Description
This is the Best Easy One-Pot Stuffed Pepper Soup, delivering the hearty, comforting flavors of classic stuffed bell peppers in a quick, family-friendly soup format. It cooks fast, making it perfect for busy weeknights.
Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked white rice
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
- Add the olive oil, chopped onion, and all bell peppers to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the oregano, basil, salt, and pepper. Bring the mixture to a simmer.
- Stir in the uncooked rice. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the rice is tender and fully cooked.
- Taste the soup and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- This soup tastes even better the next day as the flavors meld.
- You can substitute ground turkey or ground sausage for the beef.
- For a tangier flavor, add a splash of Worcestershire sauce with the broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop/One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 10g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg