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Delicious Stuffed Pepper Soup is showcased as the featured image for a recipe article.

Amazing Stuffed Pepper Soup

This hearty stuffed pepper soup captures the essence of classic stuffed peppers in a comforting and flavorful broth. It features browned ground beef, tender bell peppers, crushed tomatoes, and cooked rice, simmered to perfection with savory seasonings. Enjoy this delicious and satisfying soup any time of year.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend recommended
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cups beef broth
  • 1 cup cooked rice long-grain or brown rice work well
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: fresh parsley

Equipment

  • Large pot or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Can opener

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add chopped onion and garlic to the pot and cook until softened, about 5 minutes.
  4. Add chopped bell peppers and cook for another 3-5 minutes, allowing them to soften slightly.
  5. Stir in crushed tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, and red pepper flakes (if using).
  6. Bring the soup to a simmer, then reduce heat and cover. Let simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
  7. Season with salt and black pepper to taste.
  8. Serve hot, topped with shredded cheddar cheese, sour cream, and fresh parsley, if desired.

Notes

For a richer flavor, consider browning the ground beef in batches. Pre-cooking the rice separately prevents it from becoming mushy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage; thaw completely before reheating. For added flavor, consider adding a bay leaf during simmering, removing it before serving. Feel free to adjust the amount of red pepper flakes to your preferred level of spiciness. You can substitute ground turkey or Italian sausage for ground beef. For a vegetarian version, use vegetable broth and substitute the ground beef with lentils or beans.