    • Saturated Fat: 5g
    • Cholesterol: 52mg
    • Sodium: 1041mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Protein: 19g
    • Vitamin C: 23mg
    • Calcium: 33mg
    • Iron: 5mg
    • Potassium: 545mg