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Stuffed Pepper Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 5 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This hearty Stuffed Pepper Soup recipe brings all the flavors of classic stuffed peppers into a comforting, easy-to-make soup. Combining ground beef, bell peppers, tomatoes, aromatic herbs, and rice in a savory beef broth, this dish is perfect for a warming family meal. Simmered to perfection on the stovetop, it balances rich flavors and satisfying textures in every spoonful.

Ingredients

Vegetables

  • 1 small yellow onion, diced
  • 1 green or red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 large tomato, diced

Meat

  • 1 lb ground beef (85/15 recommended)

Liquids & Stocks

  • 3 cups beef stock
  • 3 tbsp olive oil

Grains

  • 3/4 cup Jasmine rice

Seasonings

  • 3 tbsp tomato paste
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1/4-1/2 tsp black pepper (to taste)
  • Salt (to taste)

Instructions

  1. Prep the Vegetables: Dice the yellow onion, green or red bell pepper, yellow bell pepper, and large tomato. Set all the diced vegetables aside for use in the cooking process.
  2. Heat the Pan: Preheat a Dutch oven over medium heat, then add 3 tablespoons of olive oil to warm up for cooking the ingredients.
  3. Sauté the Vegetables: Add the diced onions and bell peppers to the hot oil. Cook them until they begin to soften, then mix in the diced tomato and continue cooking for a few more minutes to develop their flavors.
  4. Cook the Ground Beef: Push the vegetables to the sides of the Dutch oven and add the ground beef to the center. Break the meat apart, cover with a lid, and cook for a few minutes to brown. After a while, break up the meat further and start mixing it with the vegetables. Close the lid again and continue cooking until the beef is mostly cooked through, breaking up any clumps to create a uniform texture.
  5. Add Tomato Paste and Beef Stock: Stir the tomato paste into the mixture, then pour in 3 cups of beef stock to create the soup base.
  6. Season and Simmer: Season the soup with dried oregano, dried basil, garlic powder, salt, and black pepper to taste. Mix well, lower the heat to low, and cover the pot with the lid slightly ajar to allow steam to escape. Let it cook for about 20 minutes for flavors to meld.
  7. Cook the Rice in the Soup: Stir in the Jasmine rice, cover the lid fully again, and cook until the rice is tender and fully done, usually around 15-20 minutes depending on rice package instructions.
  8. Serve Immediately: Once the rice is cooked through, serve the soup hot for a comforting meal.
  9. Alternate Rice Cooking Option: If you prefer to eat leftovers, cook the rice separately in salted water per package directions and add it to individual servings of the soup when ready to eat.
  10. Storage Advice: Store any cooked rice separately from the soup in an airtight container in the refrigerator to maintain texture and freshness.

Notes

  • You can use green or red bell peppers interchangeably based on preference or availability.
  • Use a Dutch oven or heavy bottom pot for even cooking and heat retention.
  • Adjust the seasoning especially salt and pepper according to taste as the beef stock can be salty.
  • Cooking the rice separately for leftovers prevents it from becoming too mushy when reheated.
  • For a leaner dish, use lean ground beef or substitute with ground turkey.

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