That recipe looks incredibly comforting! It’s the perfect “deconstructed” version of the classic stuffed pepper—all the flavor of the traditional dish but with about half the effort. This soup is thick, savory, and keeps you full for hours.
Meta Description: Enjoy all the bold flavors of classic stuffed peppers in a warm, comforting bowl. This Stuffed Pepper Soup recipe is easy to make, budget-friendly, and perfect for meal prep.
Ingredients
- Protein: 1 lb (450g) lean ground beef (or ground turkey for a lighter version).
- Vegetables: 2 large bell peppers (one green, one red), chopped; 1 medium yellow onion, diced; 3 cloves garlic, minced.
- Base: 2 cans (14.5 oz each) petite diced tomatoes; 1 can (15 oz) tomato sauce; 4 cups beef broth.
- Grains: 2 cups cooked white or brown rice (keep separate until serving for best texture).
- Seasoning: 2 tbsp brown sugar (balances the acidity); 1 tsp dried oregano; 1 tsp dried basil; salt and black pepper to taste.
- Optional: Fresh parsley for garnish.
Step-by-Step Instructions
- Brown the Meat: In a large pot or Dutch oven over medium-high heat, cook the ground beef until no longer pink. Drain the excess fat.
- Sauté the Aromatics: Add the diced onions and bell peppers to the pot. Sauté for about 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Simmer the Base: Pour in the beef broth, diced tomatoes (with juice), and tomato sauce. Stir in the brown sugar, oregano, and basil.
- Cook: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20–30 minutes to let the flavors meld and the peppers become tender.
- Add the Rice: If you plan on eating the whole batch immediately, stir the cooked rice directly into the pot. If saving leftovers, see the storage tips below.
- Season: Taste the soup and add salt and pepper as needed.
Service Suggestions
- Toppings: Top with a dollop of sour cream or a sprinkle of shredded cheddar cheese to mimic a cheesy stuffed pepper.
- Sides: Serve with a side of crusty bread, garlic knots, or a simple side salad to balance the richness.
- Garnish: A sprinkle of fresh parsley adds a pop of color and freshness.
Storage Tips
- The Rice Rule: Rice acts like a sponge. If you store it inside the soup, it will absorb all the broth and turn mushy. Store the rice in a separate container and add it to individual bowls when reheating.
- Fridge: The soup base stays fresh in the refrigerator for up to 4 days.
- Freezer: This soup freezes beautifully! Freeze the liquid base (without rice) in an airtight container for up to 3 months.
FAQs
Can I use raw rice in the soup?
You can, but you’ll need to add an extra 1.5 to 2 cups of broth because the rice will absorb it as it cooks. Simmer for about 20 minutes until the rice is tender.
How can I make this spicy?
Add a pinch of red pepper flakes or a chopped jalapeño during the sautéing stage for a nice kick.
Can I make this in a Slow Cooker?
Yes! Brown the beef first, then throw everything except the rice into the crockpot. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in the cooked rice just before serving.
Conclusion
Stuffed Pepper Soup is the ultimate “set it and forget it” meal that brings deep, nostalgic flavor to the table. Whether you’re feeding a crowd or looking for a reliable weeknight dinner, this recipe hits the mark every time. Enjoy your cozy bowl!