If you’ve ever loved the comforting flavors of stuffed green peppers but wanted something quicker and cozier to enjoy year-round, then this Stuffed Green Pepper Soup Recipe is about to become your new best friend. It captures all the hearty, savory goodness of the classic dish — ground beef, vibrant peppers, rich tomato flavors, and tender rice — all simmered together in one irresistible pot. Perfect for chilly evenings or anytime you crave a bowl of warm, satisfying soup that feels like a hug in a bowl.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity. Each ingredient plays a key role, whether it’s the juicy ground beef for heartiness, the colorful peppers lending freshness and texture, or the blend of tomato broth that ties everything together with deep, comforting flavor. You’ll be amazed how these straightforward items come together to create such a rich, inviting dish.
- 1 tablespoon olive oil: Adds a subtle richness and helps brown the beef perfectly.
- 1 lb ground beef: The main protein that gives the soup its hearty base.
- Salt & pepper (to taste): Essential seasoning to enhance every flavor layer.
- 1 medium yellow onion (chopped): Offers sweetness and depth when softened.
- 1 tablespoon Italian seasoning: Brings aromatic herb notes that brighten the broth.
- 1 teaspoon garlic powder: Adds warm, savory undertones without overpowering.
- 2 tablespoons tomato paste: Concentrates tomato flavor and thickens the soup.
- 1 teaspoon Worcestershire sauce: Injects a subtle umami boost to the broth.
- 1 (32-oz) container beef broth: The flavorful liquid base, rich and satisfying.
- 1 (15-oz) can tomato sauce: Contributes smooth, tangy tomato richness.
- 1 (32-oz) bottle tomato juice: Adds body and bright acidity to balance the meat.
- 1 large green pepper (cored and diced): The star veggie that defines this soup’s name and taste.
- 1 large red pepper (cored and diced): Offers sweetness and pops of color; feel free to swap with green as you like!
- 1 cup parboiled rice (uncooked): Hearty and tender, it makes this soup feel like a full meal.
- Garnish: grated Parmesan cheese: Adds a salty, nutty finishing touch just before serving.
How to Make Stuffed Green Pepper Soup Recipe
Step 1: Prep Your Ingredients and Pot
First things first — gather all your ingredients and ready your biggest pot or Dutch oven, ideally 5 to 6 quarts. This will give the soup plenty of room to simmer and blend those beautiful flavors without spilling over. Having everything prepped before you start cooking makes the process smooth and surprisingly enjoyable.
Step 2: Brown the Ground Beef
Heat the olive oil over medium heat, then add the ground beef. Season with salt and pepper as it cooks. Letting the beef get a little browned on the bottom is key — those browned bits will add a fantastic depth of flavor later on, so resist the urge to stir constantly. Once fully browned, drain any excess grease before moving on.
Step 3: Sauté Onion and Add Seasonings
Into the same pot, toss in the chopped onion and let it soften for about 5 minutes until it becomes fragrant and translucent. Stir in the Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cooking the tomato paste for a minute or two really brings out its rich umami, rounding out the flavors beautifully.
Step 4: Add Broth, Tomato Products, and Peppers
Pour in the beef broth—start with half if you prefer a thicker soup and add more as needed—then add the tomato sauce, tomato juice, and diced peppers. Use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pot; they’ll dissolve into the broth and amplify the savory goodness of your soup.
Step 5: Let it Simmer
Bring everything to a gentle boil, then reduce heat to low and partially cover with a lid. Simmer for at least 30 minutes, stirring occasionally. Partially covering lets steam escape, which helps the soup thicken just right without becoming watery. This slow simmer is where those bold flavors really meld and develop.
Step 6: Stir in Rice and Finish Cooking
Finally, add the uncooked parboiled rice to the pot and continue simmering for another 15 to 20 minutes, or until the rice is tender. Stir every few minutes to prevent sticking, and if the soup gets too thick, add a splash more broth or water. This step transforms the soup into a wonderfully filling meal that pairs perfectly with the stuffed pepper inspiration.
Step 7: Taste and Serve
Give your soup a final taste and adjust salt and pepper as needed. Ladle it into bowls and sprinkle generously with grated Parmesan cheese for an extra layer of savory delight. Then, dive right in and enjoy!
How to Serve Stuffed Green Pepper Soup Recipe
Garnishes
While grated Parmesan cheese is the classic and comforting finish, you can also try a dollop of sour cream or a sprinkle of chopped fresh basil or parsley. These garnishes add freshness and a little creaminess that brighten each spoonful and make the presentation pop.
Side Dishes
This soup shines wonderfully on its own but pairs beautifully with rustic crusty bread or warm garlic rolls for dipping. If you want to round out the meal, a simple green salad with vinaigrette creates a fresh contrast to the hearty soup, keeping the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve the Stuffed Green Pepper Soup Recipe in hollowed-out mini bell peppers or bread bowls to delight guests or family members. This adds a playful touch, making an everyday soup feel special and party-worthy without extra fuss.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for 3 to 4 days. Store it in an airtight container, and the flavors will deepen even more as it rests. Just give it a good stir before reheating to revive its tempting aroma and texture.
Freezing
You can freeze leftover Stuffed Green Pepper Soup Recipe for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. To enjoy later, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat the soup over low to medium heat on the stovetop, stirring occasionally until warmed through. If it seems too thick after refrigeration, simply add a splash of broth or water to loosen it up. This soup reheats wonderfully, making it an easy go-to for busy days.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner option and will still absorb all those delicious seasonings well. You might want to add a little extra oil when browning to keep it moist.
Is it necessary to use both tomato sauce and tomato juice?
Using both creates a perfect balance of thickness and brightness in the broth, mimicking the stuffed pepper experience. However, if you only have one, feel free to adjust the quantities to your preference.
Can I make this soup vegetarian?
Yes! Swap the ground beef for plant-based crumbles or hearty beans, and use vegetable broth in place of beef broth. The spices and tomatoes will still deliver lots of flavor.
Should I rinse the rice before adding it to the soup?
Since this recipe calls for parboiled rice, rinsing is optional. If you do rinse, make sure to drain well to avoid thinning the soup too much.
How spicy is this soup? Can I add heat?
The base recipe is mild and comforting, making it family-friendly. If you like heat, adding a pinch of crushed red pepper flakes or a dash of hot sauce during the simmering step is a great way to tailor it to your taste.
Final Thoughts
This Stuffed Green Pepper Soup Recipe is truly one of those dishes that feels like homemade happiness in every spoonful. It’s simple, flavorful, and just perfect for cozy nights or anytime you want something that tastes like a celebration of your favorite stuffed pepper flavors—just in soup form. Give it a try, and I promise it will become a cherished staple in your kitchen too!
Print
Stuffed Green Pepper Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 4 generous servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting Stuffed Green Pepper Soup combines browned ground beef, diced green and red peppers, tomatoes, and savory seasonings simmered together with rice for a flavorful meal inspired by classic stuffed peppers.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt & pepper to taste
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 (32-oz) container beef broth
- 1 (15-oz) can tomato sauce
- 1 (32-oz) bottle tomato juice
- 1 large green pepper, cored and diced
- 1 large red pepper, cored and diced (or use 2 red/2 green peppers as preferred)
- 1 cup parboiled rice, uncooked
Garnish
- Grated Parmesan cheese
Instructions
- Prep: Gather all ingredients and prepare your cooking vessel—a 5 to 6-quart pot or Dutch oven works best for this recipe.
- Brown beef: Heat olive oil in the pot over medium heat. Add ground beef, seasoning with salt and pepper as it cooks. Brown thoroughly, allowing some bits to stick to the bottom to develop deep flavor.
- Add aromatics and season: Drain any excess grease from the beef. Add chopped onion and cook for an additional 5 minutes until softened. Stir in Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cook the tomato paste for 1-2 minutes to enhance its flavor.
- Add liquids and peppers: Pour in the beef broth (start with half if you want a less brothy soup), then add tomato sauce, tomato juice, and diced green and red peppers. Scrape the bottom of the pot to lift any browned bits and mix them into the broth for extra richness.
- Simmer soup: Bring the soup to a full boil, then lower heat to a gentle simmer. Partially cover the pot and simmer for at least 30 minutes, stirring occasionally to prevent sticking.
- Add rice and finish: Stir in the uncooked parboiled rice. Continue simmering, uncovered or partially covered, for another 15–20 minutes until rice is tender. Stir every few minutes to keep rice from sticking, and add broth if the soup gets too thick.
- Serve: Adjust seasoning with salt and pepper if needed. Ladle soup into bowls and garnish with grated Parmesan cheese. Serve immediately while hot.
Notes
- You can adjust the amount of beef broth to control soup thickness.
- Using a mix of red and green peppers makes the soup colorful and flavorful.
- Partially covering the pot prevents the soup from becoming too watery by allowing some steam to escape.
- Stir often after adding rice to avoid it sticking to the pot.
- Parboiled rice cooks faster and stays firmer than regular rice in soups.
