Stuffed Pepper Soup
Stuffed Pepper Soup is the easiest one pot meal for busy weeknights. This hearty recipe combines tender bell peppers, seasoned ground beef, and rice in a rich tomato broth that the whole family will love. Top this cozy bowl with plenty of cheddar cheese for the ultimate comfort food experience.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Chef’s knife + cutting board
- Measuring cups and spoons
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 3 bell peppers diced (any colors)
- 3 cloves garlic minced
- 1 14.5-ounce can diced tomatoes, with juices
- 1 8-ounce can tomato sauce
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 to 1½ teaspoons salt start with 1 teaspoon
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika optional
- 1 tablespoon brown sugar optional
- 1 cup cooked white rice added at the end
- Optional toppings: shredded cheese parsley, sour cream, crackers
Instructions
- In a large pot over medium-high heat, brown the ground beef until mostly cooked through. Drain excess grease if needed.
- Add diced onion and cook 3 to 4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add diced bell peppers and cook 4 to 5 minutes, stirring often.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire, Italian seasoning, salt, pepper, and smoked paprika (if using).
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 20 to 25 minutes.
- Taste and adjust seasoning. If the tomatoes taste sharp, stir in brown sugar and simmer 2 minutes.
- Stir in cooked rice right before serving, or add rice to bowls and ladle soup over top. Add your favorite toppings and serve hot.
Notes
For the best leftovers, store rice separately and add it when reheating.
Want a thicker soup? Simmer uncovered for the last 8 to 10 minutes.
Freezing tip: freeze the soup base without rice for the best texture.