Description
A hearty and comforting Stuffed Pepper Soup that captures the flavors of classic stuffed peppers in a warm, delicious soup. This recipe features ground beef, bell peppers, tomatoes, and rice simmered in a savory broth infused with herbs and spices for a delightful family-friendly meal ready in under an hour.
Ingredients
Scale
Meat and Oil
- 1 pound ground beef (90/10, or turkey)
- 2 tablespoons oil (avocado or olive oil)
Vegetables and Aromatics
- 1 small sweet onion (finely diced)
- 2 bell peppers (red and green, cut into bite-sized pieces)
- 3 cloves garlic (finely minced)
Liquids and Canned Goods
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can fire roasted tomatoes
Seasonings and Herbs
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Pinch of nutmeg (optional)
- 2 bay leaves
- 1 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
Grains
- ½ cup white rice (uncooked)
Instructions
- Cook the ground beef: In a large Dutch oven over medium heat, brown the ground beef for 7-8 minutes, breaking it apart with a potato masher to create fine crumbles. Once cooked through, remove the beef from the pot and drain on a paper towel-lined plate.
- Sauté the vegetables: Add the oil to the pot, then sauté the finely diced onion for 2-3 minutes until translucent. Add the bite-sized bell pepper pieces and cook for an additional 3-4 minutes. Stir in the minced garlic and cook continuously for 1 minute until fragrant.
- Add remaining ingredients: Return the browned beef to the pot and pour in the beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, and sugar. Sprinkle in the dried oregano, thyme, rosemary, a pinch of nutmeg if using, bay leaves, salt, and black pepper. Finally, add the uncooked white rice.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the rice is tender and fully cooked.
- Finish and serve: Remove the bay leaves from the pot. Serve the soup hot, optionally stirring in fresh parsley and pairing it with toasted baguette for a complete meal. Enjoy your comforting stuffed pepper soup!
Notes
- For a lighter version, substitute ground turkey for the beef.
- You can add more or fewer bell peppers depending on your preference.
- Use low-sodium beef broth to reduce salt content.
- If you prefer a thicker soup, use less broth or add more rice.
- Fresh herbs can be substituted for dried; use three times the amount if fresh.
- Optional garnishes include shredded cheese or a dollop of sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
