Stuffed Pepper Soup Easy (Print-Friendly Version)
Hearty soup with ground beef, bell peppers, and rice simmered in a savory tomato broth.
# What You’ll Need to Make This:
→ Main
01 -
1 tablespoon extra virgin olive oil
02 -
450 grams ground beef
03 -
1 cup diced onion
04 -
0.5 tablespoon minced garlic
05 -
2 cups diced red, orange, or yellow bell peppers
06 -
410 grams canned petite diced tomatoes
07 -
425 grams canned tomato sauce
08 -
3 cups water
09 -
480 millilitres low sodium beef broth
10 -
0.5 teaspoon dried parsley
11 -
0.5 teaspoon dried basil
12 -
0.5 teaspoon dried oregano
13 -
0.25 teaspoon ground black pepper
14 -
1 whole bay leaf
15 -
0.25 teaspoon red pepper flakes
16 -
65 grams long grain white rice
→ Suggested Garnishes
17 -
Fresh parsley, chopped
18 -
Parmesan cheese, grated (optional)
# How to Prepare:
01 -
In a large pot, heat olive oil over medium heat. Add ground beef and cook for approximately 10 minutes until well browned and no longer pink.
02 -
Add diced onion and minced garlic to the pot. Sauté for 2 minutes until the onions begin to soften and become translucent.
03 -
Stir in diced bell peppers, petite diced tomatoes with juices, tomato sauce, water, and beef broth. Add dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and long grain white rice. Mix thoroughly.
04 -
Cover the pot and increase the heat to high. Bring contents to a boil, stirring occasionally to prevent the rice from sticking—about 10 minutes.
05 -
Once boiling, uncover the pot and reduce the heat to medium. Cook uncovered for an additional 2 minutes.
06 -
Remove the pot from the heat. Let the soup rest uncovered for 10 minutes, allowing the rice to finish absorbing flavor and liquid. Discard the bay leaf.
07 -
Ladle hot soup into bowls. Top with freshly chopped parsley and grated Parmesan cheese if desired. Serve immediately.
# Extra Tips:
01 -
For a brothier soup, add extra beef broth when reheating leftovers, as rice will continue to absorb liquid over time.
02 -
To prevent overcooked rice, consider reducing the water by 240 millilitres and cooking the rice separately, stirring it into the soup just before serving.
03 -
Scrape any browned bits from the bottom of the pot before pressure cooking to prevent burn warnings on electric pressure cookers.