It was a damp, blustery fall evening when I first dreamed up this Stuffed Bell Pepper Soup. I was craving the cozy, savory satisfaction of my grandmother’s baked stuffed peppers, but I wanted something faster, easier, and spoonable. As the ground beef sizzled and the onions and peppers softened in my Dutch oven, my kitchen filled with a fragrance so deeply comforting it felt like a hug—sweet bell peppers, savory beef, and earthy garlic all mingling together. When I took that first steaming, rich spoonful, brimming with tender rice and tomatoes, I knew I’d found a new forever recipe. It was all the love of the classic dish, but in a warm, comforting bowl that comes together in one pot.
Why You’ll Love This Recipe
You are going to absolutely love this recipe because it captures every single delicious element of a traditional stuffed pepper—the savory meat, the sweet peppers, the tangy tomato sauce, and the fluffy rice—but transforms it into an incredibly easy, one-pot soup that’s ready in under an hour. It’s hearty, filling, and packed with flavor, making it the ultimate comfort food for busy weeknights or lazy weekends. Plus, it makes fantastic leftovers that taste even better the next day, and it’s endlessly customizable to suit your tastes. It’s a hug in a bowl that requires none of the fussy stuffing or long baking time.
Ingredients
- 2 pounds ground beef (I use 85/15 for good flavor without being too greasy)
- 2 bell peppers, diced (I love using one red and one green for color)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (low-sodium preferred)
- 1 cup uncooked long-grain white rice
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Optional garnish: shredded cheese (cheddar or Monterey Jack), fresh parsley, sour cream
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