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Hearty Stuffed Pepper Soup with Ground Beef and Rice

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A comforting and easy-to-make soup combining ground beef, bell peppers, and rice simmered in a flavorful broth. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (85% lean preferred)
  • 1/2 cup (90g) uncooked long-grain white rice
  • 3 medium bell peppers, assorted colors, chopped
  • 1 medium onion, diced (yellow onion preferred)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted or plain)
  • 4 cups (950 ml) beef broth (low sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: Fresh parsley or basil for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Add 1 pound ground beef, break apart with a spoon, and cook for 5–7 minutes until browned and no longer pink. Season lightly with salt and pepper. Drain excess fat if needed.
  3. Add diced onion and minced garlic to the pot. Cook, stirring frequently, for 3–4 minutes until onion softens and becomes translucent.
  4. Stir in 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Cook for 1 minute to let the paste caramelize slightly.
  5. Add chopped bell peppers and the can of diced tomatoes with juices. Stir to combine.
  6. Pour in 4 cups beef broth and add 1 teaspoon Italian seasoning. Stir evenly.
  7. Add 1/2 cup uncooked long-grain white rice and stir into the pot.
  8. Increase heat to high and bring soup to a gentle boil. Reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender but not mushy.
  9. Taste and adjust seasoning with salt, pepper, and optional red pepper flakes. If soup is too thick, add extra broth or water a little at a time.
  10. Serve warm, garnished with fresh parsley or basil if desired.

Notes

Do not add rice too early to avoid mushy texture; simmer rice for 20-25 minutes. Browning the beef first adds depth of flavor. Keep the lid on during simmering to cook rice evenly. Adjust seasoning after simmering as flavors concentrate. Use pre-chopped frozen peppers and pre-minced garlic to save time, adding a few extra minutes to cooking.

Nutrition

Keywords: stuffed pepper soup, ground beef soup, rice soup, easy dinner, weeknight meal, comforting soup, hearty soup

Find it online: https://prismtaste.com/hearty-stuffed-pepper-soup-recipe-with-ground-beef-and-rice-easy-and-delicious/