Imagine a pot brimming with vibrant colors: the deep red of tomatoes, the green and red hues of peppers, all mingling with the hearty texture of browned beef and the comforting aroma of simmering spices.
This Beef Stuffed Pepper Soup isn’t just a meal; it’s a cozy embrace in a bowl, perfect for those chilly evenings when you crave something warm and soothing.
I remember a particularly hectic week when my family was running in all directions, and this dish was my go-to for bringing everyone together around the table with minimal fuss.
Whether you’re looking for a quick dinner solution for busy weeknights or a comforting dish for a leisurely Sunday supper, this soup is your answer.
It’s simple, satisfying, and sure to please even the pickiest eaters.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a mix of seasoned beef and fresh vegetables.
- Freezes beautifully, making it perfect for meal prep and future meals.
- Uses pantry staples like diced tomatoes, rice, and beef broth.
- Provides a hearty meal that satisfies with wholesome ingredients.
- Cooks quickly, ready in just under an hour for easy weeknight dinners.
Ingredients
- 1 pound ground beef — opt for high-quality beef for best flavor
- 2 tablespoons olive oil — choose extra virgin for richer taste
- 1 cup onion, chopped — use fresh onions for maximum aroma
- 1 cup green bell pepper, chopped — select firm peppers for best texture
- 1 cup red bell pepper, chopped — adds sweetness and color
- 2 cloves garlic, minced — fresh garlic enhances the dish
- 1 can (14.5 ounces) diced tomatoes — fire-roasted for deeper flavor
- 1 can (15 ounces) tomato sauce — choose a brand with no added sugar
- 1 tablespoon Italian seasoning — look for a blend with oregano and basil
- 1 teaspoon salt — adjust to taste
- 1/2 teaspoon black pepper — freshly ground for best aroma
- 4 cups beef broth — low-sodium version preferred
- 1 cup uncooked rice — use long-grain for better texture
- 2 tablespoons fresh parsley, chopped — adds freshness and color
Step-by-Step Method
Heat olive oil in a large pot over medium heat. Confirm the oil is hot enough to start cooking but not smoking, as this can burn the ingredients. The oil will act as the base for browning the beef and sautéing the vegetables, which are vital steps for developing flavor in the soup.
Brown the Beef
Add ground beef to the pot. Cook until the beef is browned, using a wooden spoon to break it apart into small pieces. Verify the beef is cooked evenly, which should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside for later.
Sauté the Vegetables
Add chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté these ingredients until they become softened, which should take about 5 minutes. Stir occasionally to confirm even cooking and to prevent the garlic from burning, which can impart a bitter taste.
Combine Beef with Vegetables
Return the browned beef to the pot with the sautéed vegetables. Stir the ingredients to combine them evenly. This step verifies the beef absorbs the flavors of the vegetables and garlic, which will enhance the overall taste of the soup.
Add Tomatoes and Sauce
Stir in the diced tomatoes and tomato sauce. Make sure the tomatoes are evenly distributed throughout the mixture. The tomatoes will add a rich, acidic flavor to the soup and help create a robust base for the broth and rice that will be added later.
Season the Mixture
Season the mixture with Italian seasoning, salt, and black pepper. Stir well to incorporate the spices throughout the soup. Adjust the seasoning to taste, keeping in mind that the flavors will continue to develop as the soup simmers.
Boil the Broth
Pour in the beef broth and bring the mixture to a boil. This helps to meld the flavors together and prepare the soup for cooking the rice. Confirm the broth covers all ingredients evenly, which is essential for cooking the rice properly in the next step.
Cook the Rice
Add uncooked rice to the pot and reduce the heat to low. Simmer the soup for 20 minutes, or until the rice is cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The rice will absorb the flavors and add texture to the soup.
Rest the Soup
Remove the pot from heat and let it rest for 5 minutes. This resting period allows the flavors to settle and the soup to thicken slightly. It’s an important step to confirm the soup has a balanced taste and the right consistency before serving.
Garnish and Serve
Stir in fresh parsley just before serving. The parsley adds a pop of color and a fresh herbal note to the soup. Serve the soup hot, making sure each bowl has an even distribution of beef, vegetables, and rice. Enjoy the hearty and flavorful Beef Stuffed Pepper Soup!
Ingredient Swaps
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Use vegetable broth instead of beef broth for a vegetarian version (omit the meat and increase the vegetables).
- Replace white rice with brown rice or quinoa for added nutritional benefits.
- If bell peppers are unavailable or expensive, use zucchini or other seasonal vegetables as substitutes.
You Must Know
- Brown the Beef Thoroughly: Confirm your ground beef is fully browned and broken into small pieces for even cooking and a rich flavor base.
- Sauté Vegetables to Perfection: Cook the onions, green, and red bell peppers until they’re softened, which enhances the flavor of the soup.
- Simmer for Full Flavor: Allow the soup to simmer for at least 20 minutes, confirming the rice is cooked through and the flavors meld together.
- Rest the Soup: After cooking, let the soup rest for 5 minutes before serving to allow the flavors to settle and intensify.
- Customize the Heat: Adjust the seasoning to your taste, and if you prefer a bit of spice, add a pinch of red pepper flakes to the soup.
Serving Tips
- Serve with crusty bread for dipping.
- Garnish with a dollop of sour cream or shredded cheese.
- Pair with a light green salad for a balanced meal.
- Serve in rustic bowls for a cozy presentation.
- Add a sprinkle of extra parsley before serving for a fresh touch.
Storage & Make-Ahead
Beef Stuffed Pepper Soup can be stored in the refrigerator for up to 3-4 days.
To make ahead, prepare the soup without the rice, as it can absorb too much liquid over time.
The soup freezes well for up to 3 months.
Simply add freshly cooked rice when reheating.
Reheating
To gently reheat Beef Stuffed Pepper Soup, use a microwave.
Cover the soup and set the microwave to medium power, stirring occasionally.
Alternatively, warm it on the stovetop over low heat.
You can also use the oven, setting it at 325°F.
Culinary Traditions and Origins
While exploring the roots of Beef Stuffed Pepper Soup, I can’t help but be reminded of the comforting embrace of home-cooked meals that bring people together.
The aroma of simmering beef and peppers evokes memories of family gatherings in a warm kitchen. This dish speaks to traditions that span cultures, with each spoonful offering a taste of history.
Here’s what makes it so special:
- Nostalgia: The familiar scent of garlic and onions sautéing, transporting us to cherished moments.
- Warmth: The broth’s savory richness, like a hug from loved ones on a chilly evening.
- Unity: Shared meals, where laughter and stories blend with the clinking of spoons.
- Love: The care in each ingredient, showing someone’s heart in every bite.
These elements make Beef Stuffed Pepper Soup a timeless treasure.
Final Thoughts
We hope you enjoy making this Beef Stuffed Pepper Soup as much as we do!
Feel free to tweak the recipe to suit your taste, perhaps by adding a pinch of red pepper flakes for an extra kick.
Enjoy!
Frequently Asked Questions
Can I Freeze Beef Stuffed Pepper Soup?
Yes, you can freeze it. I’ve done it myself. The aroma of thawing it on a chilly evening warms my kitchen. Just make sure it’s cooled before freezing. Reheat gently to preserve its delightful flavors and textures. Enjoy!
How Long Does Beef Stuffed Pepper Soup Last in the Fridge?
I keep it in the fridge for 3-4 days. The aroma of garlic and peppers lingers each time I open the door, reminding me of cozy evenings. Its vibrant flavors somehow taste even better the next day.
Can I Make Beef Stuffed Pepper Soup in a Slow Cooker?
I’ve tried it in my slow cooker, and it’s fantastic! The flavors meld beautifully. Just brown the beef and sauté the veggies first, then toss everything in. Let the aroma fill your home for hours.
What Side Dishes Pair Well With Beef Stuffed Pepper Soup?
I love pairing it with warm, crusty bread, perfect for dipping into the flavorful broth. A simple green salad with a tangy vinaigrette adds a revitalizing crunch, balancing the soup’s hearty, savory notes beautifully.
How Can I Make Beef Stuffed Pepper Soup Spicier?
To spice up the soup, I’d add a dash of cayenne pepper or some chopped jalapeños. Once, I tried adding hot sauce, and the aroma was intoxicatingly fiery, each spoonful packing a delightful heat.
Beef Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 1 pound ground beef
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 2 clove garlic minced
- 1 can diced tomatoes 14.5 ounces
- 1 can tomato sauce 15 ounces
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cup beef broth
- 1 cup uncooked rice
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef to the pot and cook until browned, breaking it apart with a wooden spoon.
- Remove the beef and set aside, then add onion, green bell pepper, red bell pepper, and garlic to the pot.
- Sauté vegetables until softened, about 5 minutes.
- Return the beef to the pot and stir in diced tomatoes and tomato sauce.
- Season the mixture with Italian seasoning, salt, and black pepper.
- Pour in beef broth and bring the mixture to a boil.
- Add rice to the pot and reduce heat to low.
- Simmer the soup for 20 minutes, or until the rice is cooked through.
- Remove the pot from heat and let it rest for 5 minutes.
- Stir in fresh parsley before serving.
Notes
