Flavorful Pepper Beef Soup

Turn those stuffed peppers you love into a cozy bowl of soup. It’s packed with beef, rice, and tomatoes, just like the classic, but it’s so much easier and fills your home with awesome smells.

Reasons You'll Want This Soup

You can whip up this tasty soup in under sixty minutes, and it nails the stuffed pepper flavor. Feels perfect for chilly evenings when you want a bowl of something hearty. Leave out the rice for fewer carbs, or toss it in to make it extra filling. Brings people together at gatherings or reheats for easy leftovers. Grab some crusty bread and you’re all set for supper.

Stuff You’ll Need

• Cheese: Grab mozzarella or cheddar to sprinkle on top
• Rice: Either brown or white—whatever you like
• Oregano: Use dried—it works fine
• Basil: Just the dry stuff from your spice shelf
• Parsley: Use fresh or shake in some dried if that’s what you have
• Beef Broth: The low-sodium kind works well
• Tomato Sauce: Plain is best
• Diced Tomatoes: Two cans, small cut
• Garlic: Chop a few fresh cloves
• Bell Peppers: One red, one green, chopped into pieces
• Yellow Onion: Mince one small one
• Salt and Pepper: Grab everyday table salt
• Olive Oil: Needed for cooking the veggies
• Ground Beef: Try a leaner variety

How You Throw It Together

Finish by serving:

Soup’s hot, so grab some bread if you want, ladle it up, and enjoy.

See if it needs anything:

Give it a taste. Want more salt or pepper? Add a little and stir.

Ladle it up:

Scoop soup into bowls, top with shredded cheese, and if you’ve got it, toss on some fresh parsley.

Cook up your rice:

While soup’s bubbling, make rice according to the instructions on the package. Mix in however much you like when soup’s done.

Simmer everything:

Dump in tomatoes, sauce, broth. Stir in your spices and cooked beef. Season if you need to. Once it boils, cut the heat to low, cover, and let it cook for about half an hour. Stir every now and then.

Soften those veggies:

Add more oil if needed, then toss in bell peppers and onions. Cook for three minutes till tender. Add garlic, cook half a minute longer.

Start with the beef:

Warm oil in a big soup pot, toss in ground beef, sprinkle on salt and pepper. Cook and break it into crumbles till browned. Drain extra fat and set beef on a towel to soak up grease.

Why Folks Rave About This

This dish is way easier than stuffing and baking peppers, but tastes just as awesome. Loaded with beef, veggies, and rice, it keeps you satisfied. Skip the rice if you don’t want carbs. Best of all? It doesn’t take long and your kitchen smells incredible.

Best Cold Day Comfort

When it’s freezing out, this bowl really hits the mark. So filling—almost like chili—and it’ll warm you up fast. Doesn’t hog your whole afternoon like slow-cook soups. Dunking bread in each bowl makes winter a little easier.

Perfect for Bring-Alongs

You’ll want to make a double batch—folks go back for more. Big pot is awesome for family meals or even if you’re bringing food to someone not feeling well. Carries great, keeps warm in a thermos, and everyone wants seconds.

Make It Yours

Switch it up each time. Chicken broth instead of beef? Go for it. Toss in spicy sausage. Mix in extra veggies like carrot. Sub out the rice for quinoa if you want something new. Just play with it and find what your crew likes best.

How to Serve

It’s filling on its own, but if you want, rip up some bread for dunking or roll with a side salad. Love cheese? Pile it high on top for an extra treat.

Leftover Tips

Even better after a night in the fridge—stays good for four days. If it thickens up, just add some more broth as it heats. Freezes well too, just don’t add the rice before freezing. Warm it up and mix in some fresh rice right before eating.

Frequently Asked Questions

→ Can this be prepped early?

You can make the soup ahead but leave the rice out. Adding it early makes it soggy. Just boil some fresh rice when you're heating the soup. Super handy for busy evenings!

→ Which type of rice works best?

White or brown rice both hold their texture and flavor well in the soup. Minute rice is fine if you're rushed but gets mushy. Wild rice adds a nice nutty twist too.

→ How do I store leftovers?

Put the soup and rice in separate containers in the fridge. Keeps fresh for three days! Warm the soup first, then mix in the cold rice for better results.

→ Can I freeze this?

Freeze the soup (skip the rice) in flat storage bags for up to three months. Cook new rice when defrosting so it tastes fresher, and the peppers stay vibrant.

→ What's the best cheese to use?

Sharp cheddar is bold and flavorful. Mozzarella melts nicely and gets all gooey. Parmesan is a great option too. Sprinkle it on just before serving for max melty goodness.

Conclusion

Looking for more ideas? Check these out:

1. Light Beef Soup: Brothy and packed with veggies
2. Sweet Pepper Stir-Fry: Quick and easy
3. Chunky Beef Stew: Full of hearty vegetables
4. Simple Pepper Rice: Tasty side dish
5. Classic Stuffed Bell Peppers: Traditional and filling