If you are craving a comforting, hearty bowl packed with vibrant flavors, the Stuffed Pepper Soup Recipe is your new best friend in the kitchen. This soup perfectly captures the essence of classic stuffed peppers without the fuss of stuffing and baking individual peppers. Each spoonful bursts with tender ground beef, sweet bell peppers, aromatic herbs, and the delightful texture of tender rice swimming in a rich, tomato-forward broth. It’s a one-pot wonder that feels like a warm hug on a chilly day and makes weeknight dinners feel extra special.
Ingredients You’ll Need
Gather simple, fresh ingredients that come together to create a soup that’s anything but ordinary. Each item plays a crucial role: fresh vegetables bring color and crunch, herbs and spices add layers of flavor, and the beef and rice provide satisfying heartiness and texture.
- Ground beef (1 pound): Choose 90/10 for a good balance of flavor and lean protein, or swap turkey for a lighter touch.
- Oil (2 tablespoons): Avocado or olive oil works perfectly for sautéing and adds subtle richness.
- Sweet onion (1 small, finely diced): Adds a natural sweetness that balances the acidity in the broth.
- Bell peppers (2, red and green): These give that signature stuffed pepper taste and vibrant color.
- Garlic (3 cloves, minced): Infuses the soup with aromatic warmth and depth.
- Beef broth (4 cups): The savory base that ties all flavors together beautifully.
- Tomato sauce (1 can, 15 ounces): Provides body and a mildly sweet tomato flavor.
- Fire roasted tomatoes (1 can, 15 ounces): Adds smoky complexity enhancing the rustic vibes.
- Worcestershire sauce (3 tablespoons): Boosts umami with its tangy, savory punch.
- Sugar (2 teaspoons): Balances acidity for a perfectly rounded soup.
- Dried oregano (1 teaspoon): Offers a fragrant, herbaceous note.
- Dried thyme (½ teaspoon): Subtle earthiness that complements the other herbs.
- Dried rosemary (½ teaspoon): Adds a piney, fragrant touch in small amounts.
- Nutmeg (pinch, optional): A secret weapon for warmth and understated richness.
- Bay leaves (2): Infuse the broth with gentle aromatic depth during simmering.
- Salt (1½ teaspoons, to taste): Essential for balancing all flavors.
- Black pepper (½ teaspoon): Adds a mild spicy kick.
- White rice (½ cup, uncooked): Adds texture and heartiness, soaking up the flavors beautifully.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Start by heating a large Dutch oven over medium heat. Add your ground beef and cook it thoroughly, stirring frequently. Break it apart with a potato masher to create fine crumbles—this helps the meat distribute evenly in the soup. Once browned, transfer the beef to a paper towel-lined plate to drain excess fat and set aside. This step builds the savory foundation that every bite will savor.
Step 2: Sauté the Vegetables
In the same pot, add oil and diced sweet onion. Sauté for 2-3 minutes until the onions become transparent and soft, releasing their natural sweetness. Toss in your carefully chopped red and green bell peppers and continue cooking for another 3-4 minutes. Finally, stir in the minced garlic, cooking just long enough to awaken its fragrance without burning. This colorful medley introduces the freshness and crunch that define this soup.
Step 3: Combine All Ingredients
Return the browned beef to the pot. Pour in the beef broth, tomato sauce, and fire roasted tomatoes, stirring to combine. Add Worcestershire sauce, sugar, oregano, thyme, rosemary, nutmeg, bay leaves, salt, pepper, and uncooked white rice. Each of these ingredients layers in flavor and texture, creating a harmonious blend that simmers into pure deliciousness.
Step 4: Let It Simmer
Bring the soup to a gentle boil over medium-high heat. Then reduce to low and cover the pot, allowing it to simmer for 25-30 minutes. This slow cooking tenderizes the rice and lets the flavors meld beautifully. Your kitchen will fill with the inviting aroma of a classic, home-cooked meal that’s almost ready to be savored.
Step 5: Serve and Enjoy
Before serving, fish out the bay leaves—no one wants to bite into those! Stir the soup well to mix everything together and ladle it into bowls. For an extra touch, scatter fresh parsley on top and serve alongside a crispy, toasted baguette. Now it’s time to dive into the deliciousness you’ve created with this unforgettable Stuffed Pepper Soup Recipe.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Fresh parsley is a classic choice for garnish, lending a pop of green and fresh notes to balance the rich broth. If you want to add a creamy twist, a dollop of sour cream or a sprinkle of shredded sharp cheddar cheese works wonders to elevate the texture and flavor.
Side Dishes
A warm baguette or crusty bread is ideal for dipping into the luscious soup broth. For something lighter, a simple green salad with a tangy vinaigrette offers a refreshing contrast. Roasted vegetables also complement this meal nicely, adding another layer of nutrition and flavor.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out mini bell peppers or rustic bread bowls. This adds a charming touch that’s sure to impress guests. Pair the soup with a side of cornbread muffins or sprinkle crunchy fried onions on top for added texture and taste.
Make Ahead and Storage
Storing Leftovers
Stuffed Pepper Soup Recipe tastes even better the next day after the flavors have melded further! Store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to redistribute the rice and meats evenly.
Freezing
You can freeze this soup if you want to enjoy it later. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Remember to leave some space as the rice will expand a bit when freezing.
Reheating
When ready to eat, thaw frozen soup overnight in the refrigerator for best results. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent the rice from sticking to the pot. You may need to add a splash of broth or water if the soup thickens too much during reheating.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative. Just keep an eye on the cooking time as poultry may cook faster than beef, and adjust seasoning accordingly.
Is it okay to use brown rice instead of white rice?
You can substitute brown rice, but it will require a longer cooking time—typically 40-45 minutes. Add additional broth or water as needed to ensure the rice cooks through and remains tender.
Can I make this soup vegetarian?
Definitely! Swap out the ground beef for plant-based meat alternatives or add more beans and vegetables. Use vegetable broth instead of beef broth to keep it fully vegetarian while still being flavorful.
What if I don’t have Worcestershire sauce?
If Worcestershire sauce isn’t on hand, substitute with soy sauce or tamari for a similar umami-rich boost. A splash of balsamic vinegar can also add some tangy complexity.
How spicy is this soup?
This Stuffed Pepper Soup Recipe is mild and family-friendly. If you prefer some heat, add a pinch of red pepper flakes or a diced jalapeño when sautéing the peppers.
Final Thoughts
This Stuffed Pepper Soup Recipe is a true crowd-pleaser that makes weeknight cooking feel special without any extra fuss. Its rich, comforting flavors and simple ingredients create a bowl you’ll want to revisit again and again. Give it a try, and soon it will be one of your treasured go-to recipes to share with family and friends.
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Stuffed Pepper Soup that captures the flavors of classic stuffed peppers in a warm, delicious soup. This recipe features ground beef, bell peppers, tomatoes, and rice simmered in a savory broth infused with herbs and spices for a delightful family-friendly meal ready in under an hour.
Ingredients
Meat and Oil
- 1 pound ground beef (90/10, or turkey)
- 2 tablespoons oil (avocado or olive oil)
Vegetables and Aromatics
- 1 small sweet onion (finely diced)
- 2 bell peppers (red and green, cut into bite-sized pieces)
- 3 cloves garlic (finely minced)
Liquids and Canned Goods
- 4 cups beef broth
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can fire roasted tomatoes
Seasonings and Herbs
- 3 tablespoons Worcestershire sauce
- 2 teaspoons sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Pinch of nutmeg (optional)
- 2 bay leaves
- 1 ½ teaspoons salt (to taste)
- ½ teaspoon black pepper
Grains
- ½ cup white rice (uncooked)
Instructions
- Cook the ground beef: In a large Dutch oven over medium heat, brown the ground beef for 7-8 minutes, breaking it apart with a potato masher to create fine crumbles. Once cooked through, remove the beef from the pot and drain on a paper towel-lined plate.
- Sauté the vegetables: Add the oil to the pot, then sauté the finely diced onion for 2-3 minutes until translucent. Add the bite-sized bell pepper pieces and cook for an additional 3-4 minutes. Stir in the minced garlic and cook continuously for 1 minute until fragrant.
- Add remaining ingredients: Return the browned beef to the pot and pour in the beef broth, tomato sauce, fire-roasted tomatoes, Worcestershire sauce, and sugar. Sprinkle in the dried oregano, thyme, rosemary, a pinch of nutmeg if using, bay leaves, salt, and black pepper. Finally, add the uncooked white rice.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25-30 minutes, or until the rice is tender and fully cooked.
- Finish and serve: Remove the bay leaves from the pot. Serve the soup hot, optionally stirring in fresh parsley and pairing it with toasted baguette for a complete meal. Enjoy your comforting stuffed pepper soup!
Notes
- For a lighter version, substitute ground turkey for the beef.
- You can add more or fewer bell peppers depending on your preference.
- Use low-sodium beef broth to reduce salt content.
- If you prefer a thicker soup, use less broth or add more rice.
- Fresh herbs can be substituted for dried; use three times the amount if fresh.
- Optional garnishes include shredded cheese or a dollop of sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
