Easy Recipe For Stuffed Pepper Soup Recipe

Ash Tyrrell

Easy Recipe For Stuffed Pepper Soup Recipe

I just made this Stuffed Pepper Soup recipe and I can’t stop thinking about it. When I stirred that pot, the smell of peppers, beef, and tomatoes took me back to the coziest dinners of my childhood. It’s one of those soups that feels like a hug in a bowl—warm, comforting, and satisfying.

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Prep Time 15

Cook Time 40

Servings: 6

Ingredients Method Notes

Ingredients

1 tablespoon olive oil – gives a good base for sautéing helps prevent sticking and adds richness.
1¼ lb about 570 g ground beef, 90% lean – lean enough to reduce fat but still juicy; I drain excess grease for a lighter broth.
1 yellow onion diced – provides sweetness and depth; yellow onion holds up well in longer cooking.
3 cloves garlic minced – fresh garlic adds aroma; I avoid garlic powder here because fresh is so much more vibrant.
Salt & pepper to taste – essential for seasoning throughout.
1 large red bell pepper diced – bright, sweet; helps balance tomato acidity.
1 large green bell pepper diced – slightly more bitter/savory; gives contrast to red.
10 oz diced tomatoes with green chilies undrained – adds tomato flavor and a little heat.
16 oz tomato sauce – smooth tomato base to thicken and bind flavors.
1 teaspoon Worcestershire sauce – adds umami and depth.
1 teaspoon hot sauce – more for flavor enhancement than heat; subtle but important.
1-2 tablespoons brown sugar – balances the tomato acidity; I watch carefully so it’s not too sweet.
3 cups beef broth – rich base; helps carry all flavors.
2 cups chicken broth – lightens up the beef broth so the soup isn’t too heavy.
Optional: 1 cup shredded cheddar or Monterey Jack cheese – adds creamy melty finish if desired.
1½ cups chicken broth – to cook rice with flavor.
¾ cups white long-grain rice uncooked (or 2¼ cups cooked rice).

Method

Heat olive oil and add ground beef, seasoning with salt and pepper. After browning for a few minutes, stir in the onion until translucent. Add garlic and diced bell peppers and let them soften so the flavors meld.
Stir in diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well, then pour in the beef and chicken broth. This combo gives depth — sweet, tangy, savory all together.
Bring the soup to a gentle boil, then reduce heat and let it simmer for about 30 minutes, stirring occasionally. While it simmers, cook the rice in chicken broth separately so it stays fluffy.
Once the soup’s flavors have mingled, remove from heat and stir in shredded cheese (if using). Spoon rice into bowls, ladle the hot soup on top, garnish, and serve immediately. Keep soup and rice separate for leftovers.

Notes

Taste as you go, especially after adding seasonings like Worcestershire, hot sauce, and sugar.
Shred cheese from a block rather than using pre-shredded for smoother melting.
Keep rice separate if you plan leftovers so it doesn’t absorb too much broth.
Roast or char the bell peppers beforehand for a smoky depth.