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Stuffed Pepper Soup Recipe

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A hearty and comforting stuffed pepper soup that combines seasoned ground beef, vibrant bell peppers, tomatoes, and fragrant herbs, finished with tender rice for a classic stuffed pepper flavor in a warming soup form. Perfect for an easy weeknight meal that satisfies and warms the soul.

Ingredients

Main Ingredients

  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 small yellow onion, chopped (1 cup)
  • 1 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can low-sodium beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice
  • Cheddar or mozzarella cheese, for serving (optional)

Instructions

  1. Brown the Beef: In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the ground beef, seasoning it with salt and pepper. Cook, stirring occasionally and breaking up the beef, until it is browned evenly. Drain the beef and set it aside on a plate lined with paper towels to remove excess fat.
  2. Sauté Vegetables: In the same pot, heat the remaining tablespoon of olive oil. Add the chopped onions, red bell pepper, and green bell pepper. Sauté for about 3 minutes until they soften slightly. Add the minced garlic and continue to sauté for an additional 30 seconds until fragrant.
  3. Add Liquids and Seasonings: Pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Stir in the chopped fresh parsley, dried basil, and dried oregano, then add the cooked ground beef back into the pot. Season with additional salt and pepper to taste.
  4. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer, stirring occasionally, for 30 minutes to allow the flavors to meld.
  5. Prepare the Rice: While the soup simmers, cook the rice according to the package instructions. Once the soup is finished simmering, stir in the desired amount of cooked rice to the soup for added texture and heartiness.
  6. Serve: Ladle the soup into bowls, topping with optional shredded cheddar or mozzarella cheese if desired, and garnish with extra fresh parsley. Serve warm and enjoy.

Notes

  • You can use either white or brown rice based on preference; brown rice will add a nuttier flavor and more fiber.
  • Adjust salt and pepper gradually since the beef broth may already contain some sodium.
  • For a lower fat option, use lean ground turkey or chicken instead of beef.
  • If you prefer a thicker soup, reduce the broth amount slightly or simmer uncovered to reduce liquid.
  • Vegetarians can omit the beef and substitute vegetable broth with additional beans or lentils for protein.

Find it online: https://lauracooks.com/stuffed-pepper-soup-recipe/