Pioneer Woman​ Stuffed Pepper Soup

This easy Pioneer Woman Stuffed Pepper Soup is a delicious and nutritious meal perfect for chilly days. It’s quick to make and packed with creamy flavors from pepper jack cheese. Use common ingredients like ground beef and bell peppers, and enjoy the warmth of this comforting soup with crispy toppings for added texture!

Ingredients Needed:

• 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 Cook 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 Italian seasoning, and cook, breaking the meat into small pieces with a wooden spoon until browned, about 4 to 6 minutes.
2. Add Vegetables: Stir in the onion and bell peppers; cook, stirring occasionally, until they start to soften, about 4 to 6 minutes. Add the minced garlic, kosher salt, and black pepper; cook for an additional 30 seconds.
3. Combine Ingredients: Stir in the rice, then add the beef broth, tomato puree, and diced tomatoes. Mix well to combine.
4. Simmer the Soup: Bring the soup to a simmer, reduce the heat to low, cover, and cook until the rice is tender, about 25 minutes. Stir in the Worcestershire sauce.
5. Serve: Ladle the soup into bowls and top with grated pepper jack cheese and chopped fresh parsley.

Recipe Tips

• Use Lean Meat: Choose lean ground beef or turkey to keep the soup healthier and prevent excess grease from floating on top.
• Chop Vegetables Uniformly: Cut your onion and bell peppers into similar-sized pieces (1/2-inch) to ensure they cook evenly.
• Rinse the Rice: Rinse the long-grain rice under cold water before adding it to remove excess starch, which helps prevent the soup from becoming too thick.
• Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. You can also add more Worcestershire sauce for a deeper flavor.
• Garnish Wisely: Top your soup with fresh parsley and extra cheese just before serving for a burst of freshness and added creaminess.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Stuffed Pepper Soup in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Place leftover Stuffed Pepper Soup in a freezer-safe container. Freeze it for up to 3 months. When you want to eat it, thaw it overnight in the fridge before reheating on the stove or in the microwave.
• Reheating: Reheat leftover Stuffed Pepper Soup on the stove over medium heat for 5 minutes, stirring until hot, or in the microwave for 1-2 minutes, stirring halfway. Ensure food is steaming hot before serving.

Nutrition Facts

Serving Size: 1.5 cups (approx. 12 servings)

• Calories: 141
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 22mg
• Sodium: 852mg
• Potassium: Not specified
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 11g

More Pioneer Woman Recipe:

• Pioneer Woman Italian Chicken Noodle Soup
• Pioneer Woman Chicken Enchilada Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup
• Pioneer Woman Chicken Parmesan Soup