Stuffed Pepper Soup

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Stuffed Pepper Soup Recipe

Description

Stuffed Pepper Soup captures all the comforting flavors of classic stuffed peppers—tender bell peppers, hearty ground beef, tomatoes, rice, and savory seasonings—transformed into a warm, satisfying soup. This easy one-pot dish is perfect for chilly evenings or when you want a cozy, home-cooked meal without all the stuffing and baking. The rich tomato broth blends beautifully with the sweetness of the peppers and the heartiness of the beef, making it a true comfort in a bowl.

Ingredients

  • 1 lb (450 g) lean ground beef (or turkey for a lighter version)

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 3 bell peppers (red, green, yellow), diced

  • 3 cloves garlic, minced

  • 1 can (15 oz) diced tomatoes

  • 1 can (15 oz) tomato sauce

  • 4 cups beef broth (or vegetable broth)

  • 1 cup cooked white or brown rice

  • 1 tsp dried basil

  • 1 tsp dried oregano

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ¼ tsp crushed red pepper flakes (optional)

  • 1 tbsp Worcestershire sauce

  • Fresh parsley, for garnish

Instructions

  1. Cook the Beef:
    In a large pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

  2. Sauté Vegetables:
    Add diced onions, bell peppers, and garlic to the pot. Sauté for 5–7 minutes until softened and fragrant.

  3. Add Tomatoes and Broth:
    Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, and seasonings (basil, oregano, salt, pepper, and red pepper flakes). Mix well.

  4. Simmer:
    Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally.

  5. Add Rice:
    Stir in the cooked rice and simmer for another 5–10 minutes to allow flavors to blend.

  6. Serve:
    Ladle the soup into bowls, garnish with fresh parsley, and enjoy with a slice of crusty bread.

Notes

  • You can substitute ground turkey, chicken, or sausage for beef.

  • To prevent rice from getting mushy, add it just before serving if you plan to store leftovers.

  • For a low-carb version, replace rice with cauliflower rice.

  • This soup freezes beautifully—cool completely before storing in freezer-safe containers.

Tips

  • Add a splash of balsamic vinegar or a pinch of sugar to balance the tomato acidity.

  • For extra richness, stir in a little parmesan cheese or a dollop of sour cream before serving.

  • Use fire-roasted diced tomatoes for a smoky, deeper flavor.

  • Double the recipe—it tastes even better the next day!

Servings

  • Serves: 6

  • Prep Time: 15 minutes

  • Cook Time: 40 minutes

  • Total Time: 55 minutes

Nutritional Information (Per Serving)

  • Calories: 280

  • Protein: 22 g

  • Carbohydrates: 25 g

  • Fat: 10 g

  • Fiber: 4 g

  • Sodium: 780 mg

  • Sugars: 7 g

(Values are approximate and may vary based on ingredients used.)

Health Benefits

  • High in protein – keeps you full longer.

  • Rich in vitamin C from bell peppers for immune support.

  • Fiber-packed – promotes good digestion.

  • Balanced meal – includes vegetables, protein, and grains.

  • Low in fat (especially with lean meat or turkey).

Questions & Answers

Q1: Can I use uncooked rice in the soup?
A1: Yes, but you’ll need to increase the cooking time by 15–20 minutes and add an extra cup of broth to ensure the rice cooks fully.

Q2: How long does stuffed pepper soup last in the fridge?
A2: Store it in an airtight container for up to 4–5 days. Reheat on the stove or in the microwave.

Q3: Can I freeze it?
A3: Absolutely! Cool the soup completely, portion into containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Q4: What should I serve with stuffed pepper soup?
A4: It pairs perfectly with crusty bread, cornbread, garlic toast, or a simple side salad.

Q5: Can I make it vegetarian?
A5: Yes—use vegetable broth and swap ground beef with lentils, quinoa, or plant-based meat.

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