If you’re craving all the cozy, home-cooked flavors of a classic comfort meal but want something warm and easy, you’ve got to try Stuffed Pepper Soup with Ground Beef and Rice. This hearty one-pot wonder is everything you love about stuffed peppers—savory beef, sweet bell peppers, and tender rice—transformed into a bowlful of pure comfort. It’s as colorful as it is flavorful, making a weeknight dinner that everyone will happily dive into, again and again.
Ingredients You’ll Need
All you need are a few simple, everyday ingredients to build incredible layers of flavor in this soup. Each staple ingredient truly pulls its weight, adding its own taste, color, or texture to make Stuffed Pepper Soup with Ground Beef and Rice something special.
- Lean Ground Beef: Use lean ground beef to keep the soup hearty but not greasy—plus, it adds that classic stuffed pepper taste.
- Olive Oil: Just a touch helps brown the beef and soften the veggies, adding a lush background flavor.
- Yellow Onion: Diced onion gives a subtle sweetness and lovely texture to every spoonful.
- Green Bell Pepper: The earthy bite of green pepper is essential—choose a firm one for vibrant color and crunch.
- Red Bell Pepper: Red peppers lend a splash of color and a hint of sweetness to balance the green.
- Garlic: Minced fresh garlic perfumes the soup and ties all the flavors together.
- Tomato Sauce: Brings all the comforting tomato flavor you want in a stuffed pepper dish.
- Diced Tomatoes (with juice): Use canned tomatoes for an easy burst of tang and juiciness; don’t drain, the juice is essential!
- Beef Broth: Adds richness and depth—homemade or store-bought both work.
- Dried Oregano: A pinch brings herbaceous warmth, reminiscent of classic Italian flavors.
- Dried Basil: Basil complements the tomato base with its gentle sweetness.
- Salt: Just enough to bring out all the layers of flavor without overpowering.
- Black Pepper: For a subtle kick and balance.
- Cooked White Rice: Stirred in at the end for perfect texture—feel free to use leftover rice.
- Chopped Fresh Parsley (optional): Sprinkled on top for a pop of color and fresh, herby finish.
How to Make Stuffed Pepper Soup with Ground Beef and Rice
Step 1: Brown the Beef
Heat your olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it, breaking it into crumbles as you go. When it’s nice and brown (and your kitchen smells like heaven), drain off any excess fat to keep the soup light and flavorful.
Step 2: Sauté the Veggies
Next up, toss in your diced onion and both types of chopped bell pepper. Give everything a good stir and sauté them together for around 5 minutes. You’re looking for the peppers to soften up and the onions to become translucent—it’s the aromatic base that makes the soup irresistible.
Step 3: Add the Garlic
Stir in your minced garlic and let it cook for just a minute. Garlic can burn fast, so keep an eye (and nose!) on it—it should become wonderfully fragrant without coloring.
Step 4: Build the Soup Base
Pour in your tomato sauce, diced tomatoes with their juice, and beef broth. Add the oregano, basil, salt, and pepper. Stir everything together, scrape up any tasty brown bits stuck to the pot, and marvel as your kitchen fills with amazing aromas.
Step 5: Simmer
Bump up the heat and bring the soup to a gentle boil, then lower it to a simmer. Let it bubble gently for 25 to 30 minutes uncoverd, giving time for all those flavors to dance, blend, and deepen. It’s the anticipation that makes Stuffed Pepper Soup with Ground Beef and Rice taste genuinely homemade.
Step 6: Stir in the Rice
Add your cooked white rice to the pot and let it simmer a final 5 minutes. This means every spoonful is loaded with soft grains and beefy, peppery goodness. Taste the soup and adjust the seasoning—you know your family’s preferences best.
How to Serve Stuffed Pepper Soup with Ground Beef and Rice
Garnishes
Don’t skip a finishing flourish of freshly chopped parsley! It instantly brightens up the bowl and adds a little fresh snap. If you’re feeling indulgent, a sprinkle of shredded cheese melting on top is always welcome, or add a few red pepper flakes for heat.
Side Dishes
This soup is a meal on its own, but it pairs beautifully with a hunk of crusty bread or a slice of homemade cornbread. For a greener plate, toss together a simple leafy salad with a zippy vinaigrette—perfect for balancing all the heartiness of Stuffed Pepper Soup with Ground Beef and Rice.
Creative Ways to Present
Want to wow your dinner crowd? Serve the soup in hollowed-out bell peppers for a playful, edible bowl! Or ladle it into wide, shallow bowls and top with a mound of extra rice and parsley. Even a cute soup mug can turn dinner into something extra memorable.
Make Ahead and Storage
Storing Leftovers
Leftovers of Stuffed Pepper Soup with Ground Beef and Rice keep beautifully in the fridge. Transfer cooled soup to airtight containers, and it will stay fresh for up to four days. The flavors continue to develop, making tomorrow’s lunch absolutely crave-worthy!
Freezing
This soup is freezer-friendly—just be sure to leave out the rice before freezing, as rice can get mushy. When you’re ready to enjoy, reheat the soup base, then stir in fresh-cooked rice before serving for best texture. Portion out into freezer containers or bags for up to three months.
Reheating
Simply reheat in a saucepan over medium heat, stirring occasionally until hot. If the soup has thickened, add an extra splash of water or broth. Toss in fresh parsley or extra rice before serving to refresh its flavors and texture.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a lean and delicious swap. It makes the soup lighter and adds a subtle twist without sacrificing any of the classic stuffed pepper flavors.
How can I make this soup spicier?
If you want a little heat, add a generous pinch of red pepper flakes when you add the oregano and basil. You could also dice up a hot pepper along with your bell peppers for extra zing.
Is brown rice or cauliflower rice okay?
Yes! Brown rice adds a nutty, wholesome chew, while cauliflower rice makes this dish lower in carbs. Both work beautifully, just make sure they’re cooked before stirring them into the soup.
Can I prepare Stuffed Pepper Soup with Ground Beef and Rice in advance?
This soup is perfect for making ahead. Just store without rice for best results, adding fresh-cooked rice right before serving to keep the soup from getting too thick or mushy.
How do I keep the rice from getting soggy?
Stir in rice just before serving or when reheating leftovers. If you’re planning to store or freeze the soup, keep the rice separate until you’re ready for your next bowl!
Final Thoughts
There’s nothing quite like a steaming bowl of Stuffed Pepper Soup with Ground Beef and Rice to make you feel right at home. It’s the ultimate comfort meal, and so simple to whip up. If you try it once, I promise, it’ll become a permanent fixture in your dinner rotation!
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Stuffed Pepper Soup with Ground Beef and Rice Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting soup that combines the flavors of stuffed peppers with the simplicity of a one-pot meal. This Stuffed Pepper Soup with Ground Beef and Rice is easy to make and perfect for a cozy night in.
Ingredients
For the soup:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked white rice
- Chopped fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
- Add diced onion and chopped bell peppers, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add tomato sauce, diced tomatoes with juice, beef broth, oregano, basil, salt, and black pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and simmer uncovered for 25–30 minutes.
- Stir in the cooked rice and simmer for another 5 minutes to heat through.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired.
Notes
- You can substitute brown rice or cauliflower rice for a healthier option.
- For a spicier kick, add a pinch of red pepper flakes.
- This soup also freezes well; just leave out the rice and add it fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
