Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting and hearty dish that brings all the flavors of classic stuffed peppers into a warm, savory soup. It’s perfect for cozy nights and satisfying meals, combining ground meat, rice, peppers, and tomatoes in a flavorful broth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, chopped (optional, for spicy)
• 4 cloves garlic, chopped
• 1 pound ground beef (or ground turkey)
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cans (14 ounces each) diced tomatoes (fire roasted preferred)
• 1 can (14 ounces) tomato sauce
• 1.5 cups beef broth (or chicken broth)
• 1 cup uncooked white rice (or more to stretch the meal)
• 1 teaspoon red pepper flakes (optional, adjust to taste)
• Salt and pepper to taste

For toppings: Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice, or your favorites.

Instructions

1. Step 1: Heat a large pot over medium heat and add the olive oil. Once hot, add the chopped onion and bell peppers. Stir and cook for about 5 minutes until the vegetables soften.
2. Step 2: Add the chopped garlic and cook for another minute until fragrant.
3. Step 3: Add the ground beef to the pot. Use a wooden spoon to break it up and cook for 7-8 minutes until fully browned and cooked through.
4. Step 4: Stir in the paprika, dried basil, oregano, red pepper flakes (if using), and salt and pepper to taste. Cook for 1 minute to let the spices bloom.
5. Step 5: Pour in the diced tomatoes, tomato sauce, beef broth, and uncooked white rice. Stir everything together well.
6. Step 6: Bring the soup to a boil, then reduce heat to low and let it simmer. Simmer for at least 20 minutes to allow the rice to cook and flavors to meld. For a richer taste, simmer for up to 1 hour, stirring occasionally.
7. Step 7: Serve the soup hot in bowls, topped with your choice of fresh herbs, cheese, chili flakes, hot sauce, or a squeeze of lime juice.

Tips & Variations

• Swap ground beef for ground turkey or chicken for a lighter version.
• Use brown rice, but adjust simmering time as it takes longer to cook.
• For a vegetarian version, omit meat and add extra beans or lentils for protein.
• Fire roasted diced tomatoes add a smoky depth but regular diced tomatoes work fine too.
• Add a splash of lime juice or vinegar at the end to brighten the flavors.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until hot, adding a splash of broth or water if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stuffed pepper soup in a slow cooker?

Yes, you can brown the meat and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 4-6 hours, adding rice during the last hour to avoid overcooking.

Can I use pre-cooked rice instead of uncooked rice?

It’s best to use uncooked rice so it absorbs the soup’s flavors as it cooks. If you use pre-cooked rice, add it in the last 10 minutes just to warm through, as adding it earlier can make it mushy.

Stuffed Pepper Soup Recipe

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4.5 from 138 reviews

This Stuffed Pepper Soup is a hearty and flavorful dish inspired by classic stuffed peppers, transformed into a comforting soup. Featuring ground beef, bell peppers, tomatoes, and rice simmered in a savory broth with aromatic spices, it’s perfect for a cozy meal that captures all the familiar flavors in a warm bowl.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, chopped (optional, for spicy)
• 4 cloves garlic, chopped
• 1 pound ground beef (or ground turkey)
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 14-ounce cans diced tomatoes (preferably fire roasted)
• 1 14-ounce can tomato sauce
• 1.5 cups beef broth (or chicken broth)
• 1 cup uncooked white rice (or more to stretch the meal)
• 1 teaspoon red pepper flakes (optional, for spicy)
• Salt and pepper to taste

Toppings (Optional)

• Fresh chopped herbs
• Spicy chili flakes
• Crumbly white cheese
• Hot sauce
• Lime juice
• Any other favorite toppings

Instructions

1. Saute Vegetables: Heat a large pot over medium heat and add the olive oil. Once hot, add the chopped onion and bell peppers (including jalapeno if using). Stir and cook for about 5 minutes until the vegetables have softened.
2. Add Garlic: Add the chopped garlic and cook for another minute until fragrant, being careful not to let it burn.
3. Cook Ground Beef: Add the ground beef to the pot, breaking it up with a wooden spoon. Cook for 7-8 minutes until the meat is fully cooked and browned.
4. Add Spices: Stir in paprika, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Cook for 1 minute to allow the spices to bloom and coat the meat and vegetables.
5. Add Tomatoes, Broth, and Rice: Pour in the diced tomatoes, tomato sauce, beef broth, and add the uncooked white rice. Stir everything well to combine.
6. Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for at least 20 minutes to cook the rice and blend the flavors. For deeper flavor and softer rice, simmer for up to 1 hour, stirring occasionally.
7. Serve: Ladle the soup into bowls and top with your favorite garnishes such as fresh herbs, cheese, chili flakes, hot sauce, or lime juice. Enjoy your warm, comforting stuffed pepper soup!

Notes

• You can substitute ground turkey for a leaner protein option.
• Adjust the amount of jalapeno and red pepper flakes to control the heat level.
• Using fire-roasted diced tomatoes adds a nice smoky depth to the soup.
• For a gluten-free version, ensure the broth used is gluten-free and rice is naturally gluten-free.
• The soup can be stored in the fridge for up to 4 days and reheated well.
• Add more broth if you prefer a thinner soup consistency.
• Leftovers can be frozen for up to 3 months.

Keywords: Stuffed Pepper Soup, ground beef soup, stuffed pepper recipe, comforting soup, easy dinner, one-pot meal