Stuffed Pepper Soup with Ground Beef and Rice Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
