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A cozy white ceramic soup mug filled with rich Mediterranean stuffed pepper soup, showing red bell peppers, green bell peppers, ground meat, and tender rice.

Stuffed Pepper Soup

A cozy, 30-minute one-pot Stuffed Pepper Soup loaded with lean meat, vibrant bell peppers, tender rice, and Mediterranean herbs simmered in a rich tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • - 1 lb lean ground beef or lean ground turkey
  • - 1 tbsp extra virgin olive oil
  • - 1 medium yellow onion finely diced
  • - 3 large bell peppers red and green mix, chopped into bite-sized pieces
  • - 2 cloves garlic minced
  • - 4 cups 32 oz low-sodium beef broth (or vegetable broth)
  • - 1 can 14.5 oz fire-roasted diced tomatoes
  • - 1 can 8 oz tomato sauce
  • - 1 cup uncooked long-grain white rice e.g., Jasmine or Basmati
  • - 1 tbsp Worcestershire sauce
  • - 2 tsp dried Italian seasoning or Greek oregano and thyme
  • - 1 tsp sweet paprika
  • - Salt and freshly cracked black pepper to taste

Method
 

  1. Heat extra virgin olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the ground meat and diced yellow onion. Cook for 6 to 7 minutes, breaking apart with a spoon, until meat is browned and onions are softened. Drain excess fat if needed.
  2. Stir in the minced garlic and chopped bell peppers. Sauté for 2 to 3 minutes until fragrant and slightly softened.
  3. Add Italian seasoning, sweet paprika, salt, and black pepper. Stir for 1 minute to toast the herbs in warm oil.
  4. Pour in beef broth, fire-roasted diced tomatoes (with juice), tomato sauce, and Worcestershire sauce. Stir well to scrape up browned bits from the bottom, and bring mixture to a boil over high heat.
  5. Once boiling, stir in the uncooked long-grain white rice. Reduce heat to low, cover pot with a lid, and simmer gently for 25 minutes, stirring occasionally.
  6. Remove from heat once rice and bell peppers are perfectly tender. Taste and adjust seasoning with extra salt or pepper as needed. Ladle into warm bowls and serve immediately.

Notes

- To prevent mushy rice during long-term storage or meal prep, cook rice separately and add a scoop into individual serving bowls before ladling broth over top.
- For a low-carb alternative, substitute long-grain white rice with cauliflower rice.