Easy Stuffed Pepper Soup

This Easy Stuffed Pepper Soup takes all the comforting flavors of traditional stuffed peppers—savory beef, tender rice, and a rich tomato base—and deconstructs them into a hearty, bowl-friendly meal. It’s significantly faster than stuffing and baking individual peppers but delivers that same nostalgic flavor.

Easy Stuffed Pepper Soup

Ingredients:

How To Make Stuffed Pepper Soup:

Step 1: Brown the Meat: In a large stockpot over medium-high heat, brown the 1 lb of ground sirloin. Once cooked through, drain the excess fat.

Step 2: Sauté the Aromatics: Add the chopped green pepper and 1 cup of diced onion to the pot with the beef. Sauté until the onion is translucent and the pepper begins to soften, but be careful not to brown them.

Step 3: Simmer the Base: Stir in the 29 oz of diced tomatoes, 15 oz of tomato sauce, and 14 oz of chicken broth. Add the thyme, sage, salt, and pepper. Cover the pot and simmer over low heat for 30/45 minutes until the peppers are completely tender and the flavors have melded.

Step 4: Prepare the Rice: While the soup is simmering, bring 2 cups of water to a boil in a separate saucepan. Add the 1 cup of rice, cover, and cook until tender (usually about 15/20 minutes).

Step 5: Combine and Serve: Stir the cooked rice into the soup pot. Heat everything through for a few minutes and serve hot.

Storage and Freezing:

• Fridge: This soup lasts up to 3 days in an airtight container. Note that the rice will continue to absorb liquid; you may need to add a splash of broth or water when reheating.

• Freezer: Once cooled, store in a freezer-safe container (leave 1 inch of space at the top) for up to 6 months. Thaw overnight in the fridge and simmer on low to reheat.