Stuffed Bell Pepper Soup

If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take! Instead of having to hollow out the peppers, we chopped them up (on the large side, for more texture) and stirred them into a flavorful soup along with ground beef, rice and canned tomatoes. Top it off with shredded Cheddar and fresh parsley for the perfect weeknight dinner.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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2 tablespoons olive oil

4 medium green bell peppers, diced 

1 large yellow onion, diced 

Kosher salt and freshly ground black pepper 

1 pound ground beef 

2 cloves garlic, finely chopped 

1 teaspoon fresh thyme leaves, chopped 

1 teaspoon dried oregano 

4 cups low-sodium beef broth  

One 14.5-ounce can diced tomatoes 

One 14.5-ounce can crushed tomatoes  

3 tablespoons Worcestershire sauce 

1 cup cooked white rice 

Shredded Cheddar, for serving 

Fresh parsley, for serving 


  1. Heat the oil in a medium pot over medium-high heat. Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
  2. Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.  
  3. Add the garlic, thyme and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, crushed tomatoes, Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil. Reduce the heat and simmer until flavors are blended, about 5 minutes.  
  4. Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper 
  5. Ladle the soup into bowls and top with some Cheddar and parsley.