Stuffed Pepper Soup Recipe

Stuffed Pepper Soup takes the hearty, comforting flavors of traditional stuffed peppers and transforms them into a warm, easy-to-make bowl of goodness. With tender bell peppers, seasoned ground meat, savory broth, and hearty rice, this one-pot meal is perfect for a weeknight dinner or meal prep. Let’s dive into the recipe and learn how to make this cozy classic.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 lb ground beef, ground turkey, or Italian sausage
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 large bell peppers, diced (use red, green, yellow, or orange)
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (14 oz) tomato sauce
• 6 cups beef or chicken broth
• 1 tsp Italian seasoning
• 1 tsp smoked paprika (optional)
• 1 tbsp Worcestershire sauce
• 1 cup cooked white or brown rice (or uncooked, see notes below)
• Salt and pepper, to taste

For Garnish:

• Shredded cheddar or mozzarella cheese
• Chopped parsley or fresh basil
• Crusty bread or crackers

Step-by-Step Instructions

Step 1: Prepare Ingredients

• Dice the onion, garlic, and bell peppers. Measure out the rice if pre-cooked or prepare uncooked rice separately.

Step 2: Cook the Meat

• Heat olive oil in a large soup pot or Dutch oven over medium heat.
• Add the ground beef (or turkey/sausage) and cook until browned, breaking it up with a wooden spoon. Drain any excess fat if necessary.

Step 3: Sauté Vegetables

• Add the diced onion to the pot and cook for 3–4 minutes until softened.
• Stir in the minced garlic and cook for 30 seconds until fragrant.
• Add the diced bell peppers and sauté for another 5 minutes, stirring occasionally.

Step 4: Build the Broth

• Stir in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika (if using), and Worcestershire sauce. Mix well to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes to let the flavors meld.

Step 5: Add the Rice

• If using uncooked rice, stir it into the soup and simmer for an additional 15 minutes or until the rice is tender.
• If using pre-cooked rice, add it during the last 5 minutes of cooking to heat through.

Step 6: Taste and Adjust

• Taste the soup and adjust seasoning with salt and pepper as needed.

Step 7: Serve and Garnish

• Ladle the soup into bowls and top with shredded cheese and fresh parsley or basil. Serve hot with crusty bread or crackers.

Serving and Storage Tips

Serving Suggestions:

• Pair with a fresh green salad or roasted vegetables for a balanced meal.
• A dollop of sour cream or Greek yogurt on top adds creaminess and tang.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Freeze without the rice for best results, then add fresh rice when reheating.
• Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the soup thickens.

Helpful Notes

1. Bell Pepper Choices: A mix of red, yellow, and green peppers adds vibrant color and flavor.
2. Rice Options: Use white rice, brown rice, or even quinoa for a healthier twist. Cauliflower rice works for a low-carb version.
3. Vegetarian Option: Skip the meat and add black beans or lentils for a plant-based variation.
4. Spice it Up: Add a pinch of red pepper flakes or diced jalapeños for extra heat.

Tips from Well-Known Chefs

• Chef Ina Garten: “For deeper flavor, roast the bell peppers before adding them to the soup. It brings out their natural sweetness.”
• Chef Gordon Ramsay: “Deglaze the pot with a splash of red wine before adding the tomatoes and broth for a richer taste.”
• Chef Jamie Oliver: “Use high-quality broth or stock—it’s the foundation of great soup. Homemade is always best if you have it.”

Frequently Asked Questions (FAQs)

1. Can I use other grains instead of rice?
Yes, barley, farro, or even small pasta like orzo or ditalini can be substituted. Adjust cooking times accordingly.

2. How do I make this soup gluten-free?
Ensure your broth is gluten-free, and skip the Worcestershire sauce or use a gluten-free version.

3. Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the vegetables first, then transfer to a slow cooker. Add all remaining ingredients (except rice) and cook on low for 6–8 hours. Stir in cooked rice at the end.

4. Can I use ground chicken or turkey instead of beef?
Yes! Ground chicken or turkey are leaner options and work perfectly in this recipe.

5. How do I avoid mushy rice?
Cook the rice separately and add it to the soup just before serving to prevent it from overcooking.

6. Can I make this soup creamy?
Yes! Stir in a splash of heavy cream or half-and-half for a creamy variation.

7. How can I cut down on prep time?
Use frozen diced bell peppers or pre-cooked rice to save time.

8. Can I freeze this soup with rice?
Rice tends to absorb liquid and become mushy when frozen. It’s best to freeze the soup without rice and add fresh rice when reheating.

9. What cheese works best as a topping?
Cheddar, mozzarella, or Parmesan are all great options. Use what you have on hand!

10. Can I double the recipe?
Absolutely! This soup scales well. Make a big batch for meal prep or to feed a crowd.