Stuffed Pepper Soup Recipe

If you love the comforting flavors of stuffed peppers but want the ease of a one-pot dish, this Stuffed Pepper Soup is for you. Packed with ground beef, rice, bell peppers, and a rich tomato-based broth, this hearty soup has all the goodness of the classic dish in a fraction of the time. Perfect for weeknight dinners or meal prepping, this soup is a family-friendly favorite that’s easy to make and even easier to enjoy!

Ingredients

For the Soup Base:

• Ground beef: 1 lb (85/15 lean-fat ratio works well)
• Onion: 1 medium, diced
• Garlic: 3 cloves, minced
• Bell peppers: 3 large (red, green, or yellow), diced
• Tomato paste: 2 tablespoons
• Crushed tomatoes: 1 can (28 oz)
• Beef broth: 6 cups
• Tomato sauce: 1 cup
• Worcestershire sauce: 1 tablespoon

For the Rice:

• Uncooked white or brown rice: 1 cup (or 2 cups cooked rice)

Seasonings:

• Italian seasoning: 1 teaspoon
• Paprika: 1 teaspoon
• Salt and black pepper: To taste
• Red pepper flakes: ¼ teaspoon (optional, for heat)

Optional Garnishes:

• Fresh parsley, chopped
• Shredded cheese (cheddar or mozzarella)
• Crusty bread or crackers for serving

Step-by-Step Instructions

Step 1: Brown the Beef

1. In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
2. Add the ground beef and cook until browned, breaking it up into crumbles with a wooden spoon. Drain excess fat, leaving about 1-2 tablespoons in the pot.

Step 2: Sauté the Aromatics

1. Add the diced onion, garlic, and diced bell peppers to the pot.
2. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Add the Tomato Base

1. Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
2. Add the crushed tomatoes, tomato sauce, and beef broth. Stir to combine.

Step 4: Season the Soup

1. Stir in the Worcestershire sauce, Italian seasoning, paprika, salt, black pepper, and red pepper flakes (if using).
2. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld.

Step 5: Cook the Rice

1. While the soup simmers, cook the rice separately according to package instructions if you’re using uncooked rice.
2. Once cooked, fluff the rice with a fork and set aside.

Step 6: Combine and Finish

1. Stir the cooked rice into the soup. Simmer for 5 more minutes to combine the flavors.
2. Taste and adjust the seasoning with additional salt, pepper, or spices if needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley and shredded cheese, if desired. Serve with crusty bread or crackers for a complete meal.

Serving and Storage Tips

Serving Suggestions

• Pair with Sides: Garlic bread, cornbread, or a simple green salad complement this soup perfectly.
• Top It Off: Add a dollop of sour cream or a sprinkle of Parmesan for extra creaminess and flavor.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. If planning to freeze, leave out the rice and add it fresh when reheating to avoid mushiness.

Reheating

Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals. Add a splash of broth or water if the soup thickens too much.

Helpful Notes

• Make It Low-Carb: Substitute the rice with cauliflower rice for a lighter, low-carb option.
• Customize the Peppers: Use a mix of red, green, and yellow bell peppers for a vibrant color and flavor profile.
• Vegetarian Option: Replace the ground beef with plant-based meat or lentils and use vegetable broth instead of beef broth.

Tips from Well-Known Chefs

1. Rachael Ray

“Always sauté the tomato paste—it’s a simple step that deepens the flavor and adds richness to your soup.”

2. Ina Garten

“Season as you go! Adding salt and pepper in layers ensures every ingredient is properly seasoned.”

3. Gordon Ramsay

“Finish with a drizzle of olive oil or a squeeze of fresh lemon juice to brighten the dish before serving.”

Frequently Asked Questions

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

Yes! Ground turkey or chicken works as a leaner alternative and still provides great flavor.

2. Can I use pre-cooked rice?

Absolutely. Stir in 2 cups of pre-cooked rice during the final 5 minutes of cooking.

3. Is this soup gluten-free?

Yes, as long as the broth and Worcestershire sauce you use are certified gluten-free.

4. Can I make this in a slow cooker?

Yes! After browning the beef and sautéing the vegetables, transfer everything except the rice to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked rice before serving.

5. Can I make it spicier?

Add extra red pepper flakes, a diced jalapeño, or a splash of hot sauce for more heat.

6. What if I want it creamier?

Stir in a splash of heavy cream or a dollop of sour cream at the end for a creamy finish.

7. Can I use quinoa instead of rice?

Yes! Quinoa works as a protein-packed alternative and cooks in about the same time as rice.

8. How do I prevent the rice from getting mushy?

Cook the rice separately and stir it into the soup just before serving. This prevents it from overcooking in the broth.

9. What’s the best type of ground beef to use?

An 85/15 lean-fat ratio provides great flavor without too much grease.

10. Can I make it vegetarian?

Yes! Swap the ground beef for lentils or plant-based meat, and use vegetable broth instead of beef broth.