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Stuffed Pepper Soup

A quick and easy, one pot crowd please. This soup comes together in 45 minutes, and it’s hearty, fresh and super flavorful.
Print Recipe
Total Time:45 mins


  • 1 lb ground beef (or ground sausage!)*
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 green bell peppers diced
  • 1 red bell pepper diced
  • 3 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 2 tsp seasoning salt
  • 1 Bouillon cube
  • 3-4 dashed Worcestershire sauce
  • 1 can diced tomatoes
  • 1 cup uncooked rice
  • 6 cups chicken broth
  • salt & pepper (to taste)


  • Drizzle half of the olive oil in a large deep pot over medium-high heat and add the ground beef or sausage.
  • Once the sausage is browned (about 3 min) add the rest of the olive oil and the veggies. Cook until soft and fragrant (about another 3-4 minutes or so).
  • Stir in the seasoning, Worcestershire sauce, bouillon cube and diced tomatoes and cook another 2 minutes or so.
  • Add the rice and chicken broth and bring to a slow boil.
  • Reduce to a simmer, cover and cook on medium-low for 25 minutes.
  • Serve and garnish with fresh parsley. It’s going to be really hot so let your serving cool before digging in!


*I used hot Italian sausage the last time I made this soup and it was spicy and excellent!
Course: Main Course, Soup
Keyword: beef, dinner, dinner recipe, easy dinner, easy recipe, family dinner, gluten-free, gluten-free dinner, gluten-free recipe, rice, sausage, soup