Stuffed Pepper Soup

Name: Stuffed Pepper Soup
Prep time: 35 min
Total time: 1 h
Yield: 4 - 6 serving(s)
Ingredients: 1 tbsp. olive oil; 1 lb. lean ground beef; 1 tsp. dried Italian seasoning; 1 medium onion, cut into 1/2-inch pieces; 2 large green bell peppers, cut into 1/2-inch pieces; 2 garlic cloves, minced; 1 tsp. kosher salt; 1/2 tsp. black pepper; 3/4 c. long-grain white rice; 4 c. low-sodium beef broth; 1 28-ounce can tomato puree; 1 10-ounce can diced tomatoes with green chiles; 2 tsp. Worcestershire sauce; 1 1/2 c. grated pepper jack cheese (about 6 ounces); Chopped fresh parsley, for topping

There's nothing more comforting than a big bowl of soup!

By Ree DrummondUpdated: Jan 3, 2024

9 Ratings

Jump to recipe

Ralph Smith

Yields:

4 - 6 serving(s)

Prep Time:

35 mins

Total Time:

1 hr

This easy one-pot dinner is the deconstructed soup-version of classic stuffed peppers. It’s less fussy, just as delicious, and makes the most amazing leftovers. To start, ground beef and bell peppers are cooked with Italian seasoning, onion, and garlic. Next, rice, broth, tomato puree, diced tomatoes (with green chiles!) and Worcestershire sauce (for umami) are added to the pot and simmered until the rice is cooked through and the flavors are combined. It’s the perfect soup for a chilly day.

What’s the best type of beef for stuffed pepper soup?

Lean ground beef is best when making stuffed pepper soup. If you use 80/20 beef, drain any excess fat after cooking the beef and before adding the aromatics. Otherwise, your soup will end up greasy.

How should I store leftover stuffed pepper soup?

Leftover stuffed pepper soup is delicious. But, because it’s filled with rice, it’s best to store the soup and the rice separately if you intend to stretch your batch over a few days. The longer the rice sits in the soup, the more it’ll soak up the broth and turn mushy. Instead of cooking the rice in broth and tomato mixture, cook it separately and add a scoop to each individual bowl before serving.

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Ingredients

1 Tbsp.
olive oil
1 lb.
lean ground beef
1 tsp.
dried Italian seasoning
1
medium onion, cut into 1/2-inch pieces
2
large green bell peppers, cut into 1/2-inch pieces
2
garlic cloves, minced
1 tsp.
kosher salt
1/2 tsp.
black pepper
3/4 cup
long-grain white rice
4 cups
low-sodium beef broth
1
28-ounce can tomato puree
1
10-ounce can diced tomatoes with green chiles
2 tsp.
Worcestershire sauce
1 1/2 cups
grated pepper jack cheese (about 6 ounces)
Chopped fresh parsley, for topping

Directions

1. Step 1Heat the olive oil in a large dutch oven over medium-high heat. Add the beef, sprinkle with the Italian seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned, 4 to 6 minutes.
2. Step 2Add the onion and bell peppers and cook, stirring, until they start to soften, 4 to 6 minutes. Stir in the garlic, salt and pepper and cook for 30 seconds.
3. Step 3Stir in the rice, then add the broth, tomato puree and diced tomatoes. Stir to combine.
4. Step 4Bring the soup to a simmer, then reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce. Ladle the soup into bowls and top with the cheese and parsley.