Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup captures all the comforting flavors of a classic stuffed pepper in a warm, hearty bowl. This easy-to-make soup combines ground beef, bell peppers, tomatoes, and rice for a satisfying meal that’s perfect any day of the week.

Ingredients

• 1 lb. lean ground beef
• 1 tablespoon olive oil, divided
• 1/2 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 2 (14.5 oz.) cans diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar, or to taste (optional, see notes)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups cooked long grain white rice
• 2 tablespoons fresh Italian parsley, chopped
• Shredded cheddar or mozzarella cheese, for serving (optional)

Instructions

1. Step 1: In a Dutch oven over medium heat, brown the ground beef while breaking up any clumps. Drain off any grease and season the beef with salt and pepper to taste. Remove from the pot and set aside.
2. Step 2: In the same pot, heat 1 tablespoon of olive oil. Sauté the diced onions and chopped bell peppers until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Step 3: Return the cooked beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar (if using), and Italian seasoning. Taste and adjust seasoning with additional salt and pepper if needed.
4. Step 4: Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 to 20 minutes, stirring occasionally.
5. Step 5: If you plan to serve immediately, stir in the cooked rice and chopped parsley. Continue simmering until heated through, about 1 to 2 minutes. For leftovers, stir in the parsley and heat the rice separately, adding rice to each bowl when serving.
6. Step 6: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired.
7. Step 7: Enjoy your comforting bowl of stuffed pepper soup!

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or a plant-based meat alternative and use vegetable broth instead of beef broth.
• If you like a bit of heat, add a pinch of crushed red pepper flakes during cooking.
• Use brown rice for a nuttier flavor and added fiber, but increase cooking time accordingly.
• Adding a splash of red wine to the sautéed vegetables can deepen the flavor.
• Adjust the amount of sugar to balance the acidity of the tomatoes to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the cooked rice separate if possible to maintain the best texture. Reheat gently on the stove or in the microwave until warmed through, adding rice to individual servings if stored separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, stuffed pepper soup tastes even better the next day as the flavors have more time to meld. Just store the soup and rice separately to keep the rice from becoming mushy.

Can I freeze stuffed pepper soup?

You can freeze the soup without rice for up to 3 months. Thaw overnight in the fridge and add freshly cooked rice when reheating for the best texture.

Stuffed Pepper Soup Recipe

---

★★★★★

4.8 from 59 reviews

• Author: Lana
• Total Time: 45 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Stuffed Pepper Soup is a hearty and comforting dish that captures the delicious flavors of classic stuffed peppers in an easy-to-make soup form. Made with lean ground beef, diced bell peppers, tomatoes, and seasoned with Italian herbs, this soup is perfect for a cozy family meal. The addition of cooked rice adds texture and makes it filling, while optional shredded cheese on top enhances the richness.

---

Ingredients

Scale 1x2x3x

Meat and Oil

• 1 lb. lean ground beef
• 1 tablespoon olive oil, divided

Vegetables and Aromatics

• 1/2 medium yellow onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped

Canned Goods and Liquids

• 2 (14.5 oz.) cans diced tomatoes
• 1 (15 oz.) can tomato sauce
• 2 cups beef broth

Seasonings

• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar, or to taste (optional)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Others

• 2 cups cooked long grain white rice
• 2 tablespoons fresh Italian parsley, chopped
• Shredded cheddar or mozzarella cheese, for serving (optional)

---

Instructions

1. Brown the Beef: In a Dutch oven over medium heat, brown the ground beef, breaking up any clumps. Once cooked through, drain any excess grease and season the beef with salt and pepper to taste. Remove from the pot and set aside.
2. Sauté Vegetables: In the same Dutch oven, add 1 tablespoon of olive oil. Sauté the diced onion and chopped red and green bell peppers over medium heat for about 5 minutes until they soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
3. Add Liquids and Seasonings: Stir the cooked beef back into the pot along with the diced tomatoes, tomato sauce, and beef broth. Season the mixture with Worcestershire sauce, sugar (if using), Italian seasoning, and adjust salt and pepper to taste. Mix well and taste to ensure balanced seasoning.
4. Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to medium-low. Allow it to simmer uncovered for 15-20 minutes, stirring occasionally to meld the flavors.
5. Add Rice and Parsley: If not preparing leftovers, stir in the cooked rice and chopped parsley. Simmer for 1-2 minutes until heated through. For leftovers, add the parsley now and keep the rice separate to be added when serving to preserve texture.
6. Serve: Ladle the soup into bowls and garnish with shredded cheddar or mozzarella cheese if desired. Serve hot and enjoy this comforting meal.

Notes

• Optional sugar balances the acidity of the tomatoes; adjust to your taste preference.
• Adding rice directly to the soup is preferable if consuming immediately. For leftovers, keep rice separate to avoid absorption and mushiness.
• Use lean ground beef to reduce excess grease in the soup.
• Feel free to substitute beef broth with vegetable broth to make it lighter.
• Cheese topping is optional but adds a creamy richness to the soup.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: stuffed pepper soup, ground beef soup, bell pepper soup, easy soup recipe, comforting soup, weeknight dinner