Stuffed Pepper Soup Recipe

Stuffed pepper soup takes all the delicious flavors of traditional stuffed peppers—savory ground beef, sweet bell peppers, aromatic spices, and hearty rice—and transforms them into an easy-to-make, comforting soup. This one-pot recipe delivers a wholesome and satisfying meal perfect for busy weeknights or meal prepping for the week ahead.

Ingredients

For the Soup:

• 1 pound ground beef (or ground turkey, chicken, or plant-based meat)
• 1 tablespoon olive oil (optional if meat is lean)
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 2 bell peppers, diced (any color or mix)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 4 cups beef or chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

For the Rice:

• ¾ cup uncooked white or brown rice (or 2 cups cooked rice)

Optional Garnish:

• Fresh parsley, chopped
• Grated Parmesan cheese

Step-by-Step Instructions

Step 1: Brown the Meat

1. In a large pot or Dutch oven, heat olive oil (if using) over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5–7 minutes.
3. Drain any excess fat if needed.

Step 2: Sauté the Vegetables

1. Stir in the chopped onion and diced bell peppers. Cook for 5–7 minutes until softened.
2. Add the minced garlic and cook for an additional minute, stirring frequently.

Step 3: Build the Soup Base

1. Pour in the diced tomatoes (with their juices), tomato sauce, and broth.
2. Stir in the dried basil, oregano, smoked paprika (if using), salt, and black pepper.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.

Step 4: Cook the Rice

1. If using uncooked rice, add it directly to the soup and simmer for an additional 20–25 minutes, until the rice is tender.
2. If using pre-cooked rice, stir it into the soup during the last 5 minutes of cooking to warm through.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
2. Serve with crusty bread or a side salad for a complete meal.

Serving and Storage Tips

Serving Suggestions:

• Pair the soup with garlic bread, cornbread, or soft dinner rolls for dipping.
• Top with shredded cheddar or mozzarella cheese for an extra indulgence.

Storage Tips:

• Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave.
• Freeze: Freeze for up to 3 months. For best results, freeze the soup without the rice and add freshly cooked rice when reheating.

Helpful Notes

1. Customizing meat: Ground turkey, chicken, or sausage can be used instead of beef.
2. Adding veggies: Enhance the nutrition by adding diced zucchini, corn, or spinach to the soup.
3. Rice substitutions: Use quinoa, cauliflower rice, or orzo pasta for a twist.
4. Thicker consistency: If you prefer a thicker soup, reduce the broth slightly or let the soup simmer uncovered for a few extra minutes.
5. Make it spicier: Add red pepper flakes or a splash of hot sauce for a kick.

Tips from Well-Known Chefs

• Chef Gordon Ramsay suggests browning the meat thoroughly for a deeper, richer flavor in the soup.
• Chef Rachael Ray recommends roasting the bell peppers before adding them to the soup for a smoky twist.
• Chef Ina Garten advises using high-quality canned tomatoes for the best flavor—San Marzano tomatoes are a great choice.

Frequently Asked Questions

1. Can I use frozen bell peppers?

Yes, frozen bell peppers work well and cut down on prep time. Add them directly to the soup during cooking.

2. What’s the best type of rice to use?

White rice cooks quickly, but brown rice or wild rice adds more texture and nutrients. Adjust cooking times accordingly.

3. Can I make this soup vegetarian?

Absolutely! Use plant-based ground meat or omit it entirely, and substitute vegetable broth for the beef or chicken broth.

4. How do I make this soup gluten-free?

The recipe is naturally gluten-free if you ensure all ingredients, especially the broth and seasonings, are certified gluten-free.

5. Can I cook the rice separately?

Yes, cooking the rice separately prevents it from absorbing too much liquid and becoming mushy, especially when storing leftovers.

6. How do I add more protein?

Use lean ground turkey or chicken, or stir in cooked beans (like kidney or black beans) for added protein.

7. Can I prepare this soup in a slow cooker?

Yes! Brown the meat and sauté the vegetables first, then transfer everything (except the rice) to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add cooked rice before serving.

8. Can I double the recipe?

Absolutely! This soup is perfect for batch cooking and freezes well for future meals.

9. What’s the best way to reheat the soup?

Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much.

10. Can I add cheese directly to the soup?

Yes! Stir shredded cheese like cheddar or mozzarella into the soup just before serving for an extra creamy texture.