Stuffed Bell Pepper Soup

★★★★★ 3 Reviews
skeltojg avatar
By Jennifer Skelton
from Fairview, TN

Tastes like a stuffed bell pepper - easy, tasty and filling!

Blue Ribbon Recipe

Cooler weather means more soups on the menu and this recipe should be added to your rotation. It's basically a stuffed bell pepper in soup form. What really makes this soup a bit different is the tomatoes with the jalapenos. The red peppers mixed with the onions adds a slight sweetness to the soup. By the time the rice is added, this soup is thick and hearty almost like a stew/soup. A big bowl of this on a cold night would be the perfect meal.

— The Test Kitchen @kitchencrew
serves 8
prep time 20 Min
cook time 30 Min
method Stove Top


  • 1 lb
    lean ground beef
  • 1 c
    green bell pepper, diced
  • 1 c
    red bell pepper, diced
  • 1 1/2 c
    onion, diced
  • 3 clove
    garlic, minced
  • 2 can
    petite diced tomatoes with jalapeño, 14.5 oz each
  • 1 can
    tomato sauce, 15 oz
  • 2 c
    chicken broth
  • 1 tsp
    marjoram, dried
  • salt and pepper, to taste
  • 3 c
    cooked rice (about 1 1/2 cups uncooked)

How To Make

  • 1
    In a large skillet, brown ground meat over medium heat. Drain fat.
  • 2
    Add diced peppers, onions, and garlic.
  • 3
    Cook about 5-10 minutes over medium-low heat.
  • 4
    Transfer ground beef mixture to a large Dutch oven or soup pot. Add diced tomatoes.
  • 5
    Add tomato sauce.
  • 6
    Add chicken broth.
  • 7
    Add marjoram, salt, and pepper. Cover and simmer on low heat for 30 minutes.
  • 8
    While the soup is simmering, cook rice.
  • 9
    Just before serving, add rice to soup and mix thoroughly.