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.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 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
- Chopped fresh parsley, for serving
Instructions
- 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.
- Add the ground beef and cook, breaking up the meat with a wooden spoon and stirring occasionally, until no longer pink, about 3 minutes.
- 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.
- Stir in the rice and cook until warmed through, about 2 minutes. Season with salt and pepper.
- Ladle the soup into bowls and top with some Cheddar and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 385 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 58 mg |
| Sodium | 1241 mg |
Reviews
Absolutely delicious recipe. Will make again and again!
Mmmm…mmmm…mmmm!! Fast, easy and full of flavor! Ya gotta try it!
This was so easy! And delicious!!! I used the pack of frozen pepper onion mix I had in the freezer. I too doubled up on the spices. Dinner in no time and soooooo good!
This was definitely quicker than making stuffed peppers the traditional way. I recommend doubling the spices!! I seasoned the veggies while cooking (always do) and I ended up adding a lot more later. For the peppers, I used 2 green, 1/2 red, and 1/2 yellow . It was pretty yummy , but my husband said he’d rather I sub out the meat for andouille sausage, add bay leaves, etc. and just make jambalaya because it’s similar and he would always prefer that. But again, it was good, seconds were served and there were no leftovers because it was gone. Would I make it again…maybe.
I doubled up on seasoning because I found it a little bland. However, after tasting and adjusting, it turned out very good.
Want to take this to the next level? Use ground pork instead of ground beef. My family is Polish, and we use ground pork in stuffed cabbage and stuffed peppers, so it was a natural swap for me.
Just okay as written. Took it to the next level with addition of Cajun spice blend, one teaspoon sugar, half can of tomato paste and bay leaves. I cooked the rice in the pot adding one cup water. I used a blend of red, yellow, green and orange peppers. Easy and tasty!
My garden produces a lot of peppers. I have red, yellow and green. They aren’t shaped like classic peppers in the store. This recipe allows me to use a large quantity with excellent flavor. Also, I have used leftover for Chile. This recipe always comes out good.
I love the Food Network! And I love this app. I made the Stuffed Bell Pepper soup. And it turned out great! The app is easy to use and navigate.
I make this almost as often as I do chili in winter. I also increase the amount of ground beef and rice, (the amount depends on what I have on hand) and add one tablespoon of regular vinegar at the end of cooking. Using pre-cut frozen diced and frozen peppers and onions helps with the prep as well.