Easy Stuffed Pepper Soup Recipe

Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of traditional stuffed peppers into an easy-to-make, one-pot soup. This recipe captures the classic combination of tender ground beef, sweet bell peppers, tomatoes, rice, and savory spices, simmered together to create a cozy meal that’s perfect for chilly days or when you need a bowl of comfort.

With only a few steps, you can prepare this flavorful soup that is sure to satisfy your family’s appetite, and the leftovers taste even better the next day!

Why You’ll Love This Recipe

1. Easy to Make: All the flavor of stuffed peppers, but in a soup that’s easy to prepare.
2. One-Pot Wonder: Fewer dishes to wash and perfect for busy weeknights.
3. Comforting and Hearty: This soup is warm, filling, and packed with protein and veggies.
4. Customizable: You can easily make it with ground turkey, chicken, or even make it vegetarian.
5. Great for Meal Prep: It reheats well and freezes perfectly, making it an excellent option for meal prepping.

Step-by-Step Instructions

Step 1: Cook the Ground Beef

1. Heat the Pot: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Brown the Beef: Add the ground beef to the pot and cook, breaking it up into small pieces with a spoon, until it’s browned and fully cooked through. This should take about 5-7 minutes.
3. Drain Excess Fat: If there’s a lot of grease in the pot, carefully drain off the excess fat, leaving about 1 tablespoon to sauté the veggies.

Step 2: Sauté the Veggies

1. Add the Onions: Once the beef is browned and drained, add the diced onion to the pot. Cook for about 3-4 minutes, until the onions become soft and translucent.
2. Add the Garlic: Stir in the minced garlic and cook for 1 more minute, until fragrant.
3. Bell Peppers: Add the diced bell peppers to the pot, and stir to combine. Cook for another 4-5 minutes until they start to soften. The combination of green, red, and yellow bell peppers adds a nice mix of sweet and savory flavors.

Step 3: Build the Soup Base

1. Add Tomatoes and Broth: Pour in the can of diced tomatoes (with the juice), the tomato sauce, and the beef broth. Stir everything together.
2. Season: Add the Italian seasoning, paprika, and red pepper flakes (if using), along with salt and pepper to taste. Stir well to combine.
3. Simmer: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This allows the flavors to meld together and the peppers to soften even more.

Step 4: Cook the Rice

While the soup is simmering, you can cook the rice.

1. Prepare the Rice: In a separate pot, cook the rice according to the package instructions. You can use white rice, brown rice, or even leftover rice. If you’re short on time, you can also use minute rice.
2. Season and Butter: Once the rice is cooked, you can stir in a little butter and season it with salt to add extra flavor.

Step 5: Assemble the Soup

1. Add the Rice: Once the soup has simmered and the flavors have developed, stir in the cooked rice. You can either stir all the rice into the soup for a thicker texture or serve the soup with a scoop of rice on top.
2. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or a pinch of sugar to balance the acidity from the tomatoes.

Step 6: Garnish and Serve

1. Toppings: Ladle the stuffed pepper soup into bowls and top with shredded cheddar cheese, fresh parsley, or basil if desired. A dollop of sour cream or Greek yogurt can also add a nice creamy contrast.
2. Serve with Bread: Serve the soup with crusty bread or garlic bread for dipping. The combination of the hearty soup and warm bread makes for a satisfying meal.

Variations of Stuffed Pepper Soup

This stuffed pepper soup recipe is incredibly versatile, and you can easily adjust it to suit your preferences or dietary needs.

1. Vegetarian Stuffed Pepper Soup

• Omit the ground beef and replace it with plant-based ground meat or more beans for added protein. Black beans or chickpeas work well in this soup.

2. Low-Carb Stuffed Pepper Soup

• Replace the rice with cauliflower rice to make a low-carb or keto-friendly version of this soup. Add the cauliflower rice in step 5 when you would normally add the cooked rice.

3. Spicy Stuffed Pepper Soup

• Add diced jalapeños or use hot Italian sausage in place of the ground beef for a spicier kick. You can also increase the amount of red pepper flakes.

4. Stuffed Pepper Soup with Ground Turkey

• For a leaner option, substitute the ground beef with ground turkey or chicken. You’ll still get a hearty, protein-rich soup without as much fat.

5. Creamy Stuffed Pepper Soup

• For a creamier version, stir in 1/2 cup of heavy cream or a splash of half-and-half at the end of cooking. This adds a velvety texture to the soup.

6. Cheesy Stuffed Pepper Soup

• If you’re a cheese lover, mix in 1 cup of shredded cheddar or mozzarella cheese directly into the soup at the end of cooking. The cheese will melt into the soup, creating a rich and cheesy broth.

Tips for Making the Best Stuffed Pepper Soup

1. Use Fresh, Colorful Peppers: The best part of stuffed peppers is the sweetness of the bell peppers. Using a variety of colored bell peppers (red, green, and yellow) adds depth and sweetness to the soup.
2. Rice Timing: For best texture, add the rice to the soup just before serving. If you plan to store leftovers, keep the rice separate and add it when reheating so it doesn’t absorb too much liquid and become mushy.
3. Simmer for Flavor: Let the soup simmer for at least 20 minutes to allow the flavors to fully develop. The longer it simmers, the more flavorful it will become.
4. Adjust Consistency: If you prefer a thicker soup, reduce the broth by 1/2 cup. If you like a more brothy soup, add an additional 1/2 to 1 cup of broth.
5. Taste as You Go: Always taste the soup before serving and adjust the seasonings to your liking. Sometimes a pinch of sugar or an extra dash of salt can make all the difference.

Storing and Reheating

1. Refrigerator:

• Store any leftover stuffed pepper soup in an airtight container in the refrigerator for up to 4 days. The flavors only get better as the soup sits, making for even tastier leftovers.

2. Freezer:

• This soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To thaw, place the soup in the refrigerator overnight and reheat on the stove.

3. Reheating:

• Reheat the soup in a pot over medium heat, stirring occasionally. You can also reheat individual portions in the microwave. If the soup has thickened too much, add a splash of broth or water to reach your desired consistency.

Conclusion

This Easy Stuffed Pepper Soup recipe takes all the elements of classic stuffed peppers and transforms them into a flavorful, one-pot soup. It’s a hearty, family-friendly meal that’s perfect for weeknight dinners or meal prepping. With a blend of tender beef, sweet bell peppers, rice, and tomatoes, each spoonful delivers comforting, savory flavors that you’ll love. Don’t forget to customize the recipe to your preferences, and enjoy the flexibility of making it vegetarian, low-carb, or extra cheesy. Whether you’re enjoying it fresh or as leftovers, this soup is bound to become a favorite in your household!

Yield: 6

Easy Stuffed Pepper Soup Recipe

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Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of traditional stuffed peppers into an easy-to-make, one-pot soup. This recipe captures the classic combination of tender ground beef, sweet bell peppers, tomatoes, rice, and savory spices, simmered together to create a cozy meal that's perfect for chilly days or when you need a bowl of comfort.

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

• 1 lb ground beef (or ground turkey)
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, with juice
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) beef broth (or chicken broth)
• 1 ½ cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1 cup cooked white or brown rice
• Shredded cheddar or mozzarella cheese, for topping (optional)

Instructions

1. Cook the Ground Beef:
   In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it into small pieces with a spatula. Cook until no longer pink, about 5-7 minutes. Drain any excess fat.
   
2. Sauté the Vegetables:
   Add the diced onions, green and red bell peppers to the pot with the cooked beef. Sauté for 3-4 minutes until the vegetables soften.
   Stir in the minced garlic and cook for an additional minute until fragrant.
   
3. Simmer the Soup:
   Add the diced tomatoes (with their juice), tomato sauce, beef broth, water, oregano, basil, salt, and pepper. Stir to combine.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
   
4. Add Cooked Rice:
   Stir in the cooked rice and simmer for an additional 5 minutes until heated through.
   
5. Serve:
   Ladle the soup into bowls and top with shredded cheddar or mozzarella cheese if desired.

Notes

• Rice Options: Use leftover rice, instant rice, or cook a fresh batch while the soup is simmering.
• Protein Alternatives: Swap ground beef for ground turkey or sausage for different flavor variations.
• Add-Ins: For extra heartiness, you can add beans or extra vegetables like zucchini or carrots.