Stuffed pepper soup is a warm and comforting meal that combines all the classic flavors of stuffed peppers in an easy one-pot recipe. It’s hearty, filling, and perfect for busy weeknights or cozy family dinners. This soup features seasoned ground beef, tender bell peppers, tomatoes, and rice simmered together in a rich tomato-based broth.
This homemade soup is simple to prepare and uses everyday ingredients that are easy to find. It delivers the same comforting taste as traditional stuffed peppers without the extra preparation of stuffing and baking whole peppers. Serve it with crusty bread, salad, or crackers for a satisfying meal everyone will enjoy.
1. Stuffed Pepper Soup Recipe (Yield: 6 Servings)
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 3/4 cup chopped onion
- 1 1/2 teaspoons garlic minced
- salt and pepper to taste
- 1 red bell pepper cut into 1/2 inch pieces
- 1 green bell pepper cut into 1/2 inch pieces
- 1 14.5 ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice
- 2 tablespoons chopped parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the ground beef and cook for about 5 to 7 minutes, breaking it apart with a spoon as it browns.
Add the chopped onion to the pot and continue cooking for another 3 to 4 minutes until the onion softens and becomes translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Season the beef mixture with salt, black pepper, and Italian seasoning. Add the diced red and green bell peppers and stir well. Cook the peppers for about 5 minutes so they begin to soften slightly while still keeping some texture.
Pour in the diced tomatoes with their juices, tomato sauce, and beef broth. Stir everything together until fully combined.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and allow the soup to simmer for about 20 to 25 minutes. This gives the peppers time to soften and allows the flavors to blend together.
Stir the soup occasionally during cooking to prevent anything from sticking to the bottom of the pot. Taste the broth and adjust the seasoning if needed with extra salt or pepper.
Add the cooked white rice to the soup and stir until evenly mixed. Continue simmering for another 5 minutes so the rice warms through and absorbs some of the broth flavors.
If the soup becomes too thick after adding the rice, stir in a small amount of additional broth or water until you reach your preferred consistency.
Remove the soup from the heat and sprinkle chopped parsley over the top before serving. The parsley adds freshness and color to the finished dish.
Serve the stuffed pepper soup warm with bread, crackers, or a side salad for a comforting homemade meal.
2. Tips for Perfect Homemade Stuffed Pepper Soup
Use lean ground beef so the soup stays rich and flavorful without becoming greasy. If using higher-fat beef, drain the excess grease after browning.
Cook the peppers until slightly tender but not overly soft. They should still keep a little texture after simmering.
Use cooked rice instead of uncooked rice for better texture control. Adding uncooked rice directly to the soup can absorb too much liquid over time.
Simmer the soup gently instead of boiling aggressively. Slow simmering helps develop deeper flavor without overcooking the vegetables.
Add extra broth when reheating leftovers because the rice continues absorbing liquid as the soup sits.
Taste the soup before serving and adjust the seasoning if needed. Tomato-based soups often need a little extra salt to balance the flavors.
3. Frequently Asked Questions
Can I make stuffed pepper soup ahead of time?
Yes, this soup tastes even better after the flavors have had time to develop. It can easily be made a day in advance and reheated before serving.
Can I freeze stuffed pepper soup?
Yes, stuffed pepper soup freezes well. For the best texture, freeze the soup without the rice and add freshly cooked rice after reheating.
Can I use ground turkey instead of ground beef?
Yes, ground turkey is a great lighter option and works very well in this recipe.
What type of rice works best for stuffed pepper soup?
White rice is the most common choice, but brown rice or jasmine rice also work well depending on your preference.
How long does stuffed pepper soup last in the refrigerator?
Store the soup in an airtight container in the refrigerator for up to 4 days.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 24g |
| Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 60mg |
| Sodium | 760mg |
| Fiber | 3g |
| Sugar | 6g |
Stuffed pepper soup is an easy and comforting meal packed with classic homemade flavors. The combination of ground beef, bell peppers, tomatoes, and rice creates a hearty soup that’s perfect for family dinners and meal prep. With simple ingredients and one-pot preparation, this recipe is a great way to enjoy all the flavors of stuffed peppers in a warm and satisfying bowl of soup.
