Description
This hearty Stuffed Pepper Soup delivers all the classic flavors of stuffed peppers in a warm, comforting bowl. It’s rich, savory, slightly sweet from bell peppers, and filling thanks to ground meat and rice. Perfect for cold days or when you want a satisfying, homemade meal.
Introduction
If you love stuffed peppers but want something easier and faster, this soup is the answer. Everything cooks in one pot, the flavors blend beautifully, and it tastes even better the next day. It’s simple, cozy, and family-friendly.
Why You’ll Love This Recipe
It’s easy to make, budget-friendly, and packed with flavor. You get tender peppers, savory beef, and a tomato-rich broth without the extra work of stuffing and baking peppers. It’s also great for meal prep.
Ingredients
1 lb ground beef (or ground turkey)
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 green bell peppers, chopped
1 red bell pepper, chopped
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cups beef broth
½ cup uncooked white rice
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp paprika
½ tsp dried oregano
½ tsp dried basil
Optional: pinch of red pepper flakes
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
- Add onion and garlic, sauté for 2–3 minutes until fragrant.
- Stir in chopped bell peppers and cook for another 3–4 minutes.
- Add diced tomatoes, tomato sauce, and beef broth. Stir well.
- Season with salt, pepper, paprika, oregano, basil, and red pepper flakes if using.
- Bring to a gentle boil, then add the rice.
- Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender.
- Taste and adjust seasoning before serving.
Variations
Use brown rice (increase cooking time slightly).
Swap beef for ground turkey or chicken.
Add corn or beans for extra texture.
Make it low-carb by replacing rice with cauliflower rice.
Tips for Best Results
Cut peppers into bite-sized pieces for even cooking.
Stir occasionally so rice doesn’t stick to the bottom.
If soup thickens too much, add extra broth when reheating.
Storage Tips
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. Thaw overnight and reheat gently.
Serving Suggestions
Serve with crusty bread, garlic toast, or a simple green salad.
Top with shredded cheese or a spoon of sour cream if desired.
FAQs
Can I make this in a slow cooker?
Yes. Brown the meat first, then add everything except rice. Add rice during the last 45 minutes.
Does the rice absorb a lot of liquid?
Yes, so add more broth when reheating if needed.
Is this soup spicy?
No, it’s mild unless you add red pepper flakes.
Conclusion
Stuffed Pepper Soup is everything you love about a classic comfort dish in an easy, one-pot form. Warm, filling, and full of flavor, it’s a recipe you’ll come back to again and again