This stuffed pepper soup recipe is cozy, flavorful, and made with everyday ingredients. It has the classic stuffed pepper flavors-peppers, ground beef, rice, and a rich tomato broth-served in easy soup form. Perfect for a hearty family dinner with minimal effort!
Do you rely on one pot meals a lot? It's my top choice for a satisfying recipes with minimal clean up like creamy tuscan sausage pasta, pineapple teriyaki chicken, sheet pan lemon garlic salmon, creamy sausage tortellini soup, and skillet apple cider chicken. After some chopping, let the trusted dutch oven do the rest of the work.
Plus, this soup makes a big batch that reheats well, making it convenient comforting recipe. It's no surprise that it was added to my list of delicious fall dinner recipes ideas.
Ingredients You Need
- Ground Beef: As written, this is a very hearty chili ground beef. Instead of beef, you can use ground turkey or chicken-your choice! Or feel free to skip the meat and substitute with sweet potato and beans.
- Bell Pepper & Onion: These staples make up the foundation of most chili recipes, including this classic homemade chili.
- Tomatoes: I use and recommend canned petite diced tomatoes. If you can find fire roasted, I highly recommend for extra flavor.
- Tomato Paste: Adding tomato paste gives a deepness and depth, something that just tomatoes alone won't provide.
- Rice: Long or short grain rice both work-I often reach for basmati rice.
- Chicken Broth: Adding enough chicken broth for the cooked rice to absorb a small amount.
- Jalapeño: For a little added spice. Feel free to leave this out based on your preference.
- Spices: Grab pantry staples like fresh garlic (not pictured), salt, pepper, chili powder, cumin and dried parsley.
Overview: How To Make Stuffed Pepper Soup
The steps are super simple and a wonderful way to use leftover rice.
Start by browning the beef with the bell pepper, onion, and jalapeño. Stir in the spices-fresh garlic, salt, pepper, chili powder, died parsley, and cumin-cooking until fragrant. Then, add the tomato paste.
Stir in the diced tomatoes and chicken broth. Bring to a boil and reduce the heat to medium-low and simmer until the soup begins to thicken. Stir in the rice. Give it a taste and add a additional spices as needed.
FAQ
Absolutely! Cooked and completely cooled soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and re-heat as desired. Frozen soup can can also be place on low for 5-6 hours in the slow cooker.
Stuffed Pepper Soup
Description
Ingredients
- 1 Tablespoon olive oil
- 1 pound ground beef, 87-93% lean
- ½ cup diced sweet onion
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 ½ teaspoons salt
- ½ teaspopon black pepper
- 2 teaspoons chili powder
- 2 teaspoons dried parsley
- 3 teaspoons cumin
- ¼ cup tomato paste
- 2 (14.5 ounce) diced tomatoes
- 2 cups al dente cooked rice
Instructions
- Add the olive oil over medium-high heat to a 5-quart or larger pot. Add the ground beef, bell pepper, onion, and jalapeño. Cook, breaking apart with a spatula or spoon, until the beef is cooked through-about 7-8 minutes.
- Stir in the spices-fresh garlic, salt, pepper, chili powder, died parsley, and cumin-cooking for 2-3 minutes until fragrant. Then, add the tomato paste and cook for 1 minute.
- Adjust the heat to high. Stir in the diced tomatoes and chicken broth. Bring to a boil and reduce the heat to medium-low and simmer for 10-12 minutes until the soup begins to thicken. Stir in the rice. Cook for 5 minutes, stirring occasionally. Give it a taste and add a additional spices as needed (sometimes I add a pinch more chili powder).
- Serve with desired toppings such as sour cream, shredded cheese, avocado, cilantro, etc. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Cooked and completely cooled soup can be frozen for up to 3 months. Thaw overnight in the refrigerator and re-heat as desired. Frozen soup can can also be place on low for 5-6 hours in the slow cooker.
- Beef: You can swap out the beef for turkey, chicken or leave it out and substitute with diced sweet potatoes for a vegetarian option.
- Rice: It's best to use cooked rice that has a slight bite to it. You can also use the microwave rice (without microwaving).
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