Hearty Stuffed Pepper Soup

Name: Hearty Stuffed Pepper Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb ground beef; 3 large bell peppers, chopped; 1 large onion, chopped; 3 cloves garlic, minced; 1 can (28 oz) diced tomatoes, with juice; 4 cups beef broth; 1 cup water; 1 cup uncooked white rice; 2 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1 tbsp Worcestershire sauce; 2 tbsp olive oil; Parmesan cheese, grated, for serving

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 6

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Today, we're diving into a comfort classic with a twist: Hearty Stuffed Pepper Soup. It's like a warm hug in a bowl, perfect for chilly evenings when you crave something substantial yet simple.

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Ingredients for Hearty Stuffed Pepper Soup

Ground beef provides a robust, meaty base, setting the stage for a satisfying bowl. Next, we have bell peppers, bringing sweetness and a pop of color. The onion and garlic add depth and aroma, creating a savory backbone. Diced tomatoes, with their juice, lend acidity and a slight tang, balancing the flavors beautifully. Beef broth adds richness and body, while water helps the soup reach the ideal consistency. White rice makes it hearty and filling. Our seasoning mix of salt, black pepper, oregano, and basil ties everything together, while a dash of Worcestershire sauce introduces a subtle umami kick. Lastly, a drizzle of olive oil starts our cooking process perfectly.

Tips & Tricks

For a leaner option, substitute ground beef with ground turkey or chicken.
Prep ingredients in advance to make cooking smoother and quicker.
If you prefer softer rice, let the soup sit for an additional 10 minutes off the heat before serving.

Serving Suggestions

This soup pairs wonderfully with a side of crusty bread or a light, crisp salad. Consider serving with a drizzle of extra virgin olive oil for a touch of elegance. A glass of red wine completes the meal beautifully.

Frequently Asked Questions

Can I make this soup in advance?: Yes, it actually tastes better the next day as the flavors have more time to meld.
How do I store leftovers?: Keep them in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave until warm.
Can I freeze this soup?: Yes, freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.

Hearty Stuffed Pepper Soup Recipe Walkthrough

First up, grab a large pot and heat it over medium. Pour in the olive oil and let it shimmer before adding the ground beef. Cook until it's browned and the kitchen smells divine, then drain off any excess fat to keep the soup from getting greasy.

Next, toss in the onion and garlic. Sauté until the onions turn translucent, which should take just a few minutes. This step is all about building flavor, so don’t rush it.

Now, it’s time for the bell peppers. Stir them in and let them cook for about 3 minutes. They’ll soften up and mingle with the other ingredients, adding their sweetness to the mix.

Pour in the diced tomatoes with their juice, followed by the beef broth and water. Stir in the rice, salt, pepper, oregano, basil, and Worcestershire sauce. Give everything a good stir to combine.

Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 minutes. This is when all the flavors meld together and the rice tenderizes perfectly.

Before serving, taste and adjust the seasoning if needed. Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese for a savory finish.

Why You'll Love This Recipe

Combines the classic flavors of stuffed peppers in a cozy soup format.
One-pot wonder means less cleanup and more time to relax.
Customizable with your favorite peppers and seasonings.

Ingredients

1 lb ground beef

3 large bell peppers, chopped

1 large onion, chopped

3 cloves garlic, minced

1 can (28 oz) diced tomatoes, with juice

4 cups beef broth

1 cup water

1 cup uncooked white rice

2 tsp salt

1 tsp black pepper

1 tsp dried oregano

1 tsp dried basil

1 tbsp Worcestershire sauce

2 tbsp olive oil

Parmesan cheese, grated, for serving

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.

2. Add chopped onions and garlic to the pot. Sauté until onions are translucent.

3. Stir in chopped bell peppers and cook for another 3 minutes.

4. Add diced tomatoes with juice, beef broth, water, rice, salt, pepper, oregano, basil, and Worcestershire sauce. Stir to combine.

5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until rice is tender.

6. Taste and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese.

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