Description
This Stuffed Green Pepper Soup is a hearty, comforting dish inspired by the flavors of stuffed peppers. Ground beef is browned and simmered with aromatic onions, Italian seasoning, tomato paste, Worcestershire sauce, and a medley of peppers in a rich tomato and beef broth base. Parboiled rice is added to create a filling, stew-like soup perfect for cozy dinners. Garnished with grated Parmesan cheese, this soup brings classic stuffed pepper flavors to a warm bowl of goodness.
Ingredients
Scale
Meat and Seasonings
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt & pepper to taste
Aromatics and Flavorings
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Liquids and Base
- 1 (32-oz) container beef broth
- 1 (15-oz) can tomato sauce
- 1 (32-oz) bottle tomato juice
Vegetables and Rice
- 1 large green pepper, cored and diced
- 1 large red pepper, cored and diced (or use 2 red/2 green peppers)
- 1 cup parboiled rice (uncooked)
Garnish
- Grated Parmesan cheese
Instructions
- Prep: Get your ingredients and your pot ready. Use a 5-6 quart pot or Dutch oven for best results.
- Brown beef: Heat olive oil in a large pot over medium heat. Cook the ground beef until browned, seasoning with salt and pepper as it cooks. Let it brown slightly on the bottom to develop extra flavor.
- Add aromatics and seasonings: Drain excess grease from the pot. Add chopped onion and cook for 5 minutes until softened. Stir in Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cooking the tomato paste for a minute or two enhances the depth of flavor.
- Add liquids and peppers: Stir in the beef broth (start with half if you prefer a less brothy soup), then add tomato sauce, tomato juice, and diced green and red peppers. Scrape up any browned bits from the bottom of the pot to incorporate their savory taste into the broth.
- Simmer soup: Bring the soup to a boil. Reduce heat to low and partially cover with a lid. Let simmer for at least 30 minutes, stirring occasionally. Partially covering lets steam escape, thickening the soup slightly instead of making it watery.
- Add rice and finish: Stir uncooked parboiled rice into the soup and continue simmering for 15–20 minutes until the rice is tender. Stir every few minutes to prevent the rice from sticking. Add a splash more broth if the soup gets too thick.
- Serve: Taste the soup and adjust seasoning if needed. Serve hot topped with grated Parmesan cheese for added richness.
Notes
- You can adjust the amount of beef broth depending on how thick or brothy you prefer your soup.
- Using parboiled rice helps it cook evenly without turning mushy.
- Partially covering the pot during simmering allows the soup to thicken nicely by letting steam escape.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth instead of beef broth.
- Freshly grated Parmesan adds a nice finishing touch, but you can omit or use a vegetarian hard cheese if preferred.
