Easy Stuffed Pepper Soup Recipe

Looking for a cozy, hearty soup that feels like a hug in a bowl? Stuffed Pepper Soup is a delicious and easy way to enjoy the flavors of classic stuffed peppers, but in soup form. This comforting dish brings together savory ground beef, sweet bell peppers, and tender rice in a rich, tomato-based broth. Whether you’re serving it for dinner on a chilly night or making a big batch for meal prep, stuffed pepper soup is a family favorite that’s both flavorful and filling.

What is Stuffed Pepper Soup?

Stuffed pepper soup takes all the best parts of stuffed peppers—juicy ground meat, sweet peppers, and flavorful rice—and transforms them into a hearty soup. This dish is much easier to make than traditional stuffed peppers, as you don’t have to hollow out or stuff the peppers individually. Instead, everything simmers together in one pot, making it a quicker and simpler option while still delivering that signature stuffed pepper taste.

Choosing the Right Peppers

Bell peppers are the star of this dish, and you can use any color you like. Red, yellow, and orange bell peppers offer a sweeter, more mellow flavor, while green peppers have a slightly more bitter taste. For a more colorful and balanced soup, you can mix and match different colors of peppers.

If you want to experiment, you could even use poblano peppers for a smokier taste or add some diced jalapeños for a spicy kick.

Meat Options for the Soup

Ground beef is the classic choice for stuffed pepper soup, giving the dish a rich, savory flavor. However, you can easily substitute ground turkey or chicken for a leaner option that’s just as tasty. If you’re looking to make a vegetarian version, try using crumbled tofu or plant-based meat alternatives. You could also bulk up the soup with extra vegetables like zucchini or carrots.

The Role of Rice in the Soup

Rice adds texture and body to stuffed pepper soup, making it more filling. White rice is the most common option, but brown rice works great if you prefer a heartier, more nutritious choice. For those avoiding grains, you can substitute with quinoa or even cauliflower rice for a low-carb alternative.

Adding the rice directly into the soup while it simmers allows it to absorb the flavors of the broth, creating a more cohesive dish. Just be mindful not to overcook the rice, as it can become mushy.

Spices and Seasonings for Maximum Flavor

The spices and seasonings are what elevate this dish from good to great. In addition to salt and pepper, paprika adds a subtle smokiness, while oregano gives the soup a hint of Italian flavor. If you like a little heat, a pinch of red pepper flakes can spice things up. You can also add a splash of Worcestershire sauce or a dash of hot sauce to deepen the flavor profile.

Feel free to adjust the seasoning to your taste, as the soup can easily be customized to suit your preferences.

Step-by-Step Instructions

Here’s how to make easy stuffed pepper soup:

1. Cook the ground meat: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the vegetables: Stir in chopped onion, garlic, and bell peppers. Cook until the vegetables are soft, about 5 minutes.
3. Add the tomatoes and broth: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
4. Season the soup: Add paprika, oregano, salt, and pepper. If you like it spicy, toss in some red pepper flakes.
5. Simmer: Bring the soup to a simmer and cook for about 20-25 minutes, until the peppers are tender.
6. Add the rice: Stir in cooked rice and let the soup heat through for an additional 5-10 minutes.
7. Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley or shredded cheese, if desired.

How to Make it in a Slow Cooker

For a hands-off approach, you can make stuffed pepper soup in a slow cooker:

1. Brown the meat in a skillet before transferring it to the slow cooker.
2. Add the rest of the ingredients (except the rice) and cook on low for 6-7 hours or high for 3-4 hours.
3. Add the cooked rice in the last 30 minutes of cooking to prevent it from getting too mushy.

Tips for Thickening or Lightening the Soup

If you prefer a thicker soup, you can reduce the amount of broth or let the soup simmer uncovered for longer to evaporate some of the liquid. For a lighter soup, add more broth or reduce the amount of rice.

What to Serve with Stuffed Pepper Soup

Stuffed pepper soup is hearty enough to be a meal on its own, but if you want to make it a full dinner, here are some great side dishes:

• Garlic bread or crusty baguette for dipping.
• A fresh green salad with a light vinaigrette.
• Grilled cheese sandwiches for a comforting, cozy meal.

Recipe Variations

There are plenty of ways to customize stuffed pepper soup to suit your tastes:

• Add spicy Italian sausage for a different flavor twist.
• Toss in extra veggies like zucchini, corn, or mushrooms for more texture and nutrients.
• Replace the rice with barley or quinoa for a heartier version.

Making Stuffed Pepper Soup Ahead of Time

Stuffed pepper soup tastes even better the next day! You can make it ahead of time and store it in the fridge for up to 4 days.

Yield: 7

Easy Stuffed Pepper Soup Recipe

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Looking for a cozy, hearty soup that feels like a hug in a bowl? Stuffed Pepper Soup is a delicious and easy way to enjoy the flavors of classic stuffed peppers, but in soup form. This comforting dish brings together savory ground beef, sweet bell peppers, and tender rice in a rich, tomato-based broth. Whether you're serving it for dinner on a chilly night or making a big batch for meal prep, stuffed pepper soup is a family favorite that's both flavorful and filling.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large bell peppers, diced (red and green are traditional)
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth (or chicken broth)
• 1 cup cooked white or brown rice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley or basil, chopped (optional, for garnish)
• Shredded cheese (optional for serving)

Instructions

1. Cook the ground beef: Heat a large pot over medium heat and add the olive oil. Once heated, add the ground beef and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if necessary.
2. Sauté the veggies: Add the diced onion and minced garlic to the pot with the beef. Sauté for about 3 minutes, until the onion softens. Then, stir in the diced bell peppers and cook for another 3-4 minutes until the peppers are tender.
3. Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the Italian seasoning, paprika, salt, and pepper. Bring the mixture to a simmer.
4. Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 25 minutes, stirring occasionally to allow the flavors to meld together.
5. Add the rice: Once the soup has simmered, stir in the cooked rice. Allow it to heat through for 2-3 minutes.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil if desired. Optionally, sprinkle shredded cheese on top for extra flavor.

Notes

If you prefer, you can cook the rice directly in the soup by adding an extra 1/2 to 1 cup of broth to accommodate the absorption.

To make this recipe low-carb, substitute cauliflower rice for regular rice.

This soup stores well in the fridge for up to 3 days, or you can freeze it for up to 3 months for an easy make-ahead meal.

For extra richness, consider adding a splash of heavy cream or grated Parmesan cheese before serving.