Description

This stuffed pepper soup has all the flavors of classic stuffed peppers—tender bell peppers, savory ground meat, tomatoes, and rice—simmered together in one cozy, easy pot. It’s hearty, healthy, and perfect for weeknight dinners or meal prep.

Ingredients

Scale

1 pound lean ground beef or turkey
1 medium onion, diced
3 garlic cloves, minced
1 large red bell pepper, chopped
1 large green bell pepper, chopped
2 tablespoons tomato paste
1 can (15 ounces) diced tomatoes
1 can (15 ounces) tomato sauce
4 cups low-sodium chicken or beef broth, plus more as needed
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon smoked or sweet paprika
1 bay leaf
1/2 cup uncooked long-grain white or brown rice (or 1 1/2 cups cooked rice, added at the end)
2–3 tablespoons chopped fresh parsley, plus more for serving
Salt and black pepper, to taste
Optional: crushed red pepper and grated parmesan cheese for serving

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Instructions

In a large pot or Dutch oven over medium-high heat, cook the ground beef or turkey, breaking it into crumbles, until mostly browned, 4–5 minutes. Add the diced onion and cook 3–4 minutes more, until softened. Stir in the garlic and cook 30 seconds. Drain excess fat if needed.
Add the chopped red and green bell peppers and cook 3–4 minutes, stirring occasionally, until just starting to soften. Stir in the oregano, paprika, bay leaf, a pinch of salt, and black pepper.
Add the tomato paste and cook, stirring constantly, for 1–2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, and Worcestershire sauce.
Pour in the broth and bring the soup to a gentle boil. Stir in the uncooked rice, then reduce the heat to medium-low and simmer, partially covered, for 20–25 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
If using cooked rice instead, simmer the soup without rice for 15–20 minutes, then stir in the cooked rice and heat through for a few minutes.
Remove the bay leaf. Stir in the chopped fresh parsley and adjust seasoning with more salt, pepper, and crushed red pepper if desired. Add extra broth if the soup is thicker than you like.
Ladle into bowls and garnish with additional parsley and grated parmesan cheese if you like.

Notes

– For a lighter soup, use lean ground turkey and chicken broth.

– Use brown rice instead of white; just simmer longer and add extra broth as needed until tender.

– For a low-carb version, replace the rice with cauliflower rice stirred in during the last 5–7 minutes of cooking.

– This soup thickens as it sits; thin leftovers with extra broth or water when reheating.

– To freeze, slightly undercook the rice or freeze the soup without rice and add freshly cooked rice when serving.

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Category: Dinner
Method: Stovetop
Cuisine: American