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Stuffed Pepper Soup

A hearty and flavorful soup that combines the essence of stuffed peppers for a comforting meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil Adds richness and helps sauté the ingredients.
  • 1 pound lean ground beef Provides a hearty protein base.
  • 1 yellow onion, diced Adds sweetness and depth of flavor.
Vegetables
  • 1 green bell pepper, diced Provides a fresh, slightly bitter flavor.
  • 1 red bell pepper, diced Adds sweetness and vibrant color.
  • 1 orange bell pepper, diced Contributes additional sweetness and nutrition.
  • 1 cup long-grain white rice Provides texture and heartiness.
Spices and Broth
  • 1 tablespoon Italian seasoning Infuses the dish with classic herbs.
  • 1 teaspoon ground cumin Adds warmth and earthy complexity.
  • 1 teaspoon garlic powder Enhances the savory flavor profile.
  • 1 teaspoon kosher salt Essential for bringing out flavors.
  • 1 teaspoon ground black pepper Adds a touch of heat.
  • 4 cups low-sodium beef broth Acts as the flavorful liquid base.
  • 1 can fire-roasted diced tomatoes Contributes smokiness and acidity.
  • 1 can diced tomatoes with green chiles Adds a zesty kick.
Toppings
  • 1 cup shredded cheddar or pepper jack cheese Melts beautifully for a creamy topping.
  • 1/4 cup chopped fresh cilantro or parsley Adds freshness and color when serving.
  • water to adjust consistency Used if the soup is too thick.

Method
 

Cooking Steps
  1. In a Dutch oven, heat the olive oil over medium-high heat.
  2. Add the ground beef and diced onion; cook until browned and softened, about 6 to 7 minutes.
  3. If necessary, drain excess fat from the pot.
  4. Add the red, green, and orange bell peppers, Italian seasoning, cumin, garlic powder, salt, and pepper; cook for 1 minute while stirring constantly.
  5. Stir in the rice, beef broth, fire-roasted diced tomatoes, and diced tomatoes with green chiles.
  6. Increase the heat to high until boiling.
  7. Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender.
  8. If the soup is too thick, thin it with water to your desired consistency.
  9. Stir in ½ cup of cheese, taste, and adjust seasoning if needed.
  10. Serve hot, topped with the remaining cheese and chopped fresh cilantro or parsley.

Notes

Serve with garlic bread for a complete meal. This soup is perfect for meal prep and can be easily stored for leftovers.