Stuffed Pepper Soup

Stuffed Pepper Soup is your cozy, comforting answer to all those chilly nights — a hearty, flavor-packed bowl filled with savory ground beef, vibrant bell peppers, diced tomatoes, and rice. It’s like all your favorite stuffed peppers, but in warm, slurpable form! In this easy-to-follow recipe, every spoonful brings a burst of rich goodness, and the aroma alone will have everyone around the kitchen eager to dig in. Let’s dive right into this soul-warming, easy-to-prepare soup that promises satisfaction in every bite.

Why You’ll Love This Stuffed Pepper Soup

You’re going to fall head over heels for this Stuffed Pepper Soup because it captures everything you love about stuffed peppers — the savory, meat-and-pepper goodness — but simplifies it into one pot. It’s rich, flavorful, and truly heartwarming, with a blissful balance of tangy tomatoes and aromatic herbs. Plus, it’s customizable, freezer-friendly, and perfect for busy weeknights — warmth and comfort in a bowl!

Ingredients

• 1 pound lean ground beef
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1 small yellow onion, chopped (about 1 cup)
• 1 cup diced red bell pepper (about half of a medium pepper)
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 (14.5-ounce) cans petite diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can low-sodium beef broth
• 2½ tablespoons chopped fresh parsley, plus extra for garnish
• ½ teaspoon dried basil*
• ½ teaspoon dried oregano
• 1 cup uncooked long-grain white or brown rice
• Cheddar or mozzarella cheese, for optional topping

Step‑by‑Step: How to Make Stuffed Pepper Soup

1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as you go. Drain and set the beef aside on a paper towel–lined plate.
2. Pour the remaining tablespoon of olive oil into the pot. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds.
3. Stir in both cans of diced tomatoes, the tomato sauce, beef broth, chopped parsley, dried basil, oregano, and the browned beef. Season again with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low and cover.
4. Simmer the soup gently for 30 minutes, stirring every so often.
5. As the soup simmers, prepare the rice following the package directions.
6. When the soup reaches its 30‑minute simmer mark, stir in your desired amount of cooked rice.
7. Ladle the hot soup into bowls and, if desired, top with shredded cheddar or mozzarella and a bit of fresh parsley.

Helpful Tips

• Thoroughly browning the beef before draining enhances flavor while reducing grease.
• Sautéing the onions and peppers before adding the rest enhances their sweetness and overall depth.
• Opt for low-sodium broth to have better control over the soup’s salt level.
• Adjust the simmering time if you like a thicker or thinner texture — a little longer for thicker, less for a looser broth.
• For added flavor, gently stir in a dash of Worcestershire sauce or a pinch of smoked paprika.

Substitutions And Variations

• Ground Meat: Swap in ground turkey, chicken, or even sausage for a different flavor profile.
• Rice Alternatives: Swap in quinoa, barley, orzo, or cauliflower rice for a lighter or gluten-free option.
• Herb Swaps: Double the basil and oregano, or replace them with 2 teaspoons of Italian seasoning.
• Vegetables: Add diced carrots, celery, or zucchini for extra color and texture.
• Vegetarian Version: Omit the meat and use vegetable broth with hearty beans like black beans or kidney beans.
• Spice It Up: Add crushed red pepper flakes or hot sauce for heat, or a sprinkle of smoky paprika for depth.

Storage Instructions

• Store leftover soup (without rice) in an airtight container in the refrigerator for up to 4 days.
• Keep cooked rice separately to prevent it from becoming mushy.
• Reheat gently on the stove or in the microwave, adding rice just before serving.
• For longer storage, freeze the soup (without rice) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating and adding the rice.

Nutritional Information

(This is a rough estimate per serving — yields approximately 6 servings.)

Note: These values fluctuate depending on lean or fattier ground meat choice, broth sodium level, and whether cheese is added on top.

Serving Suggestions

• Ladle into bowls and top with a generous sprinkle of shredded cheddar or mozzarella.
• Garnish with fresh parsley or a grating of Parmesan for extra brightness.
• Serve with crusty garlic bread, warm baguette slices, or cheesy cornbread on the side.
• Pair with a crisp green salad or steamed broccoli to round out the meal.

Frequently Asked Questions About Stuffed Pepper Soup

Q: Is it possible to prepare this soup in a slow cooker?
Yes! Brown the ground meat and sauté the onions and peppers first, then transfer everything (minus rice) to a slow cooker. Set to low for 6–8 hours or high for 3–4 hours of cooking. Stir in the cooked rice right before serving to maintain its texture.

Q: When should I add the rice — before storing or before serving?
It’s best to store it separately. Refrigerating soup with the rice mixed in can cause the rice to soak up the broth and become mushy. Keep rice apart and combine when reheating.

Q: Is it okay to freeze this soup with the rice already mixed in?
Not recommended — rice doesn’t freeze well and becomes grainy. Freeze only the soup base without rice. Thaw and add fresh cooked rice before serving.

Q: What if I don’t have fresh parsley?
You can replace fresh parsley with 1 teaspoon of dried parsley, though fresh offers better flavor and color. Alternatively, garnish with chopped fresh cilantro or chives.

Q: What’s the best way to reduce the carb content in this soup?
Try cauliflower rice or simply cut back on the amount of rice you include.

Conclusion

Thank you so much for stopping by and checking out this Stuffed Pepper Soup recipe! I absolutely adore how the rich, tomatoey broth and savory ground beef mingle with the sweet peppers and aromatic herbs — it’s like a hug in a bowl. I love how simple it is to pull together on a busy night, yet it tastes like you spent hours in the kitchen. May this recipe warm your heart and satisfy your taste buds. Happy cooking, and here’s to many cozy, delicious meals ahead — enjoy every flavorful spoonful, and thanks for being part of our food-loving community!

Stuffed Pepper Soup

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• Author: Lisa
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Stuffed Pepper Soup is a one-pot wonder made with ground beef, sweet bell peppers, tomatoes, herbs, and rice. It’s a cozy, hearty meal perfect for weeknights or meal prep. Easy to make and full of comforting flavors!

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Ingredients

Scale 1x2x3x

1 lb lean ground beef

2 tbsp olive oil, divided

Salt and pepper, to taste

1 small yellow onion, chopped

1 cup diced red bell pepper

1 cup chopped green bell pepper

2 cloves garlic, minced

2 (14.5 oz) cans petite diced tomatoes

1 (15 oz) can tomato sauce

1 (14.5 oz) can low-sodium beef broth

2½ tbsp fresh parsley, chopped

½ tsp dried basil

½ tsp dried oregano

1 cup uncooked long grain white or brown rice

Cheddar or mozzarella cheese, optional

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Instructions

• Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it up as you go. Drain and set the beef aside on a paper towel–lined plate.
• Pour the remaining tablespoon of olive oil into the pot. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds.
• Stir in both cans of diced tomatoes, the tomato sauce, beef broth, chopped parsley, dried basil, oregano, and the browned beef. Season again with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce heat to low and cover.
• Simmer the soup gently for 30 minutes, stirring every so often.
• As the soup simmers, prepare the rice following the package directions.
• When the soup reaches its 30‑minute simmer mark, stir in your desired amount of cooked rice.
• Ladle the hot soup into bowls and, if desired, top with shredded cheddar or mozzarella and a bit of fresh parsley.

Notes

Store rice separately if saving leftovers to prevent mushiness.

For a low-carb version, use cauliflower rice.

Soup freezes well without the rice added.

• Prep Time: 10 minutes
• Cook Time: 40 minutes

Nutrition

• Serving Size: 1½ cups
• Calories: 350
• Sugar: 6g
• Carbohydrates: 34g
• Protein: 23g