Cozy Stuffed Pepper Soup Recipe – Hearty & Easy One-Pot Meal

Introduction

Stuffed pepper soup is everything you love about traditional stuffed peppers—ground beef, tender rice, sweet bell peppers, and savory tomato goodness—but in a warm, comforting bowl. It’s a hearty, one-pot meal that brings all the cozy, home-cooked flavor of a baked dish, with none of the fuss.

This recipe is perfect for busy weeknights, chilly evenings, or family dinners. It’s rich, filling, and incredibly easy to make with pantry staples and fresh ingredients. Whether you’re craving the nostalgia of a classic comfort food or looking for a crowd-pleasing soup that reheats beautifully, this stuffed pepper soup delivers.

With bold tomato flavor, juicy beef, and the natural sweetness of bell peppers, it’s a spoonful of home in every bite.

Ingredients Overview

Each ingredient in this soup plays a role in delivering the signature “stuffed pepper” flavor while keeping things simple and budget-friendly.

• Ground Beef: Use lean ground beef (90/10 or 85/15) for rich flavor with less grease. You can also use ground turkey or ground chicken for a lighter version.
• Bell Peppers: A mix of red and green bell peppers gives the soup that sweet and earthy flavor, mimicking the stuffing of classic baked peppers. Yellow or orange peppers are fine substitutes.
• Onion & Garlic: These aromatics form the flavor base. Dice finely and sauté until golden for depth.
• Diced Tomatoes & Tomato Sauce: A combo of diced tomatoes and smooth tomato sauce builds a hearty, rich broth. Fire-roasted diced tomatoes add smoky complexity.
• Beef Broth: Enhances the savory notes and ties the soup together. You can substitute with chicken broth or vegetable broth if needed.
• Uncooked White Rice: Long grain white rice cooks directly in the soup, soaking up the flavor. You can also use brown rice (adjusting cook time) or even pre-cooked rice stirred in at the end.
• Italian Seasoning: Adds herby depth—oregano, basil, and thyme shine through. You can also season to taste with extra dried herbs.
• Salt & Pepper: Essential for bringing the whole dish together. Always taste and adjust.
• Optional Garnish: Fresh parsley or shredded cheese (like mozzarella or Parmesan) add richness and color just before serving.

Using high-quality canned tomatoes and broth makes a noticeable difference. And if you have leftover rice or cooked meat, this soup becomes even quicker to assemble.

Step-by-Step Instructions

1. Brown the Beef
   In a large pot or Dutch oven over medium heat, add a splash of oil and sauté the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed.
2. Sauté the Vegetables
   Add diced onion and garlic to the browned beef and cook until softened—about 3–4 minutes. Stir in chopped bell peppers and cook for another 2–3 minutes until slightly tender.
3. Build the Broth
   Pour in diced tomatoes (with juice), tomato sauce, and beef broth. Stir well to combine. Add Italian seasoning, salt, and pepper to taste.
4. Add the Rice
   Stir in uncooked white rice. Bring the soup to a boil, then reduce heat and let it simmer gently for 25–30 minutes, or until the rice is fully cooked and the peppers are tender.
5. Check and Adjust
   Taste the soup and adjust seasoning as needed. If it gets too thick, add more broth or water to loosen it up.
6. Serve and Garnish
   Ladle into bowls and top with chopped parsley or shredded cheese if desired. Serve hot with a side of crusty bread or a simple salad.

This soup thickens as it sits, so if you’re reheating leftovers, you may want to add a splash of broth or water to revive the texture.

Tips, Variations & Substitutions

• Make It Lighter: Use ground turkey or ground chicken to cut down on fat while keeping protein high.
• Low-Carb Option: Swap rice with riced cauliflower or leave it out entirely for a low-carb version.
• Vegetarian Version: Use plant-based crumbles or lentils instead of meat and vegetable broth in place of beef broth.
• Spice It Up: Add red pepper flakes or a dash of hot sauce for heat.
• Add Beans: For extra fiber and heartiness, stir in canned kidney beans or black beans.
• Use Leftovers: Already have cooked rice? Add it at the very end and just heat through.

For extra flavor, try adding a splash of Worcestershire sauce or balsamic vinegar near the end of cooking.

Serving Ideas & Occasions

Stuffed pepper soup is a natural fit for cozy weeknight dinners, but it’s also ideal for:

• Meal Prep: Makes 4–6 portions that store and reheat well.
• Potlucks or Family Gatherings: Easy to scale and serve from a slow cooker.
• Fall and Winter Meals: Warm, comforting, and filling on cold days.
• Freezer Meals: Cools and freezes beautifully for future lunches or dinners.

Serve with garlic bread, buttered rolls, or a green salad for a full meal. It’s also delicious topped with a spoonful of sour cream or a sprinkle of cheese.

Nutritional & Health Notes

Stuffed pepper soup provides a satisfying mix of protein, fiber, and complex carbs. Here’s why it’s a balanced meal:

• Protein: Ground beef (or turkey) delivers muscle-supporting protein.
• Veggies: Bell peppers, tomatoes, and onions add antioxidants, vitamins A and C, and fiber.
• Carbs: White rice provides energy and body to the soup, but can be swapped for brown rice or quinoa for more nutrients.
• Low Sugar & High Flavor: With minimal added sugars and naturally savory ingredients, this soup is both tasty and blood sugar-friendly.

It’s naturally gluten-free and easy to adapt for specific diets. Portion control is simple, and leftovers make excellent next-day lunches.

FAQs

Q1: Can I make stuffed pepper soup in the slow cooker?
A1: Yes! Brown the beef first, then add all ingredients (except rice) to the slow cooker. Cook on low for 6–8 hours. Add cooked rice 30 minutes before serving.

Q2: Can I freeze this soup?
A2: Absolutely. Let it cool completely, then store in freezer-safe containers. It lasts up to 3 months. Thaw overnight in the fridge and reheat gently with extra broth if needed.

Q3: What type of rice works best?
A3: Long grain white rice is traditional, but brown rice, jasmine, or even wild rice can be used. Brown rice will need a longer simmer time.

Q4: How can I make it spicier?
A4: Add red pepper flakes while cooking or stir in chopped jalapeños with the bell peppers. You can also add cayenne or hot sauce to taste.

Q5: Can I use leftover stuffed peppers to make this soup?
A5: Yes! Chop them up and add to a pot with broth and extra tomatoes. Simmer until heated through. It’s a great way to reduce food waste.

Q6: Is it okay to use instant rice?
A6: Yes, but add it near the end of cooking so it doesn’t become mushy. Simmer the rest of the soup fully before stirring it in.

Q7: How long does stuffed pepper soup last in the fridge?
A7: Stored in an airtight container, it keeps for 4–5 days. It thickens over time, so add a splash of water or broth when reheating.

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