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

Scale

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