Warm up with a bowl of comforting stuffed pepper soup recipe! This hearty, easy-to-make dish brings all the beloved flavors of classic stuffed peppers into a simple, family-friendly meal. You get the savory beef, tender peppers, and rich tomato base without all the fuss of individual stuffing. It is perfect for busy weeknights and a fantastic way to enjoy a simplified favorite.
Why You’ll Love This Stuffed Pepper Soup
- Quick Weeknight Meal: Prepare and cook this satisfying soup in under an hour, making it ideal for busy evenings.
- Ultimate Comfort Food: Enjoy the ultimate homestyle, cozy flavors that remind you of classic family dinners.
- Hearty & Filling: This soup is packed with lean protein and plenty of vegetables, ensuring a satisfying and nutritious meal.
- Customizable: Easily adapt this recipe to suit different dietary needs or personal preferences with simple ingredient swaps.
- Delicious Aroma: As it simmers, this delicious stuffed pepper soup recipe will fill your kitchen with an inviting and irresistible scent.
Cozy Stuffed Pepper Soup
Ingredients
Equipment
Method
- Heat 1 tbsp olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
- Heat remaining olive oil in the same pot. Add chopped onion, red and green peppers, and sauté for 3 minutes until softened. Add garlic and cook 30 seconds.
- Stir in diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and the cooked beef. Bring to a light boil.
- Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, cook the rice separately according to package directions.
- When ready to serve, spoon rice into bowls and ladle soup over it. Top with cheese and garnish with parsley if desired.
Notes
Ingredients
Gather your fresh ingredients to create this comforting stuffed pepper soup recipe. You’ll need lean ground beef for a hearty base, vibrant bell peppers for color and flavor, and a rich tomato blend. These simple components come together to form a truly delicious soup that everyone will enjoy.
Bell peppers are known for their numerous health benefits, as highlighted by sources like Healthline’s nutritional guide to bell peppers.
- 1 lb lean ground beef
- 2 Tbsp olive oil, (divided)
- Salt and freshly ground black pepper
- 1 small yellow onion chopped ((1 cup))
- 1 cup chopped red bell pepper ((a little over 1/2 of a medium))
- 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 Tbsp chopped fresh parsley, (plus more for garnish)
- 1/2 tsp dried basil*
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice ((I love both options))
- Cheddar or mozzarella cheese, (for serving (optional))
Notes & Substitutions
Ground Beef: Opt for lean ground beef (90% or higher) to minimize excess fat. Ground turkey or a plant-based crumble can also make excellent alternatives if you prefer a lighter or vegetarian option.
Bell Peppers: Using a mix of red and green bell peppers adds visual appeal and a slightly varied flavor profile. You can use any color you like; yellow or orange peppers will lend a sweeter note to your soup.
Herbs: The recipe calls for dried basil and oregano. For an extra boost of flavor, feel free to double the amount of dried herbs, or swap them out for 1 to 1.5 teaspoons of an Italian seasoning blend.
Rice: Both long-grain white and brown rice work well. White rice cooks faster and yields a softer texture, while brown rice offers a nuttier flavor and more fiber. Cook your rice separately for the best results.
Broth: While beef broth enhances the savory depth of this dish, chicken broth can be a suitable substitute if that’s what you have on hand. Always choose low-sodium options to control the overall saltiness.
Equipment
You won’t need many special tools to create this delicious stuffed pepper soup recipe. Simple kitchen essentials are all it takes to get this comforting meal on the table.
- Large Pot or Dutch Oven: Essential for browning the meat and simmering the soup.
- Cutting Board & Sharp Knife: For preparing your vegetables safely and efficiently.
- Measuring Cups and Spoons: To ensure accurate ingredient quantities.
- Optional: A slow cooker for hands-off cooking, and a rice cooker for perfectly prepared rice.
Instructions
For the best results with your stuffed pepper soup recipe, we recommend cooking the rice separately. This prevents it from becoming mushy and allows you to control the soup’s consistency perfectly. You can choose between a classic stovetop method or a convenient slow cooker approach.
Stovetop Method
- Brown Ground Beef: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and season it with salt and pepper. Cook, stirring occasionally and breaking up the beef, until it is thoroughly browned. Drain any excess fat and transfer the cooked beef to a paper towel-lined plate; set it aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of olive oil in the same pot. Add the chopped onions, red bell pepper, and green bell pepper. Sauté for 3 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Ingredients: Pour in the diced tomatoes, tomato sauce, and low-sodium beef broth. Add the fresh parsley, dried basil, and dried oregano along with the reserved cooked beef. Season the mixture with salt and pepper to taste, adjusting as needed.
- Simmer Soup: Bring the soup mixture just to a light boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Prepare Rice: While the soup simmers, prepare 1 cup of long grain white or brown rice according to the package directions. Cook it until it is tender and fluffy.
- Serve: Once the soup has finished simmering, stir in your desired amount of cooked rice into individual servings. Serve the stuffed pepper soup warm, topped with optional shredded cheddar or mozzarella cheese and garnished with fresh parsley.
Slow Cooker Method
- Brown Beef & Aromatics: In a separate skillet, brown the ground beef, drain any fat, and set aside. Sauté the onions, bell peppers, and garlic in a little olive oil until softened and fragrant.
- Combine in Slow Cooker: Transfer the browned beef, sautéed aromatics, diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano into your slow cooker. Stir everything together and season with salt and pepper.
- Cook: Cover the slow cooker and cook on low heat for 6 hours. This slow cooking time allows the flavors to meld beautifully.
- Prepare Rice Separately: About 30-40 minutes before serving, prepare your chosen rice (white or brown) according to its package instructions.
- Serve: Scoop generous portions of the hot soup into bowls. Stir the separately cooked rice into individual servings, then top with cheese and fresh parsley as desired. This ensures perfect texture for the slow cooker stuffed pepper soup.
Pro Tips & Troubleshooting
Rice Texture: Avoid adding all the cooked rice directly to the entire pot of soup, especially if you anticipate leftovers. Cooked rice will absorb too much liquid and become mushy. Instead, add cooked rice to individual servings.
Consistency: If your soup is too thick, simply add a bit more beef broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes to allow some liquid to evaporate.
Flavor Boosters: Elevate the flavor of your stuffed pepper soup recipe with an extra pinch of smoked paprika, a dash of Worcestershire sauce, or a bay leaf added during simmering (remember to remove it before serving).
Prevent Mushy Rice: For make-ahead meals or freezing, store the cooked rice separately from the soup. This keeps the rice firm and the soup perfectly liquid.
Seasoning: Always taste and adjust salt and freshly ground black pepper throughout the cooking process. Different broths and canned tomatoes have varying sodium levels, so season gradually.
Serving, Storage, & Variations
This versatile stuffed pepper soup recipe offers many possibilities for serving, storing, and customizing. It’s a fantastic dish that adapts well to your needs.
Serving Suggestions
Serve this hearty soup with a crusty baguette or a slice of garlic bread for dipping. A simple side salad dressed with a light vinaigrette or some roasted vegetables, like asparagus or broccoli, also makes a delightful accompaniment.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For best quality, keep the cooked rice separate until serving.
Freezing
This soup freezes beautifully without the rice. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Variations
- Keto-Friendly: Omit the rice entirely and stir in cooked cauliflower rice during the last few minutes of simmering for a low-carb alternative.
- Vegetable Boost: Enhance the nutritional value by adding finely diced carrots, celery, or zucchini along with the bell peppers.
- Spice It Up: If you enjoy a bit of heat, sprinkle in a pinch of red pepper flakes with the other herbs, or add a dash of your favorite hot sauce to individual bowls.
- Different Grains: Experiment with other cooked grains like quinoa or barley instead of rice for different textures and nutritional benefits.
- Cheese Toppings: Beyond cheddar and mozzarella, try a sprinkle of grated Parmesan, a dollop of creamy provolone, or Monterey Jack cheese on top.
Nutrition
Enjoying this hearty soup is both delicious and nutritious. Here’s an estimated per-serving breakdown for this stuffed pepper soup recipe, based on approximately 6-7 servings. These values can vary depending on specific brands and ingredients used.
| Nutrient | Amount Per Serving (Estimated) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 50mg |
| Sodium | 650mg |
| Total Carbs | 38g |
| Dietary Fiber | 5g |
| Total Sugars | 9g |
| Protein | 25g |
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.
FAQ
Can I make this soup vegetarian?
Absolutely! Swap the ground beef for a plant-based ground crumble or extra mushrooms and use vegetable broth instead of beef broth.
How can I thicken my stuffed pepper soup?
If you prefer a thicker consistency, remove about 1/2 cup of soup, blend it until smooth, then stir it back into the pot. You can also mix a tablespoon of cornstarch with a bit of cold water to create a slurry, then slowly whisk it into the simmering soup.
What kind of rice is best for stuffed pepper soup?
Long-grain white or brown rice both work wonderfully. White rice offers a classic soft texture, while brown rice adds a nutty flavor and more chew. Cook it separately for the best results.
Can I use frozen bell peppers?
Yes, you can use frozen chopped bell peppers. Add them directly to the pot during the sautéing step, though they might release a bit more water and be slightly softer in texture.
Conclusion
This cozy stuffed pepper soup recipe delivers all the classic flavors you adore in an incredibly simple, fuss-free format. It’s hearty, comforting, and perfect for warming up any day of the week. We encourage you to try this beginner-friendly recipe and experience how easy it is to create such a delicious and satisfying meal. Share your experience and let us know how your cozy soup turns out!
