If you’re craving a protein-rich, comforting soup that tastes like a classic stuffed pepper , this “Protein-Packed Stuffed Pepper Soup” brings all the flavor, sends comforting vibes, and delivers satisfying nourishment. Imagine rich tomato broth, sweet bell peppers, and lean beef all simmered into a warm bowl your family will request again and again , tested and loved at our dinner table.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
What You’ll Need for This Flavorful Soup
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp mustard powder
- ½ tsp onion powder
- 1 pinch red pepper flakes
- 1 Tbsp olive oil
- 1¼ lb lean ground beef (90 %)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- Salt & pepper to taste
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 oz diced tomatoes with green chilies, undrained
- 16 oz tomato sauce
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1–2 Tbsp brown sugar
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack (optional)
Rice (Cooked Separately)
- 1½ cups chicken broth
- ¾ cup long-grain white rice (uncooked) or 2¼ cups cooked rice
Step-by-Step (Betty’s Kitchen Storytelling)
- Brown the beef (and add onions)
Heat olive oil over medium-high. Season beef with salt and pepper, then cook for 3 minutes until partly browned. Add onion and cook 5 minutes more. Drain excess grease. (The first time I made this, I left the grease and ended up with a greasy soup , lesson learned!) - Build your base
Turn heat to medium. Add garlic, toss until fragrant. Add both bell peppers and cook 3 minutes until just tender. - Season & simmer
Stir in all seasonings, diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Pour in both broths. Bring to a gentle boil, then reduce to low and partially cover. Let it simmer 30 minutes, stirring now and then , perfect time for a kitchen chore or short chat with a loved one. - Cook the rice separately
In a small saucepan, bring chicken broth to a boil. Add rice, then return to boil, cover, and simmer 15 minutes. Remove from heat and let rest (covered) for 10 minutes. Fluff with fork after , this step keeps leftovers from becoming mushy. - Serve with melting cheese
Turn heat off soup. Stir in cheese if you’re going cheesy. Spoon rice into bowls, then ladle hot soup on top. Tip: If you’re sharing or storing leftovers, keep rice and soup separate. They freeze beautifully that way.
Betty’s Tried‑and‑True Tips
- Boost umami, secretly: Mustard powder, Worcestershire, and hot sauce blend into background savoriness , your family will wonder what’s different (and better!).
- Lean or swap out: I often use ground turkey for a lighter twist.
- Leftover rice shortcut: Using 2¼ cups cooked rice (instead of uncooked) works like a charm.
Nutrition Highlights (Estimated per serving, aid mindful families)
- Calories: ~371 kcal
- Protein: ~31 g (yup, it qualifies as high-protein)
- Carbs: ~31 g
- Fat: ~14 g
Bonus per serving: ~219 mg calcium if you add cheese, plus a hearty dose of vitamins A and C from the peppers.
Flavor Boosts & Serving Ideas
- Sprinkle fresh chopped parsley or cilantro on top for brightness
- Serve alongside crusty whole-grain bread or garlic toast
- For a Tex-Mex twist, top with avocado slices, lime wedges, or tortilla chips
Storage & Make‑Ahead Magic
- Refrigerate soup and rice separately in airtight containers , fridge lasts about 3 days, freezer up to 3 months.
- To reheat, thaw soup overnight in fridge, then gently simmer; reheat rice in microwave with a splash of broth to fluff again.
Kitchen Oops & Learnings
- Once, I threw rice right into the soup before storing , by morning, it had turned into a porridge! Lesson: keep ’em separate to preserve texture (and sanity).
- Another time I skipped the brown sugar , ended up with overly tangy tomato flavor. Balance is key!
Betty’s Bread‑and‑Butter FAQ
How many servings does this make?
Typically six hearty bowls , perfect for family dinners or meal prep over the week!
Can I use brown rice or cauliflower rice?
Absolutely , just adjust cooking time and liquid accordingly.
Can kids handle red pepper flakes?
If your crew is sensitive to spice, reduce or omit the flakes, they’re optional and only add a tiny kick.
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I hope you pour this into a cozy bowl, share it with loved ones, and feel the comfort in every spoonful. Let me know how your family gives this recipe a thumbs-up , and don’t forget to pin it and tag me! You’ve got this, Home‑cook extraordinaire. Enjoy every savory bite!