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Homemade Stuffed Peppers Soup Recipe
Ben Carraoli

Homemade Stuffed Peppers Soup Recipe

This Stuffed Pepper Soup recipe brings all the rich, savory flavors of classic stuffed peppers—without the fuss of stuffing. It's loaded with ground sirloin, sweet green bell pepper, rice, and a perfectly spiced tomato base.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Calories: 320
Ingredients Method

Ingredients
  

  • 1 pound ground sirloin – lean beef gives flavor without too much grease
  • 1 green bell pepper chopped – choose a fresh, firm pepper for the best taste and texture
  • 1 cup finely diced onion – yellow or white onion works best for mellow sweetness
  • 1 29-ounce can diced tomatoes – canned for ease, but choose no-salt-added for better control
  • 1 15-ounce can tomato sauce – adds thickness and rich tomato depth
  • 1 14-ounce can chicken broth – low-sodium preferred to balance flavor
  • 1/4 teaspoon dried thyme – earthy and fragrant perfect for hearty soups
  • 1/4 teaspoon dried sage – adds a comforting herbal note
  • Salt and pepper to taste – season gradually and taste as you go
  • 1 cup white rice – uncooked; long-grain or jasmine rice works well

Method
 

  1. Start by heating a large stock pot over medium heat. Add the ground sirloin and cook it until browned, breaking it apart as it cooks. Drain any excess fat, but don’t skip this step—it keeps the soup from becoming greasy while locking in beefy flavor.
  2. Once the meat is browned and drained, stir in the chopped green bell pepper and diced onion. Cook them together until the onion becomes soft and translucent. Be careful not to brown the onions; you want a mellow, sweet base for the soup, not a charred flavor.
  3. Now pour in the diced tomatoes (including their juice), tomato sauce, and chicken broth. Stir in the thyme, sage, salt, and pepper. Cover the pot and bring it to a simmer. Let it cook for 30 to 45 minutes, or until the bell peppers are tender and all the flavors have blended together beautifully.
  4. While the soup simmers, bring 2 cups of water to a boil in a separate saucepan. Add the rice and cook it until tender, which usually takes about 15 minutes. Cooking the rice separately prevents it from soaking up too much broth or becoming overly soft in the soup.
  5. Once both the soup and rice are ready, gently stir the cooked rice into the soup. Let it warm through for a few more minutes, then ladle into bowls and serve hot. The result is a thick, hearty soup packed with familiar flavors—and it’s just as good the next day!