stuffed pepper soup.

Ooo yes—stuffed pepper soup is pure cozy-in-a-bowl 😍
All the flavors of stuffed peppers, zero fuss.

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Stuffed Pepper Soup

Ingredients

• 1 lb ground beef (or turkey)
• 1 tbsp olive oil
• 1 onion, diced
• 3 bell peppers (red + green is great), chopped
• 3 cloves garlic, minced
• 1 (28-oz) can diced tomatoes
• 1 (15-oz) can tomato sauce
• 4 cups beef broth
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1½ tsp Italian seasoning
• 1 tsp paprika
• Optional: pinch of red pepper flakes

Grain

• ¾ cup uncooked rice (white or brown)

Optional Add-ins

• Worcestershire sauce (1 tbsp)
• Fresh parsley or basil
• Shredded cheese for serving

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Instructions

1. Brown the meat
   In a large pot, heat olive oil. Add ground beef and cook until browned. Drain excess grease.
2. Build the base
   Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
3. Add peppers & seasoning
   Toss in chopped bell peppers, salt, pepper, Italian seasoning, paprika, and red pepper flakes.
4. Add liquids
   Pour in diced tomatoes, tomato sauce, and beef broth. Stir well.
5. Simmer
   Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, until peppers are tender.
6. Add rice
   Stir in uncooked rice. Simmer another 15–20 minutes until rice is fully cooked.
7. Taste & adjust
   Add Worcestershire or extra seasoning if needed.

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Tips & Variations

• Slow cooker:
  Brown meat first, then add everything except rice. Cook LOW 6–7 hrs. Add rice in last 45–60 minutes.
• Low-carb:
  Skip rice; add cauliflower rice in the last 5 minutes.
• Extra hearty:
  Use half beef, half sausage.
• Thicker soup:
  Let it sit 10 minutes—rice keeps absorbing liquid.

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Serve With

• Crusty bread or rolls 🥖
• Side salad
• Big sprinkle of cheese on top 🧀

If you want a dump-and-go crockpot version, keto version, or stuffed pepper casserole-style soup, say the word 🍲💚