Description
Hearty and flavorful Stuffed Pepper Soup combining ground beef, bell peppers, tomatoes, and rice in a comforting broth seasoned with Worcestershire sauce and Italian herbs, perfect for a satisfying meal any day.
Ingredients
Scale
Meat and Aromatics
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tablespoon olive oil, divided
Vegetables
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Canned Goods
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
Seasonings and Extras
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Grains and Garnish
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the beef: In a Dutch oven over medium heat, brown the ground beef while breaking up any clumps. Drain excess grease if any and season with salt and pepper to taste. Remove beef from the pot and set aside.
- Sauté vegetables: Add 1 tablespoon of olive oil to the same pot and sauté diced onion, red bell pepper, and green bell pepper until soft, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Return the cooked beef to the pot. Stir in diced tomatoes, tomato sauce, and beef broth. Season the soup with Worcestershire sauce, sugar (if using), Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low. Let it simmer for 20 minutes, stirring occasionally to meld flavors.
- Incorporate rice and parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley and simmer for 1-2 minutes until heated through. For leftovers, stir in parsley and heat rice separately to add to individual servings when ready.
- Serve: Ladle soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy.
Notes
- Use cooked rice instead of raw to prevent it from absorbing too much broth and becoming mushy.
- Store leftover rice separately from the soup to retain the perfect texture; add rice just before serving.
- Adjust soup consistency by adding more beef broth if you prefer a thinner soup.
- Enhance flavor with smoked paprika or cumin for a smoky, warm note.
- Add extra vegetables like celery, carrots, mushrooms, spinach, or potatoes for increased nutrition and texture.
- Include additional meats such as Andouille, Italian sausage, or chorizo for a hearty variation.
- Spice it up with red pepper flakes, diced green chiles, or sliced jalapenos for heat.
- Give it a Mexican twist by mixing taco seasoning into the ground beef and using Mexican shredded cheese as garnish.
