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Stuffed Pepper Soup Recipe

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3.9 from 4 reviews

A hearty and comforting stuffed pepper soup made with ground beef, bell peppers, tomatoes, and aromatic Italian seasoning, simmered to perfection and finished with fluffy cooked rice and fresh parsley.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef (90% lean)
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • Salt and pepper to taste
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 green bell pepper, cut into 1/2 inch pieces
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can beef broth
  • 2 teaspoons Italian seasoning
  • 2 cups cooked white rice
  • 2 tablespoons chopped parsley

Instructions

  1. Brown the Ground Beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook for about 5-6 minutes, breaking it up into smaller pieces with a spatula until browned and cooked through.
  2. Sauté Onion and Garlic: Add the chopped onion to the pot and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its flavor.
  3. Season the Mixture: Season the beef and onion mixture generously with salt and pepper to taste, mixing well throughout.
  4. Cook Bell Peppers: Add the diced red and green bell peppers to the pot and cook for 2-3 minutes to slightly soften and develop flavor.
  5. Add Liquids and Seasoning: Stir in the petite diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a gentle simmer over medium heat.
  6. Simmer the Soup: Allow the soup to simmer for 15-20 minutes until the bell peppers are tender and flavors meld together.
  7. Finish with Rice and Parsley: Stir in the cooked white rice. Adjust seasoning with additional salt and pepper as desired. Garnish with chopped parsley before serving warm.

Notes

  • Use 90% lean ground beef for a balance of flavor and reduced fat.
  • For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adjust the consistency by adding more broth or water if you prefer a thinner soup.
  • Fresh parsley adds a bright, fresh flavor but can be omitted if unavailable.

Find it online: https://cheftinaskitchen.com/stuffed-pepper-soup-recipe/