Stuffed Pepper Soup
This stuffed pepper soup recipe comes together so easily on the stove, with very little work, and it has all of the classic savory flavors you love from stuffed peppers, all in a hearty, comforting soup.
Servings 8
Calories 244kcal
Ingredients
- 1 pound 85% lean ground beef
- 1 teaspoon kosher salt divided
- ½ yellow onion chopped
- 1 celery stalk chopped
- 2 cloves garlic pressed or minced to make 1 tablespoon
- 3 green bell peppers seeded and chopped
- ¼ cup tomato paste
- 2 Roma tomatoes seeded and chopped
- ½ teaspoon freshly ground black pepper
- 3 tablespoons concentrated beef base
- 6 cups water
- 1 bay leaf
- 1 ½ cups cooked rice
- 1 cup shredded cheddar cheese
Instructions
- In a large stock pot or Dutch oven, brown the ground beef over medium-high, breaking it into small pieces, about 5 minutes. Season the beef with ½ teaspoon kosher salt. Add the onion, celery, and garlic and cook until the onion softens, 3-4 more minutes. Add the green pepper and cook for another 3 minutes.
- Stir in the tomato paste and cook for 1 minute to lose its raw flavor. Add the tomatoes and beef base and stir well to combine. Season with freshly ground black pepper and the rest of the salt Add the water and bay leaf, then bring to a boil and return to a simmer. Skim any foam from the soup, cover, and cook for 10 minutes.
- Stir in the cooked rice. Cook until the rice is warmed through, 3-4 minutes. Taste for seasoning and serve topped with shredded cheddar cheese.