Stuffed Bell Pepper Soup Recipe

Stuffed Bell Pepper Soup brings the flavors of traditional stuffed bell peppers into a comforting, hearty, and easy-to-make soup. Packed with tender ground beef, sweet bell peppers, savory rice, and rich tomato broth, this dish transforms a beloved classic into a one-pot meal perfect for any time of year. It’s a crowd-pleaser that delivers a balance of nutrition and bold flavors, making it ideal for family dinners, meal prep, or even casual gatherings.

Why You’ll Love This Recipe

1. Quick and Easy: A simplified version of stuffed bell peppers without the fuss of hollowing and baking peppers.
2. One-Pot Wonder: Fewer dishes to wash with this single-pot preparation.
3. Versatile Ingredients: Easily customizable to suit dietary preferences.
4. Comfort in a Bowl: Warm and hearty, perfect for cozy evenings or chilly days.
5. Great for Leftovers: Tastes even better the next day, making it excellent for meal prep.

Step-by-Step Instructions

Step 1: Preparing the Ingredients

1. Dice the Bell Peppers and Onion: Wash the bell peppers, remove the stems and seeds, and chop them into small pieces. Dice the onion finely for even cooking.
2. Cook the Rice: If you don’t have pre-cooked rice, prepare it according to the package instructions while you start the soup.

Step 2: Browning the Ground Beef

1. Heat the Pot: In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium heat.
2. Cook the Ground Beef: Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked. Season with salt and pepper.
3. Drain Excess Fat: If there’s a lot of grease, carefully drain it off before proceeding.

Step 3: Sautéing the Vegetables

1. Add Onion and Garlic: Stir in the chopped onion and garlic, cooking until fragrant and translucent (about 2-3 minutes).
2. Incorporate Bell Peppers: Add the diced bell peppers and sauté for another 5 minutes, until they begin to soften.

Step 4: Building the Flavor Base

1. Stir in the Seasonings: Sprinkle in Italian seasoning and paprika, stirring to coat the vegetables and beef evenly.
2. Add Worcestershire Sauce: Pour in Worcestershire sauce to deepen the savory flavor.

Step 5: Adding the Liquids

1. Pour in Tomatoes and Broth: Add the canned diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine.
2. Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, allowing the flavors to meld together.

Step 6: Incorporating the Rice

1. Add Cooked Rice: Stir in the pre-cooked rice and let it heat through for about 5 minutes. If the soup becomes too thick, add extra broth or water to reach your desired consistency.
2. Adjust Seasoning: Taste the soup and adjust salt, pepper, or seasonings as needed.

Step 7: Serving the Soup

1. Ladle and Garnish: Serve the soup hot, ladling it into bowls and garnishing with fresh parsley, shredded cheese, or red pepper flakes for a pop of flavor.
2. Optional Side Dish: Pair with crusty bread, cornbread, or a side salad for a complete meal.

Tips for Success

1. Use Fresh Ingredients: Fresh bell peppers, onion, and garlic will enhance the flavor of the soup.
2. Cook Rice Separately: Cooking rice separately and adding it at the end prevents it from becoming mushy in the soup.
3. Customize the Peppers: Mix red, yellow, and green bell peppers for a variety of colors and flavors.
4. Control the Heat: Add a pinch of cayenne or crushed red pepper flakes for a spicy kick.
5. Double the Batch: This soup freezes well, so consider making a double batch to have ready-made meals on hand.

Variations

1. Vegetarian Option: Replace ground beef with plant-based meat or add beans (like black beans or chickpeas) for protein. Use vegetable broth instead of beef broth.
2. Low-Carb Option: Substitute cooked cauliflower rice for traditional rice to reduce carbs.
3. Turkey or Chicken: Use ground turkey or chicken as a leaner alternative to beef.
4. Mexican Twist: Add a teaspoon of cumin and a pinch of chili powder for a Tex-Mex-inspired flavor profile.
5. Creamy Version: Stir in a splash of heavy cream or coconut milk for a creamy consistency.

Serving Suggestions

• Toppings: Shredded cheddar or mozzarella cheese, dollops of sour cream, or avocado slices can add extra richness.
• Sides: Pair with a green salad, garlic bread, or tortilla chips for a well-rounded meal.
• For Meal Prep: Store the soup in individual containers for quick and convenient lunches or dinners.

Frequently Asked Questions

1. Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the vegetables on the stovetop first, then transfer them to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. Stir in the rice during the last 30 minutes of cooking.

2. Can I make it ahead of time?
Absolutely! This soup tastes even better the next day as the flavors have more time to meld.

3. What’s the best rice to use?
Any type of cooked rice works well, including white, brown, or wild rice. For a healthier option, use quinoa or cauliflower rice.

4. How do I prevent the soup from becoming too thick?
Add extra broth or water if the soup thickens too much, especially after storing. Stir well while reheating.

Conclusion

Stuffed Bell Pepper Soup is a hearty, flavorful, and easy-to-make recipe that captures the essence of traditional stuffed peppers in a warm, comforting bowl. Whether you’re feeding a crowd or looking for a cozy weeknight dinner, this soup is sure to please. Enjoy it with your favorite toppings and sides, and relish the vibrant, satisfying flavors!

Yield: 6

Stuffed Bell Pepper Soup Recipe

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Stuffed Bell Pepper Soup brings the flavors of traditional stuffed bell peppers into a comforting, hearty, and easy-to-make soup. Packed with tender ground beef, sweet bell peppers, savory rice, and rich tomato broth, this dish transforms a beloved classic into a one-pot meal perfect for any time of year. It’s a crowd-pleaser that delivers a balance of nutrition and bold flavors, making it ideal for family dinners, meal prep, or even casual gatherings.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 1 pound ground beef (or ground turkey)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 bell peppers (red, green, or yellow), diced
• 3 cloves garlic, minced
• 4 cups beef broth (or chicken broth for a lighter flavor)
• 1 (14-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 1 cup cooked white or brown rice
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Cook the Ground Beef:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain excess fat, if necessary.

2. Sauté the Vegetables:

1. Add the diced onion and bell peppers to the pot. Sauté for 5–7 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.

3. Add the Liquids and Seasonings:

1. Pour in the beef broth, diced tomatoes, and tomato sauce.
2. Stir in the Italian seasoning, smoked paprika, red pepper flakes (if using), salt, black pepper, and Worcestershire sauce.

4. Simmer the Soup:

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover and let the soup simmer for 20 minutes to allow the flavors to meld.

5. Add the Rice:

1. Stir in the cooked rice and let the soup simmer for an additional 5 minutes.
2. Taste and adjust seasonings as needed.

6. Garnish and Serve:

1. Ladle the soup into bowls and garnish with chopped parsley or basil.
2. Serve with crusty bread or crackers for a complete meal.

Notes

Make it Low-Carb: Substitute cauliflower rice for regular rice.

Add More Veggies: Include zucchini, carrots, or celery for added texture and nutrition.

Cheesy Topping: Sprinkle shredded cheddar or Parmesan cheese on top for extra richness.

Meal Prep Friendly: This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.