Stuffed Pepper Soup
User Reviews
5
Stuffed Pepper Soup
Description
This soup starts by browning lean ground beef with onions and garlic, then softening diced red and green bell peppers. A blend of oregano, parsley, basil, mustard powder, and onion powder seasons the base, alongside diced tomatoes with green chilies and tomato sauce. Worcestershire and hot sauce add umami and subtle heat, balanced by brown sugar for a hint of sweetness.
Beef and chicken broths form the flavorful liquid, simmered to meld the ingredients. Rice is cooked separately and added to the bowl when serving to prevent it from absorbing excessive broth and becoming mushy during storage. This separation also allows better freezer storage options for both soup and rice.
The soup can be served topped with shredded cheddar or Monterey Jack cheese for added richness. It is suitable for slow cooker preparation, extending convenience. The flavor enhancers contribute depth without overpowering the pepper and tomato profile typical of stuffed pepper dishes.
Leftovers store well refrigerated up to three days or frozen up to three months, with rice frozen separately. The recipe notes recommend shredding cheese from a block for better melting if used.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- 1 pinch red pepper flakes
Soup
- 1 tablespoon olive oil
- 1 ¼ lb. ground beef 90% lean
- 1 yellow onion diced
- 3 cloves garlic minced
- salt to taste
- black pepper to taste
- 1 red bell pepper diced, large
- 1 green bell pepper diced, large
- 10 oz. diced tomatoes with green chilies undrained
- 16 oz. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1-2 tablespoons brown sugar
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup cheddar cheese optional, or Monterey Jack cheese, shredded
Rice
- 1 ½ cups chicken broth
- 3/4 cups white long grain rice Or 2 ¼ cups cooked rice, uncooked
Instructions
- Note: The rice is cooked separately in this recipe to ensure that it doesn’t soak up too much broth in the soup. This allows leftover soup and rice to be stored separately as well, as the rice continues to soak up broth during storage. This soup freezes very well, the rice can also be frozen in a separate storage container.
Prepare the Soup:
- Heat the olive oil in a 4 ½ quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble it for 3 minutes. Add the onions and cook for 5 more minutes, or until the beef is brown and cooked through. Drain grease.
- Reduce heat to medium. Add the garlic and toss to coat. Add the diced bell peppers and let them soften for 3 minutes.
- Add the seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Stir to combine, then add the beef broth and chicken broth.
- Bring to a gentle boil, then reduce to a simmer. Cover partially and let it simmer for 30 minutes, stirring occasionally.
Cook the Rice:
- Add 1 ½ cups chicken broth to a small saucepan and bring it to a boil. Add the rice and submerge it in the liquid. Bring back to a boil. Cover tightly and reduce to a gentle simmer, cook for 15 minutes. Turn heat off. Let the rice sit in the pot, covered, for 10 full minutes. Any rice stuck to the bottom will release during this time. This will yield 2 ¼ cups of flavorful rice. Note: Other varieties of rice can be used and will require different amounts of liquid and simmering time. (Refer to package for instructions.)
Serve:
- Remove the soup from the heat and stir in the shredded cheese, (if using).
- Spoon the rice into serving bowls and ladle soup on top. If you don’t anticipate leftovers, you can add the rice right to the soup pot. Serve!
Notes
- This recipe yields six servings and can be adapted for slow cooker use by cooking beef and onions first, then adding remaining ingredients except rice and cheese.
- Cook rice separately to maintain texture and freeze rice and soup in separate containers to prevent mushiness.
- Hot sauce and Worcestershire sauce are primarily flavor enhancers, not contributing strong spiciness; Frank's Hot Sauce is suggested.
- Ground turkey is a suitable substitute for ground beef if preferred.
- Use shredded cheese from a block for better melting, or omit cheese for a lighter soup.
- Store leftovers in airtight containers in the refrigerator for up to three days or freeze up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 31g | 10% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1544mg | 64% |
| Potassium | 1015mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1242IU | 25% |
| Vitamin C | 63mg | 70% |
| Calcium | 219mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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