Easy Stuffed Pepper Soup brings together all the comforting flavors of traditional stuffed peppers—savory ground beef, soft rice, and a rich tomato broth—in a warm, hearty soup. It’s a faster alternative to stuffing and baking peppers, while still giving you that classic homemade 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 | 1/4 tsp |
| Dried sage | 1/4 tsp |
| Salt and black pepper | To taste |
Instructions
Step 1: Cook the Beef
Place a large stockpot over medium-high heat and cook the ground sirloin until it’s fully browned. Drain off any excess grease.
Step 2: Cook the Vegetables
Add the chopped green pepper and diced onion to the pot. Sauté until the onion becomes soft and translucent and the pepper begins to soften. Do not let them brown.
Step 3: Prepare the Soup Base
Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir in the thyme, sage, salt, and pepper. Cover the pot and let it simmer on low heat for about 30–45 minutes, until the peppers are tender and the flavors blend together.
Step 4: Prepare the Rice
While the soup cooks, bring 2 cups of water to a boil in a separate saucepan. Add the rice, cover, and cook for about 15–20 minutes, or until tender.
Step 5: Finish the Soup
Add the cooked rice to the soup and stir well. Let it heat through for a few minutes, then serve warm.
Storage and Freezing
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 3 days. The rice will absorb some liquid, so add a little broth or water when reheating.
Freezer:
Allow the soup to cool completely, then transfer it 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 stove.