Stuffed Pepper Soup Recipe

Stuffed Pepper Soup captures all the delicious flavors of traditional stuffed peppers in a warm, hearty bowl of soup. Packed with tender ground beef, colorful bell peppers, rice, and a flavorful tomato broth, this recipe is a comforting and easy meal perfect for any night of the week.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board and knife
• Wooden spoon or spatula
• Ladle

Ingredients Overview

• Ground Beef: Provides a rich, savory base for the soup. Substitute with ground turkey or chicken for a leaner option.
• Bell Peppers: A mix of red, green, and yellow peppers adds sweetness and color.
• Rice: Provides texture and makes the soup hearty.
• Tomatoes: Crushed tomatoes and tomato sauce create a rich, flavorful broth.
• Seasonings: Garlic, onion, and Italian herbs add depth and aroma.

Step-by-Step Instructions

1. Cook the Ground Beef

• Heat a large pot or Dutch oven over medium heat.
• Add 1 pound ground beef and cook until browned, breaking it apart with a wooden spoon.
• Drain any excess fat and set the beef aside.

2. Sauté the Vegetables

• In the same pot, add 1 tablespoon olive oil, 1 diced onion, and 3 diced bell peppers (red, green, and yellow).
• Sauté for 5-7 minutes, or until the vegetables are softened.
• Add 3 minced garlic cloves and cook for an additional 1 minute.

3. Combine Ingredients

• Return the cooked ground beef to the pot.
• Stir in:
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 4 cups beef broth
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

4. Simmer

• Bring the soup to a boil, then reduce the heat to low.
• Cover and simmer for 20-25 minutes to allow the flavors to meld together.

5. Add Rice

• Stir in 1 cup cooked rice (white or brown) and let it warm through for 5 minutes.
• For a thicker consistency, add additional rice.

6. Serve

• Ladle the soup into bowls and garnish with chopped parsley or shredded cheese, if desired.

Recipe Tips

• Rice Options: Use cooked quinoa or cauliflower rice for a lower-carb alternative.
• Make It Spicy: Add a pinch of red pepper flakes or diced jalapeño for some heat.
• Freezing Tip: If making ahead or freezing, keep the rice separate and add it when reheating to avoid sogginess.

What to Serve With This Recipe

Pair this soup with crusty bread, a fresh side salad, or a slice of garlic toast for a complete and satisfying meal.

Frequently Asked Questions

Can I use a different protein?
Yes, ground turkey, chicken, or even plant-based crumbles work well in this recipe.

Can I make this in a slow cooker?
Absolutely! Brown the meat first, then transfer all ingredients (except the rice) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked rice before serving.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, store without the rice and add fresh rice when reheating.

Ingredients

• 1 pound ground beef
• 3 bell peppers (red, green, yellow), diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 4 cups beef broth
• 1 teaspoon Italian seasoning
• 1 cup cooked rice
• Salt and pepper, to taste

Instructions

1. Brown ground beef in a large pot, drain fat, and set aside.
2. Sauté onion, bell peppers, and garlic in olive oil until softened.
3. Return beef to the pot and stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
4. Simmer for 20-25 minutes.
5. Add cooked rice and heat through for 5 minutes.
6. Serve warm, garnished with parsley or cheese.

Enjoy this Stuffed Pepper Soup, a comforting and flavorful dish that brings the essence of stuffed peppers to your table in a delightful, spoonable form!