Stuffed Pepper Soup

Stuffed Pepper Soup is a comforting, hearty dish that brings all the flavor of classic stuffed peppers into one warm, satisfying bowl. With ground beef, chopped green peppers, juicy tomatoes, tomato sauce, brown sugar, and cooked rice, this soup delivers a nice balance of savory, sweet, and comforting textures. It’s an easy one​pot recipe you can serve on a cool evening, with minimal fuss and maximum flavor.

Why You’ll Love This Stuffed Pepper Soup

There’s something inherently cozy about this soup: it combines the familiar flavors of stuffed bell peppers—meaty, tomato​rich, and rice​filled—into a soup form that’s faster and simpler. The brown sugar adds a hint of sweetness, the beef gives richness, the green peppers bring freshness, and the rice rounds it out so the soup isn’t just “light” but filling. Plus, it’s very approachable for everyday cooking. Whether you’re feeding a family or prepping for leftovers, this recipe adapts well.

Ingredients

• 2 pounds ground beef
• 6 cups water
• 1 can (28​ounces) tomato sauce
• 1 can (28​ounces) diced tomatoes, undrained
• 2 cups chopped green peppers
• ¼​cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper
• 2 cups cooked long​grain rice
• Optional: chopped fresh parsley (for garnish)

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

1. In a Dutch oven or large heavy pot, heat over medium and add the ground beef. Cook and stir until the beef is no longer pink, breaking it into crumbles. Drain off excess fat.
2. To the cooked beef, stir in 6 cups water, the 28​oz tomato sauce, the 28​oz diced tomatoes (with their juice), the 2 cups chopped green peppers, the ¼​cup brown sugar, 2​tsp salt, 2​tsp beef bouillon granules, and 1​tsp pepper. Bring the mixture to a boil.
3. Once boiling, reduce the heat to a simmer, leave the pot uncovered, and let the soup cook until the green peppers are tender—about 30 minutes.
4. After the peppers are tender, add the 2 cups of already cooked long​grain rice into the soup. Simmer uncovered for an additional 10 minutes to allow the flavors to meld and the rice to warm through.
5. Optional: sprinkle chopped fresh parsley over each bowl before serving for a fresh finish.

Helpful Tips

• Use lean ground beef (for example 80/20 or 85/15) so you don’t end up with an overly greasy soup—draining the fat helps keep it balanced.
• When adding the cooked rice, make sure it is fully cooked ahead of time (or use leftover rice). This prevents under​cooked rice or overly starchy soup.
• If you prefer a thicker soup, you can reduce the water slightly (e.g., use 5½ cups instead of 6). If you like it more brothy, you could add an extra ½​1 cup water.
• For best flavor, let the soup simmer uncovered so the liquids reduce a little and flavors concentrate.
• Taste and adjust seasoning near the end: you may want a bit more salt, pepper, or bouillon depending on how salty your tomato sauce or diced tomatoes are.
• If you’re cooking ahead or storing leftovers, keep the rice separate from the soup (see storage section) to avoid it soaking up too much liquid and getting mushy.

Substitutions and Variations

• Ground beef alternative: Swap in ground turkey or ground chicken to reduce fat, or even use a plant​based ground beef substitute for a vegetarian version (though you’ll want vegetable bouillon instead of beef).
• Rice swap: Use brown rice, wild rice, or even quinoa instead of long​grain rice for a different texture or added fiber.
• Bell pepper colours: While the recipe specifies “green peppers”, feel free to use a mix of red, orange, yellow and green for more color and sweetness.
• Low sodium modification: Use low​sodium beef broth instead of water + bouillon granules, or reduce the salt and bouillon to control the sodium level.
• Spice it up: Add red pepper flakes, smoked paprika or chipotle powder for a little heat or smokiness.
• Vegetable boost: Stir in chopped carrots, celery or zucchini for extra veggies and bulk.

Storage Instructions

• Let the soup cool to room temperature (no more than 2​hours out of the pot).
• If you’ve added the rice to the soup, store the full mixture in an airtight container in the refrigerator for up to 3​4 days.
• If you’re planning to freeze: For best texture, store the soup base (without rice) in freezer​safe containers or bags for up to 2​3 months. When ready to serve, thaw and reheat the soup, then add freshly cooked rice just before serving. This preserves the texture of the rice.
• When reheating refrigerated leftovers, stir gently and heat through until steaming hot (at least 74​°C / 165​°F). If the soup has thickened too much, you may add a splash of water or broth.

Nutritional Information

According to the original recipe source (serving size: 1​cup) the nutrition per serving is: 337 calories, 14​g fat (5​g saturated fat), 70​mg cholesterol, 1​466​mg sodium, 30​g carbohydrate (13​g sugars, 4​g fiber), 24​g protein. (tasteofhome.com)
Keep in mind that your actual values may vary depending on exact brands of tomato sauce, diced tomatoes, bouillon granules, and whether you drain the beef fat completely.

Serving Suggestions

• Serve this soup in wide bowls alongside crusty bread or dinner rolls for dipping.
• A side fresh green salad (mixed greens with vinaigrette) complements the rich tomato​based soup nicely.
• For a satisfying weeknight dinner, pair it with a cheddar​melted grilled cheese sandwich.
• Garnish with a little chopped fresh parsley or even a sprinkle of grated parmesan for extra flavor.
• Leftovers make a great lunch the next day—just reheat and add a drizzle of olive oil or a squeeze of lemon juice to brighten the flavors.

Frequently Asked Questions About Stuffed Pepper Soup

Q: Can I make this soup ahead of time or freeze it?
A: Yes — you can absolutely prepare the soup ahead. If freezing, it’s best to freeze the soup base (without the rice) so that when you reheat it, you add freshly cooked rice. This prevents the rice from becoming soggy or mushy. You can store the soup base in freezer​safe containers for up to 2​3 months. When ready to serve, thaw in the refrigerator overnight, bring to a simmer, and stir in freshly cooked rice just prior to serving. This ensures optimal texture and flavor.

Q: How can I reduce the sodium in this recipe?
A: Good question! The recipe uses beef bouillon granules and canned tomato products, which can both contribute significant sodium. To reduce sodium: use a low​sodium or no​salt​added tomato sauce and diced tomatoes, choose a reduced​sodium beef or vegetable broth in place of water + bouillon, and reduce the added salt (for example use 1 teaspoon instead of 2). Taste near the end of cooking and adjust only if needed. Using fresh peppers and ingredients helps boost flavor without relying on salt.

Q: Can I make this vegetarian or vegan?
A: Yes — you can adapt it by replacing the ground beef with a plant​based ground “meat” or even lentils (for example red lentils). Use vegetable broth instead of beef broth and skip the bouillon or use vegetable bouillon. If you use lentils, you can adjust the cooking time and liquid as needed since lentils absorb differently than rice​+​meat. This version will still offer the comforting “stuffed pepper” flavor, just in a plant​friendly format.

Conclusion

Thank you so much for joining me in making this delicious Stuffed Pepper Soup recipe. I genuinely enjoy how it brings together the classic flavors of stuffed peppers into a cozy, easy​to​make soup that’s perfect for any night of the week. The ease of this one​pot meal, combined with the rich, comforting flavor, makes it a go​to in my own kitchen. I hope you love how it turns out — that each warm bowl brings you comfort and joy. Here’s to flavorful cooking, happy gatherings (even if it’s just for you), and being part of our food​loving community. May your soup be warm, your company be good, and your cooking bring a smile. Bon appétit!

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