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A delicious bowl of homemade Stuffed Pepper Soup is shown as the featured image.

Perfect Stuffed Pepper Soup

This recipe captures the comforting flavors of stuffed peppers in a hearty and flavorful soup. Browning the beef and vegetables, along with the right blend of spices and acidity, creates a rich and satisfying dish that's easy to make and customize.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup cooked long-grain rice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Can opener

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the onion and bell peppers and cook until softened, about 5-7 minutes.
  3. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the garlic, smoked paprika, oregano, basil, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
  5. Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. This allows the flavors to meld.
  6. Stir in the cooked rice and simmer for another 10 minutes to heat through.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh parsley, if desired.

Notes

For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes. To make it vegetarian, substitute the ground beef with lentils or vegetarian crumbles and use vegetable broth. For a cheesy version, stir in shredded cheddar or mozzarella cheese before serving. To adapt for a slow cooker, brown the beef and vegetables as directed in steps 1-3. Transfer everything to a slow cooker. Add the remaining ingredients (except the rice). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.