5-Star Stuffed Pepper Soup with Beef and Rice

Homemade stuffed pepper soup is the perfect easy, comfort food meal for weeknight dinners. Everyone gobbles up my stovetop version of the soup full of bell peppers, rice, ground beef, and a flavorful tomato base. While the ingredients and process are ridiculously simple, it definitely creates some mind-blowing results. See for yourself why this recipe has been pinned, saved, made, and highly-reviewed over 10,000 times!

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

2 pounds (907.18 g) ground beef
1 (1) medium onion chopped
3 cloves (3 cloves) garlic minced
2 (2) bell peppers (any color) chopped
(3) 8 ounce (kg) cans tomato sauce
(2) 14 ounce (kg) cans diced tomatoes undrained
2 cups (480 g) beef broth
2 cups (500 g) water
3 tablespoons (3 tablespoons) brown sugar
1 ½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon (1.5 teaspoon) salt
¾ teaspoon (0.75 teaspoon) pepper
1 ⅓ cups (129 g) instant rice (see recipe notes for substituting long grain white or brown rice)
For serving: chopped fresh parsley or freshly grated parmesan cheese

Instructions

In a large pot brown ground chuck with chopped onion and garlic for 7-8 minutes, or until beef is cooked through and onions are translucent. Drain liquid and return to stove.
2 pounds ground beef, 1 medium onion, 3 cloves garlic
To the ground beef add chopped peppers, tomato sauce, diced tomatoes, 2 cups beef broth, water, brown sugar, Italian seasoning, garlic powder, salt, and pepper. Bring to a boil then reduce heat and simmer UNCOVERED for 20 minutes.
2 bell peppers (any color), (3) 8 ounce cans tomato sauce, (2) 14 ounce cans diced tomatoes, 2 cups beef broth, 2 cups water, 3 tablespoons brown sugar, 1 ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, 1 teaspoon salt, ¾ teaspoon pepper
Add instant rice and continue to simmer for 5-10 minutes, or until rice is cooked. Add additional beef broth if you prefer thinner soup. Season with more salt and pepper, if necessary. Serve with chopped parsley or freshly grated parmesan cheese.
1 ⅓ cups instant rice

Notes

Substituting Long Grain or Brown Rice

If you prefer using long grain white or brown rice, prepare 2-3 cups cooked rice ¾-1 cup uncooked) while soup is simmering on stove, slow cooker, or pressure cooker. Add cooked rice after soup has simmered.

Slow Cooker Directions

In a skillet brown beef, garlic, and onions until beef is cooked through and onions are translucent, about 7-8 minutes.
Transfer beef mixture to the slow cooker along with remaining ingredients, except for rice.
Cook on high for 3 hours or low 6-8 hours.
Towards the end of cooking cook instant rice or long grain rice separately. Add to soup at the end of slow cooking. Alternatively, scoop cooked rice onto bowls of soup when serving.

Instant Pot Directions

Brown beef, onion, and garlic using pressure cooker saute function. Drain grease, if necessary.
Place remaining ingredients, except rice, in the Instant Pot - broth, water, diced tomatoes, peppers, tomato sauce, brown sugar, italian seasoning, salt, and pepper.
Stir, secure with lid, seal valve, and cook at HIGH pressure for 5 minutes.
Let pressure release naturally for 5 minutes, then quick release.
Add instant rice and simmer for 5 minutes. Alternatively stir in 2-3 cups of cooked white or brown rice, depending on your preferred soup consistency.

Freezing

Omit the rice from the recipe. Freeze cooled soup in serving size portions or in large gallon freezer bag.

When ready to serve, add cooked rice to the bowls after the soup has thawed and been reheated.

You may freeze the soup with the rice in it, but the rice will absorb the liquid and make the soup thicker. Once thawed, you will have to add additional water, beef broth, or tomato sauce to thin it back out.

Nutrition