Stuffed Pepper Soup Recipe
Introduction
This Stuffed Pepper Soup captures all the flavors of classic stuffed peppers in a comforting, hearty bowl. It’s a perfect meal for cozy evenings, packed with ground beef, tender peppers, and a rich tomato broth. Plus, it’s easy to make and freezes beautifully for leftovers.
Ingredients
- 1 teaspoon each: dried basil, oregano, parsley, mustard powder
- ½ teaspoon onion powder
- 1 pinch red pepper flakes
- 1 tablespoon olive oil
- 1 ¼ lb. ground beef (90% lean)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- Salt and pepper to taste
- 1 large red bell pepper (diced)
- 1 large green bell pepper (diced)
- 10 oz. diced tomatoes with green chilies (undrained)
- 16 oz. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1–2 tablespoons brown sugar
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
- 1 ½ cups chicken broth (for cooking rice)
- ¾ cup white long grain rice, uncooked (or 2 ¼ cups cooked rice)
Instructions
- Step 1: Heat olive oil in a 4 ½ quart soup pot over medium-high heat. Season ground beef with salt and pepper, add to pot, and cook, crumbling, for 3 minutes. Add diced onions and cook for 5 more minutes until beef is browned and cooked through. Drain excess grease.
- Step 2: Reduce heat to medium. Add minced garlic and stir to coat. Add diced red and green bell peppers and cook for 3 minutes until softened.
- Step 3: Stir in dried basil, oregano, parsley, mustard powder, onion powder, red pepper flakes, diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well, then add beef broth and chicken broth.
- Step 4: Bring soup to a gentle boil, then reduce heat to simmer. Partially cover and simmer for 30 minutes, stirring occasionally.
- Step 5: Meanwhile, prepare the rice: In a small saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice, submerge completely, and return to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Turn off heat and let stand, covered, for 10 minutes to finish cooking and prevent sticking.
- Step 6: Remove soup from heat and stir in shredded cheese if using.
- Step 7: To serve, spoon cooked rice into bowls and ladle soup over the top. Alternatively, if no leftovers are expected, you can add the cooked rice directly into the soup pot before serving.
Tips & Variations
- Cooking the rice separately helps prevent it from soaking up too much broth and keeps the soup from becoming thick or mushy.
- Use ground turkey or chicken instead of beef for a leaner version.
- Add a splash of vinegar or a squeeze of lemon juice before serving to brighten the flavors.
- For extra spice, increase the hot sauce or red pepper flakes to your preference.
- Swap cheddar or Monterey Jack cheese for pepper jack for a little kick.
- This soup freezes well; store the rice separately to maintain texture when reheating.
Storage
Store soup and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the soup gently on the stove or in the microwave, adding a little broth or water if needed to loosen it. Reheat rice separately to avoid overcooking. Both the soup and cooked rice freeze well for up to 3 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of rice for this soup?
Yes, you can use other rice varieties, but cooking times and liquid amounts may vary. Follow the package instructions for best results. Cooking rice separately helps control the texture.
Is it possible to make this soup vegetarian?
To make a vegetarian version, substitute the beef with cooked lentils or a plant-based ground meat alternative, and use vegetable broth instead of beef and chicken broth.
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Stuffed Pepper Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Hearty and flavorful Stuffed Pepper Soup combining seasoned ground beef, bell peppers, tomatoes, and rice in a rich tomato broth. This comforting soup captures the essence of stuffed peppers in a warm, easy-to-make dish, perfect for cozy dinners and meal prepping.
Ingredients
Scale
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- 1 pinch red pepper flakes
- Salt and pepper to taste
Main Ingredients
- 1 tablespoon olive oil
- 1 ¼ lb. ground beef (90% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 oz. diced tomatoes with green chilies, undrained
- 16 oz. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1–2 tablespoons brown sugar
- 3 cups beef broth
- 2 cups chicken broth
Rice
- 1 ½ cups chicken broth (for cooking rice)
- ¾ cups white long grain rice, uncooked (or 2 ¼ cups cooked rice)
Optional
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions
- Prepare the rice: In a small saucepan, bring 1 ½ cups chicken broth to a boil. Add the uncooked rice, submerge it fully in the liquid, and bring back to a boil. Cover tightly, reduce to a gentle simmer, and cook for 15 minutes. Turn off the heat and let the rice sit covered for 10 minutes to absorb all the liquid and release any stuck grains. This will yield about 2 ¼ cups cooked rice.
- Cook the beef and vegetables: Heat olive oil in a 4 ½ quart soup pot over medium-high heat. Season ground beef with salt and pepper and cook it, crumbling frequently, for about 3 minutes. Add diced onion and continue cooking for 5 more minutes until beef is fully browned. Drain excess grease from the pot.
- Sauté garlic and peppers: Reduce heat to medium. Add minced garlic and stir to coat the cooked beef and onions. Then add diced red and green bell peppers and cook for 3 minutes until they start to soften.
- Add seasonings and liquids: Stir in dried herbs, mustard powder, onion powder, red pepper flakes, diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well to combine all ingredients evenly. Pour in beef broth and chicken broth.
- Simmer the soup: Bring the soup to a gentle boil, then reduce heat to a simmer. Partially cover the pot and simmer for 30 minutes, stirring occasionally to blend flavors.
- Assemble and serve: Remove soup from heat. If desired, stir in shredded cheddar or Monterey Jack cheese until melted and well incorporated. Spoon cooked rice into serving bowls and ladle the hot soup on top. Alternatively, if no leftovers are planned, you can add the rice directly into the soup pot before serving.
Notes
- Cooking rice separately prevents it from absorbing too much broth, keeping the soup flavorful and allowing for better storage of leftovers.
- This soup freezes very well; store rice and soup separately to avoid sogginess.
- Other rice varieties can be used, but liquid amounts and cooking times may vary. Refer to rice package instructions.
- Adding shredded cheese is optional but adds a creamy richness to the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: stuffed pepper soup, ground beef soup, bell pepper soup, tomato soup, hearty soup, comfort food, easy dinner, healthy soup
