Stuffed Pepper Soup

Stuffed pepper soup is loaded with the familiar flavors of traditional stuffed peppers and comes together in one pot for a cozy weeknight meal.

Prep Time 15

Cook Time 45

Total Time 1

Servings

In a large Dutch oven or heavy-bottomed pot over medium heat, cook the ground beef until it is no longer pink. Drain the fat and return the meat to the pot.
1 1/2 pounds ground beef
Add in the bell peppers, onion, and garlic and cook for about 3 minutes, stirring often.
2 1/2 cups chopped bell peppers, 1/2 cup chopped sweet onion, 2 cloves garlic
Add in sugar, Italian seasoning, black pepper and salt and stir to combine.
2 teaspoons granulated sugar, 1 teaspoon Italian seasoning blend, 1 teaspoon freshly ground black pepper, 1 teaspoon salt
Stir in the diced tomatoes, tomato sauce, tomato paste, water and beef broth. Reduce heat and simmer, uncovered for 30 minutes.
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
Stir in the cooked rice and simmer for an additional 10-15 minutes. Taste and adjust seasoning as desired before serving hot with crusty bread.
1 1/2 cups cooked long-grain rice

I like to use a mix of red and green bell peppers in this recipe, but feel free to use your favorites.
I often like to use diced tomatoes with garlic and olive oil, but plain diced tomatoes work just fine.
If you prefer your soup to be a little less hearty, reduce the rice to 1 cup.
For meal prepping, make the soup as directed but do not add the rice yet. Store the soup in an airtight container in the refrigerator for up to 3 days for freeze for 2-3 months. Add the cooked rice when reheating the soup.