Nani's Cozy Stuffed Pepper Soup

Name: Nani's Cozy Stuffed Pepper Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 pound lean ground beef; 1 large onion, diced; 2 cloves garlic, minced; 3 large bell peppers, chopped into bite sized pieces; 28 ounces beef broth; 15 ounces tomato sauce; 14.5 ounces diced tomatoes, with their juice; 1 tablespoon brown sugar; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper to taste; 2 cups cooked white rice; Fresh parsley for garnish

A comforting bowl of soup that gives you all the flavor of traditional stuffed peppers without all the hard work of stuffing them.

By Recipes By Nani· 🌍 American· October 22, 2026

recipesbynani.com

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

This soup is one of my favorite ways to warm up on a chilly evening. It tastes just like the stuffed peppers I used to make for Sunday dinner, but it is much faster to put together. My family loves how filling it is, and I love how easy it is to serve and clean up.

The secret to a great bowl is making sure your peppers are tender but still have a little bite. If you have some extra rice in the fridge from last night, you can toss that in right at the end to make this meal even quicker.

🧺 Ingredients

1 pound lean ground beef
1 large onion, diced
2 cloves garlic, minced
3 large bell peppers, chopped into bite sized pieces
28 ounces beef broth
15 ounces tomato sauce
14.5 ounces diced tomatoes, with their juice
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
2 cups cooked white rice
Fresh parsley for garnish

👩‍🍳Instructions

1
In a large pot or Dutch oven, brown the ground beef over medium heat until it is no longer pink. Drain off any extra fat from the pan.
2
Stir in the diced onion and bell peppers. Cook these for about five minutes until the vegetables start to soften.
3
Add the minced garlic and cook for just one minute more until it smells wonderful.
4
Pour in the beef broth, tomato sauce, and diced tomatoes. Stir in the brown sugar, oregano, basil, salt, and pepper.
5
Bring the soup to a gentle boil, then turn the heat down to low. Cover the pot and let it simmer for about 30 minutes until the peppers are tender.
6
Stir in the cooked rice just before you are ready to eat so it stays nice and firm in the broth.
7
Ladle the soup into bowls and sprinkle a little fresh parsley on top if you like.

💡 Tips

You can store leftovers in an airtight container in the fridge for up to four days. If you plan to freeze the soup, it is best to leave the rice out and add fresh rice when you reheat it so the grains do not get mushy.

#dinner #comfort food #beef #easy meal #healthy

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