Stuffed Pepper Soup

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Stuffed Pepper Soup

Description: A savory, tomato-based soup loaded with lean ground beef, tender bell peppers, aromatic onions, and fluffy rice. It’s a “one-pot wonder” that tastes even better the next day.

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6 servings

Ingredients

  • 1 lb Lean ground beef (90/10 is best to avoid excess grease)

  • 2 Large bell peppers (1 red, 1 green), diced into 1/2-inch pieces

  • 1 Medium yellow onion, diced

  • 3 cloves Garlic, minced

  • 1 can (15 oz) Tomato sauce

  • 1 can (14.5 oz) Diced tomatoes (fire-roasted adds a great smoky flavor)

  • 4 cups Beef broth (low sodium recommended)

  • 2 cups Cooked white or brown rice

  • 2 tsp Italian seasoning

  • 1 tbsp Brown sugar (optional, helps balance the acidity of the tomatoes)

  • Salt & Pepper to taste

  • Garnish: Fresh parsley and shredded sharp cheddar cheese

Instructions

  1. Brown the Meat: In a large Dutch oven or soup pot, brown the ground beef over medium-high heat. Drain any excess fat.

  2. Sauté Aromatics: Add the diced onion and bell peppers to the pot. Sauté for 5–7 minutes until they begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.

  3. Simmer: Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and brown sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes to let the flavors meld and the peppers reach your desired tenderness.

  4. Finish: Stir in the pre-cooked rice and heat through for another 2–3 minutes.

  5. Serve: Season with salt and pepper to taste. Ladle into bowls and top with fresh parsley and cheese.

Notes & Tips

  • The Rice Trick: If you plan on having leftovers, store the rice separately. If you leave the rice in the soup overnight, it will soak up all the broth and turn into a thick (though still delicious) mush.

  • Color Matters: Use a mix of red, yellow, and green peppers. Red/Yellow are sweeter, while Green adds that classic “stuffed pepper” bite.

  • Low Carb Option: Swap the rice for cauliflower rice or extra peppers/zucchini.

Nutritional Info (Per Serving)

Metric Amount
Calories ~320 kcal
Protein 22g
Carbohydrates 30g
Fat 10g
Fiber 4g

Benefits

  • High Protein: Helps with muscle recovery and satiety.

  • Vitamin C Powerhouse: Bell peppers are loaded with Vitamin C, which supports immune health.

  • Meal Prep Friendly: This soup freezes beautifully (without the rice).

Q&A

Q: Can I use raw rice in the pot?

A: Yes, but you’ll need to add an extra 1–2 cups of broth and simmer it for about 20–25 minutes. However, cooking the rice separately gives you much better control over the soup’s consistency.

Q: Can I make this in a Slow Cooker?

A: Absolutely. Brown the beef and onions first, then throw everything (except the rice) into the crockpot on Low for 6-8 hours or High for 3-4 hours. Stir in the rice right before serving.

Q: Is it spicy?

A: The standard recipe is mild. If you want a kick, add $1/2$ tsp of red pepper flakes or use a can of diced tomatoes with green chilies (like Ro-tel).

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