Go Back
stuffed pepper soup
Print Recipe
5 from 1 vote

Stuffed Pepper Soup

Prep Time15 mins
Cook Time1 hr 15 mins
Course: Soup
Keyword: stuffed pepper soup
Servings: 6 people


  • Dutch oven or soup pot
  • chef's knife
  • cutting board


  • 1/2 cup brown rice we use brown basmati
  • 1/2 pound ground beef we use grass-fed beef
  • 2 tbsp canola or olive oil divided
  • 2 tsp kosher salt divided
  • 1 small onion chopped
  • 1 large bell pepper (red, yellow, or orange) chopped
  • 1 large bell pepper (green) chopped
  • 1/2 small poblano pepper seeds removed and pepper chopped
  • 2 cloves garlic minced
  • 1 oz tomato paste
  • 1.5-2 pounds tomatoes with their juices chopped
  • 2/3 cup beef broth
  • 1 1/3 cups water
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 5-6 sprigs fresh oregano, leaves removed chopped


  • Cook brown rice according to package directions. We use 1/4 tsp salt per 1/2 cup of rice.
  • While rice is cooking, prepare soup. Heat 1 Tbsp canola oil in soup pot over medium heat. Once oil is hot, add ground beef and 1/2 tsp salt. Stir occasionally to break up beef, until browned. Drain fat from beef if necessary, and set browned beef aside.
  • Using the same soup pot, add 1 Tbsp canola oil. Heat oil over medium heat, then add chopped onion and peppers. Saute 7-8 minutes, or until fond develops. Add 1 tsp salt and garlic. Saute 1 minute. Add tomato paste and saute 2-3 minutes, stirring frequently.
  • Pour in chopped tomatoes. Sprinkle 1/2 tsp salt over tomatoes. beef broth and water. Bring to a boil, then lower to a simmer. Add chopped herbs. Simmer uncovered 30 minutes, stirring occasionally. Stir in ground beef. Remove from heat.
  • Add desired amount of cooked rice. Serve hot with crusy bread or croutons. Enjoy!


For a spicier soup, replace poblano with jalapenos or chili peppers.