stuffed pepper soup recipe:


  • 1 pound ground beef or turkey
  • 1 onion, chopped
  • 2-3 bell peppers, chopped (you can use a mix of colors)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (14.5 oz) tomato sauce
  • 4 cups beef or vegetable broth
  • 1 cup cooked rice (white or brown)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, chopped fresh parsley


  1. In a large soup pot or Dutch oven, brown the ground beef or turkey over medium heat. Drain excess fat if necessary.
  2. Add chopped onion and bell peppers to the pot. Sauté until vegetables are softened.
  3. Stir in minced garlic, dried basil, and dried oregano. Cook for another 1-2 minutes until fragrant.
  4. Add diced tomatoes (with their juice), tomato sauce, and beef or vegetable broth to the pot. Bring to a simmer.
  5. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.
  6. Add cooked rice to the soup and stir to combine. Simmer for an additional 5 minutes.
  7. Season the soup with salt and pepper to taste.
  8. Serve the soup hot, optionally topped with shredded cheese and chopped fresh parsley.

Estimated Nutrition Information (per serving, assuming 6 servings):

Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

  • Calories: ~250-300 kcal
  • Protein: ~15-20 g
  • Carbohydrates: ~20-30 g
  • Dietary Fiber: ~3-5 g
  • Sugars: ~6-8 g
  • Fat: ~10-15 g
  • Saturated Fat: ~3-5 g
  • Cholesterol: ~40-60 mg
  • Sodium: ~700-1000 mg

For accurate nutrition information, it’s best to input the specific ingredients and quantities you use into a reliable nutrition calculator or consult a registered dietitian.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *