Stuffed Pepper Soup
This Stuffed Pepper Soup has all the comforting flavors of classic stuffed peppers in a hearty tomato and beef broth. Sweet bell peppers, ground beef, herbs, and rice served separately make it ideal for fresh dinners and meal-prep leftovers.
Equipment
- large soup pot or Dutch oven
- medium saucepan for cooking the rice
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- Can Opener
- ladle
Ingredients
- 1 lb ground beef (85/15)
- 1 medium yellow onion, diced
- 2 large bell peppers (1 red and 1 green), cut into 1/2-inch dice
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 4 cups low-sodium beef broth
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1 tsp Worcestershire sauce
- 1 tsp brown sugar
- salt and black pepper, to taste
- 1 cup long-grain white rice, cooked separately
- 1 cup shredded provolone or mozzarella cheese
- 2 tbsp chopped fresh parsley
Instructions
- Cook the ground beef in a large pot over medium-high heat for 6 to 7 minutes, breaking it apart, until no pink remains. Drain off all but about 1 tablespoon of the fat.
- Add the diced yellow onion and bell peppers. Cook for 5 minutes, until the onion is translucent and the peppers begin to soften.
- Stir in the minced garlic and cook for 30 seconds. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens to a brick-red color.
- Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, Worcestershire sauce, and brown sugar. Stir to combine.
- Bring the soup to a boil, then reduce the heat to LOW and simmer uncovered for 25 minutes, stirring occasionally, until the peppers are tender and the broth has thickened slightly.
- While the soup simmers, cook the long-grain white rice according to the package directions in a separate pot. Do not add it directly to the soup.
- Taste the finished soup and season with salt and black pepper as needed.
- Spoon about 1/2 cup cooked rice into each bowl and ladle the soup over it. Top with the shredded provolone or mozzarella and chopped fresh parsley.
Notes
Store the soup and cooked rice in separate airtight containers in the refrigerator for up to 4 days so the rice does not absorb the broth. Reheat the soup over medium heat and add fresh or reheated rice to each bowl. The soup without rice freezes well for up to 3 months. Thaw overnight in the refrigerator and prepare fresh rice when serving. Add the cheese at the table rather than directly to the pot.