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–+ servings
Stuffed pepper soup made from ground beef, white rice and bell peppers.

Stuffed Pepper Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
A super easy, fast, budget-friendly one pot dinner! So hearty and so so cozy with ground beef, rice and bell peppers.
5 stars (67 ratings)

Ingredients

  • 1 tablespoon canola oil
  • 1 pound lean ground beef
  • 1 medium sweet onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 ½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 3 cups beef broth
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups cooked white rice
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
  • Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
  • Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
  • Stir in rice and parsley until heated through, about 1-2 minutes.
  • Serve immediately.