Beefy Stuffed Bell Pepper Soup
with Pearl Pasta
- Wheat
Looking to serve a hearty, comforting dinner in a snap? This one-pot wonder is sure to please, and make cleanup a breeze! This quick-simmered soup is inspired by homestyle stuffed peppers, packed with bell pepper, onion, garlicky browned beef, and tender couscous in a robust tomato broth. Grab your biggest spoon (and luckiest bowls), because soup’s on!
Ingredients
1 unit
Onion
1 unit
Green Bell Pepper
10 ounce
Ground Beef
1 teaspoon
Dried Oregano
1 unit
Tomato Paste
5 ounce
Marinara Cup
2 unit
Beef Stock Concentrate
2.5 ounce
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and dice onion into ½-inch pieces. Core, deseed, and dice bell pepper into ½-inch pieces.
• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add beef*, onion, and bell pepper; stir to combine. • Season with oregano, salt, and pepper. Cook, breaking up meat into pieces, until beef is cooked through and veggies are tender, 4-6 minutes.
• Add tomato paste to pot with beef and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. • Add marinara, stock concentrates, couscous, and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there’s excess grease on the surface of the soup, carefully skim it off. • Season with salt and pepper to taste.
• Divide soup between bowls and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: Many loved the authentic stuffed pepper taste, though some found it bland and added extra oregano, garlic, or Italian seasoning for depth.
- Ease of prep: Customers praised this one-pot wonder for being super easy and quick to make with minimal cleanup required.
- Suggestions: Add more bell peppers for stronger flavor; consider draining beef fat before adding liquid; top with cheese or sour cream.
- Leftovers: Couscous absorbs liquid over time, making leftovers thick like stew rather than soup — add extra water when reheating.
- Texture: Most enjoyed the hearty, filling consistency, though some preferred it more soupy and added extra broth or water.
Reviews from our home cooks
This is very good, my wife who thinks she does not like soup ate her bowl and said it was good. She said that she does not like stuffed bell peppers something from her childhood, however she said what she liked about this was being able to taste everything in each spoon full. I will get this again.
I did have to add some things to make this more flavorful, but it was a nice twist having the couscous pasta instead of rice. Half of the green pepper I received was rotting, so I didn't get to add the whole pepper. I love stuffed peppers, so the spoiled produce was disappointing.
Liked this recipe tastes very well I like stuffed bell peppers a lot would taste good with rice also I think but good with the couscous very filling
Very good soup that was very easy to prepare with just one pot.
This was surprisingly good. Just the right amount of tomato and bell pepper flavors and enjoyed the couscous pearls.
Omg so simple to make but yet so delicious better than an actual stuffed bell pepper
Tasted just like stuffed bell peppers. So delicious and yummy. Love the soups. Have tried them all.
I'm making my stuffed pepper soup like this from now on
