Stuffed Pepper Soup

This easy one-pot dinner is the deconstructed soup-version of classic stuffed peppers. It’s less fussy, just as delicious, and makes the most amazing leftovers. To start, ground beef and bell peppers are cooked with Italian seasoning, onion, and garlic. Next, rice, broth, tomato puree, diced tomatoes (with green chiles!) and Worcestershire sauce (for umami) are added to the pot and simmered until the rice is cooked through and the flavors are combined. It’s the perfect soup for a chilly day.

What’s the best type of beef for stuffed pepper soup?

Lean ground beef is best when making stuffed pepper soup. If you use 80/20 beef, drain any excess fat after cooking the beef and before adding the aromatics. Otherwise, your soup will end up greasy. 

How should I store leftover stuffed pepper soup?

Leftover stuffed pepper soup is delicious. But, because it’s filled with rice, it’s best to store the soup and the rice separately if you intend to stretch your batch over a few days. The longer the rice sits in the soup, the more it’ll soak up the broth and turn mushy. Instead of cooking the rice in broth and tomato mixture, cook it separately and add a scoop to each individual bowl before serving.