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Easy Stuffed Pepper Soup

Easy Stuffed Pepper Soup

Comforting homemade soup packed with all the flavors of classic stuffed peppers—bell peppers, onions, tangy tomatoes, savory ground beef, and rice.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 406
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 tbsp Olive oil
  • 1 Small yellow onion diced
  • 1 Green bell pepper diced
  • 1 Yellow bell pepper diced
  • 1 Large tomato diced
  • 1 lb Ground beef 85/15 recommended
  • 3 cups Beef stock
  • 3 tbsp Tomato paste
  • 1 tsp Dried oregano
  • 2 tsp Dried basil
  • 2 tsp Garlic powder
  • 1/4-1/2 tsp Black pepper to taste
  • Salt to taste
  • 3/4 cup Jasmine rice

Equipment

  • Dutch oven or large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat a Dutch oven over medium heat and add olive oil. Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomato and cook for a few more minutes.
  2. Move vegetables to the sides and add ground beef to the center. Break it apart, cover, and cook for a few minutes.
  3. Uncover, mix with veggies, and cook until beef is mostly done, breaking up clumps.
  4. Mix in tomato paste and pour in beef stock. Season with oregano, basil, garlic powder, salt, and pepper.
  5. Lower heat to low, cover (leave a crack), and simmer for 20 minutes.
  6. Mix in rice, close the lid, and cook until rice is done. Serve right away.

Video

Notes

Cook rice separately if expecting leftovers to prevent mushiness. Use 85/15 beef for best flavor.