Easy Stuffed Pepper Soup
This soup captures the flavor of classic stuffed peppers in an easy, one-pot meal. It features ground beef, rice, peppers, and a savory tomato broth.
Equipment
- Large soup pot
Ingredients
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic minced
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 13.5 fluid ounce can tomato sauce
- 1 28 fluid ounce can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Cook the rice according to package directions. If you have cooked rice ready, set it aside for later in the recipe.
- Add the oil and onion to a large soup pot. Sauté for 5 to 7 minutes. You can chop the peppers while the onions cook.
- Add the ground beef to the pot and cook for 5 minutes. Stir and break up the beef as it cooks. Drain excess grease if the beef is fatty.
- Stir in the garlic and cook for about one minute.
- Add the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook the soup for about 10 more minutes. This helps thicken the broth and adds flavor. Season with salt and pepper as needed.
Notes
The bright peppers and cozy aroma of this soup remind me of my grandmother’s stuffed peppers, which she made every Sunday. Turning those flavors into an easy soup felt both nostalgic and refreshing.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.