Stuffed pepper soup – recipeifrajob

Total Time: 45 minutes
Active Time: 20 minutes
Intensity: Easy
Servings: 6

A Cozy Bowl of Comfort

This Stuffed Pepper Soup captures all the beloved flavors of the classic baked dish—savory ground beef, sweet bell peppers, tangy tomatoes, and fluffy rice—simmered into a hearty, spoonable meal. It’s a streamlined, one-pot wonder that delivers the ultimate comfort food experience with a fraction of the effort. Perfect for busy weeknights, meal prep, or feeding a crowd, this soup is both deeply satisfying and nutritionally balanced.

Ingredients

Main Ingredients

1 tablespoon olive oil
1 pound lean ground beef (90/10 or 93/7)
1 medium yellow onion, diced
3 large bell peppers (mix of red, green, and yellow), diced (about 3 cups)
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can petite diced tomatoes, undrained
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 ½ teaspoons dried oregano
1 teaspoon paprika
½ teaspoon dried thyme
1 bay leaf
¾ cup uncooked long-grain white rice (see note for alternatives)
Salt and freshly ground black pepper, to taste

For Serving

1 cup shredded sharp cheddar cheese
Fresh parsley or chives, chopped
(Optional) A dollop of sour cream

Instructions

1. Brown the Beef (5 minutes)

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no longer pink. If there’s excess fat, drain it, leaving about 1 tablespoon in the pot.

2. Sauté the Aromatics (8 minutes)

Reduce the heat to medium. Add the diced onion and bell peppers to the pot with the beef. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened. Add the minced garlic and cook for 1 more minute until fragrant.

3. Build the Soup Base (5 minutes)

Stir in the tomato paste, oregano, paprika, and thyme. Cook for 1 minute to toast the spices. Pour in the crushed tomatoes, diced tomatoes with their juices, and beef broth. Add the bay leaf. Season generously with salt and pepper. Stir well to combine.

4. Simmer and Cook the Rice (25 minutes)

Bring the soup to a boil, then reduce the heat to maintain a steady simmer. Stir in the uncooked rice. Cover the pot with a lid slightly ajar and simmer for 20-25 minutes, or until the rice is tender, stirring occasionally to prevent sticking.

5. Final Adjustments (2 minutes)

Once the rice is cooked, remove and discard the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is thicker than you prefer, add a splash of broth or water to reach your desired consistency.

6. Serve (5 minutes)

Ladle the hot soup into bowls. Top each serving with a generous sprinkle of shredded cheddar cheese and a pinch of fresh herbs. Add a dollop of sour cream for extra richness if desired.

Chef’s Notes & Tips

Rice Note: For a firmer texture, cook the rice separately according to package directions and add it to individual bowls when serving. This prevents the rice from becoming too soft if you have leftovers.
Make it Leaner: Substitute ground turkey or chicken for the beef.
Make it Vegetarian: Use plant-based ground “meat” or two cans of rinsed kidney beans. Substitute the beef broth for vegetable broth.
Spice it Up: Add a pinch of red pepper flakes or a diced jalapeño with the bell peppers.
Slow Cooker Method: Brown the beef and sauté onions/peppers (steps 1 & 2). Transfer everything to a slow cooker, add remaining ingredients except rice and cheese. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cooked rice 30 minutes before serving.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add more broth when reheating. Freeze (without rice or cheese) for up to 3 months.

Nutrition Information (Per Serving, approximately 1.5 cups)

Calories: 385
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 680mg*
Total Carbohydrates: 38g
Dietary Fiber: 5g
Sugars: 11g
Protein: 26g