Stuffed Pepper Soup Recipe with Ground Beef and Rice
A hearty tomato-based soup with ground beef, red and green bell peppers, savory seasonings, and fluffy rice served separately.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: Not specified
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Seasonings:
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon mustard powder
1/2 teaspoon onion powder
1 pinch red pepper flakes
Soup:
1 tablespoon olive oil
1 1/4 lb ground beef, 90% lean
1 yellow onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
1 large red bell pepper, diced
1 large green bell pepper, diced
10 oz diced tomatoes with green chilies, undrained
16 oz tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1-2 tablespoons brown sugar
3 cups beef broth
2 cups chicken broth
1 cup shredded cheddar or Monterey Jack cheese, optional
Rice:
1 1/2 cups chicken broth
3/4 cup uncooked long-grain white rice
Instructions
1. Heat olive oil over medium-high heat. Brown beef with salt and pepper for 3 minutes; add onion and cook 5 minutes. Drain grease.
2. Reduce heat to medium. Add garlic and bell peppers and cook 3 minutes.
3. Stir in seasonings, tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Add beef and chicken broth.
4. Bring to a gentle boil, reduce to a simmer, partially cover, and cook 30 minutes.
5. Bring 1 1/2 cups chicken broth to a boil. Add rice, cover, and simmer 15 minutes. Remove from heat and rest covered for 10 minutes.
6. Remove soup from heat and stir in cheese if using. Spoon rice into bowls, ladle soup over it, and serve.
Notes
Store soup and rice separately so the rice does not absorb the broth.
For immediate serving, the cooked rice may be stirred into the soup.
Freeze the soup and rice separately for the best texture.