Stuffed Pepper Soup

Introduction

What if you could get all the cozy, satisfying flavor of classic stuffed peppers in under 30 minutes, without any of the tedious prep work? While many home cooks believe a from-scratch meal requires hours in the kitchen, this quick and easy Stuffed Pepper Soup delivers the same beloved taste profile with a fraction of the effort.

This hearty, one-pot wonder combines lean ground beef, vibrant bell peppers, rice, and a rich tomato broth to create a meal that is both nutritious and incredibly comforting. It’s the ultimate weeknight dinner solution for anyone craving the essence of a traditional oven-baked dish without the long wait.

Ingredients

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

• 1 pound ground beef
• 1 medium onion, diced
• 3 bell peppers (red, green, or yellow), diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 4 cups beef broth
• 1 cup cooked white rice
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

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 an efficient weeknight dinner 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 7–8 minutes.

Tip: For a richer flavor, you can use an 80/20 blend, but drain any excess grease after browning to keep your Stuffed Pepper Soup from being too oily.

Step 2 — Sauté the Aromatics

Add 1 diced onion and 1 diced green bell pepper to the pot with the beef. Cook for 4–5 minutes until the vegetables begin to soften.

Stir in 2–3 minced garlic cloves and cook for another minute until fragrant. This builds a flavorful base for your soup.

Step 3 — Add Remaining Ingredients

Pour in one 28-ounce can of crushed tomatoes, one 15-ounce can of tomato sauce, and 4 cups of beef broth. Stir in 1 cup of uncooked long-grain white rice, 1 teaspoon of dried oregano, and salt and pepper to taste.

For an authentic stuffed pepper flavor, you can also add a pinch of paprika or a bay leaf at this stage.

Step 4 — Bring to a Simmer

Increase the heat to high and bring the Stuffed Pepper Soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently.

Maintain a low simmer to ensure the rice cooks evenly without burning at the bottom of the pot.

Step 5 — Cook Until Rice is Tender

Simmer the soup for 20–25 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.

Check for doneness by tasting a grain of rice; it should be soft with no hard center. If the soup becomes too thick, add a splash of broth or water.

Step 6 — Adjust Seasoning and Serve

Once the rice is cooked, taste the soup and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

For serving, ladle the hot Stuffed Pepper Soup into bowls and top with shredded cheese and fresh parsley if desired. Enjoy immediately.

Nutritional Information

Calories	280
Protein	18g
Carbohydrates	25g
Fat	12g
Fiber	4g
Sodium	620mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Chicken — A leaner protein option that still delivers savory flavor with less saturated fat.
• Cauliflower Rice — Lowers the carb count significantly while adding a light, neutral texture that absorbs the soup’s rich flavors.
• Quinoa — A gluten-free, protein-packed grain alternative that adds a slightly nutty taste and fluffy consistency.
• Nutritional Yeast — Provides a cheesy, umami flavor without dairy, perfect for a vegan stuffed pepper soup.
• Low-Sodium Broth & Tomatoes — Reduces salt content while maintaining the hearty, tomato-based essence of the dish.
• Lentils or Chickpeas — Plant-based proteins that offer a meaty texture and earthy depth, ideal for vegetarian versions.
• Zucchini or Mushrooms — Adds bulk and nutrients with a low-carb profile, enhancing the soup’s heartiness without grains.
• Coconut Milk (full-fat) — For a dairy-free creaminess that introduces a subtle, sweet richness to balance the tomatoes.

Serving Suggestions

• Serve this hearty Stuffed Pepper Soup with a thick slice of crusty garlic bread or warm, buttered cornbread for dipping.
• Pair it with a simple side salad featuring a light vinaigrette to complement the rich, savory flavors of the soup.
• Top each bowl with a generous sprinkle of shredded cheddar cheese, a dollop of sour cream, and fresh chopped parsley.
• Perfect for a cozy weeknight dinner, a game day gathering, or meal prepped for easy lunches throughout the week.
• For a complete meal, serve it over a bed of fluffy white rice or cauliflower rice, just like the classic stuffed pepper filling.
• Ladle into a hollowed-out bread bowl for a fun and impressive presentation that’s perfect for autumn or winter entertaining.

This comforting Stuffed Pepper Soup is incredibly versatile and satisfying on its own, making it an ideal choice for any casual family meal or potluck occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the peppers into mush. Fix: Add them in the last 10-15 minutes of simmering to retain texture and color.
• Mistake: Using lean ground beef that lacks flavor. Fix: Opt for 80/20 beef and brown it well to develop a richer, deeper base for your Stuffed Pepper Soup.
• Mistake: Skipping the rice cooking step. Fix: Partially pre-cook the rice to avoid it absorbing too much broth and leaving you with a thick stew.
• Mistake: Underseasoning the broth. Fix: Taste and adjust salt, pepper, and Italian seasoning after the soup has simmered, as flavors concentrate.
• Mistake: Adding acidic tomatoes too early. Fix: Stir in tomato sauce or diced tomatoes after browning the meat to prevent it from toughening.
• Mistake: Not deglazing the pot after browning meat. Fix: Pour in a splash of beef broth to scrape up the flavorful browned bits from the bottom.

Storing Tips

• Fridge: Cool your Stuffed Pepper Soup completely before transferring to an airtight container. It will keep for 3-4 days.
• Freezer: Store in a freezer-safe container or heavy-duty bag for up to 3 months. Leave about an inch of space for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C), stirring occasionally.

For best quality, always label your containers with the date you made this delicious Stuffed Pepper Soup.

Conclusion

This hearty Stuffed Pepper Soup delivers all the classic flavors in a comforting, easy-to-make bowl. We hope you love this recipe as much as we do! Give it a try and let us know your thoughts in the comments. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Stuffed Pepper Soup ahead of time?

Yes, this Stuffed Pepper Soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.

Can I freeze Stuffed Pepper Soup?

Absolutely, this soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. Thaw it overnight in the refrigerator before reheating.

What can I serve with Stuffed Pepper Soup?

This hearty Stuffed Pepper Soup is a complete meal on its own. For a more traditional stuffed pepper experience, serve it over a bed of cooked rice or with a side of crusty bread for dipping.