Coming in hot with #29 in my “100 30 Minute Meals” series is this super easy and delicious Stuffed Pepper Soup. It’s made with ground beef, bell peppers, onions, garlic, and fire‑roasted diced tomatoes simmered with rice in a rich tomato‑based broth — a comforting one‑pot dinner that comes together quickly.
Why you’ll love this Stuffed Pepper Soup recipe
- Ready in about 30 minutes — perfect for busy weeknights.
- One‑pot cooking means minimal cleanup.
- Hearty, cozy, and filling thanks to the beef and rice.
- Flexible: easily adapted to different diets and preferences.
Key ingredients
- Ground beef: Use lean ground beef, browned and drained.
- Bell peppers: Sweet and colorful — a classic component in stuffed pepper flavors.
- Fire‑roasted diced tomatoes: Provide tomato depth and a hint of smokiness.
- Rice: Long‑grain white rice makes the soup satisfyingly substantial.
- Worcestershire and brown sugar: A small amount balances savory and sweet for a well‑rounded flavor.
Dietary swaps and tips
- Gluten‑free: The recipe is naturally gluten‑free if you use a certified gluten‑free broth.
- Dairy‑free: Replace butter with a dairy‑free alternative or a neutral oil.
- Vegetarian: Omit the meat and use vegetable broth plus a hearty protein like lentils or firm tofu if desired.
Recipe variations
- Make it cheesy: Stir in or top each bowl with a handful of finely grated sharp cheddar or another melting cheese just before serving.
- Switch the protein: Use ground turkey, ground sausage, or shredded rotisserie chicken for a different flavor profile.
- Make it creamy: Finish with a splash of heavy cream or a dairy‑free creamer for a richer soup.
Tips & recipe notes
- Drain excess grease: After browning the beef, transfer it to a paper towel‑lined plate to remove extra fat before sautéing the vegetables.
- Broth amount: Start with 3 cups of beef broth and add more as needed — the rice will absorb liquid while it cooks, so add just enough to keep the ingredients covered.
- Cooking rice: Rice absorbs broth as it simmers. Check tenderness around the 10‑minute mark and adjust the cooking time accordingly.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat gently on the stovetop over low to medium heat, adding a splash of broth if the soup has thickened. Microwave reheating is fine for single portions; stir occasionally for even warming.
More 30‑minute meals you will love
- Beef Cabbage Soup
- Chicken White Bean Soup
- Easy Chickpea Noodle Soup
- Easy Wonton Soup
- Cozy Beef & Rice Soup
- One‑Pot Pesto Kielbasa Soup with Kale and Rice
Recipe
Stuffed Pepper Soup
Ground beef, bell peppers, onions, garlic, and diced tomatoes simmered with rice in a tomato broth for a quick, comforting one‑pot meal.
Prep Time
5 mins
5 mins
Cook Time
30 mins
30 mins
Total Time
35 mins
35 mins
Course Soup
Servings 6
Calories 380 kcal
Ingredients
- 1 lb lean ground beef
- 2 tablespoons butter (or substitute oil)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 1 tablespoon minced garlic
- 1 (15 oz) can fire‑roasted diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon dried Italian seasoning
- 3–4 cups beef broth
- 1/2 cup long‑grain white rice
- 1 (15 oz) can tomato sauce
- Salt and pepper, to taste
Instructions
- Prep the bell peppers, onion, and garlic. Set aside.
- In a large stockpot or Dutch oven, cook the ground beef over medium heat until browned and crumbled. Transfer the beef to a paper towel‑lined plate to drain, then discard excess grease from the pot.
- Melt the butter in the same pot. Add the diced peppers and onion and sauté about 4 minutes, until softened. Add the garlic and cook 1 more minute.
- Stir in the drained diced tomatoes, Worcestershire sauce, brown sugar, and Italian seasoning.
- Add 3 cups of beef broth and the rice. Bring to a medium‑high simmer and cook about 15 minutes, or until the rice is tender. Add more broth, a little at a time, if the mixture becomes too dry; the rice will absorb liquid as it cooks.
- Stir the cooked beef back into the pot along with the tomato sauce. Season to taste with salt and pepper. Simmer 5 minutes more to marry the flavors.
- Serve warm. Top with grated cheese or fresh herbs if desired.
Notes
- Drain the beef on paper towels after browning to reduce excess fat in the soup.
- Start with 3 cups of broth and add more as the rice cooks so the texture stays looser or thicker to your preference.
- Check rice for doneness at around 10 minutes; depending on rice and stovetop heat, cooking time may vary.
- Nutrition values are estimates only and will vary by specific ingredients used.
Nutrition (per serving, approximate)
Calories: 380 kcal
Carbohydrates: 32 g
Protein: 22 g
Fat: 18 g
Sodium: 780 mg
Fiber: 3 g
Sugar: 7 g
Tried this Stuffed Pepper Soup recipe? I’d love to hear how it turned out — please leave a rating and review in the recipe card below so others can discover this easy 30‑minute meal. Enjoy and happy cooking!