When I first made stuffed pepper soup, I couldn’t believe how easy it was to recreate those classic stuffed pepper flavors in a cozy, hearty dish. It’s become my go-to comfort food, with tender bell peppers, savory ground beef, and perfectly cooked rice in a rich tomato broth.
The best part? You can have it ready in no time, making this easy recipe for stuffed pepper soup perfect for busy weeknights. If you’re into bold and creamy flavors, you can also enjoy similar recipes like this creamy cajun pepper salmon recipe I’ve fallen in love with recently!
Ingredients for Perfect Stuffed Pepper Soup
Here’s everything you’ll need to whip up this delicious soup. Each ingredient plays an important role, so stick to this list for the best results!
- 1 tablespoon olive oil – This helps brown your beef and adds a touch of flavor. Go with extra virgin olive oil for a richer taste.
- 1 pound ground beef – I recommend 90% lean for the perfect balance of flavor and a leaner soup.
- ¾ cup chopped onion – Adds savory depth to the broth. Chop them finely for even cooking.
- 1½ teaspoons minced garlic – Fresh garlic enhances the aroma, but jarred minced garlic works, too.
- Salt and pepper to taste – These bring the flavors together beautifully. Add gradually to get it just right.
- 1 red bell pepper (cut into ½-inch pieces) – Red peppers are sweeter and bring vibrant color to the dish.
- 1 green bell pepper (cut into ½-inch pieces) – These add a mild bitterness to balance the sweetness of the red pepper.
- 1 14.5-ounce can petite diced tomatoes – Adds bursts of juicy tomato goodness.
- 1 15-ounce can tomato sauce – Provides the comforting richness that makes this soup irresistible.
- 1 14.5-ounce can beef broth – The backbone of your soup’s flavor. Use a high-quality broth for best results.
- 2 teaspoons Italian seasoning – A mix of herbs that brings everything together.
- 2 cups cooked white rice – Cook it ahead of time to save on prep. I like jasmine rice for its slightly floral flavor.
- 2 tablespoons chopped fresh parsley – Sprinkle on top for a touch of freshness.
Note: This recipe yields about 6 servings. Adjust rice or peppers if you prefer larger portions!
Simple Variations for Your Soup
Want to switch things up? Here are some easy ways to customize this recipe to suit different tastes or dietary needs.
- Protein Swap: Use ground turkey, chicken, or even sausage for a different take.
- Low-Carb Option: Substitute white rice with cauliflower rice to keep it light yet hearty.
- Vegetarian Version: Skip the beef and use vegetable broth along with extra beans or mushrooms.
- Flavor Boosters: Add smoked paprika, red pepper flakes, or cumin for a depth of spice.
- Extra Veggies: Toss in diced carrots, celery, or even spinach for added nutrients.
Cooking Time at a Glance
Here’s how long you’ll need to create this delicious dish from start to finish.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You’ll Need
Make sure you have the following tools for an effortless cooking experience.
- Large soup pot – For cooking all ingredients in one place.
- Wooden spoon/spatula – Helpful for stirring and breaking apart ground beef.
- Chef’s knife – Perfect for dicing onions and bell peppers.
- Chopping board – A stable surface for cutting your veggies.
- Measuring spoons & cups – Ensures accurate ingredient proportions.
How to Make Stuffed Pepper Soup
Cooking this soup is a breeze, especially when you follow these step-by-step instructions!
Sauté the Meat and Onions
To begin, heat your olive oil in a soup pot over medium-high heat. Add the ground beef and cook it until browned, breaking it into small, crumbled pieces as you go. Once browned, toss in the onions, cooking them until they soften and release their aroma.
Add Garlic and Seasonings
Next, add the minced garlic to the pot and sauté briefly until fragrant, about 30 seconds. Season the mixture generously with salt and pepper to lock in flavor at this stage.
Toss in the Peppers
Dice your bell peppers and toss them in. Stir them into the beef mixture and cook for a minute or two to begin softening the peppers.
Combine the Tomato Base
Now comes the heart of the soup! Pour in the diced tomatoes, tomato sauce, and beef broth. Stir everything together until well-blended, and sprinkle in the Italian seasoning.
Simmer the Soup
Bring the soup to a gentle simmer, then reduce the heat. Allow it to cook for about 15-20 minutes, or until the peppers are tender and the flavors meld together beautifully.
Stir in the Rice
Finally, add your cooked white rice to the simmering pot. Stir well to distribute it evenly throughout the soup, allowing it to soak up the delicious flavors. Serve the soup hot, topped with fresh parsley for a bright finish.
Additional Tips for Making this Recipe Better
Here are a few pointers I learned while perfecting this tasty soup.
- Use leftovers wisely. Cooked rice from last night makes this recipe even faster.
- Keep the rice separate if you’re meal-prepping to stop it from soaking up all the broth.
- Go for fresh parsley over dried to keep that fresh, herby note at the end.
- If you like your soup thicker, reduce the broth slightly or simmer for a few extra minutes.
- For an indulgent twist, try topping with shredded cheddar cheese after serving.
How to Serve Stuffed Pepper Soup
Presentation matters, and this soup can be dressed up in no time! Fill up a wide bowl or soup mug and garnish with a sprinkle of chopped parsley or shredded cheese on top. Serve it with crusty bread, garlic knots, or a hearty salad to round out the meal.
And for those who enjoy experimenting with Southern flavors, consider pairing it with this Cajun shrimp and crab mac and cheese recipe.
Nutritional Information
This stuffed pepper soup is packed with nutrients and flavor! Each serving contains approximately:
- Calories: 286
- Protein: 20g
- Carbohydrates: 28g
- Fat: 10g
How to Store the Soup
Here’s how to keep your leftovers fresh and tasty.
- Storing: Store in an airtight container and keep it in the refrigerator for up to 4 days.
- Freezing: Freeze the soup base without rice to stop it from turning mushy. It’ll last up to 2 months!
- Reheating: Thaw frozen soup overnight in the fridge, then warm it on the stove or microwave. Add rice just before reheating for best results.
For more dinner inspiration, check out these easy dinner recipes that will make planning meals a breeze!
Why You’ll Love This Recipe
This soup has it all! Here’s why it’ll become a regular on your dinner table.
- Quick and Easy: You can whip this up in under 40 minutes!
- Budget-Friendly: Simple, affordable ingredients that serve a crowd.
- Nutritious and Filling: Packed with protein, veggies, and hearty rice.
- Extremely Versatile: Easy to adjust to various diets and flavor profiles.
- Family-Friendly: Comfort food that appeals to even picky eaters!
FAQs
Can I use brown rice instead of white rice?
Absolutely! Just be sure to pre-cook the brown rice as it takes longer to cook than white rice.
What kind of ground meat works best?
I suggest using lean ground beef, but ground turkey or chicken also works well for this recipe.
Can I make this soup ahead of time?
Yes! Prepare the soup base ahead and store the rice separately. Add the rice when you’re ready to serve to keep the consistency just right.
What are some topping options?
Shredded cheese, a dollop of sour cream, or freshly sliced green onions make perfect garnishes.