Quick & Easy Stuffed Pepper Soup

 This Easy Stuffed Pepper Soup delivers all the comforting flavors of the classic dish—savory ground beef, tender rice, and a rich tomato broth—without the work of stuffing and baking. It's a hearty, one-pot meal that comes together quickly and tastes like it's been simmering all day.

Easy Stuffed Pepper Soup

Ingredients

Ingredient	Amount
Ground sirloin	1 lb
Green bell pepper, chopped	1
White onion, finely diced	1 cup
Diced tomatoes	1 can (29 oz)
Tomato sauce	1 can (15 oz)
Chicken broth	1 can (14 oz)
White rice (uncooked)	1 cup
Dried thyme	¼ tsp
Dried sage	¼ tsp
Salt and black pepper	To taste

Instructions

1. Brown the beef. In a large stockpot over medium-high heat, cook the ground sirloin until fully browned. Drain off any excess grease.

2. Sauté the vegetables. Add the chopped green pepper and onion to the pot. Cook until the onion is soft and translucent and the pepper has begun to soften, about 5 minutes. Do not let them brown.

3. Simmer the soup base. Pour in the diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir in the thyme, sage, salt, and pepper. Bring to a simmer, then cover, reduce the heat to low, and cook for 30–45 minutes, until the peppers are tender and the flavors have melded.

4. Cook the rice separately. While the soup simmers, prepare the rice according to package directions.

5. Combine and serve. Stir the cooked rice into the soup and let it heat through for a few minutes. Serve warm.

Storage and Freezing

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The rice will continue to absorb liquid, so add a splash of broth or water when reheating.

• Freezer: Allow the soup to cool completely. Transfer to a freezer-safe container, leaving about an inch of headspace for expansion. Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stove.