- Cook the Meat: In a large pot, heat olive oil (if needed) and cook the ground meat over medium heat until browned. Drain excess fat if necessary.
- Add Vegetables: Add the chopped onion and bell peppers. Cook for 5–6 minutes until softened. Stir in the garlic and cook for another minute.
- Simmer the Base: Add diced tomatoes, tomato sauce, broth, and Italian seasoning. Stir well and bring to a boil.
- Simmer and Add Rice: Reduce heat and simmer for 20–25 minutes. Stir in the cooked rice during the last 5 minutes of cooking.
- Season and Serve: Add salt and pepper to taste. Ladle into bowls and top with parsley or cheese, if desired.
Serving and Storage Tips
- Serving: Serve hot with a slice of crusty bread or a side salad for a complete meal.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. If making ahead, store rice separately to prevent it from soaking up too much liquid.
Variants
- Low-Carb Version: Skip the rice or replace it with cauliflower rice.
- Spicy Kick: Add red pepper flakes or use spicy Italian sausage instead of ground beef.
- Vegetarian Option: Use plant-based meat or beans and vegetable broth.
FAQ
Q: Can I freeze stuffed pepper soup? A: Yes! Freeze it in portioned containers. Leave out the rice if freezing, and add fresh-cooked rice when reheating.
Q: What type of bell peppers work best? A: Any color works, but a mix of red, green, and yellow adds vibrant flavor and color.
Q: Can I use uncooked rice? A: Yes, but add it at the beginning with an extra ½–1 cup broth and cook for about 40 minutes until the rice is tender.
Enjoy the warmth and nostalgia of stuffed peppers in a cozy, one-pot soup that’s perfect for any season!
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