Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting and hearty dish that captures all the flavors of classic stuffed peppers in a warm, satisfying soup. Combining ground beef, rice, bell peppers, and tomatoes, it’s a perfect meal for cooler days or anytime you crave a cozy, flavorful bowl.

Ingredients

• 1 lb. lean ground beef
• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 cup uncooked long-grain white rice
• 1 cup shredded Cheddar or mozzarella cheese to serve

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out evenly. Sprinkle with 1 teaspoon of salt and the black pepper. Let it cook undisturbed until well browned underneath, about 3-4 minutes. Stir and cook for another 2 minutes.
2. Step 2: Add the chopped onion and bell peppers to the pot. Stir and cook until they begin to soften, about 2-3 minutes.
3. Step 3: Stir in the tomato paste, then add the diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, uncooked rice, and the remaining 1 teaspoon of salt. Mix everything well.
4. Step 4: Increase the heat to high and bring the soup to a boil, stirring often. Once boiling, reduce the heat to low and partially cover the pot.
5. Step 5: Stir occasionally and cook until the rice is tender, about 18-20 minutes. Taste the soup and adjust seasoning with additional salt and pepper if needed. Keep in mind the rice will continue to absorb liquid, so add more broth if you prefer a thinner soup and warm through.
6. Step 6: Ladle the soup into bowls and top each serving with 2-3 tablespoons of shredded cheese. Let the steam from the hot soup melt the cheese before serving.

Tips & Variations

• For a vegetarian version, substitute the beef with cooked lentils or a plant-based ground meat alternative and use vegetable broth instead of beef broth.
• Add a dash of hot sauce or red pepper flakes if you like a little heat.
• Use brown rice instead of white rice for a nuttier flavor and added fiber, but increase cooking time accordingly.
• Including some chopped celery or carrots can add extra texture and nutrition to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding extra broth or water to loosen the consistency if the rice has absorbed too much liquid. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice in this soup?

Yes, you can use brown rice or instant rice, but adjust cooking times accordingly. Brown rice will take longer to cook, while instant rice should be added later to avoid overcooking.

How can I make this soup less thick?

If the soup becomes too thick, simply add more beef broth or water to reach your desired consistency. Reheat the soup after thinning to ensure it’s warmed through.

Stuffed Pepper Soup Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Hearty and comforting Stuffed Pepper Soup made with lean ground beef, bell peppers, tomatoes, and rice, seasoned with Italian herbs and spices. This savory soup combines all the delicious flavors of stuffed peppers in a warm, easy-to-make soup form that’s perfect for a cozy meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 1 lb. lean ground beef
• 1 medium onion, chopped
• 2 bell peppers, chopped

Seasonings and Sauces

• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika

Grains

• 1 cup uncooked long-grain white rice

Toppings

• 1 cup shredded Cheddar or mozzarella cheese to serve

Instructions

1. Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out evenly. Sprinkle with 1 teaspoon of salt and black pepper. Allow to cook undisturbed until well-browned underneath, about 3-4 minutes. Stir and continue cooking for another 2 minutes to ensure thorough browning.
2. Sauté the vegetables: Add the chopped onion and bell peppers to the beef. Stir and cook until the vegetables begin to soften, approximately 2-3 minutes.
3. Add the tomato paste and liquids: Stir in the tomato paste until evenly distributed. Then add the canned diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, uncooked rice, and the remaining 1 teaspoon of salt. Mix all ingredients well to combine.
4. Bring to a boil: Increase the heat to high and bring the soup mixture to a boil, stirring frequently to prevent sticking.
5. Simmer the soup: Reduce the heat to low and partially cover the pot. Let the soup simmer gently, stirring occasionally, until the rice is tender and fully cooked, about 18-20 minutes. Taste and adjust seasoning with additional salt and pepper if desired. If the soup becomes too thick as the rice absorbs liquid, add more beef broth to reach your preferred consistency and warm through.
6. Serve with cheese: Ladle the hot soup into bowls and top each serving with 2-3 tablespoons of shredded Cheddar or mozzarella cheese. Allow the steam from the soup to melt the cheese before serving.

Notes

• Use low-sodium beef broth to control the saltiness of the soup.
• Feel free to substitute the ground beef with ground turkey or chicken for a leaner option.
• If you prefer a vegetarian version, omit the meat and use vegetable broth, adding extra beans or lentils for protein.
• The soup thickens as it cools because of the rice; add extra broth when reheating for desired consistency.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: stuffed pepper soup, ground beef soup, stuffed peppers, comforting soup, easy dinner, hearty soup, rice soup, tomato soup