Stuffed Bell Pepper Stew

Stuffed pepper soup in white bowl in spoon.

5 from 1 vote

This stuffed bell pepper stew is thick, hearty, and full of savory flavors. It’s a one-pot comforting meal you'll want to make on repeat!

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: Italian American

Servings:

Calories: 297kcal

Author: Marie

Ingredients

To Build Flavor

1 tbsp olive oil
1/2 large onion diced
1 clove garlic minced or grated
1/4 cup red wine optional
2 tbsp tomato paste

Core Ingredients

1 pound lean ground meat (beef, poultry or sausage) See Note 1 (tip on browning)
4 medium bell peppers See Note 2 (color selection)
1/4 cup rice uncooked, white or brown
2 cups beef broth (low sodium suggested) See Note 3 (more needed for make ahead or leftovers)
1 cup crushed tomatoes See Note 4 (suggestions for leftovers using canned)

Spices and Seasonings

1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 tbsp balsamic vinegar optional

For Topping (Optional)

chopped parsley
parmesan cheese or shredded mozzarella cheese

US Customary - Metric

Instructions

In a large pot, heat the olive oil over medium-high heat.
Add the diced onions, and sauté until translucent. Stir often.
Add the garlic and the tomato paste and stir until the paste deepens in color, about 2 to 3 minutes.
If you're using red wine, add it now and let it simmer for a few minutes to cook off the alcohol. The smell will mellow when it has been cooked off.
Add the meat, breaking it up with a spoon or mash with a fork, and continue cooking over medium-high heat until it is well browned.
Reduce heat to medium, add the diced bell peppers, and cook for about 5 minutes with the lid ajar until they soften. Stir halfway through cooking.
Pour the rice, beef broth, crushed tomatoes, and seasonings (black pepper, paprika, and oregano) (balsamic, optional - it does NOT taste vinegary, trust me!) into the mixture.
Bring the mixture to a boil, then reduce the heat to medium-low or low (whatever works to get a gentle simmer) and cook for about 30 minutes or until rice is tender.
Taste and adjust seasoning, including adding salt if necessary. Usually, beef broth is salty enough, so no salt is included, but add it if you feel it's needed.
Serve the stew hot, garnished with shredded cheese and parsley.

Notes

Makes about 1.5 quarts (48 ounces); Double the recipe to make 3 quarts.

Note 1 (optional): Sprinkle a pinch (1/8 teaspoon) of baking soda per pound of ground meat or sausage and let it sit for about 20 minutes before cooking to help brown the meat.

Note 2: You can mix and match bell pepper colors for a vibrant, pretty soup, but it'll be just as delicious no matter which ones you use.

Note 3: This soup thickens quite a bit as it sits, so if you're making it ahead or storing leftovers, you'll probably need to add more broth since most of it gets absorbed over time.

Note 4: You can use a 14-ounce can of crushed tomatoes if you double the recipe. If you are not doubling the recipe, use about 1/2 can (14-ounce can) of crushed tomatoes and save/freeze the rest for pizza sauce.

Nutrition