Description
A hearty and comforting stuffed pepper soup that combines lean ground beef, bell peppers, tomatoes, and rice in a flavorful broth. This recipe captures all the delicious flavors of stuffed peppers in a warm, easy-to-make soup perfect for a family meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Sauces
- 1 tablespoon olive oil
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Others
- 2 cups cooked long grain white rice
- Salt and pepper to taste
- Fresh Italian parsley, chopped (for garnish)
- Shredded cheese (optional, for garnish)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, add the ground beef and cook until browned. Drain any excess fat and season with salt and pepper. Remove from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, heat olive oil and sauté the diced onions and chopped bell peppers until soft and tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Ingredients: Return the browned beef to the pot. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and adjust seasoning with salt and pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes to meld the flavors together.
- Add Rice and Serve: Stir in the cooked rice just before serving to warm through. Garnish with fresh Italian parsley and shredded cheese if desired. Serve hot and enjoy your comforting stuffed pepper soup.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a vegetarian option, omit the meat and use vegetable broth instead of beef broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Adding the rice at the end prevents it from becoming mushy during simmering.
