All of the best components of stuffed peppers in a delicious stuffed pepper soup that’s loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies.
This stuffed pepper soup is pure comfort food. It’s hearty and packed with good ingredients and great flavors. This soup is very thick and filling — more of a stew-like consistency than a broth-y soup.
Of course, you can thin it out if you’d like. We love it just how it’s written, but feel free to add additional beef broth and leave out some of the rice if you want a thinner soup.
- Spicy stuffed pepper soup: to amp up the spice in this soup, you could use spicy Italian sausage in place of the ground beef. You can also add 1 teaspoon paprika & sprinkle on red pepper flakes to taste.
- Healthy stuffed pepper soup: to make this soup as healthy as possible: use lean ground beef or even ground turkey (you may want to slightly increase spices) and replace the white rice with brown rice or even quinoa.
Can you freeze stuffed pepper soup?
Yes, without the rice, it freezes great. Let the soup cool completely before transferring it to freezer/airtight containers and freeze. Make sure to label and date, freeze for up to 3 months. Thaw in the fridge overnight and warm through on the stovetop (you’ll likely need to add a bit more beef broth to thin it out).
All of the best components of stuffed peppers in a delicious stuffed pepper soup that's loaded with lean ground beef, tender rice, the perfect amount of seasoning, and plenty of veggies.
- 2 tablespoons olive oil, separated
- 1 pound lean ground beef (93%-7%) (or can use mild Italian sausage)
- 1 cup EACH: diced yellow onion, diced red pepper, diced green pepper (~1 small onion, ~1 red pepper, ~1 green pepper)
- 2 cloves garlic
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt and pepper
- 2 cans (14.5 ounces EACH) good quality fire-roasted diced tomatoes Note 1
- 1 can (15 ounces) good quality tomato sauce (not soup)
- 2 cups beef broth Note 2
- 1 large beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked white basmati rice Note 3
- Optional: fresh parsley, cheese for serving (Parmesan, sharp cheddar, or mozzarella)
GROUND BEEF: In a large pot heat 1 tablespoon olive oil over medium high heat. Once oil is shimmering, add in the ground beef. Season with a pinch of salt and pepper. Cook, stirring occasionally to break up the beef, until browned. Transfer the beef to a paper towel lined plate and set aside. Drain any fat from the pot.
VEGGIES: Heat the remaining 1 tablespoon olive oil in pot then add onions. Sauté for 2-3 minutes before adding the red bell pepper and green bell pepper. Sauté for another 3-5 minutes. Add in the garlic and sauté for about 30 more seconds. Add in the thyme, oregano, and Italian seasoning. Stir into the veggies.
TOMATOES: Pour in diced tomatoes (undrained), tomato sauce, and beef broth. Crumble in the beef bouillon cube, add in the Worcestershire sauce, and return the ground beef to the pot. Season soup to taste with salt and pepper (I use 1/2 teaspoon of each, add to personal preference). Bring soup barely to a boil and then reduce the heat to lowest setting. Cover and simmer, stirring occasionally, for 20-25 minutes.
RICE: while soup is simmering, prepare the rice. Either follow package directions, or these directions (my favorite way to prepare basmati rice): Place rice in a fine mesh sieve and rinse in cold water for 2-3 minutes or until water (under the strainer) runs clear. Place uncooked rice in a bowl and soak in cold water while you bring a very large pot of water to boil over high heat. Once water is boiling, salt the water (a teaspoon or so!). Drain the rice through the fine mesh sieve and add to the boiling water. Cook, stirring occasionally, for exactly 5 minutes (do not reduce temperature; it should be boiling). (Check the rice first to ensure it is tender, leave on for an additional minute if its not.) Drain the rice and set aside. Place in a bowl to serve alongside the stuffed pepper soup.
SERVE: Once soup is done simmering, serve it warm alongside the bowl of cooked rice. Once rice has been added to preference in individual bowls, garnish bowls with fresh parsley and cheese if desired.
Note 1: Make sure to use good quality tomato products, they will greatly impact this soup. I typically use San Marzano or Muir Glen tomatoes and tomato sauce. If the diced tomatoes or tomato sauce is too sour, add a few pinches of sugar to the soup as needed.
Note 2: We like this soup quite thick, but you may want to add additional beef broth to preference for a thinner soup. If you increase the beef broth, make sure to adjust (increase) seasonings as well to personal preference 🙂
Note 3: We like white basmati rice best in this soup, and I share exactly how I prepare it in the recipe. That said, any rice will work, so feel free to use whatever you have on hand or enjoy, just follow package directions to cook it.