Stuffed Pepper Soup delivers all the comforting flavors of traditional stuffed peppers in a hearty, easy-to-make soup. Packed with ground beef, bell peppers, and rice, this dish is perfect for a satisfying weeknight meal or a cozy lunch.

Why You’ll Love This Recipe

• One-Pot Wonder: Simple to prepare and minimizes cleanup.
• Family-Friendly: Loved by kids and adults alike.
• Versatile: Easily adaptable to dietary preferences or substitutions.
• Meal Prep Ready: Stores and reheats well for quick, delicious meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 onion, diced
• 2 bell peppers (any color), diced
• 4 garlic cloves, minced
• 1 pound 90% lean ground beef
• 1 tablespoon olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 cans (14.5 ounces each) fire-roasted tomatoes (or plain diced tomatoes)
• 1 can (15 ounces) tomato sauce
• 2 cups low-sodium beef broth
• 2 cups cooked rice
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Fresh Parmesan cheese, grated, for garnish (optional)

Directions

Step 1: Prepare the Vegetables

Dice the onion and bell peppers, and mince the garlic. Set aside.

Step 2: Brown the Ground Beef

In a large soup pot over medium heat, cook the ground beef until browned. Season with salt and pepper. Remove the beef to a paper towel-lined plate to drain.

Step 3: Sauté the Vegetables

Using the same pot, heat olive oil over medium heat. Add the diced bell peppers and onion, and sauté for 3-4 minutes until softened. Stir in the garlic, dried basil, oregano, and thyme, cooking for an additional 30 seconds until fragrant.

Step 4: Combine Ingredients

Return the cooked ground beef to the pot. Stir in the fire-roasted tomatoes, tomato sauce, and beef broth. Mix well, bring to a simmer, and cover. Let the soup simmer for 20 minutes to meld the flavors.

Step 5: Cook the Rice

While the soup simmers, cook the rice according to package instructions.

Step 6: Incorporate the Rice

Stir the cooked rice into the soup. Mix until fully combined and heated through. Adjust seasoning with salt and pepper if needed.

Step 7: Garnish and Serve

Serve hot, garnished with freshly chopped parsley and optional grated Parmesan cheese for added flavor.

Step 8: Store Leftovers

Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stove or microwave.

Servings and Timing

• Yield: 6 servings
• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Low-Carb Option: Substitute cauliflower rice for regular rice.
• Vegetarian Version: Use plant-based ground beef or replace with beans.
• Spicy Twist: Add red pepper flakes or diced jalapeños for heat.

Storage and Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in portion-sized containers for up to 3 months. Leave room for expansion.
• Reheating: Thaw in the fridge overnight and warm on the stovetop or in the microwave.

FAQs

1. Can I use uncooked rice in the soup?

Yes! Add 1/2 cup uncooked rice with the broth and simmer for about 20-25 minutes until the rice is cooked.

2. What type of ground meat can I use?

Ground turkey, chicken, or pork are great substitutes for beef.

3. Can I make this soup in a slow cooker?

Absolutely. Sauté the ground beef, onions, and peppers first, then transfer to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

4. Is this soup gluten-free?

Yes, if you use gluten-free beef broth and double-check that your rice and other ingredients are gluten-free.

5. Can I add more vegetables?

Of course! Zucchini, spinach, or carrots make great additions.

6. What’s the best way to thicken the soup?

You can let it simmer uncovered for 10-15 minutes to reduce the liquid or add a slurry of cornstarch and water.

7. How do I make this soup dairy-free?

Skip the Parmesan cheese garnish and ensure other ingredients are dairy-free.

8. Can I use fresh tomatoes instead of canned?

Yes. Substitute about 3-4 fresh tomatoes, chopped, for each can of diced tomatoes.

9. How can I make this soup spicier?

Add cayenne pepper, chili powder, or a splash of hot sauce to the pot.

10. What’s the best way to serve this soup?

Pair it with crusty bread or a side salad for a complete meal.

Conclusion

Stuffed Pepper Soup is a comforting and versatile dish, perfect for cozy dinners or meal prep. With its hearty ingredients and savory flavors, it’s sure to become a family favorite. Prepare this easy recipe today and savor every spoonful!

Stuffed Pepper Soup

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• Author: fella
• Prep Time: 15min
• Cook Time: 30 min
• Total Time: 45min
• Yield: 6 servings 1x
• Category: Main Course , soup
• Cuisine: American

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Description

Stuffed Pepper Soup combines the comforting flavors of classic stuffed peppers into a delicious and easy-to-make soup. Packed with ground beef, bell peppers, tomatoes, and rice, this dish is perfect for cozy dinners and meal prepping.

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Ingredients

Scale 1x2x3x

• 1 medium onion, diced
• 2 bell peppers (any color), diced
• 4 cloves garlic, minced
• 1 lb 90% lean ground beef
• 1 tbsp olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 cans (14.5 oz each) fire-roasted or plain diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cups low-sodium beef broth
• 2 cups cooked rice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Fresh Parmesan cheese, grated (optional)

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Instructions

1. Prepare the Vegetables: Dice onion and bell peppers. Mince garlic cloves and set aside.
2. Brown the Beef: Heat a large soup pot over medium heat. Add ground beef, cook until browned, and season with salt and pepper. Remove beef and set aside.
3. Sauté the Vegetables: Add olive oil to the same pot. Sauté onion and bell peppers for 3-4 minutes or until softened. Add garlic, basil, oregano, and thyme, stirring for 30 seconds until fragrant.
4. Simmer the Soup: Return beef to the pot. Add fire-roasted tomatoes, tomato sauce, and beef broth. Stir well, bring to a simmer, cover, and cook for 20 minutes.
5. Prepare the Rice: While the soup simmers, cook rice according to your preferred method.
6. Combine the Rice: Stir cooked rice into the soup, ensuring it’s fully incorporated.
7. Garnish and Serve: Ladle into bowls, garnish with fresh parsley, and sprinkle with Parmesan cheese if desired.

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Notes

• Rice Options: White, brown, or wild rice work well in this soup.
• Meal Prep: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
• Adjust the Texture: For a thicker soup, reduce broth by 1/2 cup; for a lighter soup, add more broth.