Description
A hearty and comforting Stuffed Pepper Soup that combines flavorful ground beef, vibrant bell peppers, tomatoes, and rice simmered together to mimic the taste of classic stuffed peppers in a warming soup form. Perfect for a satisfying dinner that’s easy to prepare.
Ingredients
Scale
Meat and Vegetables
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Sauces
- 1 tablespoon olive oil, divided
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings and Garnish
- 1 tablespoon sugar (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Grains
- 2 cups cooked long grain white rice
Instructions
- Brown the Beef: In a Dutch oven over medium heat, cook the ground beef while breaking it up into small pieces. Once browned, drain any excess grease and season the beef with salt and pepper to taste. Remove the beef from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, heat 1 tablespoon of olive oil. Add the diced onions and chopped red and green bell peppers. Sauté until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Return the cooked beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar (if using), and Italian seasoning. Taste and adjust seasoning with salt and pepper as needed.
- Simmer the Soup: Bring the soup to a gentle boil then reduce heat to medium-low. Let it simmer uncovered for 20 minutes, stirring occasionally, allowing flavors to meld.
- Incorporate Rice and Parsley: If you plan to eat all the soup immediately, stir in the cooked rice and chopped parsley. Simmer for another 2 minutes to heat through. If making leftovers, heat the rice separately and add parsley to the soup; combine rice with individual servings when serving.
- Serve: Ladle the soup into bowls and top with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy your comforting stuffed pepper soup!
Notes
- Use cooked rice to prevent the soup from becoming too thick by absorbing too much broth.
- Store leftover rice separately to keep soup broth from getting overly thick when reheated.
- For a soupier texture, add extra beef broth during cooking or when reheating leftovers.
- Add extra flavor with smoked paprika or cumin for a smoky twist.
- Increase vegetable content by adding celery, carrots, mushrooms, spinach, or potatoes.
- Include more proteins with Andouille or Italian sausage, or try chorizo for a spicy option.
- Boost heat level by incorporating red pepper flakes, diced green chiles, or sliced jalapenos.
- For a Mexican-inspired variation, season the ground beef with taco seasoning and garnish with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
