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Stuffed Pepper Soup Recipe

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★★★★★

4.9 from 85 reviews

This hearty Stuffed Pepper Soup combines the classic flavors of stuffed bell peppers in a comforting bowl of soup. Ground beef, bell peppers, tomatoes, and rice simmer together in a flavorful broth, topped with melted cheddar or mozzarella cheese for a delicious and filling meal perfect for any season.

Ingredients

Scale

Main 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. Brown the Beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out evenly in the pot. Sprinkle with 1 teaspoon of salt and the black pepper. Let it cook undisturbed for 3-4 minutes until well browned underneath, then stir and cook for another 2 minutes until the beef is fully browned.
  2. Sauté Vegetables: Add the chopped onion and bell peppers to the pot. Stir and cook for 2-3 minutes until they begin to soften, releasing their flavors into the beef.
  3. Add Tomato Paste and Liquids: Stir in the tomato paste to coat the beef and vegetables. Then add the diced tomatoes (with their juice), beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, uncooked rice, and the remaining 1 teaspoon of salt. Stir everything thoroughly to combine.
  4. Bring to a Boil: Increase heat to high and bring the soup mixture to a rolling boil, stirring frequently to prevent sticking and ensure even heating.
  5. Simmer to Cook Rice: Reduce heat to low and partially cover the pot with a lid. Let the soup simmer gently, stirring occasionally, for 18-20 minutes until the rice is tender and cooked through. Adjust seasoning with additional salt and pepper as needed. Add more beef broth if the soup becomes too thick or to adjust the consistency for leftovers.
  6. Serve with Cheese: Ladle the soup into individual bowls and top each serving with 2-3 tablespoons of shredded Cheddar or mozzarella cheese. Allow the steam from the hot soup to melt the cheese before serving.

Notes

  • You can substitute ground turkey or chicken for a lighter version.
  • Use brown rice instead of white rice; just increase the simmering time accordingly.
  • For a vegetarian option, replace beef with cooked lentils and use vegetable broth instead of beef broth.
  • If you prefer a thicker soup, reduce the amount of broth or cook uncovered for part of the simmering time.
  • Leftovers reheat well and flavors deepen after a day in the refrigerator.

Keywords: stuffed pepper soup, ground beef soup, easy soup recipe, comfort food, one-pot meal, bell pepper soup, cheesy soup

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