Stuffed Pepper Soup (Best Flavor!) Recipe

I embrace hearty meals that bring flavor to my life and when I whip up The Best Stuffed Pepper Soup my kitchen fills with the enticing aroma of lean ground beef, diced onions, red and green bell peppers, and simmering tomatoes. Enhanced with garlic, herbs, rice, every spoonful is satisfying.

I’ve always been drawn to recipes that pack a serious flavor punch and this Stuffed Pepper Soup is definitely one to try. Its explosion of tastes truly reminds me of the best stuffed pepper experience I’ve ever had.

I start this dish with lean ground beef browned up with a large diced onion, then toss in a red bell pepper and a green bell pepper that add a fantastic crunch and vibrant color. I also throw in a few minced garlic cloves and a can of diced tomatoes along with tomato sauce for a robust base.

I love how the slow cooker helps meld the flavors together while the low-sodium beef broth and uncooked white rice create a really hearty texture. I sometimes add a dash of Worcestershire sauce, salt, black pepper, dried basil and oregano to make it extra irresistible.

Trust me, once you try it, you’ll be hooked on this slow cooker delight!

Why I Like this Recipe

I love this recipe because it’s super simple to make and everything cooks in one pot so cleanup is a breeze.
I like how the mix of lean beef, fresh veggies and rice gives it a hearty, comforting taste that makes me feel like I’m eating a home-cooked meal every time.
I really appreciate that it’s healthy and even glutenfree, which means i can feel good about eating it without compromising flavor.
I also enjoy how flexible it is; whether i use the stovetop or slow cooker method, it still comes out delicious and perfect for busy weeknights.

Ingredients

• Lean ground beef: It adds hearty protein and rich flavor that fill the soup real well.
• Large onion: Brings natural sweetness and crunch plus vitamins that are good for you.
• Red and green bell peppers: They add fiber, vitamins, and a slight sweet taste to the mix.
• Garlic: Offers a punch of bold flavor and helps boost your immune system.
• Low-sodium beef broth: Provides a savory base that ties flavors together without being too salty.
• White rice: Adds comforting carbohydrates while thickening the soup as it slowly cooks.

Ingredient Quantities

• 1 lb lean ground beef
• 1 large onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 4 cups low-sodium beef broth
• 1 cup uncooked white rice
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

How to Make this

1. In a large pot over medium-high heat, brown 1 lb lean ground beef with 1 diced large onion until the meat is fully cooked; drain off extra fat if needed.

2. Mix in 1 diced red bell pepper, 1 diced green bell pepper and 3 minced garlic cloves, cooking for about 2 minutes until the veggies start to soften.

3. Stir in 1 (1
4.5 oz) can diced tomatoes and 1 (8 oz) can tomato sauce, combining everything really well.

4. Pour in 4 cups low-sodium beef broth and add 1 cup uncooked white rice to the pot.

5. Season the mix with 1 tbsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried basil, and 1/2 tsp dried oregano; stir thoroughly.

6. Bring the soup to a simmer, then lower the heat and let it cook for about 20 minutes so that the rice starts to get tender.

7. If you prefer using a slow cooker, transfer all the browned meat and mixed ingredients into the cooker and set it on low for 6-8 hours or high for 3-4 hours, making sure to stir once in a while.

8. Check that the rice is completely tender and the flavors have melded together well; if needed, let it simmer a bit longer.

9. Taste the soup and adjust the seasonings if necessary, adding a little extra salt or pepper according to your preference.

10. Serve the Stuffed Pepper Soup hot in bowls and enjoy this hearty, easy, and healthy one-pot meal!

Equipment Needed

1. Large pot or dutch oven for browning the meat and simmering the soup
2. Stove for cooking
3. Slow cooker if you choose the slow cooker method
4. Chef’s knife for chopping the onions, peppers, and garlic
5. Cutting board for preparing the veggies
6. Wooden spoon or spatula for stirring
7. Measuring cups and spoons for the broth, sauces, and seasonings
8. Can opener for the diced tomatoes and tomato sauce
9. Serving bowls and a ladle for serving the soup

FAQ

Stuffed Pepper Soup (Best Flavor!) Recipe Substitutions and Variations

• If you dont have lean ground beef, try using ground turkey or chicken which also adds a nice light flavor.
• Instead of a large onion, you can use a couple of shallots or a mix of red and white onions if thats what you have.
• If beef broth is missing, chicken broth or vegetable broth works great as a substitute.
• You can swap uncooked white rice with brown rice although it might need a bit extra cooking time.
• Without Worcestershire sauce, mix soy sauce with a splash of vinegar and a tiny bit of sugar to mimic the tang.

Pro Tips

1. Brown your beef well until it’s really crispy on the edges; it makes a big difference in flavor so don’t rush that step.
2. When you’re cooking the garlic and peppers, stir constantly so they don’t burn, because burnt garlic can ruin the savory taste.
3. If you’re simmering on the stovetop, check the rice a couple times during cooking; different brands can cook at slightly different rates.
4. For the slow cooker version, give the pot a good stir every once in a while and taste check near the end to be sure the seasoning is still on point.