Stuffed Pepper Soup – Cozy, Hearty, and Full of Flavor

Stuffed Pepper Soup brings all the comforting flavors of classic stuffed peppers into a rich, one-pot bowl of soup. It’s savory, satisfying, and deeply warming—perfect for cold nights, meal prep, or when you want a hearty dish without the fuss of actually stuffing peppers.

This dish features tender ground beef, sweet bell peppers, tomatoes, rice, and plenty of seasoning in a tomato-based broth. The ingredients simmer together, blending the familiar taste of a baked casserole with the coziness of a stew.

Whether you’re craving something nostalgic or simply need a dinner that feeds a crowd, this Stuffed Pepper Soup delivers everything you love in a stuffed pepper—just easier and even more comforting.

Ingredients Overview

Key Ingredients

• Ground Beef: Provides savory, rich flavor. Use 80/20 for the best taste or leaner if you prefer a lighter version. You can substitute with ground turkey, chicken, or plant-based meat.

• Bell Peppers: Classic green bell peppers give it that signature “stuffed pepper” flavor, but red, yellow, or orange add sweetness and color.

• Onion and Garlic: Foundational aromatics. Yellow onions work best, and fresh minced garlic brings a rich base note.

• Diced Tomatoes + Tomato Sauce: A combination of diced tomatoes (with juices) and smooth tomato sauce gives the soup body and a slow-simmered taste.

• Beef or Chicken Broth: Adds depth and helps balance the acidity of tomatoes. Use low-sodium broth to control salt levels.

• Cooked White or Brown Rice: Mimics the filling of traditional stuffed peppers. Add already cooked rice near the end to prevent it from getting mushy.

• Italian Seasoning: A blend of herbs like oregano, basil, thyme, and marjoram complements the tomato base and adds warmth.

• Salt + Black Pepper: Simple but essential for seasoning.

Optional Additions:

• Worcestershire Sauce: For a hint of umami depth.

• Red Pepper Flakes: If you want a bit of heat.

• Bay Leaf: Adds an earthy background note when simmered in broth.

Step-by-Step Instructions

1. Brown the Meat
   In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, about 5–7 minutes. Break it up as it cooks. Drain excess fat if necessary.

2. Sauté Aromatics and Peppers
   Add 1 diced yellow onion and 2–3 diced bell peppers (mix of green and red for balance). Sauté for 5 minutes until softened. Stir in 3 cloves of minced garlic and cook for another 30 seconds until fragrant.

3. Add Tomatoes and Broth
   Stir in:

   • 1 can (15 oz) tomato sauce

   • 1 can (15 oz) diced tomatoes (with juices)

   • 4 cups beef broth (or chicken broth)

   • 1 tablespoon Worcestershire sauce (optional)

   • 1 teaspoon Italian seasoning

   • Salt and pepper to taste

   Bring to a boil, then reduce to a simmer.

4. Simmer and Blend Flavors
   Cover and simmer for 20–25 minutes, stirring occasionally, until vegetables are tender and flavors are well-developed.

5. Add Cooked Rice
   Stir in 1½ cups of cooked white or brown rice. Let it heat through for 5–10 minutes. If soup is too thick, add more broth.

6. Finish and Serve
   Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley or shredded cheese if desired.

Soup Tips:

• Cook rice separately to avoid over-softening during the simmer.

• Make it thicker like a stew by adding more rice, or thinner with extra broth.

• For a deeper flavor, deglaze with a splash of red wine before adding tomatoes.

Tips, Variations & Substitutions

• Vegetarian Option: Swap beef for lentils or plant-based crumbles. Use vegetable broth instead of beef.

• Low-Carb Option: Skip the rice and substitute with cauliflower rice. Add it raw during the last 5 minutes of simmering.

• Make it Spicy: Add red pepper flakes or a diced jalapeño with the onions.

• Cheesy Twist: Stir in a handful of shredded cheddar or mozzarella just before serving.

• Tomato Base Variations: Use crushed tomatoes for a smoother texture or fire-roasted tomatoes for a smokier profile.

• Ground Meat Swaps: Try ground turkey, chicken, or pork for different flavor profiles.

Serving Ideas & Occasions

Stuffed Pepper Soup is a versatile comfort dish that fits just about any occasion:

• Weeknight Dinner: One-pot, hearty, and minimal cleanup.

• Meal Prep: Makes a big batch, and the flavor improves after sitting overnight.

• Freezer-Friendly: Cools and freezes beautifully in individual portions.

• Family Gatherings: A hit with kids and adults alike—serve with crusty bread or cornbread.

Pair with:

• Garlic bread

• Caesar salad

• Grilled cheese or cheese toast

• Crackers or croutons for crunch

Nutritional & Health Notes

This soup offers a balanced nutritional profile:

• Protein: From ground beef or alternative meats—important for satiety and muscle health.

• Vitamins: Bell peppers are high in vitamin C and antioxidants.

• Fiber: Tomatoes and rice contribute to digestive-friendly fiber.

• Healthy Carbs: Brown rice or whole grain rice boosts the fiber and keeps blood sugar steady.

To lighten it up:

• Use lean ground beef or turkey.

• Choose brown rice or cauliflower rice.

• Reduce sodium by choosing low-salt broth and tomato products.

FAQs

Q1: Can I use uncooked rice?

It’s not recommended unless you plan to simmer the soup much longer (about 40–45 minutes), and you’ll need extra broth. Cooked rice gives more control over texture.

Q2: Can I freeze stuffed pepper soup?

Yes! Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight and reheat on the stove.

Q3: Can I make this in a slow cooker?

Yes. Brown the beef and aromatics first, then add all ingredients except cooked rice. Cook on low for 6–8 hours or high for 3–4 hours. Stir in cooked rice just before serving.

Q4: What peppers work best?

Classic green peppers deliver the authentic stuffed pepper taste. Add red, yellow, or orange for sweetness and color balance.

Q5: How long will it keep in the fridge?

Up to 4 days in a sealed container. Reheat gently on the stovetop or in the microwave.

Q6: How can I thicken the soup?

Let it simmer uncovered to reduce liquid, or add extra cooked rice. You can also mash a few spoonfuls of rice and stir them in.

Q7: Can I make it dairy-free?

Yes, the base soup is naturally dairy-free. Avoid topping with cheese if needed, or use dairy-free alternatives.

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