Simple Stuffed Pepper Soup
This Easy Stuffed Pepper Soup brings together all the familiar flavors of traditional stuffed peppers—hearty ground beef, soft rice, and a tomato-rich broth—reimagined as a comforting, one-pot soup. It skips the extra prep of stuffing and baking while still delivering that classic, homey taste.
Easy Stuffed Pepper Soup
Ingredients
- 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 Beef
Heat a large stockpot over medium-high heat. Add the ground sirloin and cook until browned all the way through. Drain off any excess fat.
Step 2: Cook the Vegetables
Stir in the chopped green bell pepper and diced onion. Cook, stirring occasionally, until the onion is soft and translucent and the pepper begins to tenderize, without letting them brown.
Step 3: Simmer the Soup
Add the diced tomatoes, tomato sauce, and chicken broth to the pot. Season with thyme, sage, salt, and pepper. Cover and simmer over low heat for 30–45 minutes, until the peppers are very soft and the flavors have fully melded.
Step 4: Prepare the Rice
While the soup simmers, 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 and Serve
Stir the cooked rice into the soup and heat for a few minutes. Serve hot.
Storage & Freezing
Refrigerator:
Store leftover soup in an airtight container for up to 3 days. The rice will continue to soak up liquid, so add a splash of water or broth when reheating.
Freezer:
Let the soup cool completely before transferring it to a freezer-safe container, leaving about 1 inch of headspace. Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
