Hearty Stuffed Pepper Soup with Beef and Rice

Stuffed Pepper Soup

Stuffed pepper soup has the beef, bell peppers, tomatoes, and rice of stuffed peppers in a thick, spoonable tomato broth. Brown the beef first, then simmer the red and green peppers until tender. Stir cooked rice into the soup near serving so the grains stay distinct. If you plan to save leftovers, keep the extra rice separate; it will otherwise continue absorbing broth as the soup sits.

Prep: 15 minutes, plus rice cooking time if needed | Cook: about 35 minutes | Total: about 50 minutes | Servings: 6

Ingredients for Stuffed Pepper Soup

• 1 lb lean ground beef, preferably 85% to 90% lean (about 450g)
• 1 medium yellow onion, finely diced (about 150g)
• 1 medium green bell pepper, diced (about 150g)
• 1 medium red bell pepper, diced (about 150g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste (about 30g)
• 1 can (28 oz) no-salt-added diced tomatoes, with their juices
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups cooked long-grain white rice (about 315g), plus more as desired for serving
• 2 tablespoons chopped fresh flat-leaf parsley

How to Make Stuffed Pepper Soup

1. Prepare the rice: Cook the rice according to its package directions while starting the soup, or use leftover cooked rice. Fluff it and set it aside. The listed 2 cups is the amount after cooking.
2. Brown the beef: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium-high heat. Add the beef and cook for 5 to 7 minutes, breaking it into small crumbles, until browned with no pink remaining. Carefully drain excess fat if more than a light coating remains in the pot.
3. Soften the vegetables: Reduce the heat to medium. Add the onion and both bell peppers; cook, stirring often, for about 4 minutes. Add the garlic and cook for about 1 minute more. The onion should be softening, and the peppers should look glossy but still hold their shape.
4. Build the tomato base: Stir in the tomato paste, Italian seasoning, salt, and black pepper for about 30 seconds. Add the diced tomatoes with their juices, tomato sauce, and beef broth. Stir, scraping up any browned bits from the bottom of the pot.
5. Simmer: Bring the soup just to a boil, then reduce the heat to medium-low. Partially cover and simmer gently for 25 to 30 minutes, stirring occasionally. Start checking at 25 minutes: a fork should pierce the peppers easily, but the pieces should still be visibly diced. Simmer a little longer if needed. The tomato broth should lightly coat a spoon.
6. Add the rice: Stir the 2 cups cooked rice into the soup you plan to serve immediately and warm over low heat for 2 to 3 minutes. If saving some soup, add rice only to the portion being served and store the rest separately. The soup should be thick and chunky but still spoonable.
7. Finish: Taste and adjust the salt and pepper. Rest off the heat for 5 minutes, then scatter the parsley over the soup. Serve with a spoonful that shows the beef, rice, and peppers.

How to Adjust the Thickness

Start with the listed 4 cups of broth. If the peppers are tender but the tomato base looks thin, simmer uncovered for 5 to 10 minutes before adding the rice. If the soup becomes too thick after the rice goes in, stir in warm beef broth a few tablespoons at a time; up to 1/2 to 1 cup more may be needed. Avoid prolonged simmering once the rice is added, or the grains may turn mushy.

Serving and Simple Swaps

Serve with crusty bread or a green salad. Shredded cheese or a dollop of sour cream can be offered as an optional topping for individual bowls.

Ground turkey can replace the beef; brown it fully, then add 1 tablespoon olive oil before sautéing the vegetables if the pot is dry. Chicken broth works in place of beef broth. Fully cooked brown rice can replace white rice using the same cooked volume. A mix of red and green peppers gives the soup color contrast, but one pepper color will work if needed.

For another beef-and-rice soup, try this easy cabbage roll soup.

How to Store, Reheat, and Freeze

Cool the soup promptly and refrigerate it in an airtight container for 3 to 4 days. Store extra cooked rice separately. Reheat the soup gently on the stovetop or in the microwave until steaming hot, then add the rice near the end. If rice was already mixed into the leftovers, add a splash of broth while reheating to loosen the soup.

You can make the soup base up to 3 days ahead and keep the cooked rice separate. For longer storage, freeze the cooled soup base without rice in airtight containers for up to 3 months. Thaw overnight in the refrigerator, reheat, and add freshly cooked or separately reheated rice.

Nutrition

Approximate nutrition per serving, based on 6 servings and excluding optional toppings: 300 calories, 19g protein, 10g fat, and 32g carbohydrates. Approximate values per 100g of finished soup: 60 calories, 4g protein, 2g fat, and 6g carbohydrates. Values vary with the leanness of the beef, the broth, and how much the soup reduces.