Hearty Stuffed Pepper Soup (Print version)
All the flavor of classic stuffed peppers in a warm, hearty one-pot soup with ground beef, bell peppers, rice, and tomatoes.
# Ingredients:
For the soup base
01 -
1 lb (450 g) lean ground beef
02 -
1 tablespoon olive oil
03 -
1 medium onion, diced
04 -
2 bell peppers (1 green, 1 red), diced
05 -
3 cloves garlic, minced
06 -
Salt and black pepper
For the broth and rice
07 -
1 can (14.5 oz / 410 g) diced tomatoes
08 -
1 can (8 oz / 225 g) tomato sauce
09 -
4 cups (950 ml) beef broth
10 -
1/2 cup (90 g) uncooked long-grain white rice
11 -
1 teaspoon Italian seasoning
12 -
1/2 teaspoon Worcestershire sauce (optional)
13 -
1 bay leaf
For serving
14 -
1 cup (115 g) shredded cheddar cheese
15 -
Fresh parsley, chopped
# Instructions:
01 -
Heat oil in a large pot over medium-high heat. Add the ground beef and cook until no longer pink, breaking it up as it browns. Drain excess fat. Add the onion and peppers and cook for about 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
02 -
Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, Worcestershire if using, bay leaf, and a pinch of salt and pepper. Stir well and bring to a boil.
03 -
Stir in the uncooked rice. Reduce heat to low, cover, and simmer for 18-20 minutes, stirring occasionally, until the rice is tender and has absorbed some of the broth.
04 -
Remove the bay leaf. Taste and adjust salt. Ladle into bowls and top with shredded cheddar and fresh parsley.
# Good to know:
01 -
Rice continues to absorb liquid as it sits. When reheating, thin with a splash of broth or water.
02 -
For a stricter gluten-free soup, check that your beef broth and Worcestershire sauce are certified gluten-free.