Description
Stuffed Pepper Soup is a hearty and comforting soup inspired by the flavors of classic stuffed bell peppers. This recipe features ground beef, colorful bell peppers, tomatoes, aromatic herbs, and rice all simmered together in a savory broth. It can be prepared using stovetop, Instant Pot, or slow cooker methods, making it versatile and easy for any cooking preference. Perfect for a cozy dinner, this soup is rich in flavor and pairs well with a sprinkling of Parmesan cheese and fresh parsley.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- ½ tablespoon minced garlic
- 2 cups diced red (or orange or yellow) bell peppers
- 14 ½ oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ teaspoon red pepper flakes
- ⅔ cup long grain white rice
Instructions
- Heat Olive Oil and Brown Beef: In a large pot over medium heat, heat the olive oil until shimmering. Add the ground beef and cook for about 10 minutes, stirring occasionally, until browned and no longer pink.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot with the beef and sauté for 2 minutes until the onions soften and garlic is fragrant.
- Add Vegetables and Liquids: Stir in diced bell peppers, petite diced tomatoes, tomato sauce, water, beef broth, and dried herbs (parsley, basil, oregano), black pepper, red pepper flakes, bay leaf, and rice. Mix everything well to combine.
- Bring to a Boil: Cover the pot and increase heat to high. Bring the soup to a boil, stirring every few minutes to prevent the rice from sticking to the bottom. This should take about 10 minutes.
- Simmer Uncovered: Once boiling, remove the cover and reduce heat to medium. Let the soup cook uncovered for 2 minutes to finish cooking the ingredients.
- Rest the Soup: Remove the pot from heat and let the soup sit uncovered for 10 minutes. The rice will continue to absorb liquid and become tender during this resting time.
- Finish and Serve: Remove the bay leaf. Ladle soup into bowls and serve topped with freshly grated Parmesan cheese and chopped fresh parsley for added flavor and garnish.
- Optional Tips: If serving leftovers, add extra beef broth to thin the soup as the rice will absorb more liquid overnight. You can also opt to cook the rice separately in the slow cooker method to avoid overcooking.
Notes
- The rice absorbs broth as it cooks, so the soup thickens with time; add additional broth to adjust consistency when reheating leftovers.
- For slow cooker preparation, brown the beef and sauté the onion and garlic first to enhance flavor before adding to the crockpot.
- Cook rice separately in slow cooker to prevent overcooking and stir in at the end if preferred.
- Serve with Parmesan cheese and fresh parsley to enhance the flavor.
- This recipe can be adapted to use red, orange, or yellow bell peppers based on your preference or what’s on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: stuffed pepper soup, stuffed bell pepper soup, ground beef soup, hearty soup, comforting soup, stuffed pepper recipe, one pot soup
