Stuffed Pepper Soup

Stuffed Pepper Soup takes all the flavors of stuffed peppers and turns them into a comforting, hearty soup. Made with lean ground beef, bell peppers, and rice in a savory tomato-based broth, this soup is perfect for a cozy family dinner. It’s quick to prepare, full of flavor, and incredibly satisfying—ideal for chilly evenings or whenever you need a filling, flavorful meal.

Why You’ll Love This Recipe

This Stuffed Pepper Soup is a flavorful twist on the classic stuffed peppers. With a combination of tender ground beef, vibrant bell peppers, and aromatic herbs, the soup delivers the same comforting taste in a fraction of the time. The rice soaks up the delicious tomato-based broth, and the addition of melted cheese on top adds a creamy finish that brings everything together. Easy to make and full of savory goodness, this soup is perfect for busy nights and sure to please the whole family.

Ingredients

For the Soup:

• 1 lb lean ground beef

• 2 tablespoons olive oil (divided)

• Salt and freshly ground black pepper (to taste)

• 1 small yellow onion (chopped, about 1 cup)

• 1 cup chopped red bell pepper (a little over 1/2 of a medium pepper)

• 1 cup chopped green bell pepper

• 2 cloves garlic (minced)

• 2 (14.5 oz) cans petite diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can low-sodium beef broth

• 2 1/2 tablespoons chopped fresh parsley (plus more for garnish)

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 cup uncooked long-grain white or brown rice (both options work well)

• Cheddar or mozzarella cheese (optional, for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Beef:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking up the beef, until browned. Drain the beef and transfer it to a plate lined with paper towels. Set aside.

Sauté Vegetables:

2. Heat the remaining 1 tablespoon of olive oil in the same pot. Add the onion, red bell pepper, and green bell pepper. Sauté for 3 minutes. Add the garlic and sauté for another 30 seconds.

Make the Soup:

3. Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef to the pot. Season with salt and pepper to taste. Bring to a light boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Prepare the Rice:

4. While the soup is simmering, prepare the rice according to the package directions.

Finish the Soup:

5. Once the soup has simmered, stir in the cooked rice to your desired consistency.

Serve:

6. Serve the soup warm, topped with optional cheese and garnished with fresh parsley.

Servings and Timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 35 minutes

Variations

• Spicy Kick: Add a diced jalapeño or some crushed red pepper flakes to the soup for a spicy version.

• Vegetarian Version: Omit the ground beef and substitute with lentils or mushrooms for a hearty vegetarian option.

• Cheese Options: Use Parmesan cheese instead of cheddar or mozzarella for a sharper, saltier topping.

• Add More Veggies: Feel free to add other veggies like zucchini, carrots, or peas to the soup for more variety.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a pot over medium heat, adding a splash of broth or water if needed to loosen the soup.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice. Just be sure to adjust the cooking time, as brown rice takes longer to cook than white rice.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it sits!

3. Can I freeze this soup?

Yes, you can freeze the soup (without the rice) for up to 3 months. When reheating, cook fresh rice and add it to the soup after thawing.

4. Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for the ground beef for a leaner option.

5. How do I keep the rice from getting too soft in the soup?

To prevent the rice from getting too soft, you can cook the rice separately and add it to the soup after it has simmered.

6. Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Brown the beef and sauté the vegetables on the stovetop, then add everything to the slow cooker and cook on low for 4-6 hours. Add the rice near the end of cooking.

7. How can I make the soup thicker?

To thicken the soup, you can purée some of the vegetables and broth with an immersion blender or add a little extra rice.

8. Can I make this soup spicy?

Yes! Add some chopped jalapeños, hot sauce, or chili flakes to make it spicy.

9. Can I use canned rice for this recipe?

Canned rice may not absorb the broth as well as uncooked rice, so it’s best to use uncooked rice for the best texture and flavor.

10. What can I serve with Stuffed Pepper Soup?

This soup pairs well with crusty bread, a simple green salad, or even grilled cheese sandwiches for a complete meal.

Conclusion

Stuffed Pepper Soup is a flavorful and hearty meal that brings all the delicious elements of stuffed peppers into a comforting, easy-to-make soup. With lean ground beef, fresh bell peppers, and aromatic herbs, it’s the perfect choice for a cozy family dinner. Serve it with melted cheese on top and a side of crusty bread, and you have a meal that’s sure to please everyone at the table!

Print