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Stuffed Pepper Soup. This warming dish transforms the classic stuffed pepper experience into a cozy one-pot meal that’s perfect for chilly weather.
Indulge in the rich flavors of Stuffed Pepper Soup with this easy-to-follow recipe. Loaded with bell peppers, ground beef, tomatoes, and rice, this comforting soup is your new winter favorite.
Stuffed Pepper Soup
Ingredients:
- 1 onion, diced
- 2 bell peppers (any color), diced
- 4 garlic cloves, minced
- 1 pound 90% lean ground beef
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cans (14.5 ounces each) fire roasted tomatoes (or plain diced tomatoes)
- 1 can (15 ounces) tomato sauce
- 2 cups low-sodium beef broth
- 2 cups cooked rice
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Fresh Parmesan cheese, grated, for garnish (optional)
Instructions:
- Prepare the Vegetables: Dice your onion and bell peppers. Mince the garlic cloves and set all aside.
- Brown the Ground Beef: In a large soup pot over medium heat, cook the ground beef until browned. Break up the meat as it cooks and season with salt and pepper. Remove beef to a paper towel-lined plate.
- Sauté the Vegetables: In the same pot, add olive oil and sauté the diced bell pepper and onion for 3-4 minutes or until slightly softened. Add garlic, dried basil, dried oregano, and dried thyme. Stir for 30 seconds.
- Add Beef and Other Ingredients: Return the ground beef to the pot and add fire-roasted tomatoes, tomato sauce, and beef broth. Stir to combine, bring to a simmer, and let simmer covered for 20 minutes.
- Prepare the Rice: While the soup simmers, cook the rice according to your preferred method. If pre-cooked, simply set aside.
- Stir the Rice into the Soup: Once the soup has simmered, stir in the cooked rice, making sure it’s fully incorporated.
- Garnish and Serve: Serve your Stuffed Pepper Soup hot, garnished with freshly chopped parsley and optional Parmesan cheese.
- Store Leftovers: This soup stores well in the fridge for up to 5 days or in the freezer for up to 3 months. Freeze in suitable containers, leaving room for expansion.
Notes:
- Feel free to substitute Italian seasoning for the individual herbs if needed.
- Fire-roasted tomatoes add more flavor, but regular diced tomatoes will work too.
- If using an 80% lean ground beef, drain off any excess fat before proceeding.
