Rich & Savory Stuffed Pepper Soup Recipe
Introduction
Why This Recipe Works
Ingredients for Recipe
1 tbsp olive oil: Used for sautéing; gives a clean base flavor without overpowering.
1 medium yellow onion, diced: Builds sweet-savory flavor right from the start.
3 cloves garlic, minced: Adds depth—be careful not to brown it.
2 large bell peppers (any color), diced: Red adds sweetness, green adds slight bitterness—use both for balance.
1 lb (450g) lean ground beef (90/10 preferred): Rich protein source; adds deep, meaty body to the soup.
2 tbsp tomato paste: Concentrated flavor booster—caramelize slightly to unlock umami.
1 can (28 oz) crushed tomatoes: Forms the bold, tomato-rich base of the broth.
4 cups beef broth (preferably low-sodium): Liquid backbone of the soup—go low-sodium so you can season it perfectly.
1½ cups cooked white rice: Stirred in at the end for perfect texture—don’t add it early or it’ll turn mushy.
1 tsp Italian seasoning: Herb blend that rounds out the flavor with earthy notes.
Salt & freshly ground black pepper, to taste: Essential for balance—adjust at the end after everything simmers.
Optional toppings: Shredded cheese (cheddar or mozzarella) Fresh parsley Crushed red pepper (for heat lovers)
Step-by-Step Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
- Add Garlic & Bell Peppers: Stir in garlic and diced peppers; cook 3–4 minutes until slightly softened.
- Brown the Beef: Push vegetables to the side and add ground beef. Break it up and cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Build the Flavor Base: Stir in tomato paste and let it cook for 1–2 minutes to deepen the flavor before adding crushed tomatoes and broth.
- Season & Simmer: Add Italian seasoning, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes until peppers are tender and flavors meld.
- Add Cooked Rice: Stir in cooked rice and warm through. Taste and adjust seasoning.
- Serve & Garnish: Ladle into bowls, top with shredded cheese and parsley if desired.
Chef’s Insight: Let onions sweat—rushing here means missing flavor.
Pro Tips & Common Mistakes to Avoid
Use cooked rice: Adding uncooked rice early can overcook it and cloud the broth.
Sear the beef, don’t just stir it: Let it caramelize for richer flavor.
Don’t overcook the peppers: They should be tender but still have a slight bite.
Avoid over-salting early: Tomato products and broth reduce and concentrate—season gradually.
Stir rice in last: It keeps the texture firm, not soggy.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup is best served hot with a sprinkle of cheese or a piece of crusty bread on the side. Each serving is around 350–400 calories, depending on toppings. Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. This soup freezes exceptionally well—just leave the rice out before freezing and add it fresh upon reheating.
Rich & Savory Stuffed Pepper Soup Recipe
Ingredients
- 1 Tbsp Olive oil
- 1 Medium Yellow onion
- 3 Cloves Garlic
- 2 Large Bell peppers
- 1 Ib Lean ground beef
- 2 Tbsp Tomato paste
- 1 Can Crushed tomatoes
- 4 Cups Beef broth
- 1½ Cups Cooked white rice
- 1 Tsp Italian seasoning
- To taste Salt & black pepper
- Optionals Shredded cheese, parsley
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
- Add Garlic & Bell Peppers: Stir in garlic and diced peppers; cook 3–4 minutes until slightly softened.
- Brown the Beef: Push vegetables to the side and add ground beef. Break it up and cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Build the Flavor Base: Stir in tomato paste and let it cook for 1–2 minutes to deepen the flavor before adding crushed tomatoes and broth.
- Season & Simmer: Add Italian seasoning, salt, and pepper. Bring to a simmer and cook uncovered for 15–20 minutes until peppers are tender and flavors meld.
- Add Cooked Rice: Stir in cooked rice and warm through. Taste and adjust seasoning.
- Serve & Garnish: Ladle into bowls, top with shredded cheese and parsley if desired.
Notes
- Brown with Purpose: When that ground beef hits the pot, don’t just stir—sear. Let it develop deep, dark edges and leave those caramelized bits on the bottom. That’s not just “stuck meat,” that’s flavor gold waiting to be lifted by the broth.
- Layer the Base Like a Symphony: Onions and garlic don’t belong in high heat chaos. Let them soften slowly, drawing out their natural sweetness. That gentle base creates harmony for the tomato-rich broth to shine without overpowering.
- Tomato Depth Done Right: Tomato paste isn’t just for color—it’s a hidden flavor weapon. Toast it for a minute before adding liquid; this unlocks its natural sweetness and smoky edge, giving the soup backbone.
- Rice Is a Finisher, Not a Filler: Never cook the rice in the broth from the beginning. It will soak up all the liquid and leave you with stew instead of soup. Add it just before serving so it holds its shape and texture.
- Finish Like a Pro: A final swirl of broth off the heat, a handful of fresh parsley, or a sprinkle of cheese—these aren’t extras, they’re balance. It’s the last step where a simple soup becomes chef-crafted comfort.
FAQs
This Rich & Savory Stuffed Pepper Soup turns a classic dish into a comforting, one-pot wonder with bold flavor and effortless charm. Whether you’re feeding a family or prepping meals for the week, this soup delivers every single time. Try it once—and I guarantee, it’ll earn a spot in your regular rotation.
