Hearty Stuffed Pepper Soup with Israeli Couscous

If you love the comforting flavors of stuffed bell peppers but want a meal that comes together in a single pot, this soup is for you. It’s hearty, satisfying and packed with tender beef, sweet bell pepper and pearl-like Israeli couscous in a robust tomato broth.

This recipe is perfect for busy weeknights when you need a warm, filling dinner without a sink full of dishes. The soup simmers quickly and the couscous cooks right in the broth, soaking up all the savory goodness. Serve it with a sprinkle of Parmesan or a side of crusty bread for a complete meal.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Halve, peel and dice the onion into ½-inch pieces. Core, deseed and dice the bell pepper into ½-inch pieces.
2. Heat a drizzle of oil in a medium pot (or large pot for 4 servings) over medium-high heat. Add the ground beef, diced onion and bell pepper. Season with oregano, salt and pepper. Cook, breaking up the meat into pieces, until the beef is cooked through and the vegetables are tender, about 4-6 minutes.
3. Add the tomato paste to the pot and cook, stirring occasionally, until the paste darkens in color, 1-2 minutes. Stir in the marinara sauce, beef stock concentrate, Israeli couscous and 2 cups of water (4 cups for 4 servings). Bring to a boil, then cover and reduce the heat to medium-low. Simmer until the couscous is tender and the soup has thickened slightly, 6-8 minutes. If there is excess grease on the surface, carefully skim it off. Season with salt and pepper to taste.
4. Divide the soup among bowls and serve hot.

Recipe Tips

FAQ

Can I use a different type of pasta instead of Israeli couscous?

Yes, you can substitute with small pasta like orzo, ditalini or even rice. Adjust the cooking time according to the package instructions.

Can I make this soup ahead of time?

Absolutely! The soup tastes even better the next day. Store it in the refrigerator and reheat gently on the stove, adding a bit of water if needed.

Is this soup gluten-free?

No, because Israeli couscous is made from wheat. To make it gluten-free, use gluten-free pasta or rice.