Green pepper soup with hamburger and rice is a hearty, tomato-based one-pot meal with sweet bell pepper, browned ground beef and tender rice. It draws on the flavors of stuffed peppers without the extra work, and the rice makes each bowl filling; recipes vary, so this version keeps the seasoning simple and lets the peppers shine.
Serves 6 · Prep 15 min · Cook 45 min · Total 1 hr
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) lean ground beef
- 1 medium yellow onion, about 1 cup chopped (150 g)
- 3 medium green bell peppers, seeded and diced, about 4 cups (600 g)
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 1 teaspoon (2 g) paprika
- 1 teaspoon (1 g) dried oregano
- ½ teaspoon (1 g) dried thyme
- ½ teaspoon (3 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 can crushed tomatoes, 28 ounces (794 g)
- 6 cups (1.42 L) low-sodium beef broth
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 cup (185 g) uncooked long-grain white rice, rinsed and drained
- 1 tablespoon (15 ml) red wine vinegar or lemon juice, optional
- 2 tablespoons (8 g) chopped fresh parsley, optional, for serving
Instructions
- Prepare the vegetables and rice. Chop the onion and green peppers, mince the garlic, and rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear. This removes excess surface starch and helps the grains stay distinct. Set everything near the stove before cooking.
- Brown the beef. Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces with a spoon, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If there is a large amount of rendered fat, carefully spoon off most of it, leaving about a tablespoon for flavor.
- Soften the aromatics. Stir in the onion and green pepper. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the peppers begin to soften but still hold their shape. Add the garlic, paprika, oregano, thyme, salt and black pepper. Stir for about 30 seconds, just until fragrant; avoid letting the garlic scorch.
- Build the soup. Pour in the crushed tomatoes, beef broth and Worcestershire sauce. Stir and scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a steady boil over medium-high heat, then reduce the heat to low and cover the pot. Simmer gently for 15 minutes so the pepper flavor develops.
- Cook the rice in the soup. Stir in the rinsed rice, cover the pot again and maintain a gentle simmer for 15–18 minutes, stirring once or twice to prevent sticking. Check the rice near the end; it should be tender but not mushy. If the soup becomes thicker than you like before the rice is done, add hot broth or water ½ cup (120 ml) at a time. If the rice is not tender after 18 minutes, continue simmering and check every 2 minutes.
- Finish and season. Turn off the heat and taste the broth. Add more salt and pepper as needed. Stir in the vinegar or lemon juice if you want a brighter, less sweet finish, then let the soup stand for 2 minutes before serving. Sprinkle with parsley, if using.
Tips
- Keep the rice from overcooking. Rice continues absorbing broth as it sits. If you expect leftovers, cook the rice separately and add it to each bowl rather than simmering it in the full pot.
- Choose your beef thoughtfully. Lean ground beef keeps the soup from becoming greasy. If using fattier beef, drain the excess fat after browning, taking care not to discard all the browned bits.
- Adjust the texture with broth. Rice thickness varies by brand and simmer intensity. Keep extra broth or water on hand to loosen the soup, especially when reheating.
- Make it ahead carefully. The soup’s flavor holds well, but rice absorbs liquid over time. For the best texture, store cooked rice separately and combine it with hot soup when serving.
Serving Suggestions
Serve the soup hot in wide bowls with crusty bread, dinner rolls or cornbread for soaking up the tomato broth. A simple green salad or sliced cucumbers provide a crisp contrast. For a richer bowl, add a little shredded cheddar or a spoonful of sour cream at the table; keep toppings optional so the peppers and beef remain the focus.
Variations
For a lighter version, replace the ground beef with ground turkey, but cook it to the USDA FSIS safe minimum of 165°F (74°C). Ground pork can be used in place of beef and should reach 160°F (71°C). To add heat, include ¼ teaspoon (0.5 g) red pepper flakes with the dried herbs. Use red or yellow bell peppers for a sweeter flavor, or use half green and half red peppers. Brown rice can replace white rice, but it needs substantially longer to cook and more liquid; for a predictable result, cook it separately according to its package directions and stir it into the finished soup.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing a large batch into shallow containers so it cools promptly. Store covered in the refrigerator for 3–4 days. For longer storage, freeze the soup for up to 3 months; rice may soften after thawing. Thaw in the refrigerator overnight when possible. Reheat soup on the stove over medium heat, stirring often and adding broth or water as needed, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and check the center with a food thermometer.
Frequently Asked Questions
Can I use leftover cooked rice?
Yes. Omit the uncooked rice and simmer the soup base until the peppers are as tender as you like, about 20–25 minutes. Stir in chilled cooked rice near the end and heat the soup thoroughly to 165°F (74°C). This is also a good way to avoid rice becoming too soft in leftovers.
Can I make this soup without browning the beef first?
Browning is recommended because it adds savory flavor and lets you drain excess fat. If you skip it, cook the beef thoroughly in the pot before adding the broth and vegetables, breaking it apart and checking that it reaches 160°F (71°C). The soup will have a less browned, milder flavor.
Why is my soup too thick?
The rice absorbs broth as it cooks and continues doing so after cooking. Stir in hot beef broth or water a little at a time until the soup reaches your preferred consistency. Taste and adjust the salt afterward, since extra liquid dilutes the seasoning.
Can I make it in a slow cooker?
For the best texture and food safety, brown the beef on the stovetop first and drain excess fat. Transfer it to the slow cooker with the vegetables, tomatoes, seasonings and broth; cook on low for about 6 hours or high for 3–4 hours, until the vegetables are tender. Add rinsed rice for the final 30–45 minutes and check that it is tender. Slow-cooker temperatures vary, so ensure the beef reaches 160°F (71°C); do not leave cooked soup at room temperature beyond 2 hours.
Can I freeze soup that already has rice in it?
Yes. Freeze it in airtight, freezer-safe containers, leaving a little room for expansion, and use within 3 months for best quality. The rice may become softer once thawed. If texture matters, freeze the soup without rice and add freshly cooked rice when reheating.
What can I use instead of Worcestershire sauce?
Use 1 tablespoon (15 ml) soy sauce, preferably low-sodium, or leave it out and adjust the salt. Soy sauce gives a savory, slightly different flavor; Worcestershire is not essential to the recipe.