Stuffed Green Pepper Soup
Warm, hearty, and brimming with classic comfort food flavors, this Stuffed Green Pepper Soup is a one-pot wonder that transforms the essence of stuffed peppers into a cozy, soul-soothing soup. Featuring tender bites of ground beef, vibrant green bell peppers, and perfectly cooked rice, all simmered in a rich tomato-based broth enhanced with savory Worcestershire sauce and aromatic herbs like oregano and basil, this recipe is a guaranteed crowd-pleaser. With minimal prep and a comforting mix of textures, this soup is ideal for busy weeknights or a satisfying family dinner. Serve it piping hot, garnished with fresh parsley, and enjoy all the nostalgia of stuffed peppers with a fraction of the effort. Perfect for meal prep or freezing, this easy and delicious soup is a must-try for those who love hearty soups packed with wholesome, hearty ingredients!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium green bell peppers
- 1 large onion
- 3 pieces garlic cloves
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 4 cups beef broth
- 1 cup uncooked white rice
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (for garnish, optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned and cooked through. Drain any excess fat and transfer the beef to a plate; set aside.
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Chop the green bell peppers into small bite-sized pieces and add them to the pot. Cook for an additional 4-5 minutes, stirring occasionally, until the peppers soften slightly.
Return the cooked ground beef to the pot. Stir in the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Add the uncooked rice to the pot. Stir well, cover with a lid, and let the soup simmer for another 15-20 minutes, or until the rice is fully cooked and tender.
Taste the soup and adjust the seasonings as needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1017 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
