This hearty Stuffed Pepper Soup captures all the bold, savory flavors of traditional stuffed bell peppers—sweet bell peppers, seasoned ground beef, tender rice, and a rich tomato broth—packaged into an easy, comforting one-pot soup.
Ingredients & Prep
-
The Meat: 1.5 lbs lean ground beef (or ground turkey/italian sausage).
-
The Aromatics & Veggies: 1 medium yellow onion (diced), 3 cloves garlic (minced), and 3 large bell peppers (red, green, and yellow, cored and chopped into bite-sized pieces).
-
The Broth & Tomatoes: 4 cups beef broth, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) diced tomatoes (undrained), and 2 tablespoons tomato paste for depth.
-
The Rice: 1 cup uncooked long-grain white rice (rinsed) or 2 cups cooked brown/white rice.
-
The Seasoning: 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
1.Brown the Beef and Onions:Drain excess grease if needed.
In a large Dutch oven or heavy soup pot over medium-high heat, cook the ground beef and diced yellow onion together, breaking up the meat with a wooden spoon until fully browned (about 6 to 8 minutes). Add the minced garlic during the last minute of cooking until fragrant.
2.Add Peppers and Seasonings:Stir in tomato paste for rich flavor.
Add the chopped bell peppers, Italian seasoning, paprika, garlic powder, salt, and black pepper directly into the pot. Stir in the tomato paste and cook for 2 to 3 minutes to let the spices bloom.
3.Build the Broth Base:Pour in broth, tomato sauce, and diced tomatoes.
Pour in the beef broth, tomato sauce, and undrained diced tomatoes. Stir well to combine all ingredients and scrape up any browned bits from the bottom of the pot.
4.Simmer and Cook the Rice:Simmer until the rice is tender.
Bring the soup to a boil, then stir in the uncooked long-grain white rice. Reduce heat to low, cover the pot, and simmer for 18 to 20 minutes, stirring occasionally, until the rice is tender and the bell peppers are soft. (Note: If using pre-cooked rice, stir it in during the last 5 minutes of simmering).
5.Rest and Serve:Taste and serve warm.
Remove from heat, let the soup rest for 5 minutes, and taste for seasoning. Serve hot in bowls, optionally garnished with shredded cheddar cheese, sour cream, or fresh parsley!
