Stuffed Bell Pepper Soup
NOVEMBER 29, 2022
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Soup season is upon us, so why don’t we combine everything delicious in a stuffed bell pepper but in soup form instead! This soup is the definition of home-style and hearty. Only using simple ingredients, this meal is packed with flavour and will make your guests wanting seconds.


  • 1 lb lean ground beef
  • 2 tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion chopped (1 cup)
  • 1 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can low-sodium beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup uncooked rice
  • Cheddar or mozzarella cheese, for serving (optional)


  1. In a large pot heat 1 tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. 
  2. Stir occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  3. Heat remaining 1 tbsp olive oil in a pot. Add onions, red bell pepper, green bell pepper and sauté 3 minutes, then add garlic and cook for 30 more seconds.
  4. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. 
  5. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  6. While the soup simmers, prepare the rice. Once the soup is done simmering, stir in the desired amount of cooked rice into the soup. For a thicker soup add more rice and for thinner, add less.
  7. Serve warm topped with optional cheese and garnish with fresh parsley.

Source: Cooking Classy | Stuffed Pepper Soup