Stuffed Pepper Soup
This Stuffed Pepper Soup Recipe takes everything you love about classic stuffed peppers and turns it into a cozy, one pot dinner. Ground beef, sweet bell peppers, tender rice, and a rich tomato broth come together in under an hour. No stuffing, no baking, no fuss. Just a big pot of comfort that tastes exactly like the filling you'd find tucked inside a pepper, minus all the extra work.
Equipment
- Enameled Dutch Oven or large soup pot Heavy bottomed pot recommended for even heating
- Cutting board
- Sharp chef's knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Medium saucepan For cooking rice separately (optional but recommended)
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef 680g, 85/15 blend
- 1 medium yellow onion about 1 cup or 150g, diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 28 ounces diced tomatoes 794g, undrained; fire roasted recommended
- 15 ounces tomato sauce 425g
- 4 cups beef broth 960ml
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce ensure gluten-free if needed
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup uncooked long grain white rice 190g
- 1 cup shredded mozzarella or cheddar cheese for topping; freshly shredded recommended
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Add ground beef and break apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until fully browned. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towels to drain.
- Return pot to heat and add remaining 1 tablespoon olive oil. Add diced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until onion is translucent and peppers begin to soften. Add minced garlic and cook for 30 seconds, stirring constantly.
- Pour in diced tomatoes with juices, tomato sauce, and beef broth. Stir to combine. Add Italian seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper. Return browned beef to the pot and stir into the broth.
- Bring soup to a gentle boil over medium high heat. Reduce heat to low, cover with lid, and simmer for 20 minutes, stirring occasionally. Taste broth and adjust seasoning if needed.
- While soup simmers, cook the uncooked white rice separately according to package instructions. Once tender, fluff with a fork and set aside.
- After soup has simmered for 20 minutes, stir the cooked rice into the pot. For leftovers, add rice to individual bowls instead. Simmer uncovered for 5 more minutes to warm rice through.
- Ladle hot soup into serving bowls. Top each with shredded mozzarella or cheddar cheese, letting it melt into the broth. Sprinkle with chopped fresh parsley. Serve immediately.
Notes
- Use 85/15 ground beef for the best balance of richness without greasiness.
- Cook rice separately to prevent it from absorbing too much broth and turning mushy.
- Let the soup simmer low and slow to deepen the tomato flavor.
- Shred cheese from a block for the smoothest, creamiest melt.
- Swap ground beef for ground turkey or Italian sausage for a variation.
- Use cauliflower rice instead of white rice for a lower carb version.
- Add a can of kidney beans for extra protein and fiber.
- Store soup and rice separately in the refrigerator for up to 4 days; freeze without rice for up to 3 months.
- Add a splash of beef broth when reheating if soup has thickened too much.
- Fire roasted diced tomatoes add a subtle smoky depth that elevates the broth.
Nutrition
Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 26gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 890mgPotassium: 520mgFiber: 3gSugar: 8gVitamin A: 15IUVitamin C: 80mgCalcium: 15mgIron: 20mg
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