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Stuffed Pepper Soup Recipe

Stuffed Pepper Soup Recipe
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★★★★★

4.9 from 30 reviews

A comforting and hearty Stuffed Pepper Soup that captures all the flavors of classic stuffed peppers in a warming, easy-to-make soup. Featuring ground beef, bell peppers, tomatoes, and rice simmered with herbs and spices, this recipe offers flexible cooking methods including stovetop, Instant Pot, and slow cooker, making it perfect for any busy weeknight or cozy family meal.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1 cup diced onion
  • ½ tablespoon minced garlic
  • 2 cups diced red (or orange or yellow) bell peppers
  • 14½ oz can petite diced tomatoes
  • 15 oz can tomato sauce
  • 3 cups water
  • 2 cups low sodium beef broth
  • ⅔ cup long grain white rice

Spices & Herbs

  • ½ teaspoon dried parsley
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • ¼ teaspoon red pepper flakes

Optional Garnish

  • Parmesan cheese
  • Fresh parsley

Instructions

  1. Stovetop: Brown the Meat. Heat olive oil in a large pot over medium heat. Add ground beef, cooking for about 10 minutes until browned and no longer pink.
  2. Sauté Aromatics. Add diced onion and minced garlic to the pot with the beef. Sauté for 2 minutes until fragrant and onions soften.
  3. Add Vegetables and Liquids. Stir in diced bell peppers, diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, red pepper flakes, bay leaf, and rice. Mix well.
  4. Bring to a Boil. Cover the pot; increase heat to high. Bring soup to a boil, stirring every few minutes to prevent rice from sticking. This should take about 10 minutes.
  5. Simmer Uncovered. Once boiling, remove lid and reduce heat to medium. Let the soup cook uncovered for 2 minutes.
  6. Rest Off Heat. Remove soup from heat but keep uncovered. Let sit for 10 minutes so the rice finishes cooking and flavors meld.
  7. Serve. Remove bay leaf. Serve hot topped with Parmesan cheese and fresh parsley.
  8. Instant Pot Method. Set Instant Pot to Sauté for 15 minutes. Heat olive oil until shimmering, brown ground beef for 10 minutes. Add garlic and onion; sauté 2 minutes. Add remaining ingredients, scraping browned bits from bottom. Seal lid and cook on High Pressure for 2 minutes. Quick release pressure when done. Remove bay leaf, then serve with Parmesan and parsley.
  9. Slow Cooker Method. Brown ground beef in a pan with olive oil for 10 minutes. Add garlic and onion; sauté 2 minutes. Transfer mixture to slow cooker. Add all remaining ingredients, stir well. Cook on Low for 6 hours or High for 4 hours. Remove bay leaf before serving. Optionally, reduce water by 1 cup to avoid overcooked rice or cook rice separately and stir in at the end.

Notes

  • The rice absorbs broth as it cooks; add extra broth or water when reheating leftovers if desired.
  • To prevent overcooked rice in slow cooker, reduce water by 1 cup and cook rice separately, then add before serving.
  • Use low sodium beef broth to control the salt content.
  • Parmesan cheese and fresh parsley add a lovely finishing touch but are optional.
  • Adjust red pepper flakes to your spice preference.

Nutrition

Keywords: Stuffed Pepper Soup, ground beef soup, stuffed pepper recipe, easy soup, healthy soup, comfort food, Instant Pot soup, slow cooker soup

Find it online: https://victoriablair.com/stuffed-pepper-soup-recipe/