The Best Stuffed Pepper Soup Recipe

Pepper soup that has been stuffed is a hearty and soothing soup that can be prepared in less than an hour.

– 1 1/4 lb ground beef (80-85 % lean) – olive oil – 1 large yellow onion, diced – 4 cloves garlic, minced – 15 ounce can of beef broth – 15 ounce can of petite cut diced tomatoe – 17 ounces tomato sauce (I use Pomi) – 1 tsp Italian herb – 1 bundle fresh sage and oregano OPTIONAL – 1 tsp paprika (use hot smoked if you like…I do!) – 2 tsp Sherry vinegar – salt and black pepper to taste – 2 large large bell peppers, seeded and diced (I like to use multi colors for a beautiful effect in the soup) – 2 cups cooked long grain rice GARNISH – chopped parsley – grated Parmesan cheese



Brown beef in a heavy-bottomed soup pot. Add olive oil to lean meat. Break the beat while browning. Transfer to bowl.

Step 1

Step 2

Sauté onions in the same pan for 10 minutes until softened.You don't want browning. Add garlic and sauté another minute.

Step 3

Back in the pot, add beef, stock, tomatoes, and sauce. Mix well. To taste, add dried herbs, fresh herbs in a bundle, paprika, vinegar, salt, and pepper. 

Step 4

Cook till simmering, then cover and cook for 30 minutes on low. Remove the fresh herb bundle—it's done. 

Step 5

After adding the peppers, simmer for a few minutes to soften them. Serve rice and soup in bowls. Serve with heaps of Parmesan and parsley.

Also See

Easy Creamy Wild Rice Soup Recipe