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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Bring to a Boil: Raise heat to high and bring the soup to a boil, stirring often to prevent sticking.
- 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.
- 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
