Are you in search of a warm and hearty meal to beat the chilly weather? We have got you covered. Look no further than this scrumptious and flavorful beef and rice soup. It is loaded with tender ground beef, fresh vegetables, and aromatic spices that will tantalize your taste buds.
The best part is that this soup is incredibly easy to make. You simply brown your ground beef and toss in diced onions and peppers. Add in a can of diced tomatoes, tomato sauce, beef broth, uncooked brown rice, and a handful of spices, and let it simmer for a few minutes. Within 30 to 40 minutes, you will have a rich and nutritious soup that’s packed with flavor.
This soup is perfect for a comforting dinner, and it is also beneficial for your health as it contains healthy ingredients that will keep you full for longer. For an extra indulgent experience, you can top it off with some shredded cheddar cheese. Trust us, it will take this soup to a whole new level of deliciousness.
Why not give this beef and rice soup recipe a try? It is sure to become a go-to meal option that the whole family will love. So, gather your ingredients and start cooking this soup for a satisfying and nourishing meal that is chock-full of amazing flavors!
Stuffed Pepper Soup Recipe
Ingredients
- 1 lb (453.6 g) ground beef
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 onion chopped
- 2 cloves garlic minced
- 1 can diced tomatoes undrained
- 1 can tomato sauce
- 2 cups (486.9 g) beef broth
- 1/2 cup (96.4 g) brown rice uncooked
- 1 tsp paprika
- 1 tsp dried basil
- 1 tsp salt and pepper to taste
- 1 tbsp shredded cheddar cheese
Instructions
- Brown ground beef in a soup pot
- Add chopped bell peppers, onion, and minced garlic and cook until onions are translucent
- Add diced tomatoes (undrained), tomato sauce, beef broth, uncooked brown rice, paprika, dried basil, salt, and pepper
- Bring to a boil, then reduce heat and let simmer for 30-40 minutes or until rice is fully cooked
- Serve with shredded cheddar cheese on top, if desired.
Notes
Nutrition
Data source: USDA
Storage Tips
This recipe can typically last up to 4-5 days in the fridge when stored in an airtight container. To store, allow the mixture to cool completely and then transfer it to a sealable container.
To freeze, divide the mixture into individual portions and place them in freezer-safe containers or freezer bags. Make sure to leave some space at the top of the container or bag for expansion during freezing. The mixture can last up to 3 months in the freezer.
To defrost, place the frozen container or bag in the fridge overnight to thaw, or thaw it in the microwave using the defrost setting.
When ready to serve, reheat the mixture on the stove or in the microwave until heated through. Top with shredded cheddar cheese if desired.
Recipe Variations
1. Vegetarian Stuffed Pepper Soup – Substitute meat with a plant-based protein like lentils or black beans.
2. Mexican Stuffed Pepper Soup – Add chili powder, cumin, and canned tomatoes with green chilies into the recipe. Top with shredded cheddar cheese and crushed tortilla chips for a Mexican twist.
3. Italian Stuffed Pepper Soup – Use ground Italian sausage, diced tomatoes, and oregano in place of the ground beef and tomato sauce. Serve with a sprinkle of Parmesan cheese and fresh basil.
4. Chicken Stuffed Pepper Soup – Replace the ground beef with shredded cooked chicken and chicken broth. Add in diced carrots and celery for extra nutrition.
5. Stuffed Pepper Casserole Soup – Bake the stuffed peppers in a casserole dish with rice and tomato sauce. Add beef broth and seasonings to create a hearty filling soup. Top with mozzarella cheese for a cheesy finish.
What To Serve With
1. Garlic bread or crusty bread
2. Garden salad
3. Grilled cheese sandwich
4. Cornbread muffins
5. Steamed rice
6. Roasted vegetables
7. Coleslaw
8. Cheesy pull-apart rolls
9. Caesar salad
10. Greek salad
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