If you’re looking for a cozy, hearty meal that feels like a big warm hug, you’ve gotta try this Stuffed Pepper Soup Recipe. It’s like a deconstructed stuffed pepper you can slurp straight from the bowl — all those vibrant peppers, savory beef, and that perfect tomato base come together in a way that’s just downright comforting. Plus, it’s super approachable, even if you don’t consider yourself a kitchen pro. Stick with me and I’ll walk you through every step so your soup turns out as amazing as mine always does!
Why You’ll Love This Recipe
- Comfort in a Bowl: This soup brings all the cozy stuffed pepper vibes without all the fuss of baking peppers individually.
- Quick & Easy: Ready in under an hour, it’s perfect for busy weeknights but tastes like you spent hours in the kitchen.
- Customizable: Whether you want to add more veggies, heat, or make it meatier, this recipe bends to your preferences.
- Family Friendly: Even picky eaters love this one — it’s a surefire way to get everyone at the table happy and full.
Ingredients & Why They Work
Each ingredient brings something special to the table and gives this soup its signature flavor and texture — from the savory beef to the sweet peppers and tangy tomato base. Here’s a quick rundown so you’ll know why they’re key players (and some shopping tips I’ve picked up along the way).
- Lean Ground Beef: I go for lean to keep it hearty without excess grease; it browns beautifully and adds that meaty flavor we all crave.
- Olive Oil: Just enough to soften those onions and peppers and bring out their sweetness.
- Yellow Onion: Adds a subtle sweetness and depth; diced finely so it melts into the soup.
- Garlic: A little punch of aroma and flavor that wakes up the whole dish.
- Red and Green Bell Peppers: The stars of the show here — their sweetness and texture mimic the classic stuffed pepper feel perfectly.
- Canned Diced Tomatoes and Tomato Sauce: These create a rich, tomatoey base that’s both tangy and comforting.
- Beef Broth: Adds depth and keeps the soup perfectly saucy; I always opt for low-sodium so I can control the salt level.
- Worcestershire Sauce: A secret little boost of umami that elevates the soup’s savory notes.
- Italian Seasoning: A blend of herbs that tie the whole thing together — basil, oregano, thyme…
- Sugar (Optional): A pinch helps balance the acidity of the tomatoes, but adjust to your taste.
- Cooked Long Grain White Rice: I add this at the end to keep it fluffy and prevent it from soaking up all the broth.
- Fresh Italian Parsley: For a fresh, bright finish that livens up the soup just before serving.
- Shredded Cheese (Optional): Because, honestly, everything’s better with a little melty cheese on top.
Make It Your Way
I’ve made this Stuffed Pepper Soup Recipe countless times and let me tell you, the flexibility is one of my favorite things. I encourage you to make it yours by tailoring the spices, swapping meats, or tossing in extra veggies based on what you love or what you have in your fridge.
- Spice it up: When I crave a little kick, I toss in red pepper flakes or chopped jalapeños — this soup handles heat beautifully.
- Veggie boost: I sometimes add diced carrots or celery for texture and nutrition, especially when I want to stretch the soup a bit.
- Change the meat: Tried Italian or Andouille sausage sliced thin — gives the soup a smoky, savory twist that’s a game changer.
- Make it vegetarian: Swap the beef for cooked lentils or plant-based crumbles, use vegetable broth, and add mushrooms for a hearty mouthfeel.
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Step 1: Brown the beef like a pro
Start by heating a Dutch oven or a large pot over medium heat—then add the lean ground beef. Break it up with your spatula so it browns evenly. I like to let it get a nice caramelized crust here; it really amps up the flavor. Once browned, drain any excess grease and season with salt and pepper. Set the beef aside while you move to the next step.
Step 2: Sauté the veggies until soft and fragrant
In the same pot, add a tablespoon of olive oil and toss in the diced onion and bell peppers. Saute them gently for about 5 minutes until they soften and smell amazing. Then stir in the garlic for just 30 seconds—don’t let it burn or your soup will get a bitter note.
Step 3: Build the soup base
Return the cooked beef to the pot and add the canned diced tomatoes, tomato sauce, and beef broth. Pour in Worcestershire sauce and sprinkle the Italian seasoning. Give it a taste — if your tomatoes are a little tart, add a pinch of sugar to balance. Season with salt and pepper too, but keep it light since you can always add more later.
Step 4: Simmer gently for rich flavor
Bring the soup to a gentle boil, then reduce heat to medium-low and let it simmer for 15-20 minutes. Stir occasionally and breathe in that aroma — this is the magic moment when all the flavors meld beautifully.
Step 5: Add rice and fresh parsley at the right time
If you’re planning to eat it all right away, stir in the cooked rice and parsley, then let the soup simmer just another 1-2 minutes until heated through. If you want leftovers (which I highly recommend), hold off on the rice until serving time to keep it from getting soggy. Add parsley anytime — it adds a lovely fresh note.
Step 6: Serve with your favorite toppings
Ladle the soup into bowls and top with shredded cheddar or mozzarella cheese if you like. The melty cheese on warm soup? Pure comfort food magic.
Pro Tips for Making Stuffed Pepper Soup Recipe
- Don’t overcook the rice: Adding cooked rice at the end instead of raw keeps it fluffy and prevents the soup from getting too thick or gummy.
- Drain excess fat: Brown your beef, then drain grease well to avoid a greasy soup that masks the delicate flavors.
- Balance acidity: I always keep a little sugar handy to tone down tomato acidity – just a pinch can make a big difference.
- Taste as you go: Season gradually and taste often; it’s easier to add salt, spice, or sugar than to fix an overly seasoned soup.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
I love topping my soup with a handful of shredded sharp cheddar or mozzarella — it melts into the warm broth perfectly. Sometimes I sprinkle a bit of fresh chopped parsley or a swirl of sour cream for extra creaminess and freshness.
Side Dishes
This soup stands beautifully on its own but if you want to make a meal, pair it with crusty garlic bread or a crisp green salad for a nice balance. I sometimes serve it with soft dinner rolls to soak up every last bit of soup.
Creative Ways to Present
For special occasions, I like serving this soup in mini soup crocks with a toasted cheese crouton floating on top — it’s not only tasty but pretty charming to look at. Another idea is to ladle it over baked potatoes for a fun twist your guests will love.
Make Ahead and Storage
Storing Leftovers
I always store leftover soup and rice separately — it helps keep the rice from turning mushy overnight. I like using airtight containers in the fridge, and the soup lasts about 4 days perfectly.
Freezing
This soup freezes like a dream! Freeze the soup base without the rice to avoid mushiness. When ready to eat, thaw overnight in the fridge or gently warm on the stove, then stir in freshly cooked rice before serving.
Reheating
To reheat, warm your soup gently on the stove over medium heat, stirring occasionally. Add the cooked rice last, giving it just a minute or two to warm through so it stays fluffy. Microwaving works too — just add rice right before eating.
FAQs
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Can I use other types of meat in this Stuffed Pepper Soup Recipe?
Absolutely! Ground turkey, chicken, or sausage all work well. If you use sausage, adjust the seasoning accordingly since sausage tends to be more heavily seasoned than plain ground beef.
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Why do you add cooked rice instead of uncooked rice?
Cooked rice keeps the soup’s texture perfect. Adding uncooked rice would absorb much of the broth and result in a thick, almost stew-like consistency. It also prevents overcooked, mushy rice.
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Can I make this soup vegetarian?
Yes! Use vegetable broth and swap the beef for hearty veggies, lentils, or plant-based protein options. You might want to add extra herbs or smoked paprika to boost the flavor.
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How long does Stuffed Pepper Soup keep in the fridge?
Stored properly in airtight containers, the soup lasts 3-4 days. Keep rice separate to maintain texture, and reheat just before serving.
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Can I prepare this soup in a slow cooker?
Definitely! Brown the beef and sauté the veggies first, then combine everything (except rice and parsley) in the slow cooker. Cook on low for 6-8 hours. Add rice and parsley right before serving.
Final Thoughts
This Stuffed Pepper Soup Recipe holds a special place in my recipe arsenal—simple ingredients brought to life in such a satisfying way. It’s the kind of meal you reach for when you want something nourishing, no-fuss, and crowd-pleasing. Promise me you’ll give it a go, whether you’re feeding a hungry family or just treating yourself to something delicious on a chilly evening. Once you try it, you’ll see why this recipe sails into regular rotation around here!
Print
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
Hearty and flavorful Stuffed Pepper Soup combining ground beef, bell peppers, tomatoes, and rice in a comforting broth seasoned with Worcestershire sauce and Italian herbs, perfect for a satisfying meal any day.
Ingredients
Meat and Aromatics
- 1 lb. lean ground beef
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 1 tablespoon olive oil, divided
Vegetables
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
Liquids and Canned Goods
- 2 (14.5 oz.) cans diced tomatoes
- 1 (15 oz.) can tomato sauce
- 2 cups beef broth
Seasonings and Extras
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar (optional)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Grains and Garnish
- 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 while breaking up any clumps. Drain excess grease if any and season with salt and pepper to taste. Remove beef from the pot and set aside.
- Sauté vegetables: Add 1 tablespoon of olive oil to the same pot and sauté diced onion, red bell pepper, and green bell pepper until soft, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Return the cooked beef to the pot. Stir in diced tomatoes, tomato sauce, and beef broth. Season the soup with Worcestershire sauce, sugar (if using), Italian seasoning, salt, and pepper. Taste and adjust seasoning as needed.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat to medium-low. Let it simmer for 20 minutes, stirring occasionally to meld flavors.
- Incorporate rice and parsley: If serving immediately without leftovers, stir in the cooked rice and chopped parsley and simmer for 1-2 minutes until heated through. For leftovers, stir in parsley and heat rice separately to add to individual servings when ready.
- Serve: Ladle soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy.
Notes
- Use cooked rice instead of raw to prevent it from absorbing too much broth and becoming mushy.
- Store leftover rice separately from the soup to retain the perfect texture; add rice just before serving.
- Adjust soup consistency by adding more beef broth if you prefer a thinner soup.
- Enhance flavor with smoked paprika or cumin for a smoky, warm note.
- Add extra vegetables like celery, carrots, mushrooms, spinach, or potatoes for increased nutrition and texture.
- Include additional meats such as Andouille, Italian sausage, or chorizo for a hearty variation.
- Spice it up with red pepper flakes, diced green chiles, or sliced jalapenos for heat.
- Give it a Mexican twist by mixing taco seasoning into the ground beef and using Mexican shredded cheese as garnish.
