Stuffed Peppers Soup Recipe
Make Stuffed Peppers Soup Recipe tonight: a hearty, comforting tomato and beef soup with jasmine rice, ready in about 50 minutes.
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion
- 1 green or red bell pepper*
- 1 yellow bell pepper*
- 1 large tomato
- 1 lb ground beef 85/15 recommended
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4-1/2 tsp black pepper to taste
- salt to taste
- 3/4 cup Jasmine rice**
Instructions
Step 1: Dice the vegetables
Start by finely dicing the yellow onion, one green or red bell pepper, one yellow bell pepper, and the large tomato. Keep the dice roughly uniform — about 1/4-inch pieces — so they cook evenly and present consistently in the finished soup. Place each item into its own small bowl so flavors and textures remain separated and tidy while you work.
Step 2: Heat the oil
Warm three tablespoons of olive oil in your chosen cooking vessel until it shimmers slightly. The oil should sit in a small glass jar or be shown inside a heat-safe vessel in the scene (do not pour directly on the table); this step is about the ready oil and the gentle sheen it leaves in the pan, hinting at the warm, savory foundation to come.
Step 3: Soften the aromatics and peppers
Add the diced onions and both bell peppers to the warmed oil and cook until they begin to soften and release sweet aromatics. The pieces will look translucent at the edges, with the peppers slightly wrinkled and glossy from the oil. Fold in the diced tomato and let it break down for a few more minutes so it loses its rigid cube shape and starts to contribute body and moisture.
Step 4: Brown and combine the ground beef
Move the softened vegetables to the pot rim and add the pound of ground beef to the center. Break it apart and cover briefly so the meat develops initial browning and releases juices. Break up the meat thoroughly and begin folding it into the vegetables until the mixture is mostly cooked and integrated — you should see well-browned beef crumbles, softened veg, and the pan juices pooling lightly.
Step 5: Add concentrated tomato and stock
Stir three tablespoons of tomato paste into the meat-and-vegetable mixture until it darkens and clings to the beef, deepening the red color and becoming glossy. Pour in three cups of beef stock so the mixture becomes a saucy, tomato-broth base; the liquid should visibly lift the ingredients, creating a cohesive simmering medium that will later coat the rice.
Step 6: Season and simmer gently
Season the pot with dried oregano, dried basil, garlic powder, salt, and black pepper, mixing thoroughly so the herbs and spices bloom in the hot broth. Lower the heat to a gentle simmer, close the lid leaving a small crack for steam, and cook steadily so flavors marry and the vegetables continue to soften. After about twenty minutes the broth will deepen and reduce slightly, the tomato and stock melding into a rich, fragrant base.
Step 7: Finish with rice
Stir in the jasmine rice, making sure the grains are fully submerged and separated in the simmering liquid. Close the lid and continue cooking until the rice is tender and fluffy — the individual grains will appear swollen, opaque, and slightly suspended in the tomato broth around the meat and peppers.
Step 8: Serve immediately
Ladle the finished Stuffed Peppers Soup directly into the serving vessel and bring it to the table while still steaming. The final bowl should show glossy tomato broth, distinct plump rice grains, browned meat crumbles, and colorful diced peppers, all resting in the same enameled cast iron pot used during the cook.
Notes
- Cool soup before storing in shallow containers to preserve texture
- Add extra stock when reheating to loosen rice-thickened broth
- Substitute turkey or lentils for a lighter or vegetarian version
- Taste and adjust salt after rice cooks for best balance
- Roast peppers ahead for a smoky, deeper flavor