Description
Hearty and comforting Stuffed Green Pepper Soup combines browned ground beef, diced green and red peppers, tomatoes, and savory seasonings simmered together with rice for a flavorful meal inspired by classic stuffed peppers.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt & pepper to taste
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 (32-oz) container beef broth
- 1 (15-oz) can tomato sauce
- 1 (32-oz) bottle tomato juice
- 1 large green pepper, cored and diced
- 1 large red pepper, cored and diced (or use 2 red/2 green peppers as preferred)
- 1 cup parboiled rice, uncooked
Garnish
- Grated Parmesan cheese
Instructions
- Prep: Gather all ingredients and prepare your cooking vessel—a 5 to 6-quart pot or Dutch oven works best for this recipe.
- Brown beef: Heat olive oil in the pot over medium heat. Add ground beef, seasoning with salt and pepper as it cooks. Brown thoroughly, allowing some bits to stick to the bottom to develop deep flavor.
- Add aromatics and season: Drain any excess grease from the beef. Add chopped onion and cook for an additional 5 minutes until softened. Stir in Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cook the tomato paste for 1-2 minutes to enhance its flavor.
- Add liquids and peppers: Pour in the beef broth (start with half if you want a less brothy soup), then add tomato sauce, tomato juice, and diced green and red peppers. Scrape the bottom of the pot to lift any browned bits and mix them into the broth for extra richness.
- Simmer soup: Bring the soup to a full boil, then lower heat to a gentle simmer. Partially cover the pot and simmer for at least 30 minutes, stirring occasionally to prevent sticking.
- Add rice and finish: Stir in the uncooked parboiled rice. Continue simmering, uncovered or partially covered, for another 15–20 minutes until rice is tender. Stir every few minutes to keep rice from sticking, and add broth if the soup gets too thick.
- Serve: Adjust seasoning with salt and pepper if needed. Ladle soup into bowls and garnish with grated Parmesan cheese. Serve immediately while hot.
Notes
- You can adjust the amount of beef broth to control soup thickness.
- Using a mix of red and green peppers makes the soup colorful and flavorful.
- Partially covering the pot prevents the soup from becoming too watery by allowing some steam to escape.
- Stir often after adding rice to avoid it sticking to the pot.
- Parboiled rice cooks faster and stays firmer than regular rice in soups.
