Stuffed Pepper Soup

This Stuffed Pepper Soup has all the cozy flavors of classic stuffed peppers, with browned, savory ground beef, tender bell peppers, onions, and garlic simmered in a rich, generously seasoned tomato broth. I honestly could not stop eating it! It’s easy, hearty, satisfying, and you get all that familiar flavor without the extra steps of stuffing peppers. I serve it over fluffy rice and, don’t worry, I didn’t forget the cheese! A sprinkle of mozzarella gives you that irresistible cheese pull. Better yet, it’s ready in just 45 minutes and costs only $1.97 per serving. Perfect for soup season, or any season!

Big Flavor from a Simple Shopping List

I already love classic stuffed bell peppers, but this soup makes enjoying those same flavors so much easier on a weeknight. In most stuffed pepper recipes, the rice goes straight into the filling. For this soup, though, I prefer to keep it separate until serving. Rice soaks up liquid like a sponge, and I found that stirring it straight into the pot made the rice mushy. And by the next day, there was barely any broth left! Instead, I like to spoon the rice into individual bowls and ladle the soup over the top. It’s such a simple step, but it makes a big difference…especially when I’m saving leftovers.

I also make the most of my cooking time by getting the rice going while I prepare the soup. Once the ground beef and veggies (bell peppers, onion, and garlic) are cooked, I simmer everything for 15 minutes in a rich tomato broth packed with herbs. And, of course, I wanted to keep this soup easy on the grocery budget, too. I use green bell peppers (which are usually cheaper than red, yellow, or orange), canned tomatoes, dried herbs, and Better Than Bouillon for the broth. Nothing fancy or expensive, but plenty of flavor! These simple ingredients help me stretch just one pound of ground beef into six hearty servings.