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
Scale
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.
