Stuffed Pepper Soup Recipe

This Stuffed Pepper Soup Recipe is a hearty and savory recipe, which captures all the classic flavors of stuffed peppers in a simple, one-pot meal. It’s the ultimate comfort food, ready in about 45 minutes.

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Stuffed Pepper Soup Recipe Ingredients

• 1 Tbsp. olive oil
• 1 lb. lean ground beef
• 1 tsp. dried Italian seasoning
• 1 medium onion, cut into 1/2-inch pieces
• 2 large green bell peppers, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup long-grain white rice
• 4 cups low-sodium beef broth
• 1 (28-ounce) can tomato puree
• 1 (10-ounce) can diced tomatoes with green chiles
• 2 tsp. Worcestershire sauce
• 1 1/2 cups grated pepper jack cheese (about 6 ounces)
• Chopped fresh parsley, for topping

How To Make Stuffed Pepper Soup

1. Brown the beef: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, sprinkle with the Italian seasoning, and cook, breaking up the meat with a wooden spoon, until browned, about 4 to 6 minutes.
2. Sauté the vegetables: Add the onion and bell peppers to the pot with the beef. Cook, stirring, for 4 to 6 minutes, until they start to soften. Stir in the minced garlic, salt, and pepper and cook for another 30 seconds until fragrant.
3. Combine the soup: Stir in the uncooked long-grain white rice. Pour in the beef broth, tomato puree, and the can of diced tomatoes with green chiles. Stir everything together to combine.
4. Simmer the soup: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 25 minutes, or until the rice is tender.
5. Finish and serve: Stir in the Worcestershire sauce. Ladle the hot soup into bowls and top each serving with a generous sprinkle of pepper jack cheese and fresh parsley.

Recipe Tips

• How to get the most flavor? Don’t drain the grease after browning the beef (since you’re using lean beef). Sautéing the vegetables in the beef drippings adds a huge amount of savory flavor to the soup base.
• Can I use a different kind of rice? Yes. You can substitute the long-grain white rice with brown rice, but you will need to increase the simmering time to about 40-45 minutes, as brown rice takes longer to cook.
• How to control the spice level? The heat in this recipe comes from the pepper jack cheese and the diced tomatoes with green chiles. For a milder soup, you can substitute the pepper jack with regular Monterey Jack or cheddar cheese, and use a can of plain diced tomatoes instead.
• Can I make this ahead of time? This soup is perfect for making ahead. The flavors will meld and be even better the next day. The rice will continue to absorb liquid, so you may need to add an extra splash of beef broth when reheating.

What To Serve With Stuffed Pepper Soup

This hearty soup is a complete meal in a bowl. It’s perfect served with:

• A slice of warm, crusty bread or a skillet of cornbread for dipping
• A simple green salad with a light vinaigrette
• Saltine crackers or oyster crackers

How To Store Stuffed Pepper Soup

Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Freeze: This soup freezes well. Let it cool, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Stuffed Pepper Soup Nutrition Facts

• Calories: 480kcal
• Carbohydrates: 45g
• Protein: 28g
• Fat: 22g
• Saturated Fat: 9g
• Sodium: 1350mg
• Fiber: 6g
• Sugar: 12g

Nutrition information is estimated per serving and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Instant Pot Chicken Noodle Soup Recipe
• Veggie Tortellini Soup Recipe
• Chicken Soup Recipe