Description
Cozy Stuffed Pepper Soup is a hearty and comforting meal that captures the flavors of classic stuffed peppers in a warm, satisfying soup form. Made with lean ground beef, fresh bell peppers, aromatic herbs, diced tomatoes, and rice, this soup is perfect for chilly days when you want a nutritious and flavorful dish. Topped with melted cheese, it’s a delicious twist on a beloved casserole, easy to prepare and sure to please the whole family.
Ingredients
Scale
Meat and Oils
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids and Canned Goods
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Herbs and Seasonings
- Salt and freshly ground black pepper to taste
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Grains
- 1 cup uncooked long grain white or brown rice
Optional
- Cheddar or mozzarella cheese for serving
Instructions
- Prepare and Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground beef and season with salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion, red bell pepper, and green bell pepper. Cook over medium heat until the vegetables are softened, about 5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Add Tomatoes and Broth: Pour in the petite diced tomatoes with their juices, tomato sauce, and low-sodium beef broth. Stir well to combine all ingredients.
- Season the Soup: Add dried basil, dried oregano, and 2 1/2 tablespoons of chopped fresh parsley to the pot. Adjust salt and pepper to taste. Stir to incorporate the herbs evenly.
- Add Rice and Simmer: Stir in the uncooked rice. Bring the soup mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking.
- Finish and Serve: Taste the soup and adjust seasoning as needed. Ladle the hot soup into bowls, garnish with extra fresh parsley, and sprinkle with shredded cheddar or mozzarella cheese if desired. Serve immediately for a cozy meal.
Notes
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- For a vegetarian twist, omit the meat and use vegetable broth instead of beef broth.
- If you prefer brown rice, allow extra simmering time (about 40-45 minutes) since it takes longer to cook.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Feel free to add a pinch of crushed red pepper flakes for a mild spicy kick.
Keywords: stuffed pepper soup, ground beef soup, comforting soup, bell pepper soup, easy dinner soup, one pot soup