Description
A hearty and comforting stuffed pepper soup combining lean ground beef, aromatic bell peppers, tomatoes, and savory seasonings, finished with cooked rice and optional cheese for a deliciously filling meal perfect for any day.
Ingredients
Scale
Meat and Oils
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
Vegetables and Aromatics
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Sauces
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Additional Ingredients
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the beef: In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps as it cooks. Drain any grease and season with salt and pepper to taste. Remove the beef from the pot and set aside.
- Sauté onions and peppers: In the same pot, heat 1 tablespoon olive oil and sauté the diced onion and finely chopped red and green bell peppers until soft, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Return the cooked beef to the pot. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar if using, and Italian seasoning. Taste and adjust salt and pepper as needed.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to blend flavors.
- Add rice and parsley: If not saving leftovers, stir in the cooked rice and chopped parsley. Simmer for 1-2 minutes until heated through. If planning leftovers, stir in parsley only and add rice to individual bowls when serving.
- Serve and garnish: Ladle the hot soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve immediately.
Notes
- Cooked rice is used to prevent it from absorbing too much broth, which maintains soup consistency.
- Store leftover rice separately from the soup to prevent it from soaking up all the liquid during storage.
- Adjust broth quantity to make the soup soupier if desired.
- Add smoked paprika or cumin for enhanced flavor.
- Incorporate additional vegetables like celery, carrots, mushrooms, spinach, or potatoes for more variety.
- Boost meatiness by adding Andouille, Italian sausage rounds, or cooked crumbled chorizo.
- Introduce heat with red pepper flakes, diced green chiles, or sliced jalapeños.
- For a Mexican twist, season the beef with taco seasoning and garnish with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
