Stuffed Pepper Soup delivers all the wonderful flavors of stuffed peppers in an easy, one-pot dinner. It’s hearty, comforting, and perfect when you crave a simple, satisfying meal.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6

Why You’ll Love This Recipe

• Quick preparation with minimal chopping required.
• One-pot, minimizing cleanup.
• Rich, satisfying flavors without the labor of traditional stuffed peppers.

Ingredients

• 1 pound ground sirloin: Provides a rich, robust flavor. Substitute with ground turkey for a leaner option.
• 1 green bell pepper, chopped: Adds crisp texture and mild sweetness.
• 1 cup finely diced onion: Builds a savory base for the soup.
• 1 (29 ounce) can diced tomatoes: Brings acidity and depth. Use fresh tomatoes if desired.
• 1 (15 ounce) can tomato sauce: Ensures a smooth, cohesive texture.
• 1 (14 ounce) can chicken broth: Lends a savory, aromatic undertone. Vegetable broth works as a substitute.
• ¼ teaspoon dried thyme: Enhances the soup with herbal warmth.
• ¼ teaspoon dried sage: Adds an earthy complexity.
• Salt and pepper to taste: Essential for balancing flavors.
• 2 cups water: Adjusts consistency and helps cook the rice thoroughly.
• 1 cup white rice: Adds heartiness and makes the soup a complete meal.

How to Make It

Step 1: Brown the Ground Sirloin

In a large pot or Dutch oven, cook the ground sirloin over medium-high heat until it’s browned and no longer pink. Breaking it up as it cooks ensures even browning and prevents clumps, developing a deep flavor base.

Step 2: Add Vegetables and Aromatics

Stir in the chopped green bell pepper and diced onion. Sauté until the onion becomes translucent and the bell pepper softens, about 5 minutes. This step enhances the natural sweetness of the vegetables.

Step 3: Incorporate Tomatoes and Broth

Add the diced tomatoes, tomato sauce, and chicken broth, stirring to combine. This forms the flavorful liquid core of the soup. Let it come to a gentle boil.

Step 4: Season and Simmer

Sprinkle in the dried thyme, sage, and a pinch of salt and pepper. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld together.

Step 5: Cook the Rice

Add the water and white rice to the pot, stirring well. Return to a simmer and cook, covered, for an additional 20 minutes, or until the rice is tender. The rice absorbs the flavors, making the soup satisfyingly thick.

Recipe FAQs

Can I use brown rice instead of white rice?

Yes, but you’ll need to increase the cooking time and possibly add more liquid, as brown rice takes longer to cook compared to white rice.

Is this soup freezer-friendly?

Absolutely! Let the soup cool completely, then transfer it to airtight containers and freeze. Thaw overnight in the refrigerator before reheating.

What can I add for extra flavor?

Feel free to add minced garlic with the onions, or a bay leaf during simmering for added dimension.