Stuffed Pepper Soup

This Stuffed Bell Pepper Soup has all the flavors of classic stuffed peppers but with way less effort and just one pot! No need to stuff and bake—everything simmers together in a rich, savory broth, making it faster, easier, and just as delicious. Tender ground beef, sweet bell peppers, and perfectly seasoned rice soak up all the bold flavors, while a touch of balsamic and Worcestershire adds depth. Finished with melty cheddar and sour cream, this cozy soup is ready in 30 minutes, perfect for a simple yet satisfying weeknight dinner!

Ingredients:

1 lb ground beef 

1 tbsp olive oil 

1 small onion, diced

2-3 bell peppers, diced (mix of red, green, orange or yellow)

1 jalapeño, finely diced (optional)

6-8 cloves garlic, minced (to taste)

2 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1 tsp red pepper flakes (optional, to taste)

1/4 tsp cayenne pepper (optional, for heat)

Salt & pepper, to taste

1 (14.5 oz) can fire-roasted diced tomatoes

1 (14.5 oz) can tomato sauce

1 tbsp Worcestershire sauce

1 tbsp balsamic vinegar 

4 cups beef broth made with Knorr granulated beef bouillon

1 pack Knorr Spanish Rice Side

Juice of 1/2 lime (plus more for garnish)

1/4 cup fresh parsley, chopped

Freshly shredded cheddar cheese, for garnish

Sour cream, for garnish

Fresh parsley or chives, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add diced onion, jalapeño, and bell peppers. Sauté for about 5 minutes until softened.

2. Push the vegetables to one side of the pot and add the ground beef. Let it sit undisturbed for 3-4 minutes to develop a crust. Season with salt and pepper, flip and break it up with a wooden spoon, cooking until browned.

3. Stir in minced garlic, smoked paprika, oregano, cumin, cayenne, red pepper, salt, and pepper. Cook for 1 minute until fragrant.

4. Clear a center in the pot and add in the tomato paste. Let it caramelize in the pan for a 1-2 minutes before stirring with the rest.

5. Pour in fire-roasted diced tomatoes, tomato sauce, Worcestershire sauce, and balsamic vinegar. Stir well and let simmer for 10 minutes to develop the flavors (optional).

6. Add beef broth and bring to a boil. Stir in Knorr Spanish Rice Side and reduce heat to low. Cover and simmer for about 10 minutes, stirring occasionally, until the rice is tender and the soup has thickened.

7. Stir in lime juice and fresh parsley.

8. Taste and adjust seasoning if needed. Ladle into bowls and top with additional shredded cheese, sour cream, and fresh parsley or chives. Enjoy!

Servings: 6–8

Prep Time: 10 minutes

Cook Time: 20 minutes