Stuffed Pepper Soup Recipe

Stuffed Pepper Soup delivers all the rich, satisfying flavors of classic stuffed peppers in a hearty, easy-to-make soup. Packed with ground beef, tender bell peppers, rice, and a savory tomato broth, this dish is a go-to for chilly days or quick family dinners. It’s simple, customizable, and perfect for meal prep. Let’s make this cozy, delicious soup together!

Ingredients You’ll Need

For the Soup:

• 1 tablespoon olive oil or butter
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium bell peppers (any color), diced
• 1 can (14 ounces) diced tomatoes, with juice
• 1 can (14 ounces) tomato sauce
• 4 cups beef broth (or chicken broth)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 cup cooked rice (white, brown, or cauliflower rice)

Optional Add-Ins:

• 1 cup shredded cheddar or mozzarella cheese for topping
• 1/4 teaspoon red pepper flakes for a spicy kick
• 1 tablespoon Worcestershire sauce for extra depth

For Garnish:

• Fresh parsley or cilantro, chopped
• Crumbled crackers or crusty bread on the side

Step-by-Step Instructions

Step 1: Cook the Ground Beef

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Drain excess fat if necessary.

Step 2: Sauté the Aromatics

1. Add the diced onion and cook for 3–4 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.

Step 3: Add the Bell Peppers

1. Stir in the diced bell peppers and cook for 5 minutes, allowing them to soften slightly.

Step 4: Build the Soup Base

1. Add the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
2. Season with dried basil, oregano, smoked paprika (if using), salt, and black pepper.

Step 5: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low.
2. Cover and simmer for 20–25 minutes, stirring occasionally, until the flavors meld together and the peppers are tender.

Step 6: Add the Rice

1. Stir in the cooked rice and let the soup heat through for another 5 minutes.
2. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

1. Ladle the soup into bowls.
2. Top with shredded cheese, fresh parsley, or a dollop of sour cream for added creaminess.

Serving and Storage Tips

Serving Suggestions:

• Serve hot with a side of crusty bread, garlic toast, or a simple green salad.
• Pair it with crackers or breadsticks for a complete meal.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or microwave, adding a splash of broth or water if the soup thickens.

Freezing:

• This soup freezes well. Store in freezer-safe containers for up to 3 months. For best results, freeze without the rice and add freshly cooked rice when reheating.

Helpful Notes

• Rice Options: Use brown rice for added fiber, cauliflower rice for a low-carb option, or skip the rice and serve over mashed potatoes.
• Vegetarian Version: Substitute the ground beef with plant-based crumbles or extra beans like black or kidney beans, and use vegetable broth.
• Thicker Soup: If you prefer a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid.

Tips from Well-Known Chefs

1. Ina Garten: “Adding fresh herbs like parsley or cilantro at the end enhances the freshness and elevates the dish.”
2. Rachael Ray: “A splash of Worcestershire sauce gives the soup a deeper, meatier flavor.”
3. Gordon Ramsay: “Sauté your peppers until slightly charred for an added smoky layer of flavor.”

Frequently Asked Questions

1. Can I use uncooked rice?
Yes, add uncooked rice along with the broth, but increase the cooking time by 10–15 minutes and check the liquid levels.

2. Can I use different meats?
Absolutely! Ground turkey, chicken, or sausage are great substitutes for ground beef.

3. Can I make this in a slow cooker?
Yes! Brown the ground beef first, then add all ingredients (except cooked rice and cheese) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cooked rice just before serving.

4. How do I make it spicier?
Add red pepper flakes, diced jalapeños, or a dash of hot sauce for more heat.

5. What other vegetables can I add?
Zucchini, corn, or green beans are great additions for extra texture and nutrition.

6. Is this soup gluten-free?
Yes, as long as your broth and other ingredients are certified gluten-free.

7. Can I skip the rice?
Certainly! Serve the soup as is or add a low-carb alternative like riced cauliflower or quinoa.

8. Can I make it creamy?
Stir in a splash of heavy cream, coconut milk, or a dollop of sour cream for a creamy variation.

9. How do I store leftover soup with rice?
Rice can absorb the liquid and thicken the soup over time, so you may need to add extra broth when reheating.

10. What’s the best way to garnish stuffed pepper soup?
Shredded cheese, sour cream, or fresh herbs like parsley or cilantro are excellent toppings.