Go Back
Stuffed bell pepper soup recipe
Print

Stuffed Pepper Soup

This comforting and hearty stuffed pepper soup has everything you love about classic stuffed peppers combined into a cozy soup.
Course Main Course

Equipment

  • 6 qt Dutch oven or heavy bottom soup pan
  • 12 inch skillet or cast iron pan
  • kitchen knife
  • medium sized bowl
  • Tongs

Ingredients

  • 1 lb ground beef
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium sweet onion chopped
  • 28 oz canned diced tomato
  • 28 oz tomato sauce
  • 3 cups beef broth or chicken
  • 1 cup white rice
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp basil
  • 1 Tbsp. brown sugar
  • 1 Tbsp. olive oil to coat pan for beef if using lean meat such as 90/10
  • 2 Tbsp fresh parsley for garnish

Instructions

Roasting the bell peppers

  • Preheat a 12-inch skillet over medium-high heat for about 3 minutes.
  • Lie each pepper directly onto the skillet allowing for a dark char to form, about 2 minutes.
  • Using tongs, rotate the peppers so they are evenly charred on all sides, this will take about 20 minutes.
  • Transfer your peppers to an airtight container. One easy way is to place them underneath a bowl, or in a ziplocked baggie. This will allow the flesh to finish cooking from the steam while becoming cool enough to handle - in about ten minutes.
  • Peel the skin, removing the char with your fingers. Do this under a running faucet or submerge it into a bowl of water to help make it easier.
  • Using a kitchen knife, deseed and remove the pepper seeds and ribs, then cut them into bite-sized pieces,

Making the soup

  • Begin cooking the white rice using your preferred method. You can also do this while the soup is simmering.
  • Preheat a 6 quart Dutch Oven over medium heat for about 1 minute then add ground beef. Use 1 Tbsp. olive oil before adding ground beef if using a lean variety such as 90/10.
  • Sprinkle garlic powder, salt, and pepper directly over the ground beef and brown the meat for about 7-10 minutes, breaking it up as you go. Drain excess fat if necessary.
  • Add onions and cook until soft and translucent, about 5 minutes.
  • Add basil, oregano, thyme, and chopped roasted bell peppers. Stir and cook until fragrant, about 1 minute.
  • Pour in tomato sauce, diced tomatoes with juice, brown sugar, and beef broth, stirring to combine.
  • Bring to a boil and simmer for 30 minutes.
  • Remove soup from heat, add cooked rice, garnish with parsley, and enjoy!

Notes

  • You can add the rice during the simmering process, however, it will soak up juices as it sits in the broth even after the cooking process.  This can change the texture of your soup. We recommend preparing your rice (or other grains) separately and adding just before serving. 
  • Your soup will stay fresh in the refrigerator for about 3-5 days after preparation in an airtight container. It will also last up to three weeks stored in an airtight container in the freezer.