Twisted Stuffed Pepper Soup
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef browned with bell peppers, onions, garlic. Tomato base thickened with petite diced tomatoes and puréed tomatoes. Beef broth, rice, sugar, seasonings mingle to simmered perfection. Rice soft, flavors meld. Melted cheese and fresh parsley finish. Twelve servings, hearty nutrition punch. Slight adjustment in rice and salt. Bell pepper swap for poblano twist adds smoke and heat. Cook times shifted to rely more on visual doneness cues than clocks. Low simmer legendary. Beef broth can be swapped for chicken or veggie broth. Warns against overcooked mushy rice. Fat drainage step crucial to avoid greasy broth. Flavor balance found not in perfect measure, but taste-and-adjust approach.
Prep:
25 min
Cook:
40 min
Total:
Servings:
12 servings
#American comfort
#soups
#ground beef
#bell peppers
#cheddar cheese
#one pot meals
#easy dinner
#comfort food
Ever had stuffed peppers but just wanted a soupy version? Same here. Ground beef browned with bell peppers, onion, garlic—makes that early smell in the kitchen you crave. The tomato base—half purée, half petite diced—adds texture with fluid richness. Rice—slow cook until tender but intact, not mush. I’ve found lowering heat for rice simmer keeps it from turning into goop. Sharp cheddar melting on top adds that creamy hit. Fresh parsley? A must for the last bite freshness. Try poblano peppers once in a while, smoked heat adds nice twist. Broth choice matters, beef broth heavier, chicken broth lighter, veggie broth for vegans. Never trust clock alone; listen, watch, taste constantly.
Ingredients
- 1.5 lbs ground beef (sub ground turkey or pork)
- 4 bell peppers, diced (replace half with poblano for smoky heat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup tomato purée (can sub canned crushed tomatoes)
- 1 can petite diced tomatoes (14.5 oz)
- 6 cups beef broth (or chicken/veggie broth)
- 2/3 cup long grain white rice (short grain or brown rice works but adjust cook time)
- 1 teaspoon sugar
- 1 tablespoon kosher salt (tweak to taste)
- 1.5 tablespoons Italian seasoning
- 1 teaspoon cracked black pepper
- 1.5 cups shredded sharp cheddar cheese
- 1/3 cup fresh parsley, chopped
About the ingredients
Ground beef is your base protein; swap it with ground turkey or pork if you want lighter or different flavor. Bell peppers get diced small for faster cooking and better integration; swapping half with poblano peppers adds smoky heat, but watch total pepper quantity to avoid overpowering. Onion and garlic should be finely chopped and fresh—garlic powder won’t cut it here. Tomato purée can be canned crushed if fresh isn’t around; petite diced tomatoes provide chunky texture—don’t skip or replace with just purée or it becomes a different beast. Beef broth forms soup body; chicken or vegetable broth are fine substitutes but adjust salt accordingly—store-bought broth often salty. Rice better short or medium grain but long grain works; brown rice requires longer simmering. Sugar and salt balance acidity and bring harmony to tomato base. Italian seasoning adds herbal depth—could make your own blend with oregano, basil, thyme. Black pepper cracked fresh for best punch. Cheese topping sharp cheddar only; mild cheese becomes blah. Parsley fresh and chopped is the herbaceous finish, dried won’t do.
Method
- Start with a large 5-6 quart stock pot on high heat. Toss in ground beef, diced bell peppers, chopped onion, minced garlic. Stir often, uncovered. Listen for sizzle, watch beef turn from pink to brown, vegetables soften and sweat out moisture. About 7-12 minutes depending on stovetop power. Drain fat thoroughly to avoid greasy broth that kills the final flavor.
- Turn heat down to medium-high. Add tomato purée and petite diced tomatoes right into the pot. Stir and scrape browned bits from bottom. Pour in broth, then rice, sugar, kosher salt, Italian seasoning, cracked black pepper. Give it a good stir to combine. The mixture should barely bubble as it simmers. If too vigorous, the rice will shatter and turn mushy.
- Cover pot partially with lid, leaving a small gap. Reduce heat to medium-low specifically to keep just a gentle simmer. Stir every 10 minutes or so—not too often or the rice breaks up. Watch liquid level; if too low before rice is tender, add small amounts of hot broth or water.
- Simmer for roughly 25-40 minutes until rice feels tender but not mushy. Bite test is king. The peppers should still have slight body, onions translucent but not limp. Smell shifts from raw tomato tang to earthy cohesion.
- Serve into bowls, heavy ladle fill. Sprinkle with sharp cheddar cheese that slowly melts in the bowl’s warmth. Top with fresh parsley for contrast. Cheese changes texture from melt to gooey, parsley adds herb crunch and brightness in dirtiness of rich broth.
- Pro tip: Swap bell peppers for poblano halves for smoky heat dimension. Adjust salt downward if substituting broth with store-bought salty kind. Must drain fat well or finish with a splash of cream to round out acidity.
- When reheating next day, gently warm on stovetop to keep textures intact. Rice absorbs broth overnight, might need a splash of water or broth to loosen.
Cooking tips
Start on high heat to brown beef and soften vegetables; this step builds flavor with Maillard reaction and soft onion sweetness. Stir often to prevent sticking or burning; fat renders out brown bits. Drain fat to avoid greasy broth that masks ingredients. Lowering heat with liquid additions helps rice cook evenly without dissolving. Partial lid lets some steam escape preventing too soggy texture. Frequent stirring avoided to keep rice grains whole; a few stirs prevent scorching. Visual cues more important than timers here; rice should be tender but intact, peppers soft but slightly firm. Aroma changes from sharp tomato to cozy, melded warmth are good markers. Finish with cheese and parsley right before serving; cheese melts slowly in hot soup, parsley adds brightness and crunch contrast. Reheating should be gentle—high heat breaks rice grain, makes soup thick or gummy. Add broth or water to loosen if reheated thick.
Chef's notes
- 💡 Brown beef over high heat until sizzle loud, color deepens, veggies sweat down. Crucial fat drain step after browning. Avoid skipping or broth ends greasy, kills flavor balance. Fat affects finish—don’t neglect.
- 💡 Simmer gently—strong boil shreds rice, turns mushy blob. Partial lid crack lets steam escape. Stir only every 10 minutes tops, rice needs space to cook whole. Watch liquid closely; rice drinks fast, add hot broth if low, no cold cold.
- 💡 Swap half bell peppers with poblano for smoke, not overpowering if quantity controlled. Salt needs adjustment when using salty store broth. Lower salt dose if chicken or veggie broth, salt is sneaky variable.
- 💡 Sharp cheddar only; milder cheese softens body too much, soup loses punch. Fresh parsley chopped last—adds green crunch, contrast sharp cheddar richness. No fresh parsley? Chives or basil okay but alters flavor direction.
- 💡 Reheat slow on stovetop, no high heat. Rice soaks broth overnight thickening texture. Add splash broth or water to loosen; microwave prone to dry out or break rice grains. Taste and adjust salt after warming.
Common questions
Can I replace ground beef?
Yes ground turkey or pork works fine. Adjust cook time a bit because leaner meats dry faster. Flavor shifts but keeps chew. Keep browning step same intensity to build base flavor.
What signals rice done?
Bite test ultimate. Should be tender yet intact, no mush or crunch raw. Smell changes—raw tomato sharpness softens. If mush, lower heat next time. Add rice late for better control.
What if broth too greasy?
Drain fat fully after browning beef. Last step cream splash rounds acidity but only if fat drain missed. Fat sign kills taste clarity. Rinse beef briefly if overly fatty, pat dry.
How store leftovers?
Refrigerate in sealed container up to 4 days. Reheat on stovetop low heat. Freeze ok but rice may soften more. Add broth when reheating to loosen thickened texture. Avoid microwaving high power.
