Stuffed Pepper Soup with Ground Beef and Rice Recipe

Introduction

Stuffed Pepper Soup with Ground Beef and Rice is a hearty and comforting dish that brings the flavors of stuffed peppers into a warm, flavorful soup. Perfect for chilly days, this recipe combines savory beef, tender peppers, and rice for a satisfying meal.

Ingredients

• 4 tablespoons extra-virgin olive oil (divided)
• 3 large bell peppers (any color, diced)
• 2 yellow onions (diced)
• 1 – 1½ lb. ground beef (or other ground meat)
• ¼ cup chopped fresh parsley
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh mint (or 2 teaspoons dried, optional)
• ½ cup red wine (optional)
• 6 cups chicken broth (or vegetable or beef broth)
• 15 oz. canned crushed tomatoes (or diced)
• 1 cup rice (any kind)
• ½ – 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Romano or parmesan cheese (for serving, optional)

Instructions

1. Step 1: In a large pot or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the diced onions and diced bell peppers and sauté until very soft and starting to brown, stirring occasionally, about 10-12 minutes.
2. Step 2: Add the ground beef, chopped parsley, dried oregano, and chopped mint if using. Break the beef apart with a wooden spoon and cook until fully browned.
3. Step 3: Pour in the red wine if using and scrape up any browned bits from the bottom of the pan. If not using wine, skip this step. Then add the chicken broth and crushed tomatoes. Bring to a boil.
4. Step 4: Reduce heat to low, stir in the rice, cover, and cook until the rice is tender, about 20 minutes depending on the type of rice used.
5. Step 5: Turn off the heat and stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve hot, topped with Romano or Parmesan cheese if desired.

Tips & Variations

• Substitute ground beef with ground turkey or lamb for a different flavor profile.
• Use vegetable broth for a lighter, vegetarian-friendly option without the meat.
• If you prefer a thicker soup, use less broth or cook uncovered for the last few minutes to reduce liquid.
• Fresh herbs like parsley and mint add brightness; dried herbs work well if fresh aren’t available.
• For a richer flavor, try using fire-roasted diced tomatoes instead of crushed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until hot. The rice may thicken the soup when chilled; add a splash of broth or water when reheating if needed to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors have time to meld. Store it in the refrigerator and reheat before serving.

Can I freeze stuffed pepper soup?

Yes, you can freeze the soup for up to 3 months. Use a freezer-safe container and leave space at the top for expansion. Thaw overnight in the refrigerator before reheating gently on the stove.

Stuffed Pepper Soup with Ground Beef and Rice Recipe

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4.6 from 134 reviews

A hearty and comforting stuffed pepper soup that combines the flavors of ground beef, bell peppers, and rice in a savory tomato-based broth. This easy stovetop recipe brings all the classic stuffed pepper ingredients into a warm, satisfying soup perfect for a weeknight meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 tablespoons extra-virgin olive oil (divided)
• 3 large bell peppers, diced (any color)
• 2 yellow onions, diced
• 1 to 1½ lb. ground beef (or other ground meat)
• ¼ cup chopped fresh parsley
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh mint (or 2 teaspoons dried, optional)
• ½ cup red wine (optional)
• 6 cups chicken broth (or vegetable or beef broth)
• 15 oz. canned crushed tomatoes (or diced)
• 1 cup rice (any kind; converted rice recommended)
• ½ to 1 teaspoon kosher salt
• ½ teaspoon black pepper

For Serving

• Romano or parmesan cheese (optional)

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the diced onions and bell peppers, cooking and stirring occasionally until the vegetables are soft and beginning to brown, about 10-12 minutes.
2. Cook Ground Beef and Herbs: Add the ground beef, chopped fresh parsley, dried oregano, and fresh chopped mint if using. Break the meat apart with a wooden spoon and cook until fully browned and cooked through.
3. Deglaze and Add Liquids: Pour in the red wine if using, scraping up any browned bits from the bottom of the pot. If skipping the wine, proceed directly to adding the chicken broth and crushed tomatoes. Bring the mixture to a boil.
4. Simmer with Rice: Reduce heat to low, stir in the rice, cover the pot, and let cook until the rice is tender, approximately 20 minutes depending on the rice variety. Stir occasionally to avoid sticking.
5. Finish and Serve: Turn off the heat and stir in the remaining 2 tablespoons of olive oil. Season the soup with salt and black pepper to taste. Serve hot, optionally topped with grated Romano or parmesan cheese.

Notes

• You can substitute the ground beef with ground turkey, chicken, pork, or a plant-based ground meat alternative.
• Use vegetable or beef broth instead of chicken broth for dietary preferences or to vary the flavor.
• Both crushed or diced canned tomatoes work well depending on your texture preference.
• Converted rice is recommended for its firm texture; cooking time may vary with different rice types.
• Adjust salt to taste, particularly if using salted broth.
• For a vegetarian version, omit the ground meat and use vegetable broth, adding extra vegetables if desired.

Keywords: stuffed pepper soup, ground beef soup, rice soup, bell pepper soup, hearty soup, easy soup recipe, one pot meal