Stuffed Pepper Soup Recipe
Introduction
Stuffed Pepper Soup is a cozy, comforting dish that combines the flavors of classic stuffed peppers in a warm, hearty soup. Perfect for chilly days, this recipe is easy to make and serves a crowd with its rich tomato base, tender ground beef, and nutritious bell peppers.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red (or orange or yellow) bell peppers
- 14½ oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ⅔ cup long grain white rice
Instructions
- Step 1: In a large pot, heat olive oil over medium heat. Add the ground beef and cook for about 10 minutes until browned and no longer pink.
- Step 2: Add the diced onion and minced garlic to the pot. Sauté for 2 minutes until fragrant.
- Step 3: Stir in the diced bell peppers, petite diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and rice.
- Step 4: Cover the pot and raise heat to high. Bring the soup to a boil, stirring occasionally to prevent the rice from sticking. This should take about 10 minutes.
- Step 5: Once boiling, uncover the pot and reduce heat to medium. Let it simmer uncovered for 2 minutes.
- Step 6: Remove the pot from heat and let the soup sit uncovered for 10 minutes to allow the rice to finish cooking.
- Step 7: Remove the bay leaf before serving. Garnish with Parmesan cheese and fresh parsley if desired.
Tips & Variations
- For a brothier soup, add more beef broth when reheating leftovers.
- Try using ground turkey or chicken instead of beef for a lighter version.
- To avoid overcooked rice in slow cooker versions, cook the rice separately and stir it in just before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, add a bit of broth or water to loosen the consistency if the rice has absorbed too much liquid. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup in a slow cooker?
Yes, brown the ground beef with onion and garlic first, then add to the slow cooker with the remaining ingredients. Cook on low for 6 hours or high for 4 hours. To prevent overcooked rice, you can reduce the water by 1 cup and add cooked rice at the end.
Can I use other types of rice?
Long grain white rice works best for this recipe. Using brown rice or quick-cooking rice may change the cooking time and texture, so adjust accordingly or cook rice separately if needed.
Print
Stuffed Pepper Soup Recipe
- Total Time: 47 minutes
- Yield: 6 servings 1x
Description
This hearty Stuffed Pepper Soup combines the flavors of classic stuffed peppers in a comforting, easy-to-make soup form. Featuring ground beef, bell peppers, tomatoes, rice, and a blend of aromatic herbs, this recipe can be prepared on the stovetop, Instant Pot, or slow cooker for a versatile, family-friendly meal perfect for any season.
Ingredients
Primary Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red (or orange/yellow) bell peppers
- 14½ oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ⅔ cup long grain white rice
Herbs & Spices
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 bay leaf
Instructions
- Heat the olive oil and brown the beef: In a large pot over medium heat, warm the olive oil. Add ground beef and cook for about 10 minutes until fully browned and no longer pink, breaking it apart as it cooks.
- Sauté onion and garlic: Add diced onion and minced garlic to the pot with the beef. Sauté for 2 minutes until fragrant and slightly softened.
- Add vegetables, liquids, spices, and rice: Stir in diced bell peppers, canned diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, red pepper flakes, bay leaf, and rice. Mix everything well to combine.
- Bring to a boil: Cover the pot and turn heat to high. Allow the soup to come to a boil, stirring occasionally to prevent rice from sticking, which should take about 10 minutes.
- Simmer uncovered: Once boiling, remove the lid and reduce heat to medium. Let the soup simmer uncovered for 2 minutes to slightly thicken and allow flavors to meld.
- Rest the soup: Remove the pot from heat and let it sit uncovered for 10 minutes. This resting period allows the rice to continue absorbing liquid and cook fully.
- Finish and serve: Remove the bay leaf before serving. For best flavor, garnish with freshly grated Parmesan cheese and chopped fresh parsley.
- Optional adjustments for leftovers: The rice tends to absorb broth as it cools. When reheating leftovers, feel free to add extra beef broth or water to adjust the consistency to your preference.
Notes
- You can use orange or yellow bell peppers instead of red for a sweeter flavor variation.
- The rice will absorb broth as it cooks; add more broth when reheating leftovers if desired for a soupier texture.
- To avoid overcooked rice in slow cooker preparations, reduce the water by 1 cup and cook rice separately, then stir it in at the end.
- This recipe can be adapted for Instant Pot and slow cooker methods with the same flavor profile and slight timing adjustments.
- Serve garnished with Parmesan cheese and fresh parsley for enhanced flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Stuffed Pepper Soup, Beef Soup, Comfort Food, Easy Dinner, One Pot Meals, Italian Inspired Soup
