Soups & stews / Vegetable, beef & tomato soups
Stuffed Pepper Soup
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Three colors of bell pepper, browned beef and fire-roasted tomatoes simmer together in one pot. Spoon the rice into the bowls, ladle the soup over, and let everyone watch the steam rise.
The short version
Brown the beef, then sauté onion and peppers in the same pot until they pick up color. Add garlic, tomato paste, fire-roasted tomatoes, sauce and broth, and simmer 25 minutes. Stir in a splash of vinegar and put the cooked rice in the bowls, not the pot.
What makes ours better
the tricks Nonna pretends she never taught me
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Brown the beef hard, then cook the peppers in the same pot. Browned meat and the browned bits it leaves behind carry most of the flavor. Sautéing the peppers in that fond until they soften and catch some color gives you roasted-pepper sweetness without the oven.
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Use fire-roasted tomatoes and a spoon of tomato paste. Fire-roasted tomatoes add a light char and the paste adds depth, so the broth tastes like it simmered all afternoon.
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Finish with vinegar. A teaspoon of red wine vinegar wakes up the tomato and pepper flavors and stops the soup from tasting sweet and flat.
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Put the rice in the bowl. Rice left in the pot swells and drinks the broth. Added to each bowl, it stays distinct and the leftovers stay soup.
What you need
the cast, in order of appearance
- 85% lean ground beef1 pound
- Olive oil1 tablespoon
- Yellow onion1 large
- Bell peppers3 large
- Garlic4 cloves
- Tomato paste2 tablespoons
- Dried oregano1 teaspoon
- Can fire-roasted crushed tomatoes28 ounces
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Brown the beef
Heat a large Dutch oven over medium-high heat. Add the beef with half the salt and break it up. Cook, stirring only now and then, until it is browned and no pink remains, 6 to 8 minutes. Scoop it into a bowl, leaving the fat and browned bits in the pot. Pour off all but 1 tablespoon of fat.
Don't stir constantly. Letting the meat sit for a minute between stirs is what browns it.
About 7 min. Cook mode has a timer for this step.
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Soften the vegetables
Add the olive oil and the onion and peppers to the pot with the remaining salt. Cook over medium-high heat, scraping up the brown bits, until the onion is soft and the peppers have a few browned edges, about 8 minutes.
About 8 min. Cook mode has a timer for this step.
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Toast the paste and spices
Stir in the garlic, tomato paste, oregano, paprika and red pepper flakes. Cook, stirring, for 1 to 2 minutes, until the paste darkens a shade.
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Add the liquids and simmer
Pour in the tomatoes, tomato sauce, broth and Worcestershire. Return the beef to the pot. Bring to a boil, then lower the heat and simmer, partially covered, until the peppers are fully tender and the broth is rich, about 25 minutes. Stir occasionally.
About 25 min. Cook mode has a timer for this step.
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Taste and finish
Stir in the vinegar. Taste, then add salt or pepper until the tomato flavor stands up. Add a splash of broth or water if the soup is thicker than you like.
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Fill the bowls
Put about a half cup of warm rice in each bowl and ladle the soup over. Top with cheese and parsley.
Good to know
things I learned the hard way, so you can skip that part
- Ground turkey or Italian sausage work in place of the beef. Cook turkey to 165°F. Beef is done at 160°F.
- To cook the rice in the pot, stir in 1 cup of uncooked long-grain white rice and an extra 1½ cups of broth with the tomatoes. It will be ready in 15 to 18 minutes but will absorb more liquid as it sits.
- For a creamier bowl, stir in ¼ cup of heavy cream at the end. For heat, add a minced jalapeño with the peppers.
- Cauliflower rice is a fine low-carb swap, added to the bowls the same way.
- Storage. Refrigerate soup and rice separately, up to 4 days. Freeze the soup without rice for 3 months. Thaw overnight and reheat on the stove, adding a splash of broth if it has thickened.
Questions, answered
the questions my cousins text me
Can I cook the rice in the soup?
Yes, if you will finish it that day. Use 1 cup of uncooked rice and an extra 1½ cups of broth, and expect it to thicken as it sits. For leftovers and freezing, add cooked rice to the bowls instead.
Can I make stuffed pepper soup in a slow cooker?
Brown the beef and sauté the peppers on the stove, then simmer everything except the rice and vinegar on low for 6 to 8 hours or high for 3 to 4. Finish as written.
Can I use ground turkey or sausage?
Yes. Turkey is leaner, so add a tablespoon more oil, and cook it to 165°F. Italian sausage adds fennel and salt, so taste before adding more salt.
How do I keep the peppers from being tough?
Dice them small, about half an inch, and let them cook in the pot first, then simmer in the broth. Green peppers take the longest, so they go in at the same time as the others.
Can I freeze stuffed pepper soup?
Yes, without the rice. Cool it completely, freeze in portions for up to 3 months, and reheat from thawed.
From the table
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Made it?
be honest. I can take it. probably.
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Published October 29, 2026.