Stuffed Pepper Soup

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🌶️ Stuffed Pepper Soup

🥣 Description

Stuffed Pepper Soup is a comforting, hearty soup that captures all the classic flavors of traditional stuffed peppers—savory ground meat, sweet bell peppers, tomatoes, rice, and aromatic spices—but in an easy, one-pot soup form. It’s warming, filling, and perfect for busy weeknights, meal prep, or cold weather comfort food.

📝 Ingredients

Main Ingredients

  • 1 lb (450 g) ground beef (or ground turkey)

  • 1 tablespoon olive oil (if using lean meat)

  • 1 medium onion, diced

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

  • 3 cloves garlic, minced

  • 1 (28 oz / 800 g) can crushed tomatoes

  • 1 (14.5 oz / 410 g) can diced tomatoes

  • 4 cups beef broth (or chicken/vegetable broth)

  • ½ cup uncooked long-grain white rice

  • 1 tablespoon tomato paste

Seasonings

  • 1 teaspoon Italian seasoning

  • 1 teaspoon paprika

  • ½ teaspoon dried oregano

  • ½ teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • Optional: pinch of red pepper flakes

Optional Garnishes

  • Fresh parsley

  • Shredded cheese

  • Sour cream

👩‍🍳 Instructions

  1. Brown the Meat

    • Heat a large pot or Dutch oven over medium heat.

    • Add ground beef and cook until browned, breaking it apart.

    • Drain excess grease if necessary.

  2. Sauté Vegetables

    • Add olive oil if needed.

    • Stir in onion and bell peppers; cook for 4–5 minutes until softened.

    • Add garlic and cook for 30 seconds until fragrant.

  3. Build the Soup

    • Stir in tomato paste, crushed tomatoes, diced tomatoes, broth, and seasonings.

    • Mix well.

  4. Add Rice

    • Bring soup to a gentle boil.

    • Stir in uncooked rice.

    • Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender.

  5. Taste & Serve

    • Adjust seasoning if needed.

    • Serve hot with desired garnishes.

📌 Notes

  • Rice will continue to absorb liquid as the soup sits.

  • For meal prep, you may cook rice separately and add it to individual servings.

  • Soup thickens naturally over time.

💡 Tips for Best Results

  • Meat Swap: Ground turkey or chicken works well for a lighter version.

  • Rice Options: Brown rice needs extra cooking time; cauliflower rice can be added at the end.

  • Extra Flavor: A splash of Worcestershire sauce adds depth.

  • Slow Cooker: Brown meat first, then cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  • Freezer-Friendly: Freeze without rice for best texture.

🍽️ Servings

  • Serves: 6 generous portions

  • Serving Size: ~1½ cups per serving

🧮 Nutritional Information (Per Serving – Approximate)

  • Calories: 320

  • Protein: 22 g

  • Fat: 14 g

  • Carbohydrates: 28 g

  • Fiber: 4 g

  • Sugar: 6 g

  • Sodium: 780 mg

(Values may vary based on ingredients used)

🌱 Health Benefits

  • High Protein: Supports muscle health and keeps you full longer.

  • Vegetable-Rich: Bell peppers provide vitamin C, antioxidants, and fiber.

  • Balanced Meal: Contains protein, carbs, and healthy fats.

  • Budget-Friendly: Uses simple pantry staples.

  • Comfort Without Guilt: Lighter than traditional stuffed peppers but just as satisfying.

❓ Q & A

Q: Can I make this soup low-carb?
A: Yes! Replace rice with cauliflower rice and add it during the last 5 minutes of cooking.

Q: Can I freeze Stuffed Pepper Soup?
A: Absolutely. For best results, freeze without rice and add freshly cooked rice when reheating.

Q: How long does it last in the fridge?
A: 4–5 days in an airtight container.

Q: Can I make it vegetarian?
A: Yes. Use plant-based ground meat or beans and vegetable broth.

Q: Why is my soup too thick?
A: Rice absorbs liquid over time. Add extra broth when reheating.

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