Stuffed Pepper Soup

There’s something incredibly comforting about the classic stuffed pepper dish, but what if you could enjoy all those rich flavors in a warm, cozy bowl of soup? That’s exactly what Stuffed Pepper Soup offers—a delicious, hearty meal that’s perfect for chilly evenings or anytime you want a satisfying, wholesome dinner. Packed with lean ground beef, vibrant bell peppers, savory tomatoes, and fragrant herbs, this soup is a wonderful twist on the beloved stuffed peppers you know and love. Plus, it’s simple to make and comes together quickly, making it an ideal weeknight meal that the whole family will enjoy.

Why This Recipe Is a Must-Try

This Stuffed Pepper Soup is a game changer because it captures all the comforting flavors of stuffed peppers without the fuss of stuffing and baking individual peppers. It’s a one-pot wonder that’s rich in protein, fiber, and veggies, making it both nourishing and satisfying. The combination of ground beef, bell peppers, and rice in a hearty tomato broth creates a perfect balance of textures and tastes. It’s also incredibly versatile—you can customize it with your favorite herbs or swap out ingredients to suit your preferences or dietary needs. Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward, flavorful, and guaranteed to become a staple in your dinner rotation.

Ingredients

• 2 teaspoons (10 ml) olive oil
• 1 pound (450 g) ground beef 90% lean
• Salt and pepper to taste
• 1 small yellow onion, finely diced
• 1 red bell pepper, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 15-ounce can (425 g) tomato sauce or Italian passata
• 1 15-ounce can diced tomatoes
• 1 15-ounce can (425 ml) beef broth
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ½ teaspoon dried basil
• 1 ½ cups cooked white or brown rice (for white rice, use ½ cup uncooked rice)
• 2 tablespoons chopped fresh parsley for garnish

How To Make Stuffed Pepper Soup

Step 1: Prepare the Rice

If you haven’t already cooked your rice, start by cooking ½ cup uncooked white rice according to package instructions to yield about 1 ½ cups cooked rice. Alternatively, you can use cooked brown rice if you prefer. Set the rice aside while you make the soup.

Step 2: Sauté the Aromatics and Beef

Heat 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Next, add the ground beef. Season with salt and pepper to your preference, and cook until browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.

Step 3: Add the Peppers and Garlic

Once the beef is browned, stir in the chopped red and green bell peppers along with the minced garlic. Cook for another 3-4 minutes, stirring occasionally, until the peppers begin to soften and the garlic is fragrant.

Step 4: Mix in Tomatoes and Broth

Pour in the tomato sauce (or Italian passata), the diced tomatoes with their juices, and the beef broth. Stir everything together until well combined.

Step 5: Season and Simmer

Add the dried oregano, rosemary, and basil. Give the soup a good stir, bring it to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes to allow the flavors to meld and the soup to thicken slightly.

Step 6: Add Rice and Final Touches

After simmering, stir in the cooked rice and adjust the seasoning with more salt and pepper if needed. Let the soup cook for an additional 5 minutes to heat the rice through.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with your favorite bread or a crisp side salad for a complete meal.

Expert Tips

• Use lean ground beef to keep the soup hearty without being greasy.
• Cook the rice separately to ensure it doesn’t get mushy in the soup.
• Feel free to swap out beef broth for vegetable broth if you want a lighter option.
• For a deeper flavor, let the soup simmer longer or prepare it a day ahead to let the flavors develop.
• Make sure to chop the peppers uniformly for even cooking and texture.
• If you prefer a thicker soup, reduce the broth slightly or add a small amount of tomato paste.
• Fresh herbs like parsley add a bright finish—don’t skip the garnish!

Variations and Customizations

• Vegetarian version: Replace ground beef with cooked lentils or crumbled firm tofu, and use vegetable broth.
• Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño with the peppers for some heat.
• Cheesy touch: Stir in shredded cheese like mozzarella or cheddar just before serving.
• Different grains: Substitute rice with quinoa or barley for a unique texture.
• More veggies: Add diced carrots, zucchini, or mushrooms to boost the veggie content.
• Herb swaps: Use thyme, marjoram, or fresh basil instead of dried herbs for a fresher taste.

How to Store Leftovers

After your meal, transfer any leftover soup into an airtight container and store it in the refrigerator for up to 3 days. When reheating, warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much during refrigeration, add a splash of broth or water to loosen it before reheating.

For longer storage, Stuffed Pepper Soup freezes well. Portion the soup into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the texture of the rice may change slightly after freezing, but the flavors will remain delicious.

FAQ

Can I make this soup in a slow cooker?

Absolutely! Brown the ground beef and sauté the onions and peppers on the stove first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked rice during the last 30 minutes to prevent it from getting mushy.

Is it possible to make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free beef broth and check that canned tomatoes and tomato sauce don’t contain any gluten additives.

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for ground beef. Keep in mind that the flavor will be lighter, so you might want to add a bit more herbs or seasoning to enhance the taste.

How can I make this soup more filling?

Add extra cooked rice or toss in some cooked beans like kidney beans or chickpeas. You can also serve the soup with a side of crusty bread or a fresh salad to make it a more substantial meal.

Conclusion

Stuffed Pepper Soup is a fantastic way to enjoy the familiar, hearty flavors of stuffed peppers in a warm, comforting form. With its simple ingredients and easy preparation, it’s a perfect recipe for busy weeknights or meal prepping for the week ahead. Whether you stick to the classic version or customize it with your favorite veggies and spices, this soup promises to be a crowd-pleaser that satisfies both hunger and taste buds. Give it a try, and you might just find your new favorite comfort food!