In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it apart as it cooks. If there’s excess fat, drain it.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant, about 3-4 minutes.
Stir in the chopped bell peppers and cook for another 2-3 minutes, allowing them to soften slightly.
Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine.
Add the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a simmer over medium heat.
Once simmering, lower the heat and let the soup cook for 20-25 minutes, allowing the flavors to meld and the peppers to soften.
Stir in the cooked rice, and cook for an additional 5 minutes to heat through.
Taste and adjust seasoning as necessary.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Serving and Storage Tips:
Serving: Serve the soup hot with a side of crusty bread or crackers for dipping. It’s also delicious with a sprinkle of grated Parmesan cheese or shredded cheddar on top.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.
Freezing: You can freeze this soup for up to 3 months. Be sure to cool it completely before transferring to freezer-safe containers. To reheat, thaw overnight in the refrigerator and then heat on the stove.
Variations:
Vegetarian Version: Swap the ground beef for a plant-based protein such as lentils, mushrooms, or a meat substitute. Use vegetable broth for a completely vegetarian soup.
Spicy Kick: If you like your soup with more heat, add a diced jalapeño pepper or more red pepper flakes.
Rice Alternatives: If you want a lower-carb version, replace the rice with cauliflower rice or quinoa for a different texture and added nutrition.
Herbs & Spices: Experiment with adding other herbs such as thyme, rosemary, or bay leaves to enhance the flavor profile of your soup.
FAQs:
Can I use a slow cooker to make Stuffed Pepper Soup? Yes! To make this soup in a slow cooker, brown the ground beef and sauté the onion and garlic beforehand. Then, combine all ingredients in the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Stir in the rice during the last 30 minutes of cooking.
Can I make this soup without rice? Absolutely! If you prefer a grain-free option, you can skip the rice altogether or substitute with spiralized zucchini, quinoa, or even a small pasta like elbow macaroni.
Can I double the recipe? Yes, this recipe can easily be doubled to feed a larger crowd or for meal prep. Just be sure to use a larger pot and adjust the cooking time as needed.
