Stuffed Pepper Soup is a comforting, hearty dish that brings all the delicious flavors of stuffed peppers into a cozy, easy-to-make soup. With tender ground beef, bell peppers, tomatoes, and rice, this soup is a perfect one-pot meal for a busy weeknight or when you’re craving something warm and filling. It’s simple to prepare, but packed with flavor and textures that everyone will love.
Why You’ll Love This Recipe?
- Full of savory, comforting flavors in every bite
- A great way to enjoy the classic stuffed pepper flavors without the hassle of stuffing peppers
- Easy to make with simple ingredients
- Perfect for feeding a crowd or meal prepping for the week
- Versatile: You can adjust the spice level and add more veggies to suit your taste
Ingredients
- 1 lb ground beef (or turkey for a leaner option)
- 1 medium onion, chopped
- 2 bell peppers, diced (choose your favorite colors)
- 2 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth (or vegetable broth for a lighter version)
- 1/2 cup uncooked rice (white or brown)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Fresh parsley, for garnish
Full list of ingredients with measurements below!
Brown the Meat
In a large pot, heat a bit of oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat and return the meat to the pot.
Sauté the Vegetables
Add the chopped onion, diced bell peppers, and minced garlic to the pot. Cook for about 5 minutes, or until the vegetables have softened and the garlic is fragrant.
Add the Tomatoes and Broth
Stir in the diced tomatoes (with juice), tomato sauce, and beef broth. Bring everything to a simmer, scraping up any flavorful bits from the bottom of the pot.
Add the Rice and Seasonings
Add the uncooked rice to the pot, along with the oregano, basil, salt, pepper, and optional red pepper flakes. Stir well to combine, then cover the pot and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If needed, add a bit more broth if the soup becomes too thick.
Serve and Enjoy
Once the rice is cooked and the soup is nice and hot, ladle it into bowls and garnish with freshly chopped parsley. Serve with a side of crusty bread for dipping.
Expert Tips and Tricks
- For added depth of flavor, you can add a splash of balsamic vinegar or Worcestershire sauce to the soup before simmering.
- If you like your soup with more vegetables, feel free to add diced carrots, celery, or zucchini along with the bell peppers.
- For a thicker soup, you can mash some of the cooked vegetables and rice before serving, or blend part of the soup with an immersion blender.
Recipe Variations and Possible Substitutions
- Swap the ground beef for ground turkey or chicken for a leaner version.
- Use brown rice instead of white rice for added fiber and a nuttier flavor.
- If you prefer a vegetarian version, replace the ground meat with lentils or mushrooms for a hearty, plant-based alternative.
- Spice it up by adding diced jalapeños or chili peppers to the mix.
Serving and Pairing Suggestions
Simple and Delicious Stuffed Pepper Soup pairs beautifully with:
- A side of garlic bread or crusty baguette for dipping
- A fresh salad with a light vinaigrette to balance out the richness
- A dollop of sour cream or shredded cheese on top for added creaminess
Storage and Reheating Tips
Store leftover soup in an airtight container in the fridge for up to 3 days. The soup also freezes well for up to 3 months—just let it cool completely before freezing. To reheat, warm it up on the stove or in the microwave, adding a bit of extra broth if needed to loosen it up.
FAQs
Can I make this soup in advance?
Yes, this soup stores wonderfully and even tastes better the next day after the flavors have had time to meld. Just make sure to store it in an airtight container.
Can I use cooked rice?
Yes, if you have leftover cooked rice, you can add it at the end of cooking. Just let the soup simmer for a few minutes to heat through and allow the rice to absorb some of the broth.
What if I don’t have beef broth?
You can use vegetable broth or chicken broth as a substitute for beef broth. If you prefer a lighter soup, use chicken broth for a more subtle flavor.
Can I make this soup in the slow cooker?
Yes! Brown the meat and sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 4-6 hours, or on high for 2-3 hours. Add the rice during the last hour of cooking.
Conclusion
Simple and Delicious Stuffed Pepper Soup brings all the flavors you love about stuffed peppers into an easy-to-make, comforting soup. It’s a hearty meal that’s perfect for busy nights, chilly days, or when you need a dish that’s sure to please the whole family. Enjoy it with a side of bread or a fresh salad for the perfect meal!
Print
Simple and Delicious Stuffed Pepper Soup: Hearty, Flavorful, and Easy to Make
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings (add 2-4 servings above normal if needed) 1x
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Simple and Delicious Stuffed Pepper Soup is a cozy, one-pot meal that brings the flavors of stuffed peppers to a whole new level. With a hearty mix of ground beef, bell peppers, tomatoes, and rice in a savory broth, this soup is satisfying and full of comforting flavors. Perfect for a quick weeknight dinner or meal prep, it’s easy to make and loved by the whole family.
Ingredients
- 1 lb ground beef
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 bell peppers (any color, chopped)
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice (white, brown, or wild)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
- 1 tbsp Worcestershire sauce (optional)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Ground Beef:
In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary. - Sauté the Vegetables:
Add chopped onion, minced garlic, and bell peppers to the pot. Sauté for about 5 minutes until the vegetables soften. - Add Tomatoes and Broth:
Stir in the diced tomatoes, beef broth, Italian seasoning, paprika, and Worcestershire sauce (if using). Bring the mixture to a boil. - Simmer the Soup:
Reduce the heat to low and let the soup simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender. - Add Rice and Season:
Stir in the cooked rice and continue simmering for an additional 5 minutes to heat through. Season with salt and pepper to taste. - Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.
Notes
- For a healthier version, you can use ground turkey or chicken instead of beef.
- Feel free to add extra vegetables like zucchini or carrots for more flavor and nutrition.
- This soup can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350
- Sugar: 7g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 60mg
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