Stuffed Pepper Soup Recipe
This comforting Stuffed Pepper Soup recipe captures the essence of the classic stuffed pepper dish in a hearty and flavorful soup form. Packed with ground beef, bell peppers, tomatoes, and aromatic herbs, this soup is simmered with beef stock and rice to create a warming, satisfying meal perfect for any day.
- 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
- 3 cups beef stock
- 3 tbsp olive oil
Other
- 3 tbsp tomato paste
- 3/4 cup Jasmine rice
- 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 Vegetables: Dice the onion, bell peppers, and tomato and set them aside.
- Heat Oil: Preheat a Dutch oven over medium heat and add the olive oil to it.
- Sauté Vegetables: Add the diced onions and bell peppers to the pot and cook until they begin to soften, then mix in the diced tomato and cook for a few more minutes.
- Cook Ground Beef: Push the vegetables to the sides of the pot and add the ground beef in the center. Break it apart, cover the pot, and cook for several minutes. Then break up the meat further and mix it with the vegetables. Cover and continue cooking until the beef is mostly cooked through, ensuring there are no large clumps.
- Add Tomato Paste and Stock: Stir in the tomato paste, then pour in the beef stock.
- Season and Simmer: Add dried oregano, dried basil, garlic powder, salt, and black pepper. Stir well, reduce the heat to low, close the lid with a slight crack to let steam escape, and let it simmer for about 20 minutes.
- Cook Rice in Soup: Stir in the jasmine rice, cover again fully, and cook until the rice is tender and done.
- Serve: Serve the soup hot immediately for the best flavor and texture.
- Alternate Option for Rice: If you don’t plan to eat all the soup at once, cook the rice separately in salted water according to package instructions and add rice to each serving individually.
- Storage: Store cooked rice separately from the soup in an airtight container in the refrigerator to keep freshness for later use.
Notes
- Choose bell peppers according to your color preference or availability (red, green, or yellow).
- Use an 85/15 lean-to-fat ground beef for best flavor and texture.
- Simmering the soup with the lid slightly cracked allows some steam to escape, preventing condensation buildup.
- Cooking the rice separately and adding per serving is useful for meal prepping and prevents the rice from becoming mushy if storing leftovers.
- This soup can be stored refrigerated for 3-4 days and reheated gently on stovetop or microwave.
Keywords: Stuffed pepper soup, ground beef soup, stuffed pepper recipe, comforting soup, one-pot soup
Find it online: https://chefmilacook.com/stuffed-pepper-soup-recipe/
