Stuffed Pepper Soup

Introduction

What if you could enjoy all the cozy, savory flavors of traditional stuffed peppers in a fraction of the time and with half the effort? While many home cooks believe that achieving the deep, rich flavor of a classic stuffed pepper requires hours of baking, this quick and hearty Stuffed Pepper Soup delivers that same beloved taste in under 45 minutes.

This one-pot wonder combines ground beef, rice, bell peppers, and a robust tomato broth to create a comforting meal that’s both nutritious and incredibly satisfying. Perfect for busy weeknights, this Stuffed Pepper Soup is guaranteed to become a family favorite.

Ingredients

This comforting Stuffed Pepper Soup comes together with simple, wholesome ingredients that create a rich, savory broth filled with tender beef and vibrant peppers.

• 1 pound ground beef
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cups beef broth
• 1 cup cooked rice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Stuffed Pepper Soup recipe is approximately 20% faster than similar recipes, making it a great weeknight option.

Step-by-Step Instructions

Step 1 — Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add 1 pound of lean ground beef, breaking it apart with a spoon as it cooks. Cook until no pink remains, about 7-10 minutes.

For the best flavor, avoid overcrowding the pan. Drain any excess grease before proceeding to the next step.

Step 2 — Sauté the Aromatics

Add 1 diced onion and 2 cloves of minced garlic to the pot with the beef. Sauté for 2-3 minutes until the onion is translucent and fragrant.

Stir frequently to prevent the garlic from burning, which can make it bitter.

Step 3 — Add the Peppers and Tomatoes

Stir in 2 diced bell peppers (any color), 1 can (14.5 oz) of diced tomatoes, and 1 can (15 oz) of tomato sauce. Mix well to combine all ingredients.

Step 4 — Incorporate Broth and Rice

Pour in 4 cups of beef broth and add 1 cup of uncooked long-grain white rice. Bring the mixture to a boil, then reduce the heat to a simmer.

Using a low-sodium broth allows you to better control the salt level of your Stuffed Pepper Soup.

Step 5 — Simmer Until Rice is Tender

Cover the pot and let the soup simmer for 18-20 minutes, or until the rice is fully cooked and has absorbed much of the liquid.

Avoid lifting the lid too often to maintain a consistent temperature and ensure even cooking.

Step 6 — Season to Taste

Stir in 1 teaspoon of dried oregano, ½ teaspoon of black pepper, and salt to taste. Let the soup cook for another 2-3 minutes to allow the flavors to meld.

Step 7 — Adjust Consistency and Serve

If the soup is too thick, add a splash of broth or water to reach your desired consistency. Ladle the hot Stuffed Pepper Soup into bowls.

For a complete meal, serve with a sprinkle of shredded cheese and a side of crusty bread.

Nutritional Information

Calories	285
Protein	18g
Carbohydrates	22g
Fat	12g
Fiber	4g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey — A lighter protein option that maintains heartiness while reducing saturated fat.
• Cauliflower Rice — Low-carb alternative to white rice, adding texture without spiking carbs.
• Quinoa — Gluten-free grain swap that boosts protein and offers a nutty flavor.
• Nutritional Yeast — Dairy-free cheesy flavor for topping, perfect for vegan versions.
• Low-Sodium Broth — Cuts salt significantly while keeping the savory base intact.
• Lentils — Plant-based protein that mimics ground meat’s texture in vegetarian Stuffed Pepper Soup.
• Zucchini Noodles — Adds veggie volume and reduces carbs if omitting rice entirely.
• Coconut Aminos — Gluten-free, lower-sodium substitute for soy sauce in seasoning.

Serving Suggestions

• Serve this hearty Stuffed Pepper Soup with a thick slice of crusty garlic bread or warm, buttered cornbread for dipping.
• For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to balance the rich flavors.
• Top each bowl with a generous sprinkle of shredded cheese, a dollop of sour cream, and fresh chopped parsley.
• This soup is perfect for a cozy weeknight dinner, a casual potluck, or meal prepping for lunches throughout the week.
• Serve it in a deep, rustic bowl to showcase its vibrant color and hearty ingredients.
• For a fun twist, use hollowed-out mini bell peppers as edible bowls for individual servings.

This comforting Stuffed Pepper Soup is incredibly versatile and satisfying on its own or with your favorite sides.

Common Mistakes to Avoid

• Mistake: Overcooking the rice until it turns mushy. Fix: Cook rice separately and add it just before serving to maintain perfect texture.
• Mistake: Using lean ground beef that lacks flavor. Fix: Opt for an 80/20 blend and brown it well to develop a richer, deeper base for your Stuffed Pepper Soup.
• Mistake: Adding tomatoes too early, making them bitter. Fix: Stir in canned tomatoes or tomato sauce after the other vegetables have softened.
• Mistake: Skipping the sauté step for onions and peppers. Fix: Sauté them until tender to build a flavorful foundation instead of boiling them directly in the broth.
• Mistake: Underseasoning the broth, resulting in a bland soup. Fix: Taste and adjust with salt, pepper, and a pinch of oregano after simmering.
• Mistake: Overcrowding the pot with ingredients too quickly. Fix: Brown meat in batches if doubling the recipe to ensure proper Maillard reaction.
• Mistake: Using watery broth that dilutes the flavor. Fix: Choose a low-sodium beef broth and reduce it slightly for a more concentrated taste.
• Mistake: Not letting the soup rest before serving. Fix: Allow it to sit for 10 minutes off the heat so the flavors meld together beautifully.

Storing Tips

• Fridge: Cool your Stuffed Pepper Soup completely before transferring to an airtight container. It will keep for 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm your soup gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always allow hot soup to cool to room temperature before placing it in the refrigerator or freezer to maintain food quality and safety.

Conclusion

This hearty Stuffed Pepper Soup delivers all the classic flavors in an easy, comforting bowl. It’s the perfect weeknight dinner solution the whole family will love. We hope you try this delicious recipe and share your thoughts in the comments below. Don’t forget to subscribe for more simple and satisfying meals!

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FAQs

Can I make Stuffed Pepper Soup in a slow cooker?

Yes, you can easily prepare this Stuffed Pepper Soup in a slow cooker. Brown the meat first, then combine all ingredients in the cooker and simmer on low for 6-8 hours or on high for 3-4 hours.

How long does Stuffed Pepper Soup last in the refrigerator?

Stored in an airtight container, this soup stays fresh for up to 4 days. Reheat it gently on the stove or in the microwave, adding a splash of broth if needed.

Can I freeze Stuffed Pepper Soup?

Absolutely, Stuffed Pepper Soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers, leaving some space for expansion.