Description
Hola! If you’ve ever wanted the cozy flavors of stuffed peppers without the fuss of stuffing, this easy stuffed pepper soup will win you over. Growing up, I spent many afternoons in my abuela’s kitchen where bell peppers and tomatoes were always the stars of a dish. The sizzle of onions in olive oil and the smell of garlic filling the air made even the simplest soups taste like home. This hearty bowl brings all that comfort with minimal effort. Whether simmered on the stove or in your Crockpot, this recipe proves that delicious homemade soup doesn’t need to be complicated.
Ingredients
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (13.5 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
1. Cook the rice according to package instructions. If you already have cooked rice, set it aside.
2. Heat olive oil in a large soup pot. Add chopped onion and sauté for 5 to 7 minutes until softened and lightly browned. While onions cook, chop the peppers to save time.
3. Add ground beef to the pot. Cook for 5 minutes, breaking it up with a spoon. Drain excess grease if needed.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Stir well, then increase heat to bring soup to a gentle boil.
6. Once boiling, reduce heat and simmer uncovered for 15 minutes to deepen the flavor.
7. Stir in cooked rice, then simmer for another 10 minutes to thicken slightly.
8. Taste, then season with salt and pepper as needed. Serve hot with toppings like shredded cheese or herbs.
Notes
Use jasmine or brown rice for variation.
Fire-roasted tomatoes add extra flavor but regular ones work too.
Make it in a slow cooker for convenience.
Store leftovers in fridge up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American with Mexican influence
Nutrition
- Serving Size: 1.5 cups
- Calories: 331
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g