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stuffed pepper soup

Rich & Savory Stuffed Pepper Soup Recipe

This stuffed pepper soup is a hearty, one-pot meal loaded with ground beef, tender peppers, and rice in a rich tomato broth. It’s quick, comforting, and packed with bold, familiar flavors—perfect for busy weeknights or make-ahead meals.
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Prep Time 10 minutes
Cook Time 34 minutes
Servings: 6 People
Calories: 350
Ingredients Method Notes

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

Method
 

  1. Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
  2. Add Garlic & Bell Peppers: Stir in garlic and diced peppers; cook 3–4 minutes until slightly softened.
  3. 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.
  4. 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.
  5. 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.
  6. Add Cooked Rice: Stir in cooked rice and warm through. Taste and adjust seasoning.
  7. 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.