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Stuffed Pepper Soup

A warm and comforting soup that combines all the favorite flavors of stuffed peppers in a hearty dish, perfect for chilly evenings and family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon Olive oil For sautéing
  • 1 pound Ground beef Can substitute with turkey or plant-based option
  • 1 small Yellow onion Chopped
  • 2 cloves Garlic Minced
  • 1 cup Diced red bell pepper Fresh
  • 1 cup Diced green bell pepper Fresh
  • 1 can Diced tomatoes with green chilies 14.5 oz can
  • 1 can Tomato sauce 15 oz can
  • 2 cups Beef broth For richer flavor
  • 2 cups Chicken broth Additional depth
  • 1 tablespoon Worcestershire sauce Adds umami depth
  • 1 teaspoon Brown sugar Balances acidity
  • 1 teaspoon Red pepper flakes Adjust for desired heat
  • 1 cup White long grain rice Adds heartiness
  • 1 cup Shredded cheese Optional for creaminess
  • 1 teaspoon Salt To taste
  • 1 teaspoon Pepper To taste
  • 1 teaspoon Dried basil Adds sweet aroma
  • 1 teaspoon Dried oregano Provides earthy flavor
  • 1 teaspoon Dried parsley Freshens up the taste
  • 1 teaspoon Onion powder Enhances depth of flavor
  • 1 teaspoon Mustard powder Adds subtle tanginess

Method
 

Preparation
  1. Heat the olive oil in a 4 1/2 quart soup pot over medium-high heat.
  2. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble for 3 minutes.
  3. Add the onions and cook for 5 more minutes, or until the beef is brown and cooked through. Drain excess grease.
Cooking
  1. Reduce heat to medium. Add the garlic and toss to coat.
  2. Add the diced bell peppers and let them soften for 3 minutes.
  3. Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine.
  4. Add the beef broth and chicken broth.
  5. Bring to a gentle boil, then reduce to a simmer. Cover partially and let simmer for 30 minutes, stirring occasionally.
Rice Preparation
  1. In a small saucepan, add 1 1/2 cups chicken broth and bring it to a boil.
  2. Add the rice and submerge it in the liquid. Bring back to a boil, cover tightly, and reduce to a gentle simmer. Cook for 15 minutes. Turn off heat and let sit, covered for 10 minutes.
Final Assembly
  1. Remove the soup from heat and stir in the shredded cheese, if using.
  2. Spoon the rice into serving bowls and ladle soup on top.
  3. Serve hot, or mix the rice directly into the soup if no leftovers are anticipated.

Notes

This soup freezes well; cool completely before transferring to freezer-safe containers and it will last up to 3 months in the freezer. Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat on stovetop or microwave with added broth if needed.