Description
Hearty and comforting stuffed pepper soup that combines lean ground beef, fresh bell peppers, and aromatic herbs simmered in a rich tomato broth. This classic soup captures the flavors of stuffed peppers in a warm, easy-to-make dish perfect for cozy meals.
Ingredients
Scale
Soup Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil, (divided)
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium pepper)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese for serving (optional)
Instructions
- Brown the Beef: In a large pot, heat 1 Tbsp of olive oil over medium heat. Once hot, add the lean ground beef, season with salt and freshly ground black pepper, and cook while stirring occasionally, breaking up the beef until it is fully browned. Drain excess fat and set the beef aside on a plate lined with paper towels.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp of olive oil. Add chopped yellow onion, red bell pepper, and green bell pepper. Sauté the vegetables for about 3 minutes until they soften. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Tomatoes and Broth: Pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Stir in chopped fresh parsley, dried basil, dried oregano, and the cooked ground beef. Season with additional salt and pepper to taste. Bring the soup just to a light boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes. Stir occasionally to prevent sticking.
- Prepare the Rice: While the soup simmers, cook the rice according to the package instructions until tender.
- Finish the Soup: Once the soup has finished simmering, stir in the desired amount of cooked rice to the pot. Mix well to combine all the flavors.
- Serve: Ladle the soup into bowls, top with shredded cheddar or mozzarella cheese if desired, and garnish with extra fresh parsley. Serve warm and enjoy.
Notes
- You can use either white or brown long grain rice based on preference.
- Adjust seasoning with salt and pepper according to taste.
- Optional cheese adds a creamy texture and extra flavor but can be omitted for a lighter dish.
- Make sure to drain excess fat from cooked beef to keep the soup from becoming greasy.
- Fresh parsley garnish brightens up the flavor and adds color to the final presentation.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: stuffed pepper soup, ground beef soup, bell pepper soup, hearty soup, tomato soup, comfort food
