Stuffed Pepper Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- Prepare the vegetables: Dice all the vegetables (onion, bell peppers, tomato) and set them aside for easy access during cooking.
- Heat the Dutch oven: Preheat a Dutch oven over medium heat and add the olive oil to coat the bottom of the pot.
- 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.
- 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.
- Add tomato paste and beef stock: Stir in the tomato paste thoroughly, then pour in the beef stock to create the soup base.
- 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.
- 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.
- Serve: Once the rice is cooked through, serve the soup immediately for best flavor and texture.
- 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.
- 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
Find it online: https://ricoloranz.com/stuffed-pepper-soup-recipe/
