Stuffed peppers are incredibly easy to make, and this stuffed pepper soup is even easier. There’s no need for baking, as everything cooks in a single pot. It’s a keeper dish that you should keep on hand!

My kids enjoy snacking on bell peppers, so we keep them in the fridge at all times. So this is generally my go-to recipe when I need a quick and easy meal idea. It’s also a great way to use up any leftover rice from another dinner. All of the flavors combine to make a really tasty and simple soup dish that will please the whole family.


1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

How To Make Stuffed Pepper Soup:

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