If you’re craving a comforting, hearty meal that brings all the cozy flavors of a classic stuffed pepper into a bowl, you have to try this Stuffed Pepper Soup with Ground Beef and Rice Recipe. It’s a deliciously satisfying blend of savory ground beef, tender bell peppers, rich tomato broth, and fluffy rice that warms you up from the inside out. This recipe transforms the beloved stuffed pepper dinner into a soul-soothing soup, perfect for any day you want a simple but flavorful meal that feels like a warm hug.
Ingredients You’ll Need
The magic of this Stuffed Pepper Soup with Ground Beef and Rice Recipe lies in its simple, wholesome ingredients. Each one plays a crucial role—from the aromatics that build a comforting base to the rice that adds satisfying texture and the blend of herbs that bring everything together beautifully.
- 1 tablespoon olive oil: This is your cooking medium that helps soften the onions and draw out flavors from the meat and garlic.
- 1 medium onion, chopped: Adds essential sweetness and depth to the soup’s base.
- 3 cloves garlic, minced: Gives that iconic fragrant punch that complements the beef perfectly.
- 1 pound ground beef: Provides hearty protein and a rich, meaty base; can swap for turkey if you prefer leaner meat.
- 2 bell peppers, chopped: Bringing vibrant color, sweet crunch, and freshness to balance the rich broth.
- 1 (14.5 oz) can diced tomatoes: Adds acidity and juiciness that brighten every spoonful.
- 1 (8 oz) can tomato sauce: Creates a thick, luscious texture and deep tomato flavor.
- 4 cups beef broth: Forms the flavorful liquid foundation—vegetable broth is a great lighter alternative.
- 1 cup cooked rice: Adds comforting bulk and makes the soup feel truly filling.
- 1 teaspoon dried basil: Introduces aromatic herbal notes that echo classic stuffed pepper seasonings.
- 1 teaspoon dried oregano: Enhances the savory profile with its earthy, slightly peppery flavor.
- 1/2 teaspoon crushed red pepper flakes (optional): A touch of heat for those who love a subtle kick.
- Salt and black pepper, to taste: To perfectly balance and enhance every ingredient.
- 1 tablespoon Worcestershire sauce (optional): Adds unexpected depth and complexity that elevates the overall flavor.
- Fresh parsley or basil (for garnish, optional): A fresh, bright finish that lifts the entire dish.
How to Make Stuffed Pepper Soup with Ground Beef and Rice Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Start by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the chopped onion and cook it until it’s soft and just turning translucent—about 3 to 4 minutes. This builds the savory foundation. Then add the minced garlic and ground beef. Break up the meat with your spoon so it browns evenly and gets beautifully crumbled. This step locks in flavor and gives you that wonderful meaty texture.
Step 2: Add the Vegetables and Broth
Once your beef is browned, stir in the chopped bell peppers alongside the diced tomatoes, tomato sauce, and beef broth. The peppers soften as they simmer, adding sweet layers to the broth. Bring everything up to a gentle simmer; this is where the flavors start getting cozy together.
Step 3: Stir in Rice and Seasonings
Next, fold in your cooked rice, followed by dried basil, oregano, and if you like a little zip, the crushed red pepper flakes. Season with salt and pepper, then splash in the Worcestershire sauce if you’re using it. This little addition works wonders by deepening the soup’s savoriness. Mix everything until it’s all combined perfectly.
Step 4: Simmer and Develop Flavors
Reduce the heat to low and let your soup gently bubble away for 20 to 25 minutes. This slow simmer melds all the ingredients, allowing the spices and herbs to infuse that rich, comforting flavor we love in a Stuffed Pepper Soup with Ground Beef and Rice Recipe. Be sure to stir occasionally so nothing sticks to the pot.
Step 5: Taste and Adjust
Before serving, taste the soup and adjust the seasoning. Sometimes a pinch more salt, pepper, or Worcestershire sauce can brighten the flavors just right. This last step is your chance to make the dish truly yours.
How to Serve Stuffed Pepper Soup with Ground Beef and Rice Recipe
Garnishes
Serving this soup with a sprinkle of fresh parsley or basil instantly elevates its appearance and freshens the taste. The bright green herbs contrast nicely with the warm, hearty tomato base, giving each bowl a pop of freshness that’s simply irresistible.
Side Dishes
While the soup is wonderfully filling on its own, pairing it with a slice of crusty bread or a crisp green salad turns it into a full meal experience. The bread is great for soaking up every delicious drop, and a simple salad adds a fresh crunch that balances the heartiness perfectly.
Creative Ways to Present
Try serving this soup in mini bread bowls for a fun, cozy presentation that guests will love. Or layer it in clear bowls so the colorful peppers, rice, and beef show through—perfect for inviting hungry eaters to dig in. You could also top individual bowls with a sprinkle of shredded cheese or a dollop of sour cream for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Just transfer it to an airtight container once cooled and you have a ready-made lunch or dinner that tastes just as good the next day.
Freezing
If you want to plan ahead, Stuffed Pepper Soup with Ground Beef and Rice Recipe freezes really well. Pour the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just remember to leave some room in the container for expansion.
Reheating
Reheat leftovers on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to loosen it back up. Microwaving in a covered bowl works fine too—just heat in short bursts and stir between to heat evenly.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and works great in this Stuffed Pepper Soup with Ground Beef and Rice Recipe without sacrificing flavor. Just be sure to cook it thoroughly and season well.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and Worcestershire sauce, this soup is naturally gluten-free and perfect for those with gluten sensitivities.
Can I make this soup vegetarian?
Definitely. Swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of beef broth for a meatless but still flavorful version.
How spicy is this soup?
The recipe includes crushed red pepper flakes as an optional ingredient to add mild heat. You can leave them out entirely or adjust the amount based on your spice preference.
What type of rice works best?
Any cooked rice will do here—white, brown, or even wild rice. Just remember to add cooked rice so it doesn’t overcook and become mushy during the simmering step.
Final Thoughts
There’s something truly special about a bowl of Stuffed Pepper Soup with Ground Beef and Rice Recipe that satisfies both your hunger and your heart. Whether you’re cooking for family, friends, or yourself, this comforting bowl captures all the warmth and flavors of classic stuffed peppers in a simple, cozy soup. Give it a try—you might just find your new favorite weeknight dinner!
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Stuffed Pepper Soup with Ground Beef and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Stuffed Pepper Soup featuring ground beef, rice, and a medley of bell peppers simmered in a flavorful tomato and beef broth base. This 40-minute recipe offers a delicious way to enjoy the classic stuffed pepper flavors in a warm, satisfying soup perfect for family dinners.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 2 bell peppers (red, yellow, or green), chopped
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 cup cooked rice (white, brown, or wild rice)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 tablespoon Worcestershire sauce (optional, for added depth of flavor)
Garnish
- Fresh parsley or basil (optional)
Instructions
- Heat the Oil and Sauté Onion: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent, creating a flavorful base for the soup.
- Cook Garlic and Ground Beef: Add the minced garlic and ground beef (or turkey) to the pot. Cook, breaking up the meat with a spoon, for 5-6 minutes until the beef is browned and cooked through, infusing the soup with rich meat flavor.
- Add Vegetables and Liquids: Stir in the chopped bell peppers, diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a simmer over medium heat to blend the flavors.
- Incorporate Rice and Seasonings: Add the cooked rice, dried basil, oregano, crushed red pepper flakes if using, Worcestershire sauce, salt, and black pepper. Stir everything together thoroughly to combine all ingredients.
- Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20-25 minutes. This allows the flavors to meld beautifully and the vegetables to become tender. Stir occasionally to prevent sticking.
- Adjust Seasonings: Taste the soup and adjust seasoning as needed by adding more salt, pepper, or Worcestershire sauce to suit your preference.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or basil if desired. Enjoy with a slice of crusty bread or a simple salad for a complete meal.
Notes
- Substitute ground turkey for a leaner option with less fat.
- Use vegetable broth instead of beef broth for a lighter or vegetarian-friendly version.
- For added heat, increase the crushed red pepper flakes or add a dash of hot sauce.
- Cook rice ahead of time or use leftover rice to save on prep time.
- Garnish with fresh herbs to enhance flavor and presentation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
