Pioneer Woman Stuffed Pepper Soup Recipe

This Pioneer Woman Stuffed Pepper Soup is a hearty and easy recipe, which is made with lean ground beef and green bell peppers. It’s the perfect weeknight dinner, ready in about 45 minutes.

Pioneer Woman Stuffed Pepper Soup Ingredients

• 1 Tbsp. olive oil
• 1 lb. lean ground beef
• 1 tsp. dried Italian seasoning
• 1 medium onion, cut into 1/2-inch pieces
• 2 large green bell peppers, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 3/4 cup long-grain white rice
• 4 cups low-sodium beef broth
• 1 28-ounce can tomato puree
• 1 10-ounce can diced tomatoes with green chiles
• 2 tsp. Worcestershire sauce
• 1 1/2 cups grated pepper jack cheese (about 6 ounces)
• Chopped fresh parsley, for topping

How To Make Pioneer Woman Stuffed Pepper Soup

1. Brown the beef: Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, sprinkle with the Italian seasoning, and cook for 4 to 6 minutes, breaking up the meat with a wooden spoon, until it is browned.
2. Sauté the vegetables: Add the onion and bell peppers to the pot and cook, stirring, for 4 to 6 minutes, until they start to soften. Stir in the garlic, salt, and pepper and cook for another 30 seconds until fragrant.
3. Combine and simmer: Stir in the uncooked rice, then add the beef broth, tomato puree, and the can of diced tomatoes with green chiles. Stir everything to combine.
4. Cook the soup: Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for about 25 minutes, or until the rice is tender.
5. Finish and serve: Stir in the Worcestershire sauce. Ladle the soup into bowls and top with a generous sprinkle of the pepper jack cheese and fresh parsley.

Recipe Tips

• What kind of beef is best? Lean ground beef (90/10 or leaner) is a great choice as it prevents the soup from becoming too greasy. You can also use ground turkey or Italian sausage.
• Can I use a different kind of rice? Yes. Brown rice can be used, but you will need to increase the simmering time to about 45-50 minutes to ensure it becomes tender.
• Can I make this in a slow cooker? Absolutely. First, brown the beef and sauté the vegetables on the stovetop as directed. Then, transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
• How to make it spicier? For an extra kick, you can use hot Italian sausage instead of ground beef, or add a finely diced jalapeño along with the bell peppers.

What To Serve With Stuffed Pepper Soup

This hearty soup is a complete meal in a bowl, but it’s also delicious with:

• A slice of warm, crusty bread or cornbread for dipping
• A simple side salad with a vinaigrette
• Saltine or oyster crackers

How To Store Stuffed Pepper Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb the broth, so the soup will be thicker the next day.
• Freeze: This soup freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Stuffed Pepper Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 420 kcal
• Fat: 18g
• Carbohydrates: 35g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Tomato Soup and Grilled Cheese Recipe
• Pioneer Woman Sherried Tomato Soup Recipe
• Pioneer Woman Tomato Basil Soup Recipe