Stuffed Pepper Soup

5 from 5 votes

Stuffed Pepper Soup

Stuffed Pepper Soup made with ground beef, green and red bell peppers, rice and tomatoes in a rich beef broth. The rice cooks right in the pot and thickens the soup as it goes. One pot and ready in an hour.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch, Soup

Cuisine: American

Keyword: stuffed pepper soup, stuffed pepper soup recipe

Servings:

Calories: 198kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

1 tablespoon olive oil
1 tablespoon butter unsalted
1 pound ground beef
1 large onion chopped
1 medium carrot chopped
2 stalks celery chopped
1 medium green bell pepper chopped
1 medium red bell pepper chopped
3 cloves garlic minced
1 tablespoon tomato paste
¾ cup long grain rice uncooked
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
1 cube beef bouillon
6 cups beef broth low sodium
28 ounces diced tomatoes 1 can
Parmesan cheese grated, for serving

US Customary - Metric

Instructions

Melt the 1 tablespoon butter with the 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the 1 pound ground beef and cook 3 to 5 minutes, breaking it up as it browns.
Add the 1 chopped onion, 1 chopped carrot, 2 chopped celery stalks, 1 chopped green bell pepper and 1 chopped red bell pepper. Cook about 3 minutes, until they begin to soften. Add the 3 minced garlic cloves and cook 30 seconds, until fragrant.
Stir in the 1 tablespoon tomato paste and the ¾ cup uncooked long grain rice and cook 1 minute. Add the ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon salt, pepper to taste, 1 beef bouillon cube, 6 cups beef broth and the 28 ounce can of diced tomatoes. Bring to a boil, reduce to a simmer and cook 30 minutes, stirring occasionally.
Taste and adjust the seasoning. Add more broth if the soup is thicker than you’d like.
Serve with ½ cup grated Parmesan divided over the bowls.

Video

Notes

The soup thickens as the rice cooks and keeps thickening as it sits. Add broth or water when reheating.
For brown rice, cook 45 minutes instead of 30 and add an extra cup of broth.
Ground turkey, chicken, pork or Italian sausage all work in place of beef. With Italian sausage, reduce the oregano and basil to ¼ teaspoon each.
Start with ½ teaspoon of salt. The bouillon cube and the broth both bring their own, so taste at the end before adding more.
For make ahead batches, cook the rice separately and add it to the bowls instead of the pot, so the soup keeps its broth.
Freeze up to 3 months. Freezing without the rice gives the best texture.

Nutrition