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Stuffed Pepper Soup: A Cozy One-Pot Meal Recipe

Writer's picture: Ashley WilliamsonAshley Williamson

Updated: Jan 16


Not only is this recipe warm and nourishing, but it’s also incredibly easy to prepare and ideal for meal prepping. You can reheat single servings in just minutes, making it a practical and delicious option for busy schedules.



 

Ingredients for Stuffed Pepper Soup:

  • 1 large onion, diced

  • 2 bell peppers (any color), diced

  • 4 cloves garlic, minced

  • 1 lb lean ground beef (90% lean)

  • 1 tbsp olive oil

  • ½ tsp dried basil

  • ½ tsp dried oregano

  • ½ tsp dried thyme

  • OR 1.5 tsp Italian seasoning

  • 2 (14.5 oz) cans fire-roasted tomatoes

  • 1 (15 oz) can tomato sauce

  • 2 cups beef broth (low sodium)

  • 2 cups cooked rice (or cook while soup simmers)

  • Salt and pepper to taste

  • Fresh parsley, chopped (for topping)

  • Parmesan cheese, grated (optional)


How to Make Stuffed Pepper Soup

Start by prepping your vegetables. Dice an onion and two bell peppers (choose any color for variety), then mince four cloves of garlic. For efficiency, follow this tip: slice the top and bottom off the bell peppers, remove the seeds in one motion, and dice the remaining pieces.


In a large soup pot, brown one pound of lean ground beef over medium heat, seasoning with salt and pepper. If using fattier beef, drain the excess fat before setting the cooked meat aside. In the same pot, sauté the diced onion and bell peppers in olive oil for 3-4 minutes, followed by the garlic and spices like dried basil, oregano, and thyme.

Next, return the ground beef to the pot and add two cans of fire-roasted tomatoes, one can of tomato sauce, and two cups of beef broth. Bring the mixture to a simmer, cover, and let it cook for 20 minutes.


While the soup simmers, cook two cups of rice separately. Add the cooked rice to the soup pot just before serving, stirring to combine. This ensures the rice stays al dente and doesn’t overcook in the soup.



 

Serving and Storing

Top each bowl with freshly chopped parsley and grated Parmesan for an extra layer of flavor. The soup stores well in the fridge for up to five days or in the freezer for three months, making it a fantastic make-ahead meal. For freezing, use glass jars or freezer-safe containers, leaving space for expansion.


Stuffed Pepper Soup is a wholesome, filling dish that balances protein, carbs, and rich flavors in every bite. Whether you’re meal prepping or cooking for a hungry crowd, this recipe is bound to become a favorite. Enjoy!

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