Description
This Stuffed Pepper Soup is a hearty and comforting dish that captures the delicious flavors of classic stuffed peppers in an easy-to-make soup form. Made with lean ground beef, diced bell peppers, tomatoes, and seasoned with Italian herbs, this soup is perfect for a cozy family meal. The addition of cooked rice adds texture and makes it filling, while optional shredded cheese on top enhances the richness.
Ingredients
Scale
Meat and Oil
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
Vegetables and Aromatics
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Canned Goods and Liquids
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Others
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps. Once cooked through, drain any excess grease and season the beef with salt and pepper to taste. Remove from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add 1 tablespoon of olive oil. Sauté the diced onion and chopped red and green bell peppers over medium heat for about 5 minutes until they soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Liquids and Seasonings: Stir the cooked beef back into the pot along with the diced tomatoes, tomato sauce, and beef broth. Season the mixture with Worcestershire sauce, sugar (if using), Italian seasoning, and adjust salt and pepper to taste. Mix well and taste to ensure balanced seasoning.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to medium-low. Allow it to simmer uncovered for 15-20 minutes, stirring occasionally to meld the flavors.
- Add Rice and Parsley: If not preparing leftovers, stir in the cooked rice and chopped parsley. Simmer for 1-2 minutes until heated through. For leftovers, add the parsley now and keep the rice separate to be added when serving to preserve texture.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy this comforting meal.
Notes
- Optional sugar balances the acidity of the tomatoes; adjust to your taste preference.
- Adding rice directly to the soup is preferable if consuming immediately. For leftovers, keep rice separate to avoid absorption and mushiness.
- Use lean ground beef to reduce excess grease in the soup.
- Feel free to substitute beef broth with vegetable broth to make it lighter.
- Cheese topping is optional but adds a creamy richness to the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: stuffed pepper soup, ground beef soup, bell pepper soup, easy soup recipe, comforting soup, weeknight dinner
