There’s something so comforting about a hearty, flavorful soup that fills your kitchen with warmth and nostalgia. This Stuffed Pepper Soup Recipe captures all that, blending the cozy flavors of classic stuffed peppers into a deliciously satisfying one-pot meal that’s as easy to whip up as it is to enjoy.
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Why You'll Love This Recipe
I find myself coming back to this soup whenever I’m craving the rich, familiar taste of stuffed peppers but without the fuss of stuffing and baking peppers individually. It’s like all the best parts of that classic dish, condensed into a comforting bowl you can enjoy any night.
- One-Pot Convenience: It’s quick to make, with everything simmering together, so cleanup is a breeze.
- Flexible Comfort Food: The recipe is super adaptable to what you have on hand or your taste preferences.
- Balanced and Hearty: With lean ground beef, peppers, tomatoes, and rice, it’s a satisfying, complete meal.
- Kid-Friendly and Crowd-Pleasing: It’s an easy way to get veggies on the table that even picky eaters will enjoy.
Ingredients & Why They Work
This Stuffed Pepper Soup Recipe brings together familiar, simple ingredients that really sing when combined. Each one plays a role in delivering that nostalgic stuffed pepper flavor in a comforting, homestyle soup.
- Lean ground beef: Adds rich, savory flavor while keeping the soup hearty without too much fat.
- Olive oil: Perfect for sautéing veggies gently while adding subtle richness.
- Yellow onion: Brings sweetness and depth, essential for that comforting base.
- Garlic: Gives just the right amount of aromatic punch.
- Red and green bell peppers: The heart of the dish—these add crunch, color, and that signature pepper flavor.
- Diced tomatoes & tomato sauce: Create a tangy, rich tomato base reminiscent of stuffed pepper filling.
- Beef broth: Adds savory depth and helps bring all those flavors together.
- Worcestershire sauce: A secret weapon to boost umami and round out the beefy taste.
- Sugar: Helps balance acidity from tomatoes—optional but worth trying.
- Italian seasoning: Herbs like oregano and basil take the soup to the next level with classic Italian warmth.
- Cooked long grain white rice: This is important—the cooked rice prevents the soup from becoming overly thick and gloopy.
- Fresh Italian parsley: Brightens the whole dish with freshness just before serving.
- Shredded cheese (optional): Adds melty, creamy richness on top if you’re feeling indulgent.
Make It Your Way
I love making this soup just as is, but there’s plenty of room to customize. Whether you swap ground beef for sausage or add extra veggies, it’s a really forgiving recipe that you can tweak based on what you have or what you’re craving that day.
- Variation: Sometimes I swap the ground beef for spicy Italian sausage for a little kick, which adds a whole new layer of flavor I really enjoy.
- Vegetarian twist: Use plant-based crumbles or lentils instead of meat and veggie broth for a hearty, meatless version.
- Loaded up: Add diced carrots or mushrooms for more texture and nutrition. I’ve also tried spinach stirred in at the end—it’s a great way to sneak in greens.
- Spice it up: A pinch of red pepper flakes or a diced jalapeño can add a nice warmth if you like your soup with some heat.
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Step 1: Brown the beef just right
Start by heating a Dutch oven over medium heat. Add the ground beef and let it brown evenly, breaking it apart with your spoon. It’s important to brown it well but not overcook, about 5-7 minutes, until no pink remains. Drain off any excess grease so the soup stays nice and clean-tasting. Season with salt and pepper here for immediate flavor.
Step 2: Soften the onions and peppers
In the same pot, add a tablespoon of olive oil. Toss in diced onions and both red and green bell peppers. Sauté until they’re tender and fragrant, about 5 minutes. This step builds the aromatic base, so don’t rush it! Add the minced garlic last and sauté for just about 30 seconds to avoid burning.
Step 3: Building the soup base
Return the browned beef to the pot. Pour in diced tomatoes, tomato sauce, and beef broth. Then, season with Worcestershire sauce, Italian seasoning, and if you like, a little sugar to balance the acidity. Give it a good stir and taste the broth—adjust salt and pepper as needed before moving on.
Step 4: Simmer and marry flavors
Bring everything to a gentle boil, then reduce to medium-low heat and let it simmer for 15 to 20 minutes, stirring occasionally. This slow simmer allows flavors to meld beautifully and the veggies to soften perfectly. Patience here really pays off.
Step 5: Add rice and parsley carefully
If you’re eating the soup right away, stir in your cooked rice and chopped parsley. Let it warm through for about 1-2 minutes and then it’s ready to serve. I personally like adding rice individually to my bowl if I’m saving leftovers—more on that below!
Top Tip
From making this soup countless times, I’ve learned a few tricks to get it just right without extra fuss—those small details really elevate the whole experience.
- Cook rice separately: Always use cooked rice, not raw, to avoid the rice soaking up all the broth and making the soup thick and gloopy.
- Season incrementally: Don’t add all your salt and spices at once—taste as you go, especially after the broth simmers, to keep flavors balanced.
- Don’t skip the Worcestershire sauce: It’s a subtle umami bomb that makes the beef flavor in this soup really pop.
- Add cheese at serving: If you like cheese, sprinkle it fresh when serving rather than mixing it in while simmering, so it melts perfectly over the top.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
I’m a simple gal when it comes to garnishes. I love a sprinkle of fresh chopped parsley to brighten it up, plus a handful of shredded cheddar cheese melted on top. Sometimes a little dollop of sour cream adds a lovely creamy edge, especially if you’ve spiced up your soup a bit.
Side Dishes
Crusty bread or garlic toast on the side is my go-to for dipping into those lovely tomatoey juices. A crisp green salad also pairs beautifully to balance the richness, especially when you want a lighter meal overall.
Creative Ways to Present
For special occasions, I love serving this in mini bread bowls or hollowed-out bell peppers for a fun, thematic twist. Adding a swirl of pesto or a drizzle of chili oil on top can elevate the presentation and flavor surprisingly well, making it feel extra special.
Make Ahead and Storage
Storing Leftovers
I recommend storing the soup and rice separately. The rice tends to soak up all the liquid, which can turn your leftover soup into a thick, stodgy mess. Keep that rice chilled in its own container and add it to each bowl when you reheat the soup for the best texture.
Freezing
This soup freezes beautifully without the rice mixed in. I freeze it in portion-sized containers, then thaw in the fridge overnight. When reheating, just warm the soup and stir in freshly cooked rice or reheated leftover rice for a quick meal.
Reheating
Reheat on the stovetop over low-medium heat, stirring occasionally until warm and flavorful again. Remember to add cooked rice last to keep the texture perfect—if the soup seems too thick, just splash in a little broth or water to loosen it up.
Frequently Asked Questions:
Absolutely! Ground turkey, chicken, or even sausage work wonderfully and change up the flavor profile. Just adjust the seasoning accordingly.
While the rice adds to the traditional stuffed pepper feel, you can omit it if you prefer a brothier soup or want to keep it lower carb. Just expect a thinner consistency.
Yes! Brown the ground beef and sauté the veggies first, then add everything to the slow cooker except the rice and parsley. Cook on low for 6-8 hours or high for 3-4, then stir in cooked rice and parsley just before serving.
Swap ground beef for cooked lentils or plant-based crumbles and use vegetable broth. Adding mushrooms can also add a meaty texture and enhance umami.
Final Thoughts
This Stuffed Pepper Soup Recipe holds a special place in my meal rotation because it nails that classic flavor with none of the hassle. It’s hearty but fresh, comforting but never boring. I recommend giving it a try on a chilly evening—you’ll enjoy cozying up with a bowl, knowing you made it from scratch. Plus, it’s so easy to put your own twist on it, making it feel like your very own kitchen creation each time.
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Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting stuffed pepper soup combining lean ground beef, aromatic bell peppers, tomatoes, and savory seasonings, finished with cooked rice and optional cheese for a deliciously filling meal perfect for any day.
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 Sauces
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Seasonings
- 1 tablespoon sugar, or to taste (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Additional Ingredients
- 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, breaking up any clumps as it cooks. Drain any grease and season with salt and pepper to taste. Remove the beef from the pot and set aside.
- Sauté onions and peppers: In the same pot, heat 1 tablespoon olive oil and sauté the diced onion and finely chopped red and green bell peppers until soft, about 5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Return the cooked beef to the pot. Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar if using, and Italian seasoning. Taste and adjust salt and pepper as needed.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally to blend flavors.
- Add rice and parsley: If not saving leftovers, stir in the cooked rice and chopped parsley. Simmer for 1-2 minutes until heated through. If planning leftovers, stir in parsley only and add rice to individual bowls when serving.
- Serve and garnish: Ladle the hot soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve immediately.
Notes
- Cooked rice is used to prevent it from absorbing too much broth, which maintains soup consistency.
- Store leftover rice separately from the soup to prevent it from soaking up all the liquid during storage.
- Adjust broth quantity to make the soup soupier if desired.
- Add smoked paprika or cumin for enhanced flavor.
- Incorporate additional vegetables like celery, carrots, mushrooms, spinach, or potatoes for more variety.
- Boost meatiness by adding Andouille, Italian sausage rounds, or cooked crumbled chorizo.
- Introduce heat with red pepper flakes, diced green chiles, or sliced jalapeños.
- For a Mexican twist, season the beef with taco seasoning and garnish with Mexican shredded cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
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