Description

This Stuffed Peppers Soup is a comforting and hearty twist on the classic stuffed peppers dish. Combining ground beef, rice, bell peppers, and rich tomato flavors into a warming soup, it makes for a satisfying meal perfect for any season. The recipe offers flexibility with protein options and is topped with melted cheese and fresh herbs for added taste and presentation.

Ingredients

Scale

Meat and Vegetables

1 lb ground beef (or ground turkey, chicken, or plant-based meat)
1 medium onion, chopped
2 cloves garlic, minced
2 large bell peppers, diced (red, yellow, or green mix)

Grains and Liquids

1 cup uncooked long grain rice
1 can (15 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
4 cups beef broth (or chicken broth for a lighter option)

Spices and Extras

1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
Salt and pepper, to taste
Olive oil, for sautéing
Shredded cheese (cheddar or mozzarella), for topping
Fresh parsley or basil, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the meat: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat if needed.
Sauté onions and garlic: Add the chopped onion to the pot with the ground beef and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add peppers and rice: Stir in the diced bell peppers and uncooked rice. Cook for 2 minutes, stirring occasionally, allowing the rice to absorb flavors.
Add liquids and seasonings: Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir in oregano, basil, paprika, salt, and pepper. Bring the soup to a boil over medium-high heat.
Simmer the soup: Once boiling, reduce heat to low, cover the pot, and let simmer for 20-25 minutes or until the rice is tender and flavors meld. Stir occasionally to prevent sticking.
Adjust seasoning and thickness: Taste the soup and adjust salt and pepper as desired. For a thicker soup, simmer uncovered a little longer to reduce liquid.
Serve and garnish: Ladle the hot soup into bowls. Top each serving with shredded cheese and a sprinkle of fresh parsley or basil for extra flavor and color.

Notes

You can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative for a lighter or vegetarian-friendly option.
Using long grain rice helps maintain texture; however, you can also use brown rice but increase the simmering time to ensure it cooks through.
If you prefer a spicier flavor, add a pinch of red pepper flakes when adding seasonings.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
To make this soup gluten-free, ensure the broth and tomato products do not contain any gluten additives.