Easy Stuffed Pepper Soup
User Reviews
5
Easy Stuffed Pepper Soup
Description
This soup starts by sautéing onion and ground lean beef, then blending in minced garlic and finely chopped red and green bell peppers. The base is built with canned tomato sauce, fire-roasted diced tomatoes, chicken broth, and spices including Italian seasoning and paprika, which contribute depth and a subtle smoky warmth. Rice is cooked separately to maintain texture and then added toward the end, allowing it to fully absorb flavors without becoming mushy.
The cooking process includes simmering the mixture to meld flavors, with the option to adjust seasoning with salt and black pepper to taste. Fire-roasted tomatoes give the broth a pronounced smoky note compared to regular diced tomatoes. Cooking the rice separately prevents it from overcooking and keeps it pleasantly chewy.
This soup can be prepared on the stovetop or adapted for slow cooker use, where beef is browned first, ingredients combined, and cooked low and slow before adding rice last-minute. It offers a homely taste reminiscent of stuffed peppers in a convenient soup form, making it practical for meal prep or leftovers with easy reheating.
For freezing, rice is best omitted until reheating to prevent sogginess. Jasmine rice is used here, but other rice types can be substituted. Leftover soup thickens as it cools, so adding broth when reheating may be preferred.
Ingredients
- 3/4 cup rice uncooked
- 1 tablespoon olive oil
- 1/2 onion chopped, medium
- 1.5 pounds ground beef lean
- 3 cloves garlic minced
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can diced tomatoes fire-roasted, with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
- While the rice is cooking, add the oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly - that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking.
- Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought lean), drain most of the excess grease before proceeding to the next step.
- Stir in the garlic and cook for about a minute.
- Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so. This will helped thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper.
Notes
- Fire-roasted diced tomatoes add extra depth compared to regular diced tomatoes.
- Cook rice separately to maintain its texture and add it near the end of cooking.
- For freezing or leftovers, omit rice and add it freshly cooked when reheating to avoid mushiness.
- This recipe works well in a slow cooker; brown the beef first and add all ingredients except rice and seasoning, then cook on low for 6-8 hours.
- Use jasmine or any long-grain white or brown rice based on preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 1190mg | 50% |
| Potassium | 860mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1669IU | 33% |
| Vitamin C | 60mg | 67% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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