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Easy One-Pot Stuffed Pepper Soup with Ground Beef and Rice

A close-up of a steaming bowl of stuffed pepper soup containing ground meat, rice, and chunks of green and red peppers.
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Make the comforting flavor of stuffed peppers in a simple, hearty soup format. This one-pot recipe uses ground beef, rice, and bell peppers in a rich tomato broth, perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 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, long grain
  • 1/2 cup water (for slow cooker option)
  • 1 tablespoon Worcestershire sauce
  • Optional: Shredded cheddar cheese for topping

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned. Drain excess fat.
  2. Add onion and bell peppers to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in garlic, oregano, basil, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in crushed tomatoes, tomato sauce, and beef broth. Stir to combine all ingredients.
  5. Bring the mixture to a simmer. Stir in the uncooked rice and Worcestershire sauce.
  6. Reduce heat to low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
  7. For Slow Cooker Method: After browning the beef and sautéing the vegetables and seasonings (Steps 1-3), transfer everything to a slow cooker. Add crushed tomatoes, tomato sauce, beef broth, rice, and Worcestershire sauce. Add 1/2 cup extra water. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Do not add the rice until the last 30 minutes of cooking if you prefer firmer rice.
  8. Taste the soup and adjust seasonings if needed. Serve hot, topped with shredded cheddar cheese if desired.

Notes

  • For a low carb stuffed pepper soup variation, omit the rice and add 1 cup of cauliflower florets during the last 15 minutes of simmering.
  • This recipe freezes well; cool completely before storing in airtight containers.
  • Use any color of bell peppers you prefer for a vibrant look.

Nutrition

Find it online: https://tastethisplate.com/easy-stuffed-pepper-soup-recipe/