Stuffed Pepper Soup

Stuffed Pepper Soup – A Full Meal in a Bowl

If you love classic stuffed peppers but want something cozier (and easier), this Stuffed Pepper Soup is just the recipe for you. It has all the flavors of the traditional dish—savory beef, tender peppers, sweet onions, and tomato richness—served up in a hearty, comforting soup. Pair it with a slice of crusty bread, and you’ve got a full meal in one bowl!

Ingredients

• 1 lb ground sirloin
• 1 green bell pepper, chopped
• 1 cup onion, finely diced
• 1 (29 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14 oz) can chicken broth
• ¼ tsp dried thyme
• ¼ tsp dried sage
• Salt and pepper, to taste
• 1 cup white rice

Instructions

1. Cook the Beef & Veggies
   In a large stock pot, brown the ground sirloin. Drain excess fat, then add the chopped bell pepper and onion. Cook until the onion is soft and translucent (don’t let it brown).
2. Add the Soup Base
   Stir in diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and pepper. Cover and simmer for 30–45 minutes, until the peppers are tender.
3. Cook the Rice
   In a separate saucepan, bring 2 cups of water to a boil. Add the rice and cook until tender.
4. Combine & Serve
   Stir the cooked rice into the soup. Heat through, then ladle into bowls. Serve warm with bread or a fresh side salad.

Tips & Variations

✨ Make It Ahead – Keep the rice separate and add it to each bowl before serving. This prevents the rice from soaking up too much broth.

✨ Switch It Up – Try red or yellow peppers for a sweeter flavor.

✨ Healthier Version – Swap ground turkey or chicken for the sirloin.

✨ Freezer-Friendly – Freeze in portions for up to 3 months. Just reheat and enjoy!