Stuffed Pepper Soup – A Cozy Bowl of Comfort
There’s something irresistibly comforting about a warm bowl of Stuffed Pepper Soup simmering on the stove. Imagine all the delicious, hearty flavors of classic stuffed peppers — the tender ground beef, the sweet bell peppers, and the tangy tomato sauce — but in a cozy, spoonable form that’s perfect for weeknights or lazy weekends. This soup is everything you love about the traditional dish, made easier, quicker, and just as soul-satisfying.
This recipe brings the heart of home cooking into your kitchen — simple ingredients, big flavor, and minimal fuss. With just one pot, you can create a dinner that feels like a warm hug on a chilly evening. The best part? It reheats beautifully, making it a fantastic option for meal prep or make-ahead lunches.
Ingredients:
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Fresh parsley for garnish
Instructions:
- Brown the beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat if necessary.
- Add aromatics: Stir in the diced onion and minced garlic, cooking until softened and fragrant, about 3 minutes.
- Add the peppers: Toss in the diced red and green bell peppers, stirring to coat them with the savory base. Cook for another 4–5 minutes until the peppers begin to soften slightly.
- Build the flavor: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in basil, oregano, salt, pepper, and smoked paprika. Bring the soup to a gentle boil.
- Simmer: Reduce heat to low and let the soup simmer uncovered for about 30 minutes, allowing all the flavors to meld together.
- Add rice: Stir in the cooked white rice just before serving to keep it from becoming mushy. Simmer for an additional 5 minutes.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a slice of crusty bread or a sprinkle of shredded cheese on top.
Tips & Tricks
- Use fresh peppers: Choose bright, firm bell peppers for the best texture and flavor. A mix of red, green, and even yellow adds beautiful color.
- Make it ahead: Prepare the soup base without the rice, then add the rice just before reheating. This keeps the rice from absorbing too much broth.
- Add a kick: If you like spice, stir in a pinch of red pepper flakes or diced jalapeño for heat.
- Healthier swap: Use ground turkey or chicken instead of beef for a lighter version.
Variations
- Low-carb option: Skip the rice and substitute cauliflower rice for a lower-carb version that still feels hearty.
- Vegetarian version: Swap the beef for cooked lentils or a plant-based crumble and use vegetable broth instead of beef broth.
- Cheesy delight: Stir in a handful of shredded mozzarella or cheddar cheese just before serving for extra creaminess.
Stuffed Pepper Soup
Ingredients
Equipment
Method
- Brown the ground beef in olive oil over medium-high heat, breaking it apart as it cooks.
- Add onion and garlic, cooking until softened and fragrant.
- Stir in diced red and green bell peppers; cook for several minutes until slightly tender.
- Add diced tomatoes, tomato sauce, beef broth, and seasonings; bring to a gentle boil.
- Reduce heat and simmer for 30 minutes to meld flavors.
- Stir in cooked rice just before serving; garnish with parsley.
Notes
Serving Suggestions
Stuffed Pepper Soup pairs beautifully with garlic bread, buttery rolls, or a fresh green salad. For a cozy touch, sprinkle grated Parmesan or serve with a dollop of sour cream. It’s also lovely served with a side of roasted vegetables or a crisp baguette to soak up every last drop.
Storage Information
Let the soup cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes perfectly — pour into freezer-safe containers and store for up to 3 months. Reheat gently on the stove over medium heat, adding a splash of broth if needed to loosen it up.
FAQ
Can I use brown rice instead of white?
Yes! Brown rice adds a nutty flavor, though it takes longer to cook. You can pre-cook it before adding to the soup.
Can I make this in a slow cooker?
Absolutely. Brown the beef first, then add everything except the rice to the slow cooker. Cook on low for 6–7 hours, stir in cooked rice before serving.
What’s the best way to thicken the soup?
If you like a thicker consistency, simmer the soup uncovered a bit longer, or stir in an extra scoop of cooked rice.
History / Fun Facts
Stuffed peppers have been enjoyed across cultures for centuries — from Mediterranean dolmas to Eastern European “golabki.” The American version, with ground beef, rice, and tomato sauce, gained popularity in the mid-20th century as a budget-friendly comfort meal. This soup-inspired take is believed to have originated from home cooks who wanted the flavor of stuffed peppers without all the stuffing and baking. It’s a warm, family-style dish that continues to bring nostalgia and comfort to the table today.
