Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting and easy-to-make dish that captures the flavors of classic stuffed peppers in a warm, hearty soup. This recipe combines ground beef, bell peppers, tomatoes, and rice in a savory broth that’s perfect for cozy dinners any time of the year.

Ingredients

• 3 tbsp olive oil
• 1 small yellow onion
• 1 green or red bell pepper
• 1 yellow bell pepper
• 1 large tomato
• 1 lb ground beef (85/15 recommended)
• 3 cups beef stock
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4-1/2 tsp black pepper (to taste)
• Salt (to taste)
• 3/4 cup Jasmine rice

Instructions

1. Step 1: Dice the onion, bell peppers, and tomato, then set them aside.
2. Step 2: Heat olive oil in a Dutch oven over medium heat.
3. Step 3: Add the diced onions and bell peppers to the pot and cook until they begin to soften. Stir in the diced tomato and cook for a few more minutes.
4. Step 4: Push the vegetables to the sides of the pot and add the ground beef to the center. Break it apart, cover with a lid, and cook for a few minutes. Uncover, break up the meat further, and mix it with the vegetables. Cover again and cook until the beef is mostly done, breaking up any clumps as you go.
5. Step 5: Stir in the tomato paste, then pour in the beef stock.
6. Step 6: Add oregano, basil, garlic powder, salt, and pepper. Mix well and reduce heat to low. Cover the pot leaving a small crack to vent, and simmer for about 20 minutes.
7. Step 7: Stir in the Jasmine rice, cover again, and cook until the rice is tender.
8. Step 8: Serve the soup immediately and enjoy.
9. Step 9: Alternate option: If you don’t plan to eat all the soup right away, cook the rice separately in salted water according to package instructions. Add rice to individual servings as needed.
10. Step 10: Store cooked rice separately from the soup in an airtight container in the refrigerator.

Tips & Variations

• Use a mix of red, yellow, and green bell peppers for a colorful and flavorful soup.
• For a lighter version, substitute ground turkey or chicken for the beef.
• Add a pinch of crushed red pepper flakes if you like a little heat.
• If you prefer a thicker soup, add less beef stock or let the soup simmer uncovered for a few minutes.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. If rice was cooked separately, store it separately as well. Reheat gently on the stove or in the microwave until hot. Adding cooked rice at the time of serving prevents it from becoming overly soft during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice instead of Jasmine rice?

Yes, but add instant rice at the very end of cooking and follow package instructions, as it cooks faster than Jasmine rice.

Can I freeze Stuffed Pepper Soup?

Yes, you can freeze the soup without the rice for up to 3 months. Freeze the rice separately and combine when reheating to maintain texture.

Stuffed Pepper Soup Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

This Stuffed Pepper Soup recipe is a hearty and comforting dish that combines the classic flavors of stuffed bell peppers in a warming soup form. Featuring ground beef, bell peppers, tomatoes, herbs, and jasmine rice, this dish is perfect for a nutritious and satisfying meal. It’s cooked on the stovetop in a Dutch oven, ensuring rich flavors meld together beautifully.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 small yellow onion, diced
• 1 green or red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large tomato, diced

Meat

• 1 lb ground beef (85/15 recommended)

Liquids & Others

• 3 tbsp olive oil
• 3 cups beef stock
• 3 tbsp tomato paste
• 3/4 cup jasmine rice

Spices & Seasonings

• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4–1/2 tsp black pepper (to taste)
• Salt (to taste)

Instructions

1. Prepare the vegetables: Dice all the vegetables (onion, bell peppers, tomato) and set them aside for easy access during cooking.
2. Heat the Dutch oven: Preheat a Dutch oven over medium heat and add the olive oil to coat the bottom of the pot.
3. Sauté the vegetables: Add the diced onions and bell peppers to the pot and cook until they begin to soften. Then add the diced tomato and cook for a few more minutes to meld the flavors.
4. Cook the ground beef: Push the vegetables to the sides of the pot and add the ground beef to the center. Break up the meat, cover with a lid, and cook for a few minutes. Then stir and break the meat into smaller pieces, mixing it with the vegetables. Cover and cook until the beef is mostly done.
5. Add tomato paste and beef stock: Stir in the tomato paste thoroughly, then pour in the beef stock to create the soup base.
6. Season the soup: Add oregano, basil, garlic powder, salt, and pepper, stir well, reduce the heat to low, partially cover with the lid leaving a small crack for steam to escape, and cook for about 20 minutes to let the flavors develop.
7. Cook the rice in soup: Mix in the jasmine rice, cover the pot fully again, and cook until the rice is tender and fully cooked.
8. Serve: Once the rice is cooked through, serve the soup immediately for best flavor and texture.
9. Alternate serving option: For make-ahead meals, cook the rice separately in salted water according to package instructions and add it to individual soup servings as needed to prevent sogginess.
10. Storage tip: Store cooked rice separately from the soup in an airtight container in the refrigerator to maintain freshness.

Notes

• Use ground beef with an 85/15 fat ratio for best flavor and texture.
• You can substitute jasmine rice with long-grain rice if desired.
• Adjust seasoning to taste, especially salt and pepper.
• Cooking rice separately and adding when serving helps keep the soup texture ideal if storing leftovers.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: stuffed pepper soup, ground beef soup, bell pepper soup, comfort food soup, easy stovetop soup