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Stuffed Pepper Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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