Pepper Stuffed Soup Recipe

Serves 8 | Finish in 45 minutes

Enjoy everything you love about the classic Stuffed Peppers recipe in a hearty, comforting bowl of soup. It’s loaded with beef, rice, peppers and spices in a flavourful tomato-based broth. It’s much easier to make than Stuffed Peppers and is ready to serve in 45 minutes. Serve for lunch or dinner with some crusty rolls.


  • 1 tbsp olive oil
  • 2 lbs ground beef
  • 1 tbsp Litehouse® Freeze Dried Garlic
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 1 tsp Litehouse® Freeze Dried Basil
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
  • 2 – 28oz cans diced tomatoes
  • 4 cups beef broth
  • 1 cup rice, uncooked
  • 1 cup cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped finely


  1. Heat olive oil in a large pot over medium heat. Add ground beef, Litehouse® Freeze Dried Garlic, onion, green peppers, Litehouse® Freeze Dried Basil, oregano, salt, pepper and Worcestershire sauce. Cook, stirring often, until beef is browned and veggies are softened, about 7 to 10 minutes.
  2.  Stir in diced tomatoes and beef broth. Bring to a boil. Reduce heat to medium-low.
  3.  Stir in rice. Cover. Cook for an additional 20 minutes, stirring occasionally.
  4. Stir in parsley and cheddar cheese. Serve hot. Top with additional cheddar cheese, if desired.

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