Stuffed Pepper Soup: The Ultimate Guide to a Delicious & Easy Recipe

Stuffed pepper soup: imagine all the comforting flavors of classic stuffed peppers, but in a warm, inviting bowl! Forget the fuss of stuffing individual peppers; this recipe delivers the same delicious taste with significantly less effort. It’s a weeknight dinner dream come true, and I’m so excited to share my version with you.

Stuffed peppers themselves have a rich history, with variations found across numerous cultures. From the “dolma” of the Middle East and Mediterranean to the Southwestern-inspired versions in the United States, the concept of filling peppers with savory mixtures has been a culinary staple for centuries. This soup takes that beloved tradition and transforms it into something even more accessible.

What makes stuffed pepper soup so irresistible? It’s the perfect combination of tender bell peppers, savory ground meat (or a vegetarian substitute!), hearty rice, and a tangy tomato-based broth. The aroma alone is enough to make your mouth water! People adore this dish because it’s both comforting and satisfying, offering a complete meal in a single bowl. Plus, it’s incredibly versatile – easily adaptable to your dietary needs and preferences. Whether you’re craving a cozy winter warmer or a light and flavorful summer supper, this soup is sure to please. Let’s get cooking!

this Recipe

Ingredients:

• 1 pound ground beef (or ground turkey or Italian sausage)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 4 cups beef broth (or vegetable broth)
• 1 cup cooked rice (white or brown)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 tablespoon olive oil
• Optional: 1/4 teaspoon red pepper flakes (for a little heat)
• Optional: Shredded cheddar cheese or sour cream, for topping

Preparing the Base:

1. First, let’s get started by browning the ground beef. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned all over. Drain off any excess grease. I like to use a leaner ground beef to minimize the grease, but any kind will work.
2. Now, add the chopped onion and bell peppers (both green and red – the more color, the better!). Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent them from sticking to the bottom of the pot. The aroma at this stage is just amazing!
3. Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. I find that stirring constantly during this minute helps prevent burning.

Adding the Tomatoes and Broth:

4. Pour in the crushed tomatoes, tomato sauce, and diced tomatoes (undrained). Give everything a good stir to combine all those lovely tomato flavors.
5. Add the beef broth (or vegetable broth, if you prefer). Stir well to incorporate the broth into the tomato mixture.
6. Now, it’s time to add the spices. Stir in the dried oregano, dried basil, salt, and black pepper. If you like a little kick, add the red pepper flakes as well. I usually add a pinch, but you can adjust the amount to your liking.

Simmering and Finishing:

7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. The longer it simmers, the more the flavors will meld together. I often let it simmer for an hour or even longer if I have the time.
8. After simmering, stir in the cooked rice. You can use white rice or brown rice, depending on your preference. I usually have leftover rice in the fridge, which makes this step super easy.
9. Simmer for another 10-15 minutes, or until the rice is heated through. This also allows the rice to absorb some of the delicious soup broth.

Serving:

10. Ladle the soup into bowls and serve hot.
11. Optional: Top with shredded cheddar cheese or a dollop of sour cream. A sprinkle of fresh parsley or chopped green onions also adds a nice touch. I personally love it with a little bit of both cheese and sour cream!

Tips and Variations:

• Spice it up: If you like your soup extra spicy, add more red pepper flakes or a dash of hot sauce.
• Add more vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn.
• Use different meat: You can substitute ground beef with ground turkey, Italian sausage, or even shredded chicken.
• Make it vegetarian: Omit the meat and use vegetable broth. You can also add lentils or beans for extra protein.
• Slow Cooker Version: Brown the ground beef and vegetables as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
• Freezer-Friendly: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave.
• Adjusting the Thickness: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last 15 minutes of simmering. Stir well to combine and let it thicken. If you prefer a thinner soup, add more broth.
• Rice Timing: To prevent the rice from becoming too mushy, you can cook it separately and add it to the soup just before serving. This is especially helpful if you are making a large batch of soup that you plan to store for later.
• Bell Pepper Prep: For a milder flavor, you can roast the bell peppers before adding them to the soup. To roast them, cut them in half, remove the seeds, and place them cut-side down on a baking sheet. Broil them for 5-7 minutes, or until the skins are blackened. Then, place them in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins and chop the peppers.
• Tomato Options: If you don’t have crushed tomatoes, you can use whole peeled tomatoes and crush them with your hands or a potato masher. You can also use tomato puree instead of tomato sauce.

Enjoy your delicious and hearty stuffed pepper soup! I hope you love it as much as I do!

Conclusion:

So, there you have it! This isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, bursting with all the delicious flavors of stuffed peppers without all the fuss. I truly believe this stuffed pepper soup is a must-try for anyone looking for a hearty, flavorful, and relatively easy meal. It’s the perfect weeknight dinner, a fantastic make-ahead lunch, and even impressive enough to serve to guests. Trust me, once you taste it, you’ll be adding it to your regular rotation.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own tastes. For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the pot while you’re sautéing the vegetables. If you’re a cheese lover (and who isn’t?), a sprinkle of shredded cheddar, Monterey Jack, or even a dollop of creamy ricotta on top just before serving elevates it to a whole new level of deliciousness. For a richer flavor, consider using bone broth instead of regular chicken or vegetable broth. It adds a depth of flavor that’s simply irresistible.

And speaking of serving, there are so many ways to enjoy this soup! A crusty loaf of bread for dipping is always a winner, allowing you to soak up every last drop of that flavorful broth. A side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. Or, for a truly complete meal, serve it with a grilled cheese sandwich – the ultimate comfort food pairing! If you’re looking for a lighter option, try topping it with a dollop of Greek yogurt instead of sour cream for a tangy twist.

Don’t be afraid to experiment with different variations too! If you’re a fan of ground turkey or chicken, feel free to substitute it for the ground beef. Vegetarian? No problem! Simply omit the meat altogether and add an extra can of beans or some diced mushrooms for added heartiness. You could even add some cooked quinoa or rice to the soup for a more substantial meal. The possibilities are endless!

I’m confident that you’ll absolutely love this stuffed pepper soup recipe. It’s a crowd-pleaser, a time-saver, and a guaranteed way to warm up on a chilly evening. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t regret it.

Once you’ve tried it, I’d absolutely love to hear what you think! Did you make any modifications? What were your favorite toppings? Share your experience in the comments below! Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this delicious soup. Happy cooking!

I can’t wait to hear all about your culinary adventures with this recipe. Remember, cooking should be fun and enjoyable, so don’t be afraid to experiment and make it your own. And most importantly, enjoy every delicious spoonful!