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 Sep 2026- Flavor: This soup delivers hearty, comforting stuffed-pepper flavor that wins over even skeptical eaters. Some found it mild; adding diced green chilis, extra marinara, or more oregano gave it a welcome boost 🍲.
- Ease of prep: It's a true one-pot meal that comes together quickly, making it a go-to after a long day.
- Suggestions: Add extra bell pepper and a bit more onion to strengthen the pepper flavor; topping bowls with shredded cheese, Parmesan, or a dollop of sour cream takes it to the next level. A few reviewers recommend browning the meat first, draining the fat before adding liquid, and softening the peppers longer if you prefer them less crunchy.
- Leftovers: This soup reheats beautifully and many say it tastes even better the next day — just add a splash of water or extra stock, since the couscous absorbs the broth as it sits.
- Couscous: The Israeli couscous is a crowd-pleasing twist; use a little less if you prefer a brothier soup, or add extra water to loosen it up.
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
