If you have ever craved the comforting flavors of stuffed peppers but wished for them in a cozy, warming bowl, this Stuffed Pepper Soup with Ground Beef and Rice Recipe is like a dream come true. It captures all the deliciousness of those classic peppers—bright, tender, and bursting with flavor—blended seamlessly into a hearty, soul-satisfying soup. The ground beef adds a rich, savory depth while the rice provides just the right amount of heartiness. This dish truly brings together simple, wholesome ingredients in a way that feels both familiar and exciting, perfect for any day you need a big, flavorful hug in a bowl.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, making the soup vibrant, hearty, and balanced. These simple essentials come together to create layers of flavor and texture that will have everyone asking for seconds.
- Olive oil: For a flavorful base and to cook the beef and veggies evenly.
- Ground beef: This adds rich, meaty flavor and protein, forming the heart of the soup.
- Onion: Provides sweetness and depth once sautéed.
- Bell peppers (red, green, or yellow): Offer vibrant color and that signature stuffed pepper crunch and taste.
- Garlic: Adds a punch of savory aroma and complexity.
- Crushed tomatoes: Give the soup a tangy base and rich body.
- Tomato sauce: Deepens the tomato flavor and smooths the texture.
- Beef broth: Infuses savory richness and keeps the soup hearty.
- Italian seasoning: Blends herbs like oregano and basil for a warm, herbaceous note.
- Smoked paprika: Adds a subtle smoky depth that elevates the dish.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Cooked white rice (or brown rice): Builds satisfying texture and soaks up all those wonderful flavors.
- Fresh parsley: Brightens the soup with a fresh, green finish.
- Optional shredded cheddar or Parmesan: Perfect to melt on top for cheesy indulgence.
How to Make Stuffed Pepper Soup with Ground Beef and Rice Recipe
Step 1: Brown the Ground Beef
Start by heating olive oil in a large pot over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it apart with a spoon as it cooks. This step builds a deep, savory foundation, and draining excess fat helps keep the soup balanced and not too oily.
Step 2: Sauté Onion and Bell Peppers
Next, toss in the chopped onions and colorful bell peppers to the pot. Cook them until they soften and the onions turn translucent, about 5 minutes. This step fills the kitchen with mouthwatering aromas and ensures tender veggies that meld beautifully with the beef.
Step 3: Add Garlic
Stir in minced garlic and cook for one minute until fragrant. Garlic is a magical ingredient that lifts the whole soup’s flavor, giving it an inviting warmth without overpowering the other ingredients.
Step 4: Combine Tomatoes, Broth, and Spices
Pour in the crushed tomatoes, tomato sauce, and beef broth. Sprinkle the Italian seasoning, smoked paprika, salt, and black pepper over the mixture. Bring everything to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes. This simmering allows all the flavors to mingle and deepen into a rich, harmonious soup.
Step 5: Stir in Cooked Rice and Finish
Finally, add your cooked rice into the pot and simmer for another five minutes to warm it through and absorb some of the soup’s flavor. Remove the pot from heat, taste and adjust seasoning if needed, then sprinkle fresh parsley on top for a beautiful, fresh touch just before serving.
How to Serve Stuffed Pepper Soup with Ground Beef and Rice Recipe
Garnishes
A sprinkling of shredded cheddar or Parmesan cheese on top takes this soup to another level of cozy comfort. Add a spoonful of sour cream or a few fresh basil leaves for extra creaminess and color contrast. These simple garnishes transform the bowl into a gourmet experience.
Side Dishes
This soup pairs wonderfully with crusty bread or warm garlic rolls to soak up every last drop. A crisp green salad or roasted vegetables can also add freshness and balance out the meal when you want something lighter on the side.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bell pepper bowls for a festive presentation that doubles down on the stuffed pepper theme. Alternatively, top each bowl with a scoop of rice and a grilled mini pepper for a charming buffet touch that impresses guests visually and deliciously.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover soup in an airtight container and refrigerate. It will stay fresh and flavorful for up to 4 days, making it a fantastic option for easy weekday lunches or dinners.
Freezing
This Stuffed Pepper Soup with Ground Beef and Rice Recipe freezes beautifully. Store in freezer-safe containers or heavy-duty bags for up to 2 months. Just be sure to leave space for expansion and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup is too thick after refrigeration or freezing, add a splash of broth or water to loosen the consistency without diluting the flavor.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey can be a leaner alternative, and it works well in this soup. Just keep in mind that the soup might be a bit lighter in flavor, so you might want to adjust the seasoning to maintain that rich taste.
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then combine everything in your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the cooked rice at the end to prevent it from getting mushy.
Is it okay to use brown rice instead of white rice?
Definitely! Brown rice adds a nuttier flavor and extra fiber. Just remember it takes longer to cook, so prepare it in advance to keep the soup cooking time consistent.
Can I replace the rice with cauliflower rice for a low-carb option?
Yes, cauliflower rice is a fantastic low-carb swap that keeps the texture light and fresh. Add it near the end of cooking since it cooks quickly, and enjoy a lower-carb version that still has all the comforting flavor.
How can I make this recipe vegetarian?
To make this soup vegetarian, substitute the ground beef with cooked lentils or a plant-based meat alternative, and use vegetable broth instead of beef broth. The spices and tomatoes will still provide that rich, hearty flavor you love.
Final Thoughts
This Stuffed Pepper Soup with Ground Beef and Rice Recipe is one of those dishes that feels like a warm hug from the inside out. It’s straightforward, delicious, and packed with wholesome ingredients that come together in perfect harmony. Whether you’re feeding a crowd or looking for an easy weeknight dinner, I promise this soup will become one of your favorites. Give it a try—you’ll fall in love with that cozy, nostalgic flavor all over again.
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Stuffed Pepper Soup with Ground Beef and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Stuffed Pepper Soup with Ground Beef and Rice is a comforting, flavorful dish inspired by the classic stuffed pepper. Made with tender ground beef, vibrant bell peppers, tomatoes, and perfectly cooked rice, this soup is a filling and nutritious meal that’s perfect for chilly days or anytime you crave a warm, satisfying bowl.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 bell peppers (red, green, or yellow), chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked white rice (or brown rice)
- 2 tablespoons fresh parsley, chopped
Optional Toppings
- Shredded cheddar cheese
- Parmesan cheese
Instructions
- Brown the Ground Beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed to reduce grease.
- Sauté Vegetables: Add the chopped onion and bell peppers to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Liquids and Seasoning: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in Italian seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 25 to 30 minutes to blend the flavors.
- Incorporate Rice: Stir in the cooked rice and continue to simmer for an additional 5 minutes to ensure it’s heated through.
- Finish and Serve: Remove the soup from heat. Taste and adjust seasoning if necessary. Sprinkle with chopped fresh parsley and serve hot. Top with shredded cheddar or Parmesan cheese if desired.
Notes
- For a lower-carb version, substitute cauliflower rice for the cooked rice.
- This soup tastes even better the next day as the flavors continue to meld.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
