Stuffed Pepper Soup is a cozy, hearty dish that delivers all the flavors of traditional stuffed peppers in a warm and satisfying bowl. Packed with ground beef, bell peppers, tomatoes, and rice, this one-pot wonder is both comforting and easy to make. What is a good soup for a chilly evening?
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cups beef broth
- 1 can (14 oz) diced tomatoes., with juice
- 1 can (14 oz) tomato sauce. 1 can (14 oz) tomato sauce. 1
- 1 tsp Italian seasoning. 1 tsp.
- ½ tsp garlic powder
- 12 tsp smoked paprika. 1
- Salt and black pepper., to taste
- 34 cup uncooked white rice. 34 cup uncooked white rice.
- 1 tbsp olive oil (optional, for sautéing vegetables)
Directions
- Cook Ground BeefIn a large pot or Dutch oven over medium heat, cook ground beef until browned. Drain any excess fat and set aside.
- Sauté Vegetables: Add olive oil to the pot if needed. Sauté the onion, green bell pepper, and red pepper for 4–5 minutes, or until softened.
- Combine Ingredients: Return the cooked ground beef to the pot. Stir in the beef broth, diced tomatoes, tomato sauce, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil.
- Add Rice: Stir in the uncooked rice, reduce the heat to low, and cover the pot. Let the soup simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
- Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle soup into bowls and garnish with shredded cheese or fresh parsley, if desired.
Notes
- Rice Options: Substitute white rice with brown rice or quinoa for added nutrition. Adjust cooking time accordingly.
- Protein Swap: Use ground turkey, chicken, or sausage instead of beef for a twist.
- Make Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of broth if it thickens.
- Freezer-Friendly: Freeze the soup without rice, then add freshly cooked rice when reheating for the best texture.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeos for some heat.
Stuffed Pepper Soup is a delicious and easy way to enjoy a classic comfort food with less effort.
What are the most frequently asked questions on Quora
How do I make Stuffed Pepper Soup ahead of time?
Can you make this soup ahead of time? When ready to serve, thaw the soup completely, reheat on the stovetop, and then add freshly cooked rice to maintain the best texture. If soup becomes too thick, add a splash of beef broth or water to thin it out.
What are some substitutes for ground beef and bell peppers?
Can you substitute ground beef with ground turkey, chicken, or Italian sausage? As for bell peppers, you can use any color or mix of colors – the flavor profile will remain similar. If you don’t have bell peppers, substitute with a mix of sweet peppers or even a small amount of finely diced poblano peppers for a touch of heat.
How do you know if your stuffed pepper soup is cooked?
The soup is perfectly cooked when the rice is tender and the vegetables are soft but still hold their shape. The ground beef should be fully cooked and no longer pink. The rice will absorb much of the liquid, and the soup will thicken slightly. A good indication is when the rice is no longer crunchy when you taste it, typically after simmering for 20-25 minutes. Can you check the internal temperature of beef with a meat thermometer; it should reach 160°F (71°C).
Can I double or triple this Stuffed Pepper Soup recipe?
Can you easily scale up this recipe? If so, use a larger pot, such as a 8-quart or 10-quart Dutch oven, to accommodate the increased volume. The cooking time may need a slight adjustment; check the rice for doneness a few minutes earlier or later. When tripling the recipe, you might consider using two pots or a very large pot to ensure even cooking. Adjust seasoning to taste after doubling or tripling.
What are the health benefits of stuffed pepper soup?
This Stuffed Pepper Soup is packed with nutrients! The ground beef provides protein and iron, while the bell peppers are rich in vitamins A and C. The tomatoes contribute lycopene, an antioxidant, and the rice provides carbohydrates for energy. The soup is also a good source of fiber, especially if you use brown rice. What are some of the best vegetables to eat?
Stuffed Pepper Soup
This hearty stuffed pepper soup is packed with flavors and perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds ground beef lean
- 2 cups chopped bell peppers red and green
- 1 cup diced onion
- 2 cans diced tomatoes undrained
- 4 cups beef broth
- 1 cup uncooked rice
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Instructions
Preparation Steps
- In a large pot, brown the ground beef over medium heat until fully cooked.
- Add the bell peppers and onion, and sauté until soft.
- Stir in the diced tomatoes and beef broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the uncooked rice and continue to simmer until the rice is tender.
- Season with salt and black pepper to taste. Serve hot.
Notes
Feel free to add more spices to taste.
