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Easy One-Pot Stuffed Pepper Soup Recipe

A close-up of a hearty bowl of stuffed pepper soup with ground meat, rice, peppers, and shredded cheese.
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Welcome to My Kitchen! This easy stuffed pepper soup brings all the comforting flavors of traditional stuffed peppers into a simple, hearty one-pot meal. It is perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or ground turkey)
  • 1 medium yellow onion, chopped
  • 3 bell peppers (any color combination), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups beef broth
  • 1 cup uncooked white rice
  • 1/2 cup shredded mozzarella cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned. Drain off any excess grease.
  2. Add the chopped onion and bell peppers to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer.
  5. Stir in the uncooked white rice. Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Taste the soup and adjust seasonings if needed.
  7. Ladle the hearty pepper soup into bowls. Top each serving with shredded mozzarella cheese, if desired.

Notes

  • For a slow cooker stuffed pepper soup version, brown the beef and sauté the vegetables first, then transfer everything except the rice to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the rice during the last 30 minutes of cooking.
  • If you prefer a thicker soup, use 3 cups of broth instead of 4, or stir in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last 5 minutes of simmering.
  • This recipe freezes well. Cook the rice separately and add it to individual bowls when reheating to keep the soup broth from getting too thick during storage.

Nutrition

Find it online: https://carlacooking.com/stuffed-pepper-soup-recipe-easy-one-pot/