This Easy Stuffed Pepper Soup captures all the cozy flavors of classic stuffed peppers\u2014savory ground beef, tender rice, and a rich tomato broth\u2014but turns them into a warm, satisfying soup. It\u2019s much quicker than stuffing and baking peppers, yet still delivers that same comforting, nostalgic taste.<\/p>\n
How to Make Stuffed Pepper Soup<\/p>\n
Step 1: Cook the Beef
\nIn a large stockpot over medium-high heat, cook the ground sirloin until fully browned. Drain off any excess grease.<\/p>\n
Step 2: Saut\u00e9 the Vegetables
\nAdd the chopped green bell pepper and diced onion to the pot. Cook until the onion becomes translucent and the pepper starts to soften, stirring occasionally and avoiding browning.<\/p>\n
Step 3: Build the Soup
\nStir in the diced tomatoes, tomato sauce, and chicken broth. Season with thyme, sage, salt, and pepper. Cover and let the soup simmer on low heat for 30\u201345 minutes, until the peppers are very tender and the flavors are well combined.<\/p>\n
Step 4: Cook the Rice
\nWhile the soup simmers, bring 2 cups of water to a boil in a separate saucepan. Add the rice, cover, and cook until tender, about 15\u201320 minutes.<\/p>\n
Step 5: Finish and Serve
\nAdd the cooked rice to the soup and stir well. Heat for a few minutes, then serve warm.<\/p>\n
Storage & Freezing<\/p>\n
Refrigerator:
\nStore leftovers in an airtight container for up to 3 days. The rice will absorb more liquid as it sits, so add a bit of broth or water when reheating.<\/p>\n
Freezer:
\nAllow the soup to cool completely, then transfer to a freezer-safe container, leaving about 1 inch of space at the top. Freeze for up to 6 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.<\/p>\n","protected":false},"excerpt":{"rendered":"
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