Step 2: Brown the Ground Beef
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. This usually takes 5–7 minutes. Drain any excess fat to keep the soup from being greasy.
Step 3: Sauté the Aromatics
Add the chopped onion and garlic to the browned beef. Sauté for 3–4 minutes until the onions become translucent and fragrant. This step brings depth and richness to your soup.
Step 4: Add the Bell Peppers
Stir in the diced bell peppers and cook for another 3–4 minutes, allowing them to soften slightly while still retaining a bit of their crunch.
Step 5: Build the Soup Base
Pour in the diced tomatoes and beef broth. Stir in Worcestershire sauce, basil, oregano, salt, and black pepper. Bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 20 minutes. This helps the flavors meld together beautifully.
Step 6: Add the Rice
Once the soup has simmered and the vegetables are tender, stir in the cooked rice. Simmer for an additional 5 minutes to let the rice absorb the savory flavors of the soup.
Step 7: Taste and Adjust
Taste the soup and adjust seasoning as needed. You may want to add a pinch more salt, pepper, or a dash of hot sauce if you like a little kick.
Step 8: Serve and Garnish
Ladle the soup into bowls and garnish with shredded cheese or fresh parsley for a burst of color and flavor. Serve hot with crusty bread for a complete meal.
Tips for the Best Stuffed Pepper Soup
- Use a mix of bell peppers for a colorful and visually appealing soup.
- Add extra vegetables like carrots or zucchini for a more nutrient-packed version.
- Make it ahead: This soup tastes even better the next day as the flavors continue to meld.
- Freeze for later: Portion the soup into containers and freeze for up to 3 months.
Why You’ll Love This Soup
Stuffed Pepper Soup is a one-pot meal that combines the comfort of classic stuffed peppers with the ease of a hearty soup. It’s perfect for busy weeknights, chilly evenings, or when you need a satisfying meal that the whole family will love. Plus, it’s incredibly flexible—you can customize the veggies, spice level, and even swap rice for quinoa or cauliflower rice.
If you want, I can also create a version with a creamy twist, where the soup has a velvety texture that melts in your mouth. It turns this hearty classic into something truly indulgent.
Do you want me to do that?
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