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Stuffed Pepper Soup in a blue bowl with toasted crostini

Stuffed Pepper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Glenda Embree
  • Total Time: 45 minutes
  • Yield: 6 to 8 servings 1x


Easy Stuffed Pepper Soup is a delicious, quick-fix supper done in 30 minutes. All the flavor you love without the fuss.


Units Scale
  • 1 Tablespoon avocado oil
  • 1 lb. lean ground beef
  • 1 large red onion (yellow or white work, too)
  • 2 Tablespoons minced garlic
  • salt and pepper, to taste
  • 4 large bell peppers (any color – I usually use all different colors.)
  • 1 Tablespoon Italian seasoning
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28 oz.) can whole peeled tomatoes (quality brand)
  • 1 (15 oz) can tomato sauce
  • 4 cups broth (beef, chicken or vegetable all work equally well)
  • 1 cup dry Minute Rice
  • optional garnish: grated Parmesan cheese and minced parsley


  1. Mince the onion and dice the bell peppers.  I try to get the bell pepper pieces to be about 1/2″ square.
  2. Heat the avocado oil in a large stock pot over medium high heat.
  3. Add the ground beef.  Break it into small pieces as it browns.  Cook until no pink remains.
  4. Add the onion and garlic to the beef and cook for 4-5 minutes.
  5. Salt and pepper the ground beef mixture, to taste.
  6. Add the diced bell peppers, tomatoes, tomato sauce, broth, Italian seasoning, red pepper flakes, bay leaf and sugar to the pot.
  7. Bring soup to a boil and then reduce to a simmer.
  8. Cook for 15 minutes or until peppers are tender.
  9. Remove from heat and add 1 cup of Minute Rice to the pot.  Stir to distribute evenly.  Cover with a lid and allow to sit for 5 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 30 min
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American