There’s something so comforting about a warm, hearty bowl of Stuffed Pepper Soup Recipe—a delicious way to enjoy all the flavors of stuffed peppers right in a cozy soup form. It’s the perfect mix of savory beef, tender peppers, and rich tomato goodness that really hits the spot on a chilly day.
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Why You'll Love This Recipe
I remember the first time I made this Stuffed Pepper Soup Recipe—it instantly became a go-to for weeknight dinners. It’s everything you love about stuffed peppers but much easier and faster to pull together, plus it’s endlessly customizable.
- All-in-One Comfort: This soup packs protein, veggies, and grains all into one generous pot, making it a satisfying, balanced meal.
- Quick and Easy: It comes together in under 40 minutes, which is perfect when you want something hearty without a ton of fuss.
- Flexible Ingredients: You can adjust veggies, seasonings, and meats to suit your taste or what’s in your pantry.
- Leftover Friendly: It reheats beautifully and even freezes well, making meal prep a breeze.
Ingredients & Why They Work
This recipe balances the sweetness of bell peppers and tomatoes with savory ground beef and umami-rich Worcestershire sauce, all tied together with herbs and a subtle hint of sugar to brighten it up. Inviting, familiar ingredients that come together beautifully!
- Ground beef: I prefer lean but juicy beef for flavor without too much grease.
- Olive oil: Helps soften the veggies nicely without overpowering the dish.
- Yellow onion: Adds a natural sweetness and depth; don’t skip it!
- Garlic: A little boost of aromatic flavor that wakes up the soup.
- Red and green bell peppers: The stars of this soup, defining the stuffed pepper character.
- Diced tomatoes & tomato sauce: Build a rich, tangy base that complements the meat perfectly.
- Beef broth: Adds savory depth and a soupy texture.
- Worcestershire sauce: A secret weapon for layered umami flavor.
- Sugar: Just a pinch to balance acidity—optional but I recommend it.
- Italian seasoning: Classic herbs that tie the flavors together.
- Cooked long grain white rice: Adds heartiness—pre-cooked so it doesn’t absorb all your broth.
- Fresh Italian parsley: Brightens the soup with a fresh herbal note.
- Shredded cheese (optional): Because sometimes dinner deserves a cheesy hug.
Make It Your Way
One of the best things about this Soup is how easy it is to tailor to your preferences. I often switch up the veggies or change the seasoning depending on what I’m feeling or what’s in the fridge.
- Variation: Sometimes I add diced carrots and celery to boost veggie content and texture—it adds a nice sweetness and crunch without overpowering the pepper’s flavor.
- Make it spicy: I love tossing in red pepper flakes or diced jalapeños when I want a kick. Just a little heat balances the richness beautifully.
- Swap rice for quinoa: For a protein boost, quinoa is an excellent sub. Just cook it separately and add at the end like the rice.
- Meat options: Try ground turkey for a lighter version or add sausage for more savory depth.
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Step 1: Brown the Beef Until Perfectly Crumbled
Start by heating a tablespoon of olive oil in a Dutch oven on medium heat. Toss in your lean ground beef and break it up with your spatula—this part is key for getting those small, tender chunks instead of big clumps. Once browned, drain any excess fat and season with salt and pepper. Setting this aside frees you up for the veggie magic coming next.
Step 2: Sauté Your Veggies to Sweet Tenderness
Using the same pot and a bit more olive oil, toss in diced onions along with both red and green bell peppers. Let them soften gently for about 5 minutes—this step really lifts the flavors, so don’t rush it. Toss in minced garlic last and sauté just 30 seconds more to avoid burning, that way the garlic flavor stays bright.
Step 3: Build the Soup Base with Love
Back in goes the browned beef, followed by your canned diced tomatoes, tomato sauce, and beef broth. Stir everything together and season with Worcestershire sauce, Italian seasoning, sugar (just a pinch if you like), plus more salt and pepper to taste. I always recommend tasting at this stage so you can adjust the balance exactly right.
Step 4: Simmer to Harmonize Flavors
Bring your soup to a gentle boil, then reduce heat to a simmer for 15-20 minutes. Give it a stir here and there and imagine all those flavors mingling and deepening together. By the time it’s ready, your kitchen will smell incredible!
Step 5: Add Rice and Fresh Herbs at the End
Right before serving, stir in cooked rice and chopped fresh parsley. If you’re making this for leftovers, I suggest keeping the rice separate and adding it to individual bowls when reheating to keep the soup from getting thick and stodgy.
Step 6: Serve Warm with Optional Cheese
Ladle your hot soup into bowls and sprinkle with shredded cheddar or mozzarella for that melty, comforting finish. Grab a spoon and dig in!
Top Tip
Making stuffed pepper soup has been a little kitchen adventure in my home—these tips saved me from watery or bland results, and I’m positive they’ll help you achieve soup perfection too!
- Pre-cook Your Rice: Adding uncooked rice straight into the soup will soak up too much broth and leave your soup thick and dry. Cook it separately, then add at the end for the perfect texture.
- Don’t Skip the Taste Test: Before simmering, always taste your broth and adjust salt, pepper, and sugar. That little check ensures your soup is balanced and bright.
- Simmer Gently: Keeping the heat low prevents your veggies from turning mushy and lets all the flavors meld slowly—you’ll notice a better depth as it cooks.
- Separate Rice for Leftovers: If you’re saving some for later, store rice separately so the soup stays soupy and fresh when reheated.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
I’m a big fan of topping this soup with shredded sharp cheddar because the melty cheese adds a creamy contrast to the tangy broth. Sometimes I also sprinkle freshly chopped parsley for a pop of color and fresh flavor. If you’re feeling indulgent, a spoonful of sour cream works wonders too!
Side Dishes
This soup is quite hearty, but I like serving it alongside some crusty bread or garlic toast to mop up every drop. A crisp green salad with a light vinaigrette also balances the richness and keeps things bright on the plate.
Creative Ways to Present
For special dinners, I’ve served this soup in mini bread bowls—it's charming and makes everyone feel cozy. Another cute idea is layering the cooked rice at the bottom of clear soup mugs, then ladling the soup on top for a vibrant presentation that shows off all the colors.
Make Ahead and Storage
Storing Leftovers
When I’ve got leftovers, I always keep the soup and cooked rice in separate containers in the fridge. This way the rice doesn’t soak up all the broth, and my soup stays nice and soupy for reheating the next day.
Freezing
This soups freezes beautifully! I cool it completely, then freeze in portioned airtight containers—again, leaving rice out if possible. When you're ready to enjoy, just thaw overnight in the fridge and reheat gently on the stove.
Reheating
I reheat the soup in a pot on medium-low heat to prevent scorching, adding a splash of broth or water if it’s too thick. The separately stored rice gets warmed on the side and stirred in just before serving so you get the freshest texture.
Frequently Asked Questions:
Absolutely! Ground turkey works well if you want a lighter version. Just brown it the same way as beef and follow the recipe as usual.
Yes, cooking the rice ahead is key. Adding uncooked rice directly to the soup will absorb too much liquid and thicken the soup too much. Cook rice separately and add it before serving or to individual bowls.
Definitely! Freeze the soup without rice in airtight containers. When ready to enjoy, thaw overnight and reheat. Add fresh cooked rice after reheating.
Try adding red pepper flakes, diced jalapeños, or a dash of hot sauce during cooking to give it some heat. Be sure to add a little at a time to get your preferred spice level.
Final Thoughts
This Stuffed Pepper Soup Recipe really holds a soft spot in my heart because it somehow manages to be both simple and deeply comforting. Whenever I make it, it feels a bit like sharing a warm hug in a bowl—and I’m confident you’ll feel that too. Give it a try and enjoy the balance of flavors and cozy vibes this soup brings to your table!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Delicious and hearty Stuffed Pepper Soup with ground beef, bell peppers, tomatoes, and rice, perfect for a comforting meal that tastes like your favorite stuffed pepper in soup form.
Ingredients
Meat and Oils
- 1 lb. lean ground beef
- 1 tablespoon olive oil, divided
Vegetables and Aromatics
- ½ medium yellow onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Canned Goods
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings and Extras
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups cooked long grain white rice
- 2 tablespoons fresh Italian parsley, chopped
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the beef: In a Dutch oven over medium heat, brown the ground beef while breaking up any clumps. Drain any grease and season the beef with salt and pepper to taste. Remove from the pot and set aside.
- Sauté vegetables: Using 1 tablespoon of olive oil, sauté the diced onion, red and green bell peppers in the same pot until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add liquids and seasonings: Stir in the cooked beef, diced tomatoes, tomato sauce, and beef broth. Season with Worcestershire sauce, sugar (if using), Italian seasoning, and adjust salt and pepper after tasting.
- Simmer the soup: Bring the soup to a gentle boil. Reduce heat to medium-low and let it simmer for 20 minutes, stirring occasionally to meld the flavors.
- Incorporate rice and parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley and simmer for 2 minutes until heated through. If saving leftovers, stir in parsley only and add rice to individual bowls when serving.
- Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy!
Notes
- Use cooked rice only as raw rice will absorb too much broth and change the soup texture.
- Store leftover rice separately from soup to prevent rice from soaking up all the liquid; warm rice before adding to individual bowls.
- For a soupier texture, add extra beef broth during cooking or reheating.
- Enhance flavor with smoked paprika or cumin.
- Add more vegetables like celery, carrots, mushrooms, spinach, or potatoes for extra nutrition and texture.
- Boost protein by adding more meats such as Andouille or Italian sausage, or cooked crumbled chorizo.
- Spice it up with red pepper flakes, diced green chiles, or sliced jalapenos.
- Give a Mexican twist by adding taco seasoning to the beef and topping with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 270 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 55 mg
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