If you’ve ever craved the cozy, satisfying flavors of stuffed peppers but want something quicker and more comforting, this Stuffed Pepper Soup Recipe is an absolute must-try. It takes all the best parts of a classic stuffed pepper—the tender ground beef, vibrant bell peppers, and savory tomato broth—and transforms them into a warm, hearty soup that’s perfect for any night of the week. With its rich flavors and inviting textures, this soup feels like a gentle hug on a chilly day and will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
The beauty of this Stuffed Pepper Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, bringing color, texture, and that unmistakable comforting taste you expect from a homemade meal.
- Lean ground beef: Provides a hearty base with protein and rich flavor without being too fatty.
- Olive oil: Used to sauté vegetables gently, adding depth and preventing sticking.
- Yellow onion: Adds sweetness and aromatic complexity when cooked down.
- Garlic: Infuses that signature savory punch that lingers delightfully.
- Red and green bell peppers: Bring vibrant color and a mild sweetness that balances the beef perfectly.
- Diced tomatoes: Offer a fresh, tangy burst that brightens the broth.
- Tomato sauce: Deepens the tomato flavor and adds body to the soup.
- Beef broth: Forms the flavorful, comforting liquid base for the soup.
- Worcestershire sauce: A secret weapon that layers in umami and a subtle tang.
- Cooked long grain white rice: Adds a soothing, tender bite to round out the dish.
- Fresh Italian parsley: For a lively, fresh garnish that lifts every spoonful.
- Shredded cheese (optional): A melty, indulgent topping that’s totally worth it.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by warming a Dutch oven over medium heat and cooking your ground beef until it’s nicely browned. This step builds a savory foundation, and draining the excess fat keeps the soup from feeling greasy. Seasoning with salt and pepper now helps layer the flavors throughout the cooking process.
Step 2: Sauté the Vegetables
In the same pot, add olive oil and toss in diced onions and finely chopped bell peppers. Cooking these until tender softens their bite and brings out their natural sweetness, perfectly complementing the garlic you’ll add next for that immediate burst of aroma and flavor.
Step 3: Combine and Simmer
Now, the magic really starts. Return the browned beef to the pot and stir in diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. This blend creates a rich, tangy, and hearty liquid. Let it come to a boil before reducing to a gentle simmer for 15–20 minutes, allowing the flavors to meld beautifully.
Step 4: Add the Rice and Finish
Just before serving, stir in the cooked long grain rice. This adds a comforting, tender texture that turns the soup into a full meal. At this stage, taste and adjust the seasoning to your preference for a perfectly balanced bite every time.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Topping your soup with freshly chopped Italian parsley not only adds a pop of color but also a bright, herbaceous finish. If you want to be extra indulgent, a sprinkle of shredded cheese melts over the warm soup to create a luscious layer that ties every spoonful together.
Side Dishes
This soup shines on its own, but pairing it with warm crusty bread or garlic breadsticks makes the meal feel complete. A crisp green salad with a light vinaigrette also complements the rich flavors, adding a refreshing contrast in every bite.
Creative Ways to Present
For a fun twist, serve the Stuffed Pepper Soup Recipe in mini bread bowls or mugs, perfect for casual dinners or when entertaining guests. You can also offer a topping bar with shredded cheese, sour cream, and fresh herbs to let everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be covered tightly and stored in the refrigerator for up to 3 days. The flavors actually deepen as they sit, making your next meal just as tasty, if not more so.
Freezing
This soup freezes beautifully. Simply transfer cooled portions into airtight containers or freezer bags and freeze for up to 3 months. When ready, thaw overnight in the fridge for the best texture and flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if it seems too thick. Microwave reheating is fine too; just cover and heat in intervals, stirring between, until warmed through.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works wonderfully and makes the soup lighter, but keep an eye on the seasoning as it’s milder than beef and might benefit from a pinch more Worcestershire sauce or salt.
Is it possible to make this soup vegetarian?
Yes, just skip the beef and swap beef broth for vegetable broth. You can add beans or lentils for protein, and it still tastes delicious with all those fresh veggies.
Can I prepare the soup without cooking the rice first?
It’s best to use cooked rice because uncooked rice needs more time to soften and could soak up too much liquid, making your soup thicker and changing the texture.
How spicy is this soup? Can I add heat?
This recipe is mild and family-friendly by default. If you like heat, feel free to add crushed red pepper flakes or a diced jalapeño along with the bell peppers for a spicy kick.
What’s the best way to reheat leftovers without drying them out?
Reheat over low heat on the stovetop with a splash of broth or water to keep it moist and stir frequently. This keeps the beef tender and prevents the rice from sticking at the bottom.
Final Thoughts
Making this Stuffed Pepper Soup Recipe is like wrapping yourself in a warm, flavorful hug that’s both nourishing and delicious. It’s perfect for busy weeknights or whenever you crave something comforting yet vibrant. Give it a try and watch it become a beloved classic in your collection—you’ll wonder how you ever lived without this cozy bowl of goodness.
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting stuffed pepper soup that combines lean ground beef, bell peppers, tomatoes, and rice in a flavorful broth. This recipe captures all the delicious flavors of stuffed peppers in a warm, easy-to-make soup perfect for a family meal.
Ingredients
Meat and Vegetables
- 1 lb lean ground beef
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Sauces
- 1 tablespoon olive oil
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
Others
- 2 cups cooked long grain white rice
- Salt and pepper to taste
- Fresh Italian parsley, chopped (for garnish)
- Shredded cheese (optional, for garnish)
Instructions
- Brown the Beef: In a Dutch oven over medium heat, add the ground beef and cook until browned. Drain any excess fat and season with salt and pepper. Remove from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, heat olive oil and sauté the diced onions and chopped bell peppers until soft and tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Ingredients: Return the browned beef to the pot. Add the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and adjust seasoning with salt and pepper. Stir well to combine all ingredients.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes to meld the flavors together.
- Add Rice and Serve: Stir in the cooked rice just before serving to warm through. Garnish with fresh Italian parsley and shredded cheese if desired. Serve hot and enjoy your comforting stuffed pepper soup.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a vegetarian option, omit the meat and use vegetable broth instead of beef broth.
- Add a pinch of red pepper flakes for a spicy kick.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Adding the rice at the end prevents it from becoming mushy during simmering.
