Stuffed Pepper Soup Recipe

Introduction

When the weather starts to cool down, nothing beats a comforting bowl of soup, and stuffed pepper soup is a hearty, flavorful choice. Imagine a rich, savory broth filled with tender ground beef, vibrant bell peppers, and a blend of spices—all the familiar flavors of stuffed peppers in a cozy, warming soup. This easy-to-make recipe is perfect for busy weeknights, cozy weekends, or any time you’re craving a hearty, homemade meal.

Stuffed pepper soup quickly became a family favorite in my kitchen. It’s satisfying and simple to make, with ingredients you probably already have on hand. Plus, it’s versatile enough to customize to your taste, making it a recipe that can easily become part of your regular meal rotation. Let’s dive into what makes this recipe so delightful and how to create it!

Why You’ll Love This Recipe

• Easy and Quick: With minimal ingredients and straightforward steps, this recipe is accessible to cooks of all skill levels.
• Packed with Flavor: The combination of ground beef, bell peppers, tomatoes, and rice creates a rich, savory soup that’s hearty and comforting.
• One-Pot Meal: This recipe is made in a single pot, making clean-up a breeze and enhancing the flavors as they simmer together.
• Customizable: Adjust the spice level or add your favorite vegetables to make this soup your own.
• Perfect for Leftovers: Stuffed pepper soup tastes even better the next day, making it great for meal prep or saving for another meal.

Preparation Time and Servings

• Total Time: Approximately 45 minutes (15 minutes prep, 30 minutes cooking)
• Servings: This recipe serves about 6-8 people.

Nutrition Facts:

• Calories per serving: 320
• Protein: 18g
• Carbs: 30g
• Fat: 12g

Ingredients:

• 1 lb ground beef (or ground turkey, if preferred)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped (red, green, or yellow)
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 3 cups beef broth (or vegetable broth for a lighter option)
• 1 ½ cups cooked rice (white or brown)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika (optional for added depth of flavor)
• Salt and pepper, to taste
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
• Fresh parsley or basil, for garnish (optional)

Step-by-Step Instructions

STEP 1: COOK THE BEEF AND ONIONS In a large pot, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Add the diced onions and continue to cook until the onions are soft, about 5 minutes.

STEP 2: ADD THE BELL PEPPERS AND GARLIC Stir in the diced green and red bell peppers and minced garlic. Cook for 2-3 minutes, or until the peppers start to soften and the garlic becomes fragrant.

STEP 3: ADD THE BROTH AND TOMATOES Pour in the beef broth and crushed tomatoes. Stir well to combine, then add the basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.

STEP 4: STIR IN THE RICE Add the cooked rice to the pot and stir well. Let it simmer for another 5 minutes to warm the rice and allow it to absorb some of the flavors.

STEP 5: TASTE AND ADJUST SEASONING Taste the soup and adjust the seasoning as needed. Add more salt or pepper if desired.

STEP 6: SERVE AND ENJOY Ladle the Pepper Soup into bowls, garnish with fresh parsley if desired, and serve warm.

How to Serve

• Traditional Accompaniments: Pair with crusty bread, a simple salad, or a slice of cornbread for a complete meal.
• Garnishes: Top with shredded cheese, a dollop of sour cream, or a sprinkle of fresh herbs for added flavor.
• Beverage Pairing: Enjoy with a light red wine like Merlot or a cold, refreshing beer.

Additional Tips

• Use a Large Pot: To make stirring easy and to prevent spills, use a large soup pot.
• Adjust the Consistency: Add more beef broth if you prefer a thinner soup or let it simmer longer for a thicker consistency.
• Make It Spicy: Add a pinch of red pepper flakes or diced jalapeño if you like a bit of heat.
• Batch Cooking: This recipe doubles easily, making it perfect for meal prep or freezing.

Recipe Variations

• Turkey or Chicken: Substitute ground turkey or chicken for a leaner option.
• Vegetarian Option: Swap the ground beef for a meat substitute and use vegetable broth for a vegetarian version.
• Add More Veggies: Stir in diced carrots, celery, or zucchini for added nutrition and flavor.
• Cajun-Style: Add Cajun seasoning and smoked sausage for a southern twist.

Freezing and Storage

• Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days, making it perfect for meal prep.
• Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.
• Reheating: Reheat the soup on the stove over medium heat until warmed through, adding a little extra broth if it has thickened.

Special Equipment

• Large Soup Pot: Essential for making a large batch of soup.
• Ladle: For serving the soup into bowls.
• Sharp Knife: For chopping vegetables and ensuring even cooking.

FAQ Section

Can I use uncooked rice?
Yes! Add the rice along with the broth and cook it directly in the soup. You may need to add extra broth or water as it absorbs liquid.

Can I make this soup ahead of time?
Absolutely! The flavors improve as the soup sits, so feel free to make it a day ahead and store it in the fridge.

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes; however, the flavor may be slightly less concentrated.

Can I use other types of meat?
Yes! Ground chicken, turkey, or sausage work well as substitutes for beef.

Conclusion

I hope you’ll enjoy making and savoring this comforting stuffed pepper soup! Whether you’re looking for a cozy meal to enjoy on a chilly night or a recipe that feeds a crowd, this soup is sure to become a favorite. Don’t forget to share your results—I’d love to see how it turns out for you!

Stuffed Pepper Soup Recipe

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• Author: Julie
• Total Time: 45 minutes

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Description

Imagine a rich, savory broth filled with tender ground beef, vibrant bell peppers, and a blend of spices—all the familiar flavors of stuffed peppers in a cozy, warming soup. This easy-to-make recipe is perfect for busy weeknights, cozy weekends, or any time you’re craving a hearty, homemade meal.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (or ground turkey, if preferred)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped (red, green, or yellow)
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (8 oz) can tomato sauce
• 3 cups beef broth (or vegetable broth for a lighter option)
• 1 ½ cups cooked rice (white or brown)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika (optional for added depth of flavor)
• Salt and pepper, to taste
• 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
• Fresh parsley or basil, for garnish (optional)

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Instructions

STEP 1: COOK THE BEEF AND ONIONS In a large pot, cook the ground beef over medium heat until browned, breaking it up with a spoon as it cooks. Add the diced onions and continue to cook until the onions are soft, about 5 minutes.

STEP 2: ADD THE BELL PEPPERS AND GARLIC Stir in the diced green and red bell peppers and minced garlic. Cook for 2-3 minutes, or until the peppers start to soften and the garlic becomes fragrant.

STEP 3: ADD THE BROTH AND TOMATOES Pour in the beef broth and crushed tomatoes. Stir well to combine, then add the basil, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld.

STEP 4: STIR IN THE RICE Add the cooked rice to the pot and stir well. Let it simmer for another 5 minutes to warm the rice and allow it to absorb some of the flavors.

STEP 5: TASTE AND ADJUST SEASONING Taste the soup and adjust the seasoning as needed. Add more salt or pepper if desired.

STEP 6: SERVE AND ENJOY Ladle the Pepper Soup into bowls, garnish with fresh parsley if desired, and serve warm.

Notes

Use a Large Pot: To make stirring easy and to prevent spills, use a large soup pot.

Adjust the Consistency: Add more beef broth if you prefer a thinner soup or let it simmer longer for a thicker consistency.

Make It Spicy: Add a pinch of red pepper flakes or diced jalapeño if you like a bit of heat.

Batch Cooking: This recipe doubles easily, making it perfect for meal prep or freezing.

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Nutrition

• Serving Size: 6-8 people
• Calories: 320
• Fat: 12g
• Carbohydrates: 30g
• Protein: 18g