Better Homes And Gardens Stuffed Peppers

Stuffed Pepper Soup

This recipe takes everything you love about stuffed peppers and turns it into a warm and hearty soup. Diced red, green, and orange bell peppers are sautéed with onion and garlic to create the base for this namesake soup. Then the "stuffing" ingredients are added. Lean ground beef is cooked with the pepper and onion mixture, followed by beef broth, tomatoes, spices, and finally uncooked white rice. The rich flavor of the broth is absorbed into every grain and by the end of the cooking time, the plumped-up rice really helps this soup resemble the filling of stuffed peppers.

Just as no stuffed pepper is complete without a layer of melty cheese on top, this soup is no exception. While the soup is piping hot, sprinkle with grated sharp cheddar cheese. The heat from the soup will perfectly melt the cheese just in time for you to take that first bite.

How Long Does Stuffed Pepper Soup Last in the Fridge?

Stuffed pepper soup can be kept in an airtight container in the fridge for up to three days. The rice will continue to plump up as it sits, so you might need to add a splash of additional beef broth when reheating leftover portions.

Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

Ingredient Substitutes for Vegetarian Stuffed Pepper Soup

Stuffed pepper soup can easily be prepared as a vegetarian dish. Simply swap the ground beef for two cans of your favorite beans that have been drained and rinsed. The beef broth can substituted for vegetable broth as well. To make it vegan, leave out the cheese.

Turn this classic appetizer into a piping hot bowl of soup.

alcohol-free
egg-free
fish-free
peanut-free
shellfish-free
pork-free
gluten-free
wheat-free
soy-free
tree-nut-free

Per serving, based on

servings. (% daily value)

Calories 391
Fat 20.4 g (31.4%)
Saturated 7.7 g (38.5%)
Carbs 32.1 g (10.7%)
Fiber 4.1 g (16.2%)
Sugars 7.6 g
Protein 20.5 g (40.9%)
Sodium 1095.1 mg (45.6%)

Ingredients

1
medium red bell pepper
1
medium green bell pepper
1
medium orange bell pepper
1
small yellow onion
2 cloves
garlic
2 tablespoons
olive oil
1 pound
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
6 cups
low-sodium beef broth, plus more as needed
2 (14.5-ounce) cans
petite diced tomatoes
1 (15-ounce) can
tomato sauce
2 teaspoons
Italian seasoning
1/4 teaspoon
red pepper flakes (optional)
1 cup
uncooked long-grain white rice
4 ounces
sharp cheddar cheese
1/2 bunch
fresh parsley

Instructions

Core, seed and dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow bell pepper (about 1 cup each). Dice 1 small yellow onion (about 1 cup). Mince 2 garlic cloves.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers and onion and cook until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add 6 cups beef broth, 2 (14.5-ounce) cans petite diced tomatoes, 1 (15-ounce) can tomato sauce, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes, if using. Stir to combine and bring to a boil over high heat.
Reduce heat to medium-low and add 1 cup uncooked long-grain white rice. Cover and simmer until the rice is tender, 25 to 30 minutes. Meanwhile, grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup). Coarsely chop the leaves from 1/2 bunch fresh parsley until you have 1/4 cup.
When the soup is ready, taste and season with more kosher salt as needed. If the soup is thicker than you'd like, stir in more broth to thin it out. Top each bowl with cheese and sprinkle with parsley just before serving.

Recipe Notes

Storage: Leftovers can be refrigerated, without the toppings, in an airtight container for up to 3 days. The rice will continue to absorb liquid, so you might need to add a little extra beef broth when reheating leftovers.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News' "World News Tonight" and CBS' "The Talk" and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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