The first time I made this soup, it was a chaotic Tuesday. I was craving the heartwarming, nostalgic flavors of my grandmother’s stuffed peppers, but the thought of prepping, stuffing, and baking them felt like a mountain to climb. In a moment of “why not?” inspiration, I decided to deconstruct everything into a pot. What bubbled to life was nothing short of magic. The moment the onions, garlic, and bell peppers hit the hot oil, my entire kitchen filled with that unmistakable, savory-sweet aroma that promises comfort. An hour later, spooning up a bowlful felt like receiving a warm hug. It was all the beloved flavor, with half the effort and twice the coziness. This soup instantly became my go-to for busy nights and lazy weekends alike.
Ingredients
- 2 pounds ground beef (I use 85/15 for the best flavor)
- 2 large bell peppers, diced (I love one red and one green for color)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups beef broth
- 1 ½ cups cooked white rice
- 2 teaspoons dried oregano
- 1 ½ teaspoons paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional for garnish: Shredded cheddar cheese, fresh parsley, and a dollop of sour cream
Let’s talk ingredients for a second, because a few choices here make a world of difference. I’ve tested this with ground turkey, and while it works, the rich, savory depth you get from beef is irreplaceable—trust me, don’t skip it. For the broth, use a good-quality, low-sodium variety so you can control the salt level yourself. And that rice? I learned the hard way that adding uncooked rice directly to the soup makes it absorb all your liquid. Cooking it separately and stirring it in at the end keeps the soup’s perfect texture.(See the next page below to continue…)