What is stuffed pepper soup made of?

Stuffed Pepper Soup is made with ground beef, bell peppers, onions, garlic, diced tomatoes, tomato sauce, beef broth, and cooked rice. It's seasoned with Italian herbs and garnished with fresh parsley, creating a rich and flavorful soup that mimics the taste of traditional stuffed peppers.

Can I make this soup ahead of time?

Yes! Stuffed Pepper Soup can be made up to two days in advance. To store, keep the rice separate and add it when reheating the soup. Leftovers can be kept in the refrigerator for up to four days or frozen for up to two months.

What type of rice is best for stuffed pepper soup?

For the best texture and flavor, it's recommended to use cooked long-grain white rice, such as jasmine rice. You can also use brown rice or quinoa as a healthy alternative. Avoid using basmati or short-grain rice as they may not provide the desired texture.

Stuffed Pepper Soup: A Hearty and Flavorful Comfort Meal

Description

Stuffed Pepper Soup is a comforting and hearty dish that brings together ground beef, rice, and bell peppers in a savory tomato-based broth. It’s a quick and easy alternative to traditional stuffed peppers, perfect for busy weeknights and chilly evenings.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef (90% lean)
¾ cup chopped onion
1 ½ teaspoons minced garlic
Salt and pepper, to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (14.5 oz) beef broth
2 teaspoons Italian seasoning
2 cups cooked white rice
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a large pot over medium-high heat.
Add ground beef and cook, breaking it up into smaller pieces until browned, about 5–6 minutes.
Add chopped onion and cook for 4–5 minutes, until softened.
Add minced garlic and cook for 30 seconds.
Season with salt and pepper to taste.
Add red and green bell peppers, cook for 2–3 minutes, until they begin to soften.
Stir in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring to a simmer.
Simmer for 15–20 minutes until the peppers are tender.
Add cooked white rice and stir well.
Season with additional salt and pepper to taste. Sprinkle with parsley before serving.

Notes

Use lean ground beef (90% lean) to avoid excess grease. Drain if using higher-fat beef.
It’s essential to use cooked rice in this recipe. Raw rice will absorb too much broth.
For a lower-carb version, you can substitute cauliflower rice.
The soup can be stored in the fridge for up to 4 days. It can be frozen for up to 2 months (store rice separately).

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 286 kcal
Sugar: 8g
Sodium: 769mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 49mg