Stuffed Pepper Soup Recipe

Stuffed pepper soup combines all the flavors of classic stuffed peppers—ground beef, sweet bell peppers, tomatoes, and rice—into a warm, hearty bowl of comfort. It’s a great option for those who love stuffed peppers but want the ease of a one-pot meal. This soup is packed with protein, fiber, and loads of flavor. Follow this step-by-step guide to create a delicious stuffed pepper soup your whole family will enjoy.

Ingredients for Stuffed Pepper Soup

Main Ingredients:

• Ground beef or turkey: 1 pound (lean)
• Bell peppers: 2 large, diced (use red, yellow, or green for a colorful mix)
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Canned diced tomatoes: 1 can (28 ounces)
• Tomato sauce: 1 can (15 ounces)
• Beef or chicken broth: 4 cups
• White or brown rice: 1 cup, uncooked
• Worcestershire sauce: 1 tablespoon
• Dried Italian seasoning: 1 teaspoon
• Paprika: ½ teaspoon
• Salt and black pepper: To taste
• Olive oil: 2 tablespoons

Optional Add-Ins:

• Red pepper flakes: ¼ teaspoon for a hint of heat
• Cheddar or mozzarella cheese: Shredded, for topping
• Fresh parsley: For garnish

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Cutting board and knife
• Ladle

Step-by-Step Instructions:

Step 1: Brown the Meat

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the ground beef or turkey and cook for 5-7 minutes, breaking it apart with a spoon until browned and fully cooked.
3. Drain any excess grease and set the meat aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion and bell peppers. Sauté for 4-5 minutes until they start to soften.
2. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Build the Soup Base

1. Return the cooked ground beef or turkey to the pot.
2. Pour in the canned diced tomatoes and tomato sauce.
3. Add the broth, Worcestershire sauce, Italian seasoning, paprika, salt, and black pepper.
4. Stir well and bring the mixture to a boil.

Step 4: Cook the Rice

1. Reduce the heat to low and add the uncooked rice directly into the soup.
2. Cover and simmer for 25-30 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
3. Check for doneness and ensure the rice is cooked and the flavors are well combined.

Step 5: Final Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt or black pepper as needed.
2. Ladle the soup into bowls and top with shredded cheese and fresh parsley for garnish if desired.

Serving and Storage Tips

Serving:

• Serve the soup with crusty bread or garlic toast for a complete meal.
• Add a side of green salad for a fresh and light contrast.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days. The rice may absorb more liquid over time, so add a splash of water or broth when reheating.
• Freezer: This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring to freezer-safe containers.
• Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over medium heat, stirring and adding more broth if necessary to achieve the desired consistency.

Helpful Notes

• For a low-carb version, replace the rice with cauliflower rice and add it in during the last 5 minutes of cooking.
• Cheese lovers: Mix some shredded cheese into the soup while it’s hot for a richer, cheesier flavor.
• Vegetarian option: Replace the meat with a plant-based ground meat alternative or increase the amount of bell peppers and use vegetable broth.

Tips from Well-Known Chefs

• Rachael Ray: Suggests using fire-roasted diced tomatoes for added depth of flavor.
• Ina Garten: Recommends adding a bay leaf while simmering for a more complex taste.
• Bobby Flay: Advises a splash of hot sauce or a touch of chili powder for a smoky kick.

Frequently Asked Questions (FAQs)

1. Can I use pre-cooked rice?

Yes, add cooked rice during the last 5-10 minutes of simmering to warm it through without overcooking.

2. Can I make this in a slow cooker?

Absolutely! Brown the meat and sauté the vegetables before adding all ingredients to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

3. How do I make the soup thicker?

Simmer the soup uncovered for a few extra minutes to reduce the liquid. Adding more tomato sauce or a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) can also help.

4. Can I add beans to the soup?

Yes, black beans or kidney beans can be added for extra protein and fiber.

5. What type of rice works best?

Long-grain white rice or brown rice works well. Brown rice will require a longer cooking time.

6. How do I make it spicier?

Add more red pepper flakes, chili powder, or a splash of hot sauce.

7. Can I use ground chicken or pork instead of beef?

Yes, ground chicken or pork can be used for a different flavor profile.

8. Can I skip the Worcestershire sauce?

Yes, but consider substituting with soy sauce or balsamic vinegar for a touch of umami.

9. Is there a dairy-free option for the cheese topping?

Use dairy-free cheese or nutritional yeast for a similar cheesy taste.

10. How do I prevent the rice from becoming mushy?

If you’re planning to store the soup for a few days, cook and add the rice separately to maintain its texture.

Enjoy this hearty and flavorful stuffed pepper soup—a perfect meal for chilly days or any time you need a comforting, filling dish!