Stuffed Pepper Soup Recipe

Stuffed pepper soup is a cozy, hearty dish that captures the flavors of classic stuffed peppers—without all the fuss of stuffing! This soup combines tender ground meat, sweet bell peppers, tomatoes, and rice in a savory broth. Perfect for chilly nights or as a make-ahead meal, it’s a one-pot wonder that’s loved by the whole family. Let’s dive into this easy and delicious recipe!

Ingredients

Core Ingredients:

• 1 lb ground beef (or ground turkey, chicken, or sausage)
• 1 medium onion, diced
• 3 bell peppers, diced (use a mix of red, green, and yellow for variety)
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth
• ½ cup uncooked rice (white, brown, or wild rice)
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper

Optional Additions:

• 1 tablespoon Worcestershire sauce (for extra flavor)
• ½ teaspoon crushed red pepper flakes (for a spicy kick)
• Fresh parsley or basil for garnish
• Shredded cheese for topping (cheddar, mozzarella, or Parmesan)

Instructions

Step 1: Brown the Meat

1. In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.
2. Add the ground beef (or your preferred protein) and cook until browned, breaking it up into small pieces with a wooden spoon (about 5-7 minutes).
3. Drain any excess fat if necessary, then season with salt and black pepper.

Step 2: Sauté the Vegetables

1. Add the diced onion and bell peppers to the pot with the browned meat.
2. Cook for 5 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 3: Add the Tomatoes and Broth

1. Pour in the diced tomatoes (with their juices), tomato sauce, and beef or chicken broth.
2. Stir in the Italian seasoning, smoked paprika (if using), and Worcestershire sauce for added depth of flavor.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to low.
2. Cover the pot and simmer for 20 minutes to allow the flavors to meld. Stir occasionally.

Step 5: Add the Rice

1. Stir in the uncooked rice and continue simmering for another 15-20 minutes, or until the rice is tender.
2. Taste the soup and adjust the seasoning with additional salt, pepper, or spices as needed.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or basil.
2. Top with shredded cheese if desired for a cheesy, comforting finish.

Serving and Storage Tips

Serving:

• Serve warm with crusty bread, garlic bread, or a side salad for a complete meal.
• For a lighter option, pair with a simple green salad or roasted vegetables.

Storage:

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Freezer: Stuffed pepper soup freezes well! Let the soup cool completely before transferring to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or water if the soup thickens too much.

Helpful Notes

1. Rice Options: White rice cooks faster, while brown or wild rice adds a nuttier flavor and takes longer. For an even easier version, use cooked rice and stir it in at the end.
2. Vegetarian Option: Skip the meat and use vegetable broth. Add beans like kidney beans or chickpeas for protein.
3. Spice Level: To make the soup spicier, add crushed red pepper flakes or diced jalapeños.
4. Make-Ahead Tip: If preparing the soup ahead of time, cook the rice separately and add it when reheating to prevent it from becoming mushy.
5. Thicker Soup: For a heartier texture, reduce the broth slightly or stir in a spoonful of tomato paste.

Tips from Well-Known Chefs

• Chef Rachael Ray: “For a smoky twist, try adding a pinch of smoked paprika or chipotle powder—it really deepens the flavor.”
• Chef Ina Garten: “Use fresh herbs like parsley or basil at the end of cooking to brighten the dish and balance the richness of the tomatoes.”
• Chef Gordon Ramsay: “Season each layer as you cook. A properly seasoned soup starts with seasoned meat and builds from there.”

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef?

Yes! Ground turkey, chicken, or even sausage works well in this recipe for a lighter or more flavorful variation.

2. What kind of rice should I use?

White rice cooks the quickest, but brown or wild rice adds a chewy texture and nutty flavor. Pre-cooked rice is also a great time-saver.

3. Can I make this soup in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables first, then transfer everything (except the rice) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the rice in the last 30 minutes.

4. Can I use quinoa instead of rice?

Yes, quinoa works well as a gluten-free and protein-rich substitute. Add it during the simmering step and adjust the cooking time accordingly.

5. What if my soup is too thick?

Simply add more broth or water until it reaches your desired consistency.

6. Can I freeze this soup?

Yes, it freezes beautifully. For best results, cook the rice separately and add it after reheating the soup.

7. What other vegetables can I add?

Diced zucchini, mushrooms, or even spinach make great additions to this soup.

8. Can I make this soup dairy-free?

Yes! Simply skip the cheese garnish or use a plant-based cheese alternative.

9. How do I store leftovers?

Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or microwave.

10. How can I make the soup lower in carbs?

Replace the rice with cauliflower rice or simply omit it. The soup will still be deliciously hearty.