Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting, flavorful dish that captures the essence of classic stuffed peppers in a warm bowl. This hearty soup combines ground beef, rice, vegetables, and seasonings for a satisfying meal perfect any day of the week.

Ingredients

• 1 lb. lean ground beef
• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 cup uncooked long-grain white rice
• 1 cup shredded Cheddar or mozzarella cheese to serve

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out. Sprinkle with 1 teaspoon of salt and the black pepper. Cook without stirring until well-browned underneath, about 3-4 minutes. Stir and cook for another 2 minutes.
2. Step 2: Add the chopped onion and bell peppers to the pot. Stir and cook until they start to soften, about 2-3 minutes.
3. Step 3: Stir in the tomato paste, then add the diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, rice, and the remaining 1 teaspoon of salt. Mix everything well.
4. Step 4: Increase heat to high and bring the soup to a boil, stirring frequently. Once boiling, reduce heat to low and partially cover the pot.
5. Step 5: Stir occasionally until the rice is tender, about 18-20 minutes. Taste and adjust salt and pepper as needed. Add extra beef broth to loosen the soup if it becomes too thick, warming it through as desired.
6. Step 6: Ladle the soup into bowls and top each serving with 2-3 tablespoons of shredded cheese. Let the steam melt the cheese before serving.

Tips & Variations

• For a vegetarian version, substitute ground beef with cooked lentils or textured vegetable protein and use vegetable broth instead of beef broth.
• Add a pinch of crushed red pepper flakes for a spicy kick.
• Swap white rice for brown rice or quinoa for a nuttier flavor and extra fiber; cooking times may vary.
• Top with fresh herbs like parsley or basil for added brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. For longer storage, freeze the soup for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen bell peppers?

Fresh bell peppers provide the best texture and flavor, but you can substitute with canned or frozen peppers if needed. Just be sure to drain canned peppers well and adjust cooking time for frozen ones as they will release extra moisture.

Is it necessary to brown the ground beef first?

Browning the beef adds depth of flavor and improves texture, but if you’re short on time, you can skip that step and cook the beef directly with the vegetables. Keep in mind that the flavor may be milder.

Stuffed Pepper Soup Recipe

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★★★★★

4.7 from 65 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This hearty Stuffed Pepper Soup captures the classic flavors of stuffed peppers in a warm, comforting soup form. Ground beef, bell peppers, and rice simmered in a savory tomato and beef broth base make this a perfect family meal that’s easy to prepare and full of flavor.

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Ingredients

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Soup Base

• 1 lb. lean ground beef
• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 cup uncooked long-grain white rice

Toppings

• 1 cup shredded Cheddar or mozzarella cheese to serve

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Instructions

1. Brown the Beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, spreading it out evenly. Sprinkle with 1 teaspoon of salt and the black pepper. Cook undisturbed for 3-4 minutes until well-browned on the bottom, then stir and cook for an additional 2 minutes.
2. Sauté Vegetables: Add the chopped onion and bell peppers to the pot. Stir well and cook until they begin to soften, about 2-3 minutes.
3. Add Tomato Paste and Broth: Stir in the tomato paste to coat the meat and vegetables. Then add the diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, rice, and the remaining 1 teaspoon of salt. Mix everything thoroughly.
4. Bring to a Boil: Raise heat to high and bring the soup to a boil, stirring often to prevent sticking.
5. Simmer the Soup: Once boiling, reduce the heat to low and partially cover the pot. Let the soup simmer, stirring occasionally, until the rice is tender, about 18-20 minutes. Taste and adjust seasoning with salt and pepper if needed. Add additional broth if you prefer a thinner consistency.
6. Serve and Garnish: Ladle the soup into bowls. Top each serving with 2-3 tablespoons of shredded Cheddar or mozzarella cheese and allow the steam to gently melt the cheese before serving.

Notes

• Use low-sodium beef broth to better control salt levels in the soup.
• Feel free to substitute ground turkey or chicken for a leaner protein option.
• Add a pinch of crushed red pepper flakes for a bit of heat if desired.
• The soup thickens as it sits; add extra broth or water when reheating to adjust consistency.
• Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Stuffed Pepper Soup, ground beef soup, hearty soup, comfort food, one-pot meal, tomato soup, rice soup