Go Back
–+ servings
Stuffed Pepper Soup

Cozy Stuffed Pepper Soup: A Heartwarming Weeknight Treat

Experience the comforting flavors of Stuffed Pepper Soup, a quick and delicious weeknight treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can use canola oil for a neutral flavor
  • 1 medium Yellow Onion Integral for flavor
  • 2 medium Green or Red Bell Pepper Any color bell pepper is suitable
  • 1 medium Yellow Bell Pepper Optional; can use another green/red pepper
  • 1 large Tomato Canned diced tomatoes can work in a pinch
  • 1 pound Ground Beef Ground turkey or lentils for lighter option
  • 4 cups Beef Stock Use chicken or vegetable stock for lighter taste
  • 2 tablespoons Tomato Paste No direct substitution
For Seasoning
  • 1 teaspoon Dried Oregano No direct substitution
  • 1 teaspoon Dried Basil Can use fresh basil if available; adjust quantity
  • 0.5 teaspoon Garlic Powder Fresh minced garlic (1 clove = 1/8 tsp garlic powder)
  • Salt Always start with less to control flavor
  • Black Pepper Always start with less to control flavor
For Texture
  • 1 cup Jasmine Rice Brown rice or quinoa can also be used

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions
  1. Start by dicing one yellow onion, two bell peppers, and one large tomato. Set these aside.
  2. In a large Dutch oven, heat two tablespoons of olive oil over medium heat until it shimmers.
  3. Add the diced onions and bell peppers to the pot. Sauté for about 3-4 minutes, then add the tomato.
  4. Clear a space in the pot and add one pound of ground beef. Brown for about 4-5 minutes.
  5. Mix in two tablespoons of tomato paste, then pour in four cups of beef stock.
  6. Add one teaspoon of dried oregano, dried basil, half a teaspoon of garlic powder, salt, and pepper. Simmer for 20 minutes.
  7. Stir in one cup of jasmine rice, cover, and cook for 10-12 minutes on low heat.
  8. Ladle the soup into bowls and garnish with fresh herbs or cheese if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Adjust seasoning to taste before serving. For leftovers, store in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!