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
