Can I use different types of meat in the Stuffed Pepper Soup Recipe?

Absolutely! While ground beef is classic, you can swap in ground turkey, chicken, or sausage for variation. Just adjust cooking times as needed, especially if using sausage, which may have extra fat to drain.

Why is cooked rice better than raw rice in this soup?

Cooked rice prevents the soup from becoming too thick and gummy. Raw rice would absorb a lot of the broth and expand as it cooks in the soup, which can change texture and make the soup overly dense.

Can I freeze the Stuffed Pepper Soup?

Yes! Freeze the soup without rice for best results. Reheat gently and add fresh or reheated rice after thawing to keep flavors and textures at their best.

How can I make this soup spicier?

Try adding crushed red pepper flakes, diced jalapeños, or a splash of hot sauce. For a smoky heat, smoked paprika or chipotle powder work wonders.

Stuffed Pepper Soup Recipe – Cozy and Hearty Comfort in a Bowl

Description

Stuffed Pepper Soup is a hearty and flavorful meal that combines ground beef, bell peppers, tomatoes, and rice in a savory broth. This comforting soup mimics the taste of stuffed peppers in a warm bowl, perfect for lunch or dinner.

Ingredients

Scale

Meat and Vegetables

1 lb. lean ground beef
1/2 medium yellow onion, diced (about 1/2 cup)
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced

Liquids and Sauces

1 tablespoon olive oil, divided
2 (14.5 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
2 cups beef broth
1 tablespoon Worcestershire sauce

Seasonings and Garnishes

1 tablespoon sugar, or to taste (optional)
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 tablespoons fresh Italian parsley, chopped
Shredded cheddar or mozzarella cheese, for serving (optional)

Other

2 cups cooked long grain white rice

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Instructions

Brown Beef: In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps. Drain excess grease if any, then season with salt and pepper to taste. Remove beef from the pot and set aside.
Sauté Vegetables: In the same pot, heat 1 tablespoon of olive oil. Add diced onions and chopped bell peppers and sauté until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Add Liquids and Seasonings: Stir cooked beef back into the pot along with diced tomatoes, tomato sauce, and beef broth. Season with Worcestershire sauce, sugar (if using), Italian seasoning, and additional salt and pepper to taste. Stir well and taste to adjust seasonings.
Simmer Soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally to blend flavors.
Add Rice and Parsley: If serving immediately, stir in cooked rice and chopped parsley and simmer for an additional 2 minutes until heated through. For leftovers, stir in parsley only and add rice to individual bowls when serving.
Serve: Ladle soup into bowls and garnish with shredded cheddar or mozzarella cheese, if desired. Serve hot and enjoy!

Notes

Use cooked rice to avoid the rice absorbing all the broth during cooking.
Store leftover rice separately to prevent the soup from becoming too thick. Reheat rice and add to each bowl individually.
Add more beef broth to achieve a soupier consistency if desired.
For added flavor, incorporate smoked paprika or cumin.
Include additional vegetables such as celery, carrots, mushrooms, spinach, or potatoes for more nutrition and variety.
Enhance the meatiness by adding cooked sausage like Andouille, Italian sausage, or chorizo.
Spice things up with red pepper flakes, diced green chiles, or sliced jalapenos.
Try a Mexican twist by adding taco seasoning to the beef and using Mexican shredded cheese as a garnish.

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 6 g
Sodium: 600 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 55 mg