Stuffed Pepper Soup Recipe

This hearty Stuffed Pepper Soup recipe combines the savory flavors of ground beef, bell peppers, and tomatoes in a comforting, easy-to-make dish. Perfect for a weeknight dinner or meal prep, this one-pot wonder is packed with protein, veggies, and rice for a complete meal. With simple ingredients and customizable options, it’s ideal for families and freezes beautifully for future meals.

Ingredients

Seasonings

• 1 teaspoon each: dried basil, oregano, parsley, mustard powder
• ½ teaspoon onion powder
• 1 pinch red pepper flakes

Soup

• 1 tablespoon olive oil
• 1 ¼ lb. ground beef (90% lean)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 10 oz. diced tomatoes with green chilies, undrained
• 16 oz. tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1-2 tablespoons brown sugar
• 3 cups beef broth
• 2 cups chicken broth
• 1 cup shredded cheddar or Monterey Jack cheese (optional)

Rice

• 1 ½ cups chicken broth
• ¾ cup white long-grain rice, uncooked (or 2 ¼ cups cooked rice)

Instructions

Prepare the Soup

1. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble the beef for 3 minutes.
2. Add the diced onions and cook for an additional 5 minutes, until the beef is browned and cooked through. Drain any excess grease.
3. Reduce heat to medium. Stir in the garlic and cook until fragrant. Add the diced bell peppers and cook for 3 minutes until they begin to soften.
4. Mix in the seasonings, diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir well to combine.
5. Pour in the beef broth and chicken broth. Bring the soup to a gentle boil, then reduce to a simmer. Partially cover and let simmer for 30 minutes, stirring occasionally.

Cook the Rice

1. In a small saucepan, bring 1 ½ cups chicken broth to a boil. Add the rice and stir to submerge it in the liquid.
2. Bring the mixture back to a boil. Cover tightly, reduce the heat to a gentle simmer, and cook for 15 minutes.
3. Turn off the heat and let the rice sit in the covered pot for 10 minutes. This will release any rice stuck to the bottom. Fluff with a fork. (Note: Cooking times and liquid amounts may vary for different rice types; refer to package instructions.)

Serve

1. Remove the soup from heat and stir in the shredded cheese, if using.
2. To serve, spoon rice into individual bowls and ladle soup on top. If you do not expect leftovers, you can combine the rice directly with the soup pot. Enjoy!

---

Why You’ll Love This Recipe

• Hearty and Satisfying: Packed with ground beef, bell peppers, and rice, it’s a complete meal in a bowl.
• Bursting with Flavor: Seasonings and a hint of sweetness from brown sugar balance the savory broth.
• Make-Ahead Friendly: Freezes well for meal prep and busy weeknights.
• Customizable: Adjust the spice level or switch up the proteins and vegetables to suit your taste.

Tips

• Rice Separation: Cook the rice separately to avoid it soaking up too much broth in the soup. This also helps with storage.
• Cheese Options: For a creamier soup, stir in shredded cheese just before serving.
• Bell Pepper Variety: Use a mix of red, green, and yellow peppers for a vibrant presentation.
• Seasoning Adjustments: Add more red pepper flakes or hot sauce for extra heat.

Variations and Substitutions

• Protein: Swap ground beef for ground turkey, chicken, or plant-based meat alternatives.
• Vegetables: Add diced zucchini, mushrooms, or spinach for extra nutrition.
• Dairy-Free: Omit the cheese or use dairy-free cheese alternatives.
• Low-Carb: Substitute cauliflower rice for traditional rice.

FAQs

Can I make this soup ahead of time?

Yes! Store the soup and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I freeze this soup?

Absolutely. This soup freezes well. Store the soup and rice in separate freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

What other types of rice can I use?

You can use jasmine, basmati, or brown rice. Cooking times and liquid amounts may vary, so follow the package instructions.

Serving and Suggestions

• Serving: Pair with crusty bread or a fresh green salad for a balanced meal.
• Suggestions: Garnish with fresh parsley, a dollop of sour cream, or additional shredded cheese for a finishing touch.