Yield: 8 servings

Stuffed Pepper Soup

Overhead view of two bowls of stuffed pepper soup on a white counter

Stuffed Pepper Soup is loaded with the familiar flavors of traditional stuffed peppers and comes together in one pot. Serve up this hearty soup with crusty bread for the perfect weeknight meal!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 1/2 pounds ground beef
  • 2 1/2 cups chopped bell peppers (I use green and red)
  • 1/2 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1¬† 14.5-ounce can petite diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 6-ounce can tomato paste
  • 2 cups water
  • 4 cups beef broth
  • 1 1/2 cups cooked long grain rice*


  1. In a Dutch oven over medium heat, cook the ground beef until it is no longer pink and drain.
  2. Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often.
  3. Add in sugar, Italian seasoning, black pepper and salt and stir to combine.
  4. Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes.
  5. Stir in the cooked rice and simmer for an additional 10-15 minutes.


  • I often like to use diced tomatoes with garlic and olive oil, but the plain¬†diced tomatoes will work just fine too.
  • If you prefer your soup to be a little less hearty, I would cut the rice back to 1 cup.

Nutrition Information



Amount Per Serving Calories 339Total Fat 16gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 7gCholesterol 76mgSodium 1141mgCarbohydrates 22gFiber 4gSugar 9gProtein 28g

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