Stuffed Pepper Soup Recipe

Cozy up with this easy Stuffed Pepper Soup! Packed with all the flavors of classic stuffed peppers, this hearty soup features ground beef, bell peppers, rice, and a savory tomato broth. Perfect for a quick weeknight dinner that’s filling and full of flavor.

 

😍Stuffed Pepper Soup

This stuffed pepper soup is comfort in a bowl—rich, hearty, and packed with flavor. It’ll fill your kitchen with delicious, cozy aromas that’ll have everyone coming back for more. Loaded with protein and veggies, it’s perfect for a quick weeknight dinner and can be made keto-friendly by skipping the rice. Thick like a chili but ready in under an hour, pair it with crusty bread for the ultimate winter meal.

Be sure to check out other comforting recipes like Tuscan White Bean Soup, Olive Garden Zuppa Toscana Soup, Turkey and Rice Soup, or Ground Turkey Soup with Vegetables for more cozy dinner inspiration!

✅Ingredient Notes

• Ground Beef: Using lean ground beef helps cut down on grease, but if you’re using a fattier option, make sure to drain the excess fat after cooking.
• Bell Peppers: Dice the peppers into even, bite-sized pieces to ensure they cook evenly. You can use any color of bell peppers, but a mix of green and red adds a nice balance.
• Rice: For best results, use uncooked long-grain white rice. It will absorb the flavors as it cooks, but if you use pre-cooked rice, add it toward the end to prevent it from becoming mushy.
• Beef Broth: Low-sodium broth is recommended so you can control the salt level. If you only have regular broth, adjust the amount of salt you add to the recipe.
• Worcestershire Sauce: Just don’t skip it—it helps tie everything together!
• Cheese: Grate your own cheese for the best melting results. Pre-shredded cheese can sometimes have additives that prevent smooth melting.

🔪How to Make Stuffed Pepper Soup

Heat the oil in a large pot over medium heat.

Add the ground beef and onions, cooking for 8-10 minutes until the beef is no longer pink.

Stir in the garlic.

Then add the peppers, tomatoes, tomato sauce, broth, and seasonings.

Simmer on low for 20-25 minutes, stirring occasionally, until the rice is cooked. Garnish with parsley and cheese, and serve warm.

👨‍🍳Pro Tips

• Use Leftover Rice: Got leftover rice? Toss it into the soup at the end and save some time. Just reduce the broth slightly since the cooked rice won't absorb as much liquid.
• Don’t Overcook the Peppers: If you like your peppers to have a bit of bite, don’t add them too early. Toss them in during the last 10 minutes of cooking to keep them from getting too soft.
• Thicken It Up: Want a heartier soup? Add an extra half cup of rice or even toss in some quinoa or barley for a little extra bulk.

Possible Recipe Variations

• Make it Vegetarian: Swap the ground beef with plant-based crumbles or use extra beans like black beans or kidney beans for protein. Use vegetable broth instead of beef broth.
• Low-Carb/Keto-Friendly: Skip the rice and replace it with cauliflower rice to keep it low-carb without losing the texture. You can also add more veggies like zucchini or mushrooms to bulk up the soup.
• Spicy Kick: Add diced jalapeños or a dash of crushed red pepper flakes for some heat. You can also use spicy sausage instead of ground beef for extra flavor.
• Add Beans: For a heartier soup, add a can of drained and rinsed beans like black beans or kidney beans. This adds extra fiber and protein to the dish.
• Swap the Meat: Instead of ground beef, try using ground turkey, chicken, or even sausage for a different flavor profile.

🗄️Storage and Reheating

To store the leftover stuffed pepper soup, let it cool completely first. Then, transfer it to an airtight container and keep it in the fridge. We like to portion it out for quick, grab-and-go lunches! It’ll stay fresh for 3-4 days. When you're ready to enjoy, just reheat it in the microwave or on the stovetop.

Can I Freeze This Soup?

Absolutely! It is a great way to prevent any waste. Just let the soup cool completely, then transfer it to a freezer-safe container. Leave a little room at the top for expansion, label it with the date, and pop it in the freezer for up to 2-3 months. When you’re ready to eat, thaw it in the fridge and reheat on the stovetop or in the microwave. Easy and convenient!