Description

Stuffed Pepper Soup is a hearty and comforting dish inspired by the classic stuffed bell peppers, transformed into a flavorful, comforting soup. This recipe combines ground beef, diced tomatoes, kidney beans, corn, and tender bell peppers, all simmered in a savory beef broth and seasoned with herbs and spices. Finished with a sprinkle of shredded cheddar cheese, this soup is perfect for a satisfying meal any day of the week.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound ground beef

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes

Canned & Packaged Goods

1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
4 cups beef broth

Additional Ingredients

1 1/2 cups cooked rice
2 large bell peppers, diced
1/2 cup shredded cheddar cheese

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Instructions

Heat olive oil: Heat 1 tablespoon of olive oil in a large pot over medium heat, preparing the base for sautéing the vegetables.
Sauté onion: Add the chopped medium onion to the pot and cook for 3-4 minutes until softened and translucent, which releases its sweet flavor.
Cook garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, careful not to burn it, which would cause bitterness.
Brown the beef: Add the ground beef to the pot. Break it up with a spoon and cook until it is browned and no longer pink, ensuring the meat is fully cooked and flavorful.
Season the meat: Season the beef mixture with salt, black pepper, dried basil, dried oregano, paprika, and red pepper flakes. Stir well to evenly distribute the spices.
Add tomatoes and sauce: Pour in the diced tomatoes with their juices and the tomato sauce. Stir thoroughly to create a rich tomato base.
Add beans and corn: Add the drained and rinsed kidney beans and the drained corn to the pot, stirring to combine all ingredients evenly.
Pour in beef broth and simmer: Add the beef broth and bring the soup to a simmer over medium heat.
Simmer for flavors to meld: Once simmering, reduce the heat to low and cook for 10-15 minutes, allowing the flavors to blend together beautifully.
Add rice and bell peppers: Stir in the cooked rice and diced bell peppers. Continue cooking for an additional 5-7 minutes, until the peppers are tender but still hold some texture.
Serve with cheese topping: Ladle the soup into bowls and sprinkle each serving with shredded cheddar cheese for a creamy, melty finish.
Enjoy immediately: Serve the soup hot and enjoy this comforting and flavorful meal right away.

Notes

Use cooked rice to avoid overcooking it in the soup. Leftover rice or quick-cooking rice both work well.
If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce.
Feel free to substitute ground turkey or chicken for ground beef to reduce fat content.
For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
The soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.