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An easy, one-pot soup that captures the classic flavors of stuffed peppers with ground sirloin, bell peppers, tomatoes, and rice, ready in about an hour. A hearty, comforting, and family-friendly meal.

Ingredients

Scale
  • 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
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried sage
  • Salt and pepper, to taste
  • 2 cups water
  • 1 cup white rice

Instructions

  1. Gather all ingredients and have them ready.
  2. Heat a large skillet over medium-high and brown the ground sirloin until cooked through and crumbly, about 5–7 minutes; drain off excess grease.
  3. Add chopped green bell pepper and finely diced onion to the skillet and cook, stirring, until the onion is soft and translucent, about 5 minutes.
  4. Pour in diced tomatoes, tomato sauce, chicken broth, dried thyme, and dried sage; season with salt and pepper, cover, and simmer until the peppers are tender, about 30–45 minutes.
  5. While the soup simmers, bring water to a boil in a saucepan, add the white rice, reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, about 20–25 minutes.
  6. Stir the cooked rice into the soup, warm through, taste and adjust seasoning as needed.

Notes

Brown the meat well to add flavor and richness; drain excess fat if needed., Deglaze the pan after browning meat and veggies to capture browned bits., Cook rice separately to keep texture fluffy and prevent soup from thickening too much., Adjust salt at the end as canned ingredients vary in saltiness., Balance acidity with a pinch of sugar or honey if too tangy., Adjust soup thickness by simmering uncovered to reduce or adding broth or water to thin., Add fresh herbs or shredded cheese before serving for extra flavor and richness., Freeze the soup without rice; add freshly cooked rice when reheating for best texture., Store leftovers in airtight containers, refrigerate up to 3 days, freeze up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/stuffed-pepper-soup/