🍲 The “One-Pot” Stuffed Pepper Soup
This soup is incredibly hearty. Because of the rice, it thickens as it sits, making it almost more of a “stoup” (stew-soup) by the second day.
| Category | Details |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Yield | 6–8 servings |
🍴 Ingredients
- 1 lb Ground beef (Lean is best here)
- 1 Large yellow onion, diced
- 2 Bell peppers (1 Green, 1 Red), chopped into bite-sized squares
- 3 cloves Garlic, minced
- 1 can (28 oz) Diced tomatoes (undrained)
- 1 can (15 oz) Tomato sauce
- 4 cups Beef broth
- 2 tbsp Brown sugar (to cut the acidity)
- 1 tsp Dried basil & 1 tsp Dried oregano
- 2 cups Cooked white rice (Keep separate until serving)
- Salt and Pepper to taste
👩🍳 Instructions
1. The Beef & Aromatic Base
- In a large Dutch oven or heavy pot, brown the ground beef with the onion. Drain the excess grease.
- Add the chopped bell peppers and cook for about 5 minutes until they begin to soften but still have a bit of color. Stir in the garlic for the last minute.
2. The Tomato Simmer
- Add the diced tomatoes, tomato sauce, beef broth, brown sugar, basil, and oregano.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes. This is where the peppers “release” their flavor into the broth.
3. The Rice Strategy
- The Pro-Tip: Do not cook the rice in the soup. Rice is a “sponge”—it will soak up all your delicious broth and turn into mush by the next day.
- To serve, place a generous scoop of hot cooked rice in each bowl and ladle the soup over the top. This keeps the rice firm and the soup “soupy.”
4. The Finish
- Taste and adjust salt and pepper. If the soup is too tangy for your liking, add another teaspoon of brown sugar.
The “Cheese” Topping: For the ultimate “Stuffed Pepper” experience, top each bowl with a handful of shredded Mozzarella or Monterey Jack cheese. Let it melt into the hot broth to mimic the cheesy topping of the baked version.