Stuffed Pepper Soup

Cooking Timeline & Heat Intensities

1. Searing & Browning (Medium-High Heat — 8 to 10 minutes)Brown the ground beef alongside the aromatics to lock in flavor and ensure a savory foundation.

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2. Sautéing & Toasting (Medium Heat — 3 to 5 minutes) Soften the diced bell peppers and bloom the minced garlic and spices in hot fat.

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3. Simmering & Melding (Low Heat — 20 to 25 minutes)Cover the pot and gently simmer the tomato broth and bell peppers to blend all flavors completely.

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4. Resting & Serving (Off Heat — 5 minutes) Stir in the cooked rice, allowing it to warm through without soaking up all the broth before serving.

Ingredients

Main Ingredients

• 1.5 lbs (680g) Lean Ground Beef (85/15) or Ground Turkey

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• 1 tbsp Extra Virgin Olive Oil

• 1 large Yellow Onion, finely chopped

• 2 large Bell Peppers (1 red, 1 green), chopped into bite-sized pieces

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• 4 cloves Garlic, minced

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• 1 cup Long-Grain White Rice or Brown Rice, pre-cooked

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Liquids & Tomato Base

• 4 cups (1 Quart) Low-Sodium Beef Broth

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• 1 can (15 oz / 425g) Tomato Sauce

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• 1 can (14.5 oz / 410g) Fire-Roasted Diced Tomatoes (with juice)

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• 2 tbsp Tomato Paste

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• 1 tbsp Worcestershire Sauce

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Seasonings & Aromatics

• 1 tsp Dried Italian Seasoning

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• 1 tsp Smoked Paprika

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• 1/2 tsp Dried Oregano

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• 1 Bay Leaf

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• 1 tsp Brown Sugar or Honey (optional, to balance tomato acidity)

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• 1 tsp Kosher Salt (or to taste)

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• 1/2 tsp Freshly Cracked Black Pepper

Optional Garnishes

• 1 cup Shredded Sharp Cheddar or Mozzarella Cheese

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• 2 tbsp Fresh Parsley, finely chopped

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Step-by-Step Instructions

1. Brown the Meat (Medium-High Heat):Place a Dutch oven or large stockpot over medium-high heat. Add olive oil if using extra lean meat. Add ground beef and diced onion, breaking up the beef with a wooden spoon. Cook for 6 to 8 minutes until browned and onions turn translucent. Drain off excess grease, leaving about 1 tablespoon in the pot for flavor.

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2. Add Vegetables & Spices (Medium Heat):Reduce heat to medium. Stir in the chopped red and green bell peppers, minced garlic, and tomato paste. Cook for 3 to 4 minutes until garlic is aromatic and peppers begin to soften. Add Italian seasoning, smoked paprika, oregano, salt, and black pepper, stirring continuously for 1 minute.

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3. Build the Soup Base & Simmer (Low Heat):Pour in the beef broth, canned diced tomatoes with juice, tomato sauce, and Worcestershire sauce. Add the brown sugar and drop in the bay leaf. Stir thoroughly to lift any caramelized browned bits from the bottom of the pot. Bring the liquid to a boil, then immediately turn heat down to low, cover with a lid, and let gentle simmers build flavor for 20 to 25 minutes.

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4. Finish & Serve:Remove and discard the bay leaf. Stir in the warm cooked rice. Allow the soup to sit on low heat uncovered for 3 to 5 minutes so the rice absorbs the tomato-beef flavor. Ladle hot into individual bowls and top generously with shredded cheddar cheese and chopped fresh parsley.

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Chef’s Tips & Variations

• Preventing Mushy Rice: If you plan on having leftovers or freeze-ahead batches, keep the cooked rice separate and spoon a portion directly into individual bowls before ladling the hot soup over top. Rice left in the pot overnight absorbs broth and swells.

• Proportion Adjustments: For a soupier consistency, add 1 additional cup of beef broth.

• Vegetarian Swap: Replace ground beef with plant-based crumbles or brown lentils, and use vegetable broth in place of beef broth.

Nutritional Information

Calculated per serving (based on 6 equal servings without cheese garnish):