Description
This 5-Star Stuffed Pepper Soup with Beef and Rice is a hearty, comforting one-pot meal made with ground beef, bell peppers, tomatoes, savory seasonings, and tender rice in a rich tomato broth.
Ingredients
Scale
- 2 pounds ground beef
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 bell peppers (any color) (chopped)
- (3) 8 ounce cans tomato sauce
- (2) 14 ounce cans diced tomatoes (undrained)
- 2 cups beef broth
- 2 cups water
- 3 tablespoons brown sugar
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¾ teaspoon pepper
- 1 â…“ cups instant rice ((see recipe notes for substituting long grain white or brown rice))
- For serving: chopped fresh parsley or freshly grated parmesan cheese
Instructions
- In a large soup pot or Dutch oven over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and cooked through. Drain excess grease if needed.
- Add the chopped onion, minced garlic, and chopped bell peppers. Cook, stirring occasionally, until the vegetables begin to soften.
- Stir in the tomato sauce, undrained diced tomatoes, beef broth, water, brown sugar, Italian seasoning, garlic powder, salt, and pepper.
- Bring the soup to a gentle simmer. Cook until the vegetables are tender and the flavors have blended, stirring occasionally.
- Stir in the instant rice and cook according to the package directions, until the rice is tender.
- Remove from the heat. Taste and adjust seasoning if needed.
- Ladle into bowls and garnish with chopped fresh parsley or freshly grated Parmesan cheese, if desired. Serve warm.
Notes
- Instant rice is recommended for the specified cooking method. Regular long-grain white or brown rice requires adjusted cooking time and liquid; follow the recipe’s substitution notes.
- Rice absorbs broth as the soup sits. Add extra beef broth or water when reheating to loosen the consistency.
- For make-ahead preparation, consider storing the soup base separately from the rice and adding the rice shortly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8
- Calories: 420 kcal
- Sugar: 11 g
- Sodium: 850 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: stuffed pepper soup, beef and rice soup, ground beef soup, bell pepper soup, tomato soup with rice