Stuffed Pepper Soup is the perfect way to enjoy all the flavors of classic stuffed peppers in a cozy, one-pot meal. Loaded with ground beef, tender rice, sweet bell peppers, and a flavorful tomato-based broth, this soup is a crowd-pleaser that’s both comforting and satisfying. It’s simple to make and ideal for busy weeknights or as a make-ahead meal for the week!
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), diced
- 3 cloves garlic, minced
- 4 cups beef broth (or chicken broth)
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup cooked white or brown rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment
- Large pot or Dutch oven
- Wooden spoon (for stirring)
- Knife and cutting board (for chopping vegetables)
- Measuring cups and spoons
Instructions
- Cook the Beef:
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it apart with a wooden spoon as it cooks. Drain any excess grease. - Sauté the Vegetables:
Add the diced onion, bell peppers, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables soften. - Add Liquids and Seasonings:
Stir in the beef broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika (if using), salt, and pepper. Bring the mixture to a gentle boil. - Simmer:
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together. - Add Cooked Rice:
Stir in the cooked rice and heat for an additional 5 minutes, until warmed through. - Taste and Adjust:
Taste the soup and adjust the seasoning with more salt or pepper, if needed. - Serve:
Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
Tips
- For a low-carb version, substitute the rice with cauliflower rice.
- Add a sprinkle of shredded cheese on top for an extra layer of flavor.
- This soup stores well in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Stuffed Pepper Soup brings the heartwarming flavors of stuffed peppers into a simple, soul-soothing soup. It’s easy to prepare, loaded with healthy ingredients, and perfect for any time of the year. Serve it with a crusty piece of bread or a side salad for a complete meal that the whole family will love!
Stuffed Pepper Soup Recipe – A Hearty, Comforting Classic!
Enjoy the comforting flavors of stuffed peppers in a warm, hearty soup! This easy Stuffed Pepper Soup recipe is packed with beef, rice, peppers, and a rich tomato broth.
Equipment
- Large pot or Dutch oven
- Wooden spoon (for stirring)
- Knife and cutting board (for chopping vegetables)
- Measuring cups and spoons
Ingredients
- 1 pound ground beef or ground turkey
- 1 medium onion diced
- 3 bell peppers red, green, or yellow, diced
- 3 cloves garlic minced
- 4 cups beef broth or chicken broth
- 2 cans 14.5 oz each diced tomatoes
- 1 can 8 oz tomato sauce
- 1 cup cooked white or brown rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika optional
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Break it apart with a wooden spoon as it cooks. Drain any excess grease.
- Sauté the Vegetables:
- Add the diced onion, bell peppers, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables soften.
- Add Liquids and Seasonings:
- Stir in the beef broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika (if using), salt, and pepper. Bring the mixture to a gentle boil.
- Simmer:
- Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
- Add Cooked Rice:
- Stir in the cooked rice and heat for an additional 5 minutes, until warmed through.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt or pepper, if needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley for a burst of color and flavor.
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