Why You’ll Love This Recipe
This soup is the perfect balance of rich, savory flavors and tender ingredients. The ground beef adds heartiness, the bell peppers offer a touch of sweetness, and the rice makes it a filling, complete meal. It’s quick, easy, and budget-friendly, making it ideal for anyone looking for a delicious and satisfying dinner with minimal effort. Plus, the whole meal is cooked in one pot, making cleanup a breeze!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon canola oil
- 1 pound lean ground beef
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups beef broth
- Kosher salt and freshly ground black pepper, to taste
- 2 cups cooked white rice
- 2 tablespoons chopped fresh parsley leaves
Directions
- Brown the Beef: Heat canola oil in a large stockpot or Dutch oven over medium heat. Add the ground beef and cook until browned, about 3–5 minutes, crumbling the beef as it cooks. Drain any excess fat and set the beef aside.
- Sauté the Vegetables: Add the diced onion and bell peppers to the pot. Cook, stirring occasionally, until the vegetables are tender, about 3–4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook until fragrant, about 1 minute.
- Simmer the Soup: Stir in the diced tomatoes, tomato sauce, beef broth, and browned ground beef. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes, allowing the flavors to blend.
- Finish the Soup: Stir in the cooked rice and chopped parsley. Cook for an additional 1–2 minutes, until heated through.
- Serve: Ladle the soup into bowls and serve immediately.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy: Add more crushed red pepper flakes or a diced jalapeño for extra heat.
- Vegetarian: Omit the ground beef and use a plant-based meat substitute or simply add more beans and vegetables like zucchini and corn for a hearty version.
- Rice Alternatives: Swap white rice for brown rice or quinoa for a different texture and flavor.
- Cheese Topping: Sprinkle shredded cheese on top of each bowl before serving for a cheesy twist.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pot over medium heat or in the microwave until hot.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight and reheat on the stovetop.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for a lighter version of this soup. You can also use ground chicken or any other ground meat you prefer.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld together. Simply store it in the fridge and reheat when ready to serve.
What can I use instead of rice?
If you’re looking for a low-carb alternative, you can use cauliflower rice or even cooked lentils.
Can I use fresh tomatoes instead of canned?
Yes, you can use about 4 cups of chopped fresh tomatoes instead of canned, though the flavor might be slightly different.
How do I prevent the soup from becoming too thick after adding the rice?
If the soup thickens too much, simply add a little more broth or water to reach your desired consistency.
How can I make this soup spicier?
To spice up the soup, you can add diced jalapeños or increase the amount of red pepper flakes to suit your taste.
Conclusion
Stuffed Pepper Soup is a cozy and satisfying dish that’s perfect for any night of the week. It’s full of flavor, loaded with nutritious ingredients, and easy to make in just one pot. Whether you’re serving it on a busy weeknight or as a comforting weekend meal, this soup will quickly become a go-to in your recipe collection. Enjoy!
Stuffed Pepper Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Stuffed Pepper Soup is a comforting, hearty dish made with ground beef, bell peppers, rice, and tomatoes, all simmered in a savory broth with Italian seasonings. It’s a flavorful, one-pot meal that’s perfect for busy weeknights or cozy weekends.
Ingredients
1 tablespoon canola oil
1 pound lean ground beef
1 medium sweet onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 ½ teaspoons Italian seasoning
¼ teaspoon crushed red pepper flakes
2 (14.5-ounce) cans diced tomatoes
1 (8-ounce) can tomato sauce
3 cups beef broth
Kosher salt and freshly ground black pepper, to taste
2 cups cooked white rice
2 tablespoons chopped fresh parsley leaves
Instructions
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, crumbling as it cooks. Drain any excess fat and set beef aside.
- Add the diced onion and bell peppers to the pot. Cook until tender, about 3–4 minutes.
- Stir in minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute until fragrant.
- Stir in diced tomatoes, tomato sauce, beef broth, and browned beef. Season with salt and pepper to taste. Bring to a boil, then reduce to a simmer for 15–20 minutes.
- Stir in cooked rice and chopped parsley. Cook for an additional 1–2 minutes until heated through.
- Ladle soup into bowls and serve immediately.
Notes
For a spicy version, add more crushed red pepper flakes or a diced jalapeño.
For a vegetarian version, omit the ground beef and use plant-based meat or add more beans and vegetables.
Substitute white rice with brown rice or quinoa for different textures and flavors.
Top with shredded cheese for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
