Description
Cozy Stuffed Pepper Soup combines the hearty flavors of ground beef, bell peppers, tomatoes, and rice in a comforting, nutritious bowl perfect for chilly days. Inspired by classic stuffed peppers, this soup delivers all the familiar tastes in an easy-to-make, one-pot meal rich in flavor and texture.
Ingredients
Scale
Meat and Oils
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids and Canned Goods
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Herbs and Spices
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Grains
- 1 cup uncooked long grain white or brown rice
Optional Additions
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- Cook the ground beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the lean ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if necessary.
- Sauté aromatics and peppers: In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add tomatoes and broth: Pour in the canned petite diced tomatoes (with juices), tomato sauce, and low-sodium beef broth. Stir to combine all ingredients.
- Season the soup: Stir in the fresh parsley, dried basil, dried oregano, and adjust salt and pepper to taste. Bring the soup to a gentle boil.
- Cook the rice: Add the uncooked long grain white or brown rice to the boiling soup. Reduce heat to a simmer, cover, and let cook until the rice is tender—about 18-20 minutes for white rice or 40-45 minutes for brown rice. Stir occasionally to prevent sticking.
- Finish and serve: Once the rice is cooked and the soup has thickened slightly, taste and adjust seasonings if needed. Ladle soup into bowls, and optionally sprinkle with shredded cheddar or mozzarella cheese and garnish with additional fresh parsley. Serve warm and enjoy your cozy stuffed pepper soup!
Notes
- Using lean ground beef helps reduce excess fat but you can substitute with ground turkey for a lighter option.
- Brown rice will take longer to cook than white rice, so adjust cooking times accordingly.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the peppers and onions.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Leftover soup thickens as it cools; add a bit of extra beef broth or water when reheating if needed.
Keywords: stuffed pepper soup, ground beef soup, comfort soup, easy soup recipe, homemade soup, one-pot meal, cozy soup