Stuffed Pepper Soup transforms the classic comfort food of stuffed bell peppers into a hearty, warming bowl that’s much easier to make. This one-pot wonder captures all the flavors you love from traditional stuffed peppers with tender ground beef, colorful bell peppers, fluffy rice, and rich tomato broth, but without the time-consuming step of hollowing out and baking individual peppers. The soup is packed with vegetables, protein, and satisfying texture in every spoonful. It’s the perfect weeknight dinner that comes together quickly yet tastes like you spent hours in the kitchen. This recipe is also incredibly versatile and freezes beautifully, making it ideal for meal prep or feeding a hungry crowd.
Serving Quantity: 8 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Ingredients:
- 1 pound ground beef
- 3 large bell peppers (red, green, and yellow, diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 cup uncooked white rice
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- Half teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese (for topping)
- Fresh parsley (chopped, for garnish)
Nutrition Information (Per Serving):
- Calories: 320
- Protein: 18g
- Carbohydrates: 32g
- Fat: 13g
- Sugar: 8g
- Sodium: 780mg
- Fiber: 4g
- Cholesterol: 45mg
1. Brown the Ground Beef
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a wooden spoon or spatula. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned and no longer pink. As the beef cooks, break it into small crumbles for the best texture in your soup. Once fully cooked, use a slotted spoon to remove any excess fat if desired, though a little fat adds flavor to the broth.
2. Sauté the Vegetables
Add the diced onion to the pot with the browned beef. Cook for 3 to 4 minutes, stirring frequently, until the onion becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. The garlic should smell wonderful but be careful not to let it burn. Now add all the diced bell peppers to the pot. Stir everything together and cook for 5 minutes, allowing the peppers to soften slightly while still maintaining some texture.
3. Build the Soup Base
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in flavor. This step adds richness to your soup. Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the Italian seasoning, paprika, salt, and black pepper. Stir everything together until well combined. The soup should have a rich, red color and smell absolutely delicious. Bring the mixture to a boil over high heat.
4. Add the Rice and Simmer
Once the soup reaches a boil, stir in the uncooked white rice. Make sure the rice is fully submerged in the liquid. Reduce the heat to medium-low and cover the pot with a lid. Let the soup simmer gently for 20 to 25 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should absorb the flavors of the broth while becoming tender and fluffy. If the soup becomes too thick as it cooks, you can add an extra cup of beef broth or water to reach your desired consistency.
5. Taste and Adjust Seasoning
After the rice is fully cooked and tender, taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch of sugar if the tomatoes taste too acidic. Some people like to add a dash of hot sauce or red pepper flakes for a little kick. The soup should be flavorful, savory, and well-balanced. Remember that the flavors will continue to develop as the soup sits.
6. Serve and Garnish
Ladle the hot soup into bowls and top each serving with a generous sprinkle of shredded cheddar cheese. The heat from the soup will melt the cheese beautifully. Add a sprinkle of fresh chopped parsley on top for color and a fresh flavor contrast. You can also offer additional toppings on the side like sour cream, extra cheese, crackers, or crusty bread for dipping.
Tips for the Best Stuffed Pepper Soup
For a healthier version, swap ground beef for ground turkey or chicken. You can also use brown rice instead of white rice, but increase the cooking time by 10 to 15 minutes as brown rice takes longer to cook. If you want to save time, use leftover cooked rice and add it during the last 5 minutes of cooking. This cuts down the simmering time significantly. The soup tastes even better the next day after the flavors have had time to meld together. Store leftovers in an airtight container in the refrigerator for up to 5 days. The rice will continue to absorb liquid as it sits, so you may need to add extra broth when reheating. This soup freezes wonderfully for up to 3 months. Cool it completely before transferring to freezer-safe containers, leaving some space at the top for expansion. Thaw overnight in the refrigerator and reheat on the stovetop, adding extra broth if needed. For a vegetarian version, replace the ground beef with a can of drained black beans or lentils, and use vegetable broth instead of beef broth. You can customize the peppers based on what you have available. All green peppers work fine, or try adding orange or purple peppers for extra color. For extra depth of flavor, add a tablespoon of Worcestershire sauce along with the broth.
