Warm your soul on a chilly day with this hearty, comforting stuffed pepper soup. Imagine all the robust flavors of classic stuffed peppers in a soul-soothing bowl.
It’s a delightful fusion of savory ground beef, aromatic bell peppers, and tender rice. They’re all swimming in a rich tomato broth.
Perfect for weeknight dinners and meal prepping, this stuffed pepper soup is a must-try.
It’s ideal on chilling evenings when you crave something comforting and zesty.
Ready to stir the pot? Make this stuffed pepper soup today!
Stuffed Pepper Soup
There’s nothing more comforting than diving into a bowl of homemade soup. This recipe recreates the flavors of classic stuffed peppers in cozy soup form.
The result is a divine, heartwarming concoction with warm, hearty flavors. It has plenty of hearty, meaty richness from ground beef.
And let’s not forget the rice. It’s more than just a filler. It absorbs the wonderful flavors of the soup. I usually opt for brown rice for its nutty taste, but white rice works just as well.
So grab a bowl, curl up on the couch, and let this soup warm your heart and soul. Happy cooking!
Ingredients
With these ingredients, you’re on your way to crafting a delightful bowl of stuffed pepper soup:
- Olive oil – Used for sautéing, it adds richness and helps soften the vegetables.
- Ground beef – The primary protein, adding heartiness and texture to the soup. Choose a lean cut for a lighter soup or a more fatty cut for a richer flavor.
- Aromatics – Onions, bell peppers, and garlic make for a rich, flavorful base for the soup.
- Seasonings – The mix of salt, black pepper, Italian seasoning, and paprika brings the soup to life.
- Tomatoes – They provide acidity and juiciness. Using them undrained ensures you capture all the flavors and juices.
- Tomato sauce – It serves as a thickening agent and provides a rich soup base.
- Beef or chicken broth – It forms the liquid base of the soup. While beef broth intensifies the meaty flavor, chicken broth can offer a lighter taste.
- Rice – Acting as a filling grain, rice absorbs the flavors of the soup.
How to Make Stuffed Pepper Soup
Bring together the heartiness of stuffed peppers in a cozy, easy-to-make soup form with these easy steps:
- Brown the beef. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. As it cooks, drain off any excess fat if desired.
- Sauté the aromatics. In the same pot, sauté the onion and bell peppers for 4-5 minutes. Add the minced garlic and cook it for an additional minute.
- Cook the vegetables and beef. Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine.
- Let it simmer. Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes.
- Cook the rice. As the soup simmers, prepare the rice according to the instructions on the package. Stir the cooked rice into the soup.
- Serve and enjoy. Ladle the soup into bowls and serve it hot. Top it with shredded cheese, parsley, and sour cream.
Tips for the Best Stuffed Pepper Soup
Whether you’re a seasoned chef or a kitchen newbie, these expert tips will ensure your soup tastes divine:
- Fresh is best. Starting with fresh veggies makes a world of difference. The brighter the veggies, the more vibrant your soup looks and tastes!
- Give it a little variety. Mix red, green, yellow, and orange peppers to add colors and varied flavors to your soup.
- Vary up the rice. While white rice is classic, brown rice adds a nuttier flavor and a lovely texture. For those looking for a low-carb option, consider cauliflower rice.
- Infuse it with fresh herbs. Elevate the flavor by adding freshly chopped herbs. Basil, oregano, and thyme are fabulous additions.
- Consistency is key. Want a thicker soup? Reduce the broth by half a cup. For a more brothy, almost stew-like consistency, add an extra cup.
- Give it a taste test. This might seem obvious, but it’s vital. Everyone’s taste buds are unique. Periodically taste your soup and adjust the seasonings to your preference.
- Serve it in style. Presentation elevates any dish. Serve your soup in a deep bowl garnished with fresh parsley, grated cheese, and sour cream.
Variations
Do you want to get creative and make this recipe your own? Feel free to mix and match these variations or create your unique spin:
- Vegetarian Stuffed Pepper Soup. Substitute ground beef with lentils or a mix of chopped mushrooms and black beans. Use vegetable broth.
- Spicy Kick. Add a diced jalapeño or a dash of red pepper flakes for an added kick. Spice it up further with a spoonful of hot sauce or smoked paprika.
- Low-Carb/Keto-Friendly. Skip the rice and use riced cauliflower or broccoli. Increase the meat content or add more veggies to bulk it up.
- Creamy Stuffed Pepper Soup. Add a splash of heavy cream or a dollop of sour cream to the soup before serving.
- Taco Twist. Season the beef with taco seasoning. Add a can of black beans and corn kernels. Serve it with tortilla strips and a sprinkle of cheddar cheese.
- Sausage and Pepper Soup. Substitute half or all ground beef with Italian sausage. Consider adding a splash of red wine for added depth.
Serving Suggestions
Stuffed pepper soup is hearty and rich on its own. But pairing it with the right accompaniments can elevate your dining experience.
Here are some delicious options to consider:
- Texas Roadhouse Rolls
- Grilled Cheese
- Mashed Potatoes
- Dairy-Free Biscuits
- Roasted Brussels Sprouts
- Kale Chips
How to Store Leftovers
If you have leftover stuffed pepper soup, here’s how to keep it fresh:
To Store: Refrigerating leftover stuffed pepper soup retains its flavors for 4 to 5 days. However, a notable change is the rice’s tendency to absorb the broth over time.
A quick fix? Simply stir in a dash of broth to revive its original consistency.
To Freeze: Are you freezing this delightful soup? Or keeping a majority of it for later? Here’s a tip: Hold off on the rice.
Add it during the reheating process. The soup will retain its flavors in the freezer for up to 3 months when stored properly.
To Reheat: Before reheating frozen soup, thaw it in the refrigerator overnight. Reheat the soup to a boil to ensure it’s safe to eat. Add a dash of broth if necessary.
Only thaw or reheat the amount of soup you intend to consume. Repeatedly freezing, thawing, and reheating can degrade the soup’s texture and flavor.
Easy Stuffed Pepper Soup Recipe
6
servings15
minutes30
minutesThis stuffed pepper soup recipe will fill you up and warm your soul! It’s packed with ground beef, peppers, rice, and more delicious ingredients!
Ingredients
Olive oil or butter, for sautéing
1 pound ground beef
1 yellow onion, diced
2 bell peppers (any color), seeded and chopped
2 garlic cloves, minced
1 (14.5-ounce) diced tomatoes (undrained)
1 (15-ounce) can tomato sauce
2 cups beef or chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 cup white or brown rice, uncooked
Optional toppings: shredded cheese, chopped fresh parsley, sour cream
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat. Cook the ground beef, breaking it into crumbles, until browned. Drain excess fat and set aside.
- In the same pot, add a bit more oil or butter if needed. Cook the onion and bell peppers until softened, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute.
- Return the beef to the pot. Add the diced tomatoes, tomato sauce, broth, salt, pepper, Italian seasoning, and paprika. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer for about 25-30 minutes.
- While the soup simmers, prepare the rice according to the instructions on the package. Once the soup is finished, stir the cooked rice into the soup.
- Ladle the soup into bowls and top it with shredded cheese, parsley, and sour cream, if desired.
- Enjoy!
Notes
- Swap out beef for ground turkey, chicken, or sausage.
- Try different rice varieties like brown, wild, basmati, or jasmine. Or use macaroni pasta or quinoa instead.
- For more flavor, use bone broth or stock instead of regular broth.
- Add cayenne, red pepper flakes, or chili powder for extra heat.
- Mix in canned beans like kidney, black, or pinto for added protein.
- Add more veggies like carrots, celery, corn, zucchini, or spinach.
- For a hearty meal, serve with garlic bread, biscuits, or a side salad.
- Refrigerate leftovers for 4-5 days or freeze for up to 3 months.
- If you’re planning for leftovers, cook the rice separately and add it to individual servings. This will keep the rice from getting too soft.
