This Easy Stuffed Pepper Soup captures all the comforting flavors of traditional stuffed peppers—seasoned ground beef, tender rice, and a savory tomato broth—without the extra work of hollowing and baking individual peppers. It’s a warm, hearty meal that comes together quickly while keeping that familiar, nostalgic 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 | ¼ tsp |
| Dried sage | ¼ tsp |
| Salt and black pepper | To taste |
Instructions
Step 1: Brown the Meat
In a large stockpot over medium-high heat, cook the ground sirloin until no longer pink. Drain any excess fat.
Step 2: Cook the Vegetables
Add the chopped green bell pepper and diced onion. Sauté until the onion becomes translucent and the pepper softens slightly—avoid browning.
Step 3: Simmer the Soup
Stir in the diced tomatoes, tomato sauce, and chicken broth. Season with thyme, sage, salt, and pepper. Cover and let simmer on low heat for 30–45 minutes, until the peppers are tender and the flavors meld.
Step 4: Prepare the Rice
Meanwhile, bring 2 cups of water to a boil in a separate saucepan. Add the rice, cover, and cook until tender, about 15–20 minutes.
Step 5: Combine & Serve
Stir the cooked rice into the soup, heat through for a few minutes, and serve hot.
Storage & Freezing
- Fridge: Store in an airtight container for up to 3 days. Rice will absorb more liquid as it sits, so add a splash of broth or water when reheating.
- Freezer: Cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top. Freeze for up to 6 months. Thaw overnight in the fridge and gently simmer on low to reheat.
Hearty, flavorful, and comforting—this soup brings all the cozy charm of stuffed peppers in every spoonful.