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Stuffed Bell Pepper Soup


  • Author: Sarah White
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A hearty, comforting soup with savory ground beef, tender bell peppers, and seasoned rice in a rich tomato broth.


Ingredients

Scale
  • 1 tablespoon olive oil

  • 1 pound lean ground beef

  • 1 medium yellow onion, chopped

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon paprika

  • 3 bell peppers (red, yellow, green), chopped

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (8 oz) tomato sauce

  • 4 cups beef broth

  • 1 cup uncooked long-grain white rice

  • Optional: red pepper flakes, fresh basil, thyme, or other herbs


Instructions

  1. Heat olive oil in a large pot over medium-high heat.

  2. Add ground beef and cook until browned, breaking it up with a spoon; drain excess fat.

  3. Stir in onions and garlic; cook 3-4 minutes until fragrant and translucent.

  4. Add salt, pepper, Italian seasoning, and paprika; mix well.

  5. Stir in chopped bell peppers and cook 3-4 minutes until slightly tender.

  6. Add diced tomatoes and tomato sauce; stir to combine.

  7. Pour in beef broth and bring to a boil, then reduce heat and simmer gently.

  8. Let soup simmer 20-25 minutes uncovered to develop flavors.

  9. Cook rice separately according to package instructions; fluff with a fork.

  10. Stir cooked rice into soup before serving and mix well.

  11. Taste and adjust seasonings; add optional red pepper flakes or herbs.

  12. Ladle into bowls and serve hot, garnished with fresh herbs if desired.

Notes

Store rice separately for leftovers to prevent sogginess. Freeze soup for up to 3 months without rice. Serve with crusty bread or a fresh salad, and add cheese or herbs as desired.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American