For 'Anything Goes Sunday': Stuffed Pepper Soup

Stuffed Pepper Soup

Without fail, anytime I slide a stuffed pepper onto my dinner plate, I go straight for the tomato-kissed ground beef and rice filling (often leaving most of the bell pepper behind). It’s the best part of the dish — which is why it’s front and center in this hearty pot of soup. Inspired by a pan of classic stuffed peppers, this soup is loaded with browned ground beef, hearty brown rice, and tender bell peppers, all tossed with Italian seasoning and swimming in a rich tomatoey broth. 

Long-Grain Brown Rice Makes the Best Stuffed Pepper Soup

White rice tends to be the top pick for stuffed peppers, but when it comes to soup, you’re better off with long-grain brown rice. It holds up to cooking and reheating better than its white counterpart, and doesn’t soak up the tomato-scented broth quite as easily, which helps it maintain a slightly chewy bite.

If you’re planning on eating leftovers or meal prepping this soup, it’s best to cook the rice separately. Add the rice to the soup whenever you’re ready to eat.  

• 1 
  medium yellow onion
• 3 cloves 
  garlic
• 1 tablespoon 
  olive oil
• 1 pound 
  lean ground beef or sirloin
• 1 1/2 teaspoons 
  kosher salt, divided
• 1 tablespoon 
  dried Italian seasoning
• 1/2 teaspoon 
  freshly ground black pepper
• 6 cups 
  low-sodium beef or chicken broth
• 1 (14.5-ounce) can 
  fire-roasted diced tomatoes
• 1 (15-ounce) can 
  tomato sauce
• 1 cup 
  long-grain brown rice
• 1/4 cup 
  fresh parsley leaves 

INSTRUCTIONS

1. Prepare the following, placing them all in the same bowl: Core, seed, and dice 1 red and 1 green bell pepper, dice 1 medium yellow onion, and mince 3 garlic cloves.
2. Heat 1 tablespoon olive oil in a 6-quart or larger Dutch oven or heavy-bottom pot over medium heat until shimmering. Add 1 pound ground beef, season with 1/2 teaspoon of the kosher salt, and use a wooden spoon to break it up into large pieces. Let the beef brown undisturbed for 4 to 5 minutes. Break the beef up into smaller pieces and continue to cook until mostly cooked through, 2 to 3 minutes more. Drain off any excess fat.
3. Add the bell peppers, onion, garlic, 1 tablespoon Italian seasoning, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in 6 cups beef or chicken broth, 1 can fire-roasted diced tomatoes and their juices, 1 can tomato sauce, and 1 cup long-grain brown rice. Bring to a boil.
4. Reduce the heat to low and simmer uncovered until the rice is tender, about 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves, if desired. Sprinkle the parsley on the soup before serving.

RECIPE NOTES

Make ahead: If not eating immediately, cook the rice separately, and stir into the soup when ready to serve.

Storage: The rice will continue absorbing liquid from the soup as it cools, gradually making it softer and mushier. If you’re planning on leftovers, it’s best to cook the rice separately. Leftover soup, without the rice, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.

-Justin Thyme-Two cents worth of opinion. Personally I like my soups and stews with some heat added to the seasonings. Not too much, but enough to let you know it's there. Therefore I recommend a product to use for such recipes.