Description
This Easy Stuffed Pepper Soup is a comforting and hearty dish that combines the flavors of classic stuffed peppers in a warm, flavorful soup. Made with lean ground beef, bell peppers, tomatoes, and rice, it’s a perfect weeknight meal that’s both satisfying and simple to prepare.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, chopped finely
- 1 green bell pepper, chopped finely
Liquids & Seasonings
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Grain
- 3/4 cup uncooked rice
Instructions
- Cook the Rice: Start by cooking the rice according to the package directions. If you already have cooked rice on hand, you can use that later in the recipe to save time.
- Sauté Onions: While the rice is cooking, heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until the onions are soft and slightly browned, which adds depth of flavor to the soup. Meanwhile, chop the bell peppers.
- Cook Ground Beef: Add the lean ground beef to the pot with the onions. Cook for about 5 minutes, stirring frequently with a spoon to break up the meat. If the beef releases excess fat, drain most of it before proceeding.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute to release its aroma and flavor.
- Add Vegetables and Liquids: Add the finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes (with juices), chicken broth, Italian seasoning, and paprika to the pot. Increase the heat to high and bring the mixture to a gentle boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer for 15 minutes to allow flavors to meld and peppers to soften.
- Finish with Rice: Stir in the cooked rice, then continue to simmer the soup for another 10 minutes. This thickens the broth and deepens the flavor. Season with salt and pepper to taste before serving.
Notes
- Use lean ground beef to reduce excess grease and keep the soup healthier.
- Fire-roasted diced tomatoes add a smoky flavor, but you can substitute with regular diced tomatoes if unavailable.
- For a gluten-free version, confirm the chicken broth and tomato sauce are gluten free.
- This soup freezes well; store portions in airtight containers for up to 3 months.
- Leftover rice can be pre-cooked and refrigerated ahead of time to shorten prep time.
