Description
Stuffed Pepper Soup is a hearty, comforting dish that combines the rich flavors of ground beef, bell peppers, tomatoes, and rice in a savory broth. Inspired by the classic stuffed bell pepper, this soup delivers all the comforting goodness in a warm, satisfying bowl perfect for any day.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
Liquids and Canned Goods
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
Seasonings and Extras
- 1 tablespoon olive oil, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, brown the ground beef, breaking it up into small pieces. Once browned, drain any excess grease and season with salt and pepper. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add 1 tablespoon of olive oil to the same Dutch oven, then sauté the diced onion and chopped bell peppers until they are soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Stir in the cooked ground beef, diced tomatoes, tomato sauce, and beef broth. Season the soup with Worcestershire sauce, sugar (if using), Italian seasoning, and additional salt and pepper to taste. Adjust seasoning by tasting.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally to blend the flavors.
- Add Rice and Parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley, then simmer for another 1-2 minutes until heated through. If you plan to have leftovers, stir in just the parsley and keep the rice separate until serving as it can absorb too much broth.
- Serve and Garnish: Dish the soup into bowls, garnish with shredded cheddar or mozzarella cheese if desired, and serve hot.
Notes
- Use cooked rice to prevent it from absorbing too much broth and making the soup too thick.
- For leftovers, store rice separately and add to individual soup servings when reheating to maintain texture.
- To make the soup soupier, add extra beef broth during cooking or when reheating.
- Enhance flavor by adding smoked paprika or cumin for a smoky depth.
- Add more vegetables such as celery, carrots, mushrooms, spinach, or potatoes for extra nutrition and texture.
- Boost meatiness by incorporating Italian sausage, Andouille sausage, or chorizo.
- Spice it up with red pepper flakes, diced green chilies, or sliced jalapeños.
- For a Mexican twist, add taco seasoning to the ground beef and top the soup with Mexican shredded cheese varieties.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
