Stuffed Pepper Soup Recipe

Stuffed pepper soup is a comforting, hearty one-pot meal that combines all the flavors of classic stuffed peppers without the hassle of stuffing. It’s the perfect weeknight dinner fix.

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Packed with ground beef, bell peppers, tomatoes, and rice in a rich tomato broth, stuffed pepper soup offers bold flavor in every spoonful. It’s cozy, easy to make, and always satisfying.

Key Ingredients That Make Stuffed Pepper Soup Irresistible

• Ground beef – The savory heart of the soup, bringing richness and protein to make this a filling meal.
• Bell peppers (red and green) – These add color, texture, and that signature stuffed pepper taste.
• Onion – Provides an aromatic base that enhances the depth of flavor.
• Garlic – A small addition that infuses the broth with warmth and complexity.
• Diced tomatoes & tomato sauce – The vibrant tomato base that brings everything together with a comforting tang.
• Beef broth – Adds depth and richness while keeping the soup silky and savory.
• Cooked white rice – Makes the soup heartier, turning it into a complete meal with a soft, comforting bite.
• Italian seasoning – A simple blend that layers herby aroma and a mild kick of spice.

How to Make It: Stuffed Pepper Soup in Simple Steps

Start by browning your ground beef in a large pot until it’s nicely caramelized and crumbled. Add chopped onions and cook until softened, then stir in the garlic for a quick aromatic burst.

Toss in the bell peppers and let them cook briefly to release their natural sweetness. Pour in diced tomatoes, tomato sauce, beef broth, and Italian seasoning, then bring everything to a gentle simmer.

Let the soup cook until the peppers are tender, then stir in the cooked rice. Season to taste, sprinkle with fresh parsley, and serve up steaming bowls of comfort.

Kitchen Notes & Flavor Boosters

For a deeper flavor, you can swap ground beef with Italian sausage or use a mix of beef and pork. Want to lighten it up? Ground turkey works beautifully here too.

Adding a splash of Worcestershire sauce or a dash of smoked paprika will elevate the broth with subtle umami or smoky notes. For a thicker consistency, reduce the broth slightly or stir in less rice.

If you’re making this ahead of time, consider keeping the rice separate and adding it when serving to avoid sogginess.

Leftovers? Here’s How to Keep Them Delicious

Stuffed pepper soup stores wonderfully. Keep it in an airtight container in the fridge for up to 4 days. The rice will continue to absorb the broth, so add a splash of water or broth when reheating.

To freeze, store the soup without rice in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight and heat on the stove, stirring in fresh rice before serving for the best texture.

Stuffed Pepper Soup Recipe

A warming, robust soup echoing the flavors of traditional stuffed peppers, this hearty dish features tender bell peppers, seasoned ground beef, savory tomatoes, and rice all simmered in a rich tomato-based broth.

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Course: Soup

Cuisine: American

Keyword: Stuffed Pepper Soup Recipe

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 2 teaspoons Italian seasoning
• 1 tablespoon olive oil
• 1 green bell pepper diced into ½-inch pieces
• 1 14.5- ounce can petite diced tomatoes
• 1 pound ground beef 90% lean recommended
• 2 tablespoons fresh parsley chopped
• Salt and freshly ground black pepper to taste
• 3/4 cup chopped yellow onion
• 1 14.5- ounce can beef broth
• 2 cups cooked white rice
• 1 15- ounce can tomato sauce
• 1 1/2 teaspoons minced garlic
• 1 red bell pepper diced into ½-inch pieces

Instructions

• Warm olive oil in a large saucepan over medium-high heat. Add ground beef and sauté until thoroughly browned, crumbling the meat as it cooks, about 5 to 6 minutes.
• Introduce chopped onion and continue to cook for 4 to 5 minutes, until softened. Stir in garlic and allow it to become fragrant, about 30 seconds.
• Season mixture with salt and pepper.
• Incorporate diced red and green bell peppers and cook for an additional 2 to 3 minutes, allowing them to slightly soften.
• Pour in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a gentle simmer.
• Let simmer uncovered for 15 to 20 minutes, or until bell peppers reach desired tenderness.
• Fold in the cooked rice and adjust seasoning with additional salt and pepper if needed.
• Finish with a garnish of chopped parsley before serving.

Notes

Opt for 90% lean ground beef to achieve a balanced flavor without excess fat. If using a higher fat content, consider draining the rendered grease before adding vegetables. Use only cooked rice, as uncooked rice will absorb too much broth and alter the soup’s consistency.