Simple One-Pot Preparation
Begin by browning the ground beef in a large Dutch oven or heavy-bottomed pot, breaking it into small, bite-sized pieces as it cooks. This step develops deep, savory flavors that will permeate the entire soup. Remove the beef and set aside, leaving the flavorful drippings in the pot.
Sauté the diced onions, bell peppers, and celery in the same pot until they soften and become fragrant, typically about five to seven minutes. Add minced garlic and cook for another minute until aromatic. This technique, called sweating, releases the vegetables’ natural flavors and creates a flavorful base.
Return the cooked ground beef to the pot and add the tomato sauce, diced tomatoes, beef broth, and seasonings. Bring the mixture to a boil, then reduce heat and simmer for about twenty minutes, allowing the flavors to meld together. Add the uncooked rice during the final fifteen minutes of cooking, ensuring it absorbs the flavorful broth while maintaining the perfect texture.
Customization and Serving Suggestions
This versatile soup recipe easily adapts to dietary preferences and ingredient availability. Ground turkey or chicken can substitute for beef, while brown rice or quinoa offer healthier grain alternatives. Vegetarians can omit the meat entirely and use vegetable broth, adding extra beans or lentils for protein.
For enhanced richness, stir in a dollop of sour cream or sprinkle shredded cheese on top before serving. Fresh herbs like parsley or basil add brightness, while a drizzle of hot sauce provides heat for those who enjoy spicier flavors.
This stuffed pepper soup stores beautifully in the refrigerator for up to four days and freezes well for up to three months, making it perfect for meal prep or batch cooking. Serve with crusty bread or crackers for a complete, satisfying meal that brings comfort and warmth to any table.
