This Stuffed Pepper Soup takes all the flavors you adore in classic stuffed peppers and transforms them into a hearty, one-pot wonder.
Not only does it taste amazing, but it's also an absolute breeze to whip up. With minimal prep work and straightforward steps that even the most novice cook can master.
Whether you're looking for a comforting meal to share with the family or a delicious lunch to reheat throughout the week, this hearty soup has got you covered.
Why You Will Love This Stuffed Pepper Soup
Here are some reasons why you will love this unique and delicious dish:
Comforting Flavors: This soup captures all the delicious flavors of classic stuffed bell peppers in a hearty, one-pot meal. The combination of ground beef, bell peppers, tomatoes, and Italian herbs is simply irresistible.
Easy Preparation: Despite its impressive taste, this recipe is incredibly easy to make. With just a few simple steps and minimal prep work, you can have a satisfying, homemade soup on the table in no time.
Versatile and Customizable: The beauty of this recipe lies in its versatility. You can easily swap out ingredients or add your favorite veggies to suit your taste preferences or dietary needs.
Nutritious and Satisfying: Packed with lean protein, veggies, and whole grains, this soup is a nutritious and satisfying meal that will leave you feeling full and content.
INGREDIENTS
Here’s everything you need for this savory sensation:
- Bell Peppers: Both red and green bell peppers are used, giving the soup its signature stuffed pepper flavor and texture. The peppers are diced into bite-sized pieces.
- Onion and Garlic: These aromatic vegetables provide the base flavor for the soup.
- Diced Tomatoes: Canned diced tomatoes add tomato flavor, texture, and liquid to the broth.
- Tomato Sauce: This thickens the soup and enhances the tomato taste.
- Beef Broth: The broth creates the liquid base and adds savory richness.
- Italian Seasoning/Herbs: A blend of dried herbs like basil, oregano, and thyme provides classic Italian flavors reminiscent of stuffed peppers.
- Rice: Cooked rice is stirred into the soup, mimicking the rice stuffing inside bell peppers. White or brown rice can be used.
- Parsley: Fresh chopped parsley adds a bright, herbal garnish.
- Olive Oil: Used for sautéing the aromatics and beef.
- Salt and Pepper: Season the soup to taste.
How To Make Stuffed Pepper Soup
Making this dish couldn’t be easier:
Step1.Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spatula as it cooks.
Step2.Add diced onion to the pot and sauté until softened. Stir in minced garlic and cook for an additional 30 seconds. Season with salt and pepper.
Step3.Add diced red and green bell peppers to the pot and cook for a few minutes to soften slightly.
Step4.Pour in diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a simmer.
Step5.Reduce heat to medium-low and allow the soup to simmer for 15-20 minutes, or until the peppers are tender.
Step6.Stir in cooked white rice and adjust seasoning with salt and pepper if needed.
Step7.Remove from heat and stir in chopped fresh parsley just before serving.
Tips For The Best Stuffed Pepper Soup Recipe
With these top tips, you'll be serving up a mouthwatering masterpiece
- Brown the beef Don't be afraid to let your ground beef get a nice, deep brown color when you're cooking it. This adds tons of flavor to the soup.
- Dice those veggies evenly. Try to keep your bell peppers and onions in similar-sized pieces so they cook at the same rate and you get a little bit of everything in each spoonful.
- Season as you go. Adding a little salt and pepper at each stage of cooking helps build layers of flavor. Taste and adjust the seasoning before serving for that perfect balance.
- Use pre-cooked rice. Using cooked rice ensures it doesn't soak up all the delicious broth. Plus, it saves you time!
- Customize it This soup is a great base for adding your favorite veggies or herbs. Toss in some zucchini, spinach, or even a dash of hot sauce if you're feeling spicy.
- Don't forget the garnish A sprinkle of fresh parsley at the end adds a pop of color and freshness that takes this soup over the top.
How To Store
If you have leftover stuffed pepper soup follow these steps to enjoy it a second time around:
Storing: Allow it to cool completely to room temperature. Transfer the soup to an airtight container, and store the rice separately to prevent it from becoming mushy. Leftover soup will be kept in the refrigerator for 3-4 days.
Freezing: Transfer the cooled soup to freezer-safe containers. Label the containers or bags with the date and contents. Freeze the soup for up to 2-3 months.
Reheating: Thaw it overnight in the refrigerator before reheating. If you need to reheat it directly from frozen, transfer the soup to a saucepan and heat over low heat, stirring frequently and breaking up any frozen chunks, until it's fully thawed and warmed through.
Stuffed Pepper Soup
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Ingredients
- 1.5 tablespoon 22g olive oil
- 1.3 lbs 600g lean ground beef (90% lean)
- 1 cup 150g diced onion
- 2 teaspoon 8g minced garlic
- Salt and pepper to taste
- 1 ¼ cups 175g diced red bell pepper
- 1 ¼ cups 175g diced green bell pepper
- 1 ¼ 15oz/425g can tomato sauce
- 1 ¼ cups 300ml beef broth
- 1 tablespoon 6g Italian seasoning
- 2 ½ cups 500g cooked white rice
- 2 ½ tablespoon 6g chopped fresh parsley
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks, about 5-6 minutes.
- Stir in the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds more. Season with salt and pepper to taste.
- Add the diced red and green bell peppers to the pot and cook for 2-3 minutes to slightly soften them.
- Pour in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the mixture to a simmer.
- Reduce heat to medium-low and let the soup gently simmer for 15-20 minutes to allow the flavors to blend and the peppers to become tender.
- Stir in the cooked white rice and adjust the seasoning with salt and pepper if needed.
- Remove from heat and stir in the chopped fresh parsley just before serving.
Notes
- Using 90% lean ground beef provides flavor without excessive grease. If using a higher fat content, drain excess fat before proceeding.
- Pre-cooked rice is essential to prevent it from absorbing too much liquid during cooking.
- For the best texture, store any leftovers with the rice separately until reheating.
- Consider garnishing with shredded cheese, sour cream, or extra parsley for added flair.
Nutrition
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey is an excellent lean substitute for the ground beef in this recipe.
Can I add other vegetables to the soup?
Absolutely! Diced zucchini, spinach, or mushrooms would make tasty additions.
Is it okay to use brown rice instead of white rice?
Brown rice works great too and adds extra fiber. Just be sure to adjust cooking times as needed.
Paula says
This recipe is a winner! It's hearty, flavorful, and easy to make. The ground beef, peppers, and tomato sauce create a perfect base, while the pre-cooked rice keeps the texture just right. Simple, comforting, and great for weeknight dinners. A must-try!