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A bowl of stuffed pepper soup topped with shredded cheese and chopped herbs, with a spoon and fresh cilantro nearby.

Stuffed Pepper Soup

With ground beef, peppers, rice and savory tomato broth, this hearty stuffed pepper soup has the flavor of the classic with half the effort!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 6 servings
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small yellow onion diced
  • 1 large green bell pepper cut into ½-inch pieces
  • 1 large red bell pepper cut into ½-inch pieces
  • 1 large orange bell pepper cut into ½-inch pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup long-grain white rice rinsed and drained I used basmati
  • 4 cups low-sodium beef broth
  • 2 (14-ounce) cans fire-roasted diced tomatoes with juices
  • 1 (10-ounce) can diced tomatoes with green chiles with juices, such as Rotel, undrained
  • 1 cup shredded cheddar or pepper jack cheese divided
  • Chopped fresh cilantro or parsley for serving
  • Water as needed

Instructions
 

  • In a Dutch oven or similar large, sturdy pot heat the olive oil over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until it is browned and the onion is softened, about 6 to 7 minutes. Drain excess fat (this won't be needed if you are using lean ground beef).
    Ground beef and chopped onions cooking together in a black skillet.
  • Stir in the red, green, and orange bell peppers, Italian seasoning, cumin, garlic powder, salt, and black pepper. Let cook for 1 minute, stirring constantly.
    A pot with browned ground beef, chopped bell peppers, and onions being stirred with a wooden spoon.
  • Stir in the rice, broth, fire-roasted diced tomatoes, and tomatoes with green chiles.
    Broth is being poured into a pot with rice, ground meat, bell peppers, and onions, stirred with a wooden spoon.
  • Increase the heat to high and bring the mixture to a boil. As soon as it boils, reduce the heat to low, cover, and let simmer for 25 minutes, or until the rice is tender.
  • Remove from the heat. If the soup is thicker than you would like, thin it with water until you reach your desired consistency (we like it super thick). Stir in 1/2 cup of the cheese. Carefully taste and adjust the seasoning as desired. Depending upon your brand of broth, you made need several pinches of salt and/or pepper.
    A pot of stuffed pepper soup with ground meat, beans, and colorful bell peppers, with a wooden spoon and herbs beside it.
  • Serve hot, topped with the remaining cheese and chopped fresh cilantro.

Notes

  • TO STORE: Store leftover stuffed pepper soup in an airtight container for up to 4 days.
  • TO REHEAT: Warm on the stovetop over medium heat or in the microwave. Because the rice will soak up liquid in the refrigerator, you’ll likely need to add a splash of water or broth when reheating.
  • TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 363kcalCarbohydrates: 34gProtein: 27gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 66mgPotassium: 914mgFiber: 4gSugar: 8gVitamin A: 2603IUVitamin C: 100mgCalcium: 225mgIron: 4mg
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