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Stuffed Pepper Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef, 85/15
  • 1 medium yellow onion, diced
  • 2 bell peppers, diced (one green, one red)
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth
  • ½ cup uncooked long-grain white rice
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp red wine vinegar
  • Shredded cheddar or mozzarella, for serving
  • Chopped fresh parsley, for garnish

Method
 

  1. Heat the oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until no longer pink, about 5 minutes. Drain all but 1 tbsp of fat.
  2. Stir in the onion and bell peppers and cook until softened, about 5 minutes. Add the garlic, oregano, smoked paprika, salt, and pepper, and stir for 30 seconds.
  3. Pour in the crushed tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Bring to a boil, stir in the rice, reduce to a gentle simmer, cover partially, and cook for 20-25 minutes until the rice is tender.
  4. Remove from the heat, stir in the red wine vinegar, ladle into bowls, and top with cheese and parsley.

Notes

If the soup thickens too much after standing, stir in a splash of beef broth when you reheat it. Letting the pot rest off the heat for a few minutes before serving lets the rice finish absorbing flavor and gives you that classic stuffed pepper texture.