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Easy Stuffed Pepper Soup: Comfort in a Bowl - Stuffed pepper soup: savor this hearty and easy recipe packed with lean ground beef, tender bell peppers, and rice

Easy Stuffed Pepper Soup: Comfort in a Bowl

Stuffed pepper soup: savor this hearty and easy recipe packed with lean ground beef, tender bell peppers, and rice. Perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon Olive Oil
  • 3 Bell Peppers (Chopped in different colors if desired.)
  • 1 Sweet Onion (chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 pound 95% Lean Ground Beef
  • 1 teaspoon Dried Oregano
  • 1 tablespoon Smoked Paprika
  • ½ teaspoon Ground Cumin
  • Kosher salt and pepper (to taste)
  • 6 cups Homemade or low-sodium broth
  • 28 oz Crushed Tomatoes
  • 1 cup Brown Rice
  • ½ cup Shredded Cheddar Cheese
  • 2 tablespoons Freshly Chopped Parsley

Method
 

  1. Heat 1 tablespoon Olive Oil in a large pot over medium heat.
  2. Add the 3 Bell Peppers (chopped), 1 Sweet Onion (chopped), 3-4 Garlic Cloves (minced) and sauté until soft, about 5 minutes.
  3. Add 1 pound 95% Lean Ground Beef and seasonings (1 teaspoon Dried Oregano, 1 tablespoon Smoked Paprika, ½ teaspoon Ground Cumin, and Kosher salt and pepper), and cook until meat is no longer pink, breaking it with a wooden spoon, for about 5-7 minutes.
  4. Pour in the 6 Cups Homemade or low-sodium broth, and stir in 28 oz Crushed Tomatoes and 1 Cup Brown Rice. Bring to a boil, then reduce to a simmer, cover, and cook until rice is tender. About 30 minutes.
  5. Sprinkle with ½ Cup Shredded Cheddar Cheese and 2 tablespoons Freshly Chopped Parsley and serve hot. Enjoy!

Notes

- To enhance the depth of flavor, brown the ground beef until it develops a nice crust before adding other ingredients. This creates more savory notes.
- If your ground beef is not 95% lean, drain off any excess fat after browning to keep the soup lighter.
- For a make-ahead option, this soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days, and it freezes well for up to 3 months. To reheat, gently warm on the stove, adding a splash of broth if needed to reach your desired consistency.
- When cooking ground beef, ensure it reaches an internal temperature of 160°F (71°C) to ensure food safety.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.