Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1½ pounds lean ground beef; 2 medium green peppers, (seeds and stems removed and diced (1½ cups)); 1 medium red pepper, (seeds and stem removed and diced (1 cup)); 1 cup sweet yellow onion, (finely diced); 2 tablespoons minced garlic; 29 ounces tomato purée; 14.5 ounces petite diced tomatoes, (undrained); 32 ounces beef broth; 1¼ cups uncooked long-grain white rice; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 1½ teaspoons dried Italian seasoning; 1 teaspoon cracked black pepper; 1 cup freshly shredded mozzarella cheese, (optional garnish); 2 tablespoons chopped fresh parsley, (optional garnish)

4 steps

Prep:20minCook:45min

Updated at: Sun, 12 Jul 2026 15:00:09 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories255.4 kcal (13%)

Total Fat8.3 g (12%)

Carbs27.7 g (11%)

Sugars6.8 g (8%)

Protein17.5 g (35%)

Sodium796.5 mg (40%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1.5 poundslean ground beef

2green peppers

medium, seeds and stems removed and diced

1 cupred pepper

medium, seeds and stem removed and diced

1 cupsweet yellow onion

finely diced

2 tablespoonsminced garlic

29 ouncestomato purée

14.5 ouncespetite diced tomatoes

undrained

32 ouncesbeef broth

1 ¼ cupslong-grain white rice

uncooked

1 tablespoongranulated sugar

2 teaspoonskosher salt

1 ½ teaspoonsdried italian seasoning

1 teaspooncracked black pepper

1 cupmozzarella cheese

freshly shredded, optional garnish

2 tablespoonsfresh parsley

chopped, optional garnish

Instructions

Step 1

1. Using a 5 to 6-quart stock pot over high heat, add the ground beef, bell peppers, onion, and minced garlic. Cook uncovered, and stirring often, until ground beef is no longer pink and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat off.

Step 2

2. Reduce the heat to medium-high. Add the tomato purée, petite diced tomatoes, beef broth, rice, sugar, kosher salt, Italian seasoning, and cracked black pepper. Bring the soup to a simmer, and reduce the heat to medium-low.

Step 3

3. Cover with a lid and stir occasionally to keep the ingredients from scorching on the bottom of the pan. Simmer for 30 to 35 minutes until the rice is cooked and tender.

Step 4

4. Garnish with the shredded cheese, and chopped parsley as the soup is served.

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