This hearty and comforting stuffed pepper soup is made with ground beef, sweet bell peppers, white rice and a savory beef broth. Leftovers make the perfect lunch or you can freeze a second batch for later!
In this Post: Everything you need for Stuffed Pepper Soup with Beef and Rice
I’m a big fan of soup recipes, no matter what season it is. It’s an easy way to combine nutritious ingredients for a light, flavor-packed lunch. The best part about soup? You can have leftovers for lunch and freeze several batches to enjoy at a later time.
My new stuffed pepper soup is my latest go-to soup recipe. It’s warm, comforting and filling. With all of the tasty, nutritious ingredients it has, this is a lunch you can feel good about devouring!
Ingredients
- Ground sirloin: Tender, ground sirloin brings a good amount of protein and makes this soup hearty and filling.
- Olive oil: Chock full of antioxidants, olive oil also adds healthy fat. Opt for high quality extra virgin olive oil (but regular olive oil works fine too)
- Bell peppers: Sweet, juicy bell peppers are a star ingredient of this soup. You’ll need to core, seed and dice them for this recipe.
- Rice: Soaks up the soup flavors for a scrumptious bite! I recommend long grain, enriched white rice for this recipe. Feel free to modify based on your preferences.
- Tomatoes: As another juicy addition to this recipe, tomatoes bring tons of vitamins and nutrients that help curb inflammation.
- Seasoning: Garlic, oregano, and salt and pepper amplify the flavors of the meat and veggies in this recipe.
- Onion: A staple in the kitchen and for most soups, onions enrich and add moisture to any recipe. They are also anti-inflammatory.
- Beef broth: Broth is super healthy for you and brings all of the ingredients together as the base of this soup. Broth is made by simmering beef, vegetables and aromatics. Not a fan of beef broth? You can substitute this with your broth of choice.
- Parsley: As an optional garnish, parsley adds a clean, peppery earthy taste, making it the perfect herb to top this soup with.
How to Make Stuffed Pepper Soup
To get started, first, heat a large soup pot over medium-high heat and drizzle it with olive oil. As the stove heats up, dice the onion. Pro tip: Slice the onion in half with a sharp chef’s knife. Then, place the flat side down and make slices across the top. Avoid slicing all the way through so the onion stays intact. To dice, make vertical slices evenly and turn the onion 90 degrees to make crosswise slices.
Second, add the diced onion and minced garlic to the pan and sauté it until it’s translucent. This should take about 5-6 minutes, and you’ll want to stir frequently during this time.
Third, add ground beef to the pan along with dried oregano, salt and pepper to taste. Use a wooden spoon to break up the beef into bite-sized pieces and continue cooking it until the beef is browned about 7-8 minutes. You’ll love the smell that will fill your kitchen!
Fourth, while the beef cooks, core, seed and dice the juicy bell papers. Once they are prepared, add them to the pan and cook the beef mixture for an additional 3-4 minutes. While you’re here, add another pinch of salt and pepper.
Fifth, add the broth and juicy tomatoes to the pot. Stir all of the ingredients together well. You’re so close to enjoying a big bowl of delicious soup!
As the second to last step, bring the stuffed pepper soup to a boil. Add in the rinsed white rice and one more pinch of salt and pepper.
Finally, reduce the stovetop heat to low and simmer the soup for 15-20 minutes before serving. Top your warm stuffed pepper soup with parsley to serve.
Frequently Asked Questions
How far in advance can I make stuffed pepper soup?
You can make this soup a day or two before you enjoy it. This soup will last up to 5 days stored in an airtight container in the refrigerator.
What’s the best way to freeze this soup?
Freeze this soup in plastic, resealable bags. If you freeze the soup flat, you can stack the bags flat in your freezer taking up less space. Be sure to remove as much air as possible before freezing.
Can I make this recipe vegetarian?
Absolutely! Simply skip the beef for this recipe and substitute the beef broth with vegetable broth instead!
Did you make this recipe? Let’s see it! Be sure to tag @TheLemonBowl on Instagram using the hashtag #TheLemonBowl to be featured.
Also, you should check out some of my other favorite soups:
- Turkey Black Bean Chili
- Spicy Chicken Ramen
- 15 Freezer-Friendly Soup Recipes
- Sausage, Kale and Butternut Squash Soup
- Easy Chicken Soup with Greens
- Navy Bean and Ham Soup
Your spoon is waiting.
Stuffed Pepper Soup with Beef and Rice
Stuffed Pepper Soup with Beef and Rice
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 pound ground sirloin
- salt and pepper (to taste)
- 1 teaspoon dried oregano
- 2 bell peppers (cored, seeded and diced)
- 8 cups beef broth (or broth of choice)
- 14 ounces diced tomatoes
- ½ cup long grain enriched white rice (rinsed)
- minced parsley (optional garnish)
Instructions
- Heat a large soup pot over medium-high heat and drizzle with olive oil. Add diced onion and minced garlic to the pan and saute until translucent, about 5-6 minutes, stirring frequently.
- Add ground beef to the pan along with dried oregano, salt and pepper to taste. Using a wooden spoon, carefully break up the beef into bite-sized pieces. Continue cooking until beef is browned, about 7-8 minutes.
- Stir in bell peppers to the pan and cook an additional 3-4 minutes. This is a good time to another pinch of salt and pepper.
- Add the broth and tomatoes to the pot then stir well. Bring soup to a boil before adding in the rinsed rice and one more pinch salt and pepper. Reduce heat to low and simmer for 15-20 minutes before serving. Garnish with parsley to serve.