If you have ever loved the comforting flavors of classic stuffed peppers but want something a little quicker and soupier, you are going to adore this Stuffed Pepper Soup with Ground Beef and Rice Recipe. It captures all the hearty, savory goodness of those familiar stuffed bell peppers and transforms it into a warm, cozy bowl of soup that you can whip up in under an hour. With tender ground beef, sweet and colorful bell peppers, and fluffy rice all simmered in a rich tomato and herb broth, this soup feels like a big, satisfying hug on a chilly day. It’s simple to make, wonderfully versatile, and just the kind of comforting dish you’ll want in your regular rotation.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together to create layers of flavor, bright colors, and varied textures. Each ingredient plays a key role in making this soup irresistibly tasty and wonderfully balanced.
- 1 pound ground beef: Provides rich, meaty flavor and protein to make the soup satisfying.
- 1 tablespoon olive oil (if needed): Helps sauté the veggies and keep everything from sticking.
- 1 small onion, diced: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Infuses a warm, fragrant aroma that elevates the whole dish.
- 2 bell peppers (red and green), diced: Brings vibrant color and a sweet, crisp bite reminiscent of stuffed peppers.
- 1 can (14.5 oz) diced tomatoes: Provides acidity and a fresh tomato flavor base.
- 1 can (15 oz) tomato sauce: Thickens the broth and deepens the savory tomato essence.
- 3 cups beef broth (or chicken broth): Creates the flavorful liquid that ties all ingredients together perfectly.
- 1 teaspoon Italian seasoning: Offers a fragrant blend of herbs that harmonize the ingredients.
- 1/2 teaspoon paprika: Adds subtle earthiness and a hint of warmth.
- Salt and black pepper to taste: Essential seasonings that heighten all the flavors.
- 3/4 cup cooked white or brown rice: Adds comforting texture and makes the soup more filling.
- Optional: chopped fresh parsley for garnish: A bright, fresh touch to finish off each bowl.
How to Make Stuffed Pepper Soup with Ground Beef and Rice Recipe
Step 1: Brown the Ground Beef
Start by heating a large pot or Dutch oven over medium heat. Add your ground beef and let it cook until it’s fully browned and no longer pink. Browning the beef develops deep, meaty flavor that forms the foundation of the soup. Drain any excess fat if you notice too much pooling at the bottom.
Step 2: Sauté the Onion and Bell Peppers
Once the beef is brown, toss in the diced onion and bell peppers. Sauté them for about 4 to 5 minutes until they soften and the onions become translucent. This step releases their natural sweetness and builds flavor layers. Then stir in the minced garlic and cook for another 30 seconds to let its aromatic punch come alive without burning.
Step 3: Add Tomatoes, Sauce, and Broth
Now pour in the diced tomatoes, tomato sauce, and your choice of beef or chicken broth. These ingredients create a rich and flavorful base that simmers to perfect soup consistency. Stir in your Italian seasoning, paprika, salt, and pepper, making sure everything is well combined before bringing it all to a gentle simmer.
Step 4: Simmer and Let Flavors Blend
Reduce the heat and cover the pot. Allow the soup to simmer for 15 to 20 minutes so the flavors can mingle and deepen. This is where the magic happens—the herbs, spices, veggies, and beef all knit together into that classic stuffed pepper taste you love.
Step 5: Stir in the Rice and Finish Cooking
To make your Stuffed Pepper Soup with Ground Beef and Rice Recipe extra hearty, stir in the cooked rice and let it simmer uncovered for another 5 minutes. This ensures the rice absorbs some of the broth’s flavor without becoming mushy, adding great texture and fullness to every spoonful.
Step 6: Taste and Adjust Seasoning
Give your soup a final taste test. Adjust the salt, pepper, or herbs if you think it needs a little extra something. Serve hot, and garnish with freshly chopped parsley if you like a pop of green freshness on top.
How to Serve Stuffed Pepper Soup with Ground Beef and Rice Recipe
Garnishes
A sprinkle of chopped fresh parsley not only brightens the dish visually but adds a fresh herbal note that cuts through the richness of the beef and tomato base. You can also add a dollop of sour cream or a dash of shredded cheese for an extra creamy contrast.
Side Dishes
This soup pairs beautifully with a crisp green salad or buttery garlic bread that’s perfect for dipping. If you want to keep things light, a simple crusty baguette alongside makes a great companion without overpowering the soup’s flavors.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bell peppers or rustic bread bowls. You could also top individual servings with a spoonful of homemade pesto or a drizzle of chili oil for an extra flavor surprise. Presentation is a great way to make this comforting classic feel extra special.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge for up to 3 days. Store it in an airtight container to maintain its freshness and let the flavors continue to develop overnight. It’s an ideal make-ahead meal for busy weekdays or easy lunches.
Freezing
You can freeze the stuffed pepper soup for up to 3 months. Make sure to cool it completely before transferring it into freezer-friendly containers or bags. Keep in mind the texture of the rice may change slightly upon thawing, but the soup will still taste delicious and comforting.
Reheating
Reheat the soup gently over medium-low heat on the stove, stirring often to prevent sticking. If it’s too thick after refrigeration or freezing, just add a splash of beef broth or water to loosen it up. Microwave reheating works fine too—just cover and heat in short bursts, stirring in between.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey or chicken works well in this Stuffed Pepper Soup with Ground Beef and Rice Recipe if you prefer a leaner option. Just brown it thoroughly like you would the beef and proceed with the recipe as usual.
Is it okay to use uncooked rice in the soup?
You can use uncooked rice, but remember to add an extra cup of broth and simmer the soup for an additional 20 to 25 minutes so the rice has time to cook fully and absorb flavor.
What if I want the soup spicier?
Simply add a pinch of red pepper flakes or a dash of hot sauce when you add your seasonings. You can also use spicy paprika or toss in some diced jalapeños with the bell peppers for a nice kick.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and tomato products. Always check labels to be sure if you are cooking for someone with gluten sensitivities.
How can I thicken the soup if it’s too watery?
If your soup is thinner than you like, stir in a tablespoon of tomato paste or let it simmer uncovered a bit longer to reduce. Another option is to mash a small portion of the soup and then stir it back in to naturally thicken the broth.
Final Thoughts
If you’re searching for a soup that’s bursting with familiar, homey flavors and easy enough to make any night of the week, the Stuffed Pepper Soup with Ground Beef and Rice Recipe is your new best friend in the kitchen. It brings warmth, comfort, and a deliciously balanced mix of textures to your table every time. I can’t wait for you to try it and make it a comforting staple in your home!
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Stuffed Pepper Soup with Ground Beef and Rice Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This hearty Stuffed Pepper Soup with Ground Beef and Rice captures the classic flavors of stuffed peppers in a comforting bowl. Made with ground beef, bell peppers, tomatoes, and rice, this easy stovetop soup is perfect for a cozy dinner that warms you up and satisfies your appetite.
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 bell peppers (red and green), diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 3 cups beef broth (or chicken broth)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 3/4 cup cooked white or brown rice
- Optional: chopped fresh parsley for garnish
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed to reduce greasiness.
- Sauté Vegetables: Add the diced onion and bell peppers to the pot and sauté for 4–5 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Stir in the diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and black pepper. Mix everything well and bring the mixture to a simmer.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 15–20 minutes to allow the flavors to meld together.
- Finish with Rice: Stir in the cooked rice and continue simmering the soup for another 5 minutes to heat the rice through and thicken the soup slightly.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired for a fresh, colorful finish.
Notes
- You can use uncooked rice directly in the soup by adding an extra cup of broth and simmering 20–25 minutes longer until the rice is tender.
- Ground turkey or ground chicken can be used as a leaner alternative to ground beef.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
