Stuffed Pepper Soup

If you love the flavors of stuffed peppers but want a warm, comforting soup version, this Stuffed Pepper Soup is perfect. It’s hearty, healthy, and packed with the taste of seasoned ground beef, bell peppers, tomatoes, and rice, all simmered in a savory broth. Ready in under an hour, it’s an easy dinner that tastes just like your favorite stuffed peppers—but in a cozy bowl.

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Ingredients

• 1 lb ground beef (or turkey)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 bell peppers (red, green, or yellow), diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 4 cups beef or chicken broth (960 ml)
• ½ cup uncooked white rice
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ½ tsp crushed red pepper flakes (optional, for heat)
• 2 tbsp olive oil
• Fresh parsley or shredded cheese, for garnish

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Instructions

1. Cook the beef
   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add ground beef and cook until browned. Drain excess fat.
2. Sauté vegetables
   • Add diced onion, garlic, and bell peppers to the pot. Cook 3–4 minutes until softened.
3. Add liquids and seasonings
   • Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, pepper, and red pepper flakes if using.
4. Simmer with rice
   • Bring soup to a boil. Add uncooked rice and reduce heat to a simmer.
   • Cover and cook 20–25 minutes, or until rice is tender and soup has thickened slightly.
5. Adjust flavors & serve
   • Taste and adjust seasonings as needed.
   • Serve hot, garnished with chopped parsley or shredded cheese.

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Tips for Success

• Rice options: Use white, brown, or even quinoa. Adjust cooking time for different grains.
• Veggie boost: Add carrots, zucchini, or corn for extra color and nutrition.
• Meal prep friendly: Soup tastes even better the next day as flavors meld.

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Variations

• Low-carb version: Skip rice and add cauliflower rice or diced zucchini.
• Spicy version: Add diced jalapeños or extra crushed red pepper.
• Vegetarian option: Replace beef with cooked lentils or plant-based ground meat and use vegetable broth.
• Cheesy stuffed pepper soup: Stir in shredded cheddar or top with mozzarella before serving.

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FAQs

Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works perfectly. Adjust cooking time slightly if using lean meat.

Can I freeze this soup?
Yes! Let cool completely, store in airtight containers, and freeze up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Can I make this in a slow cooker?
Absolutely. Brown the beef and sauté the veggies first, then add everything to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Add rice during the last 30–40 minutes.

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Serving Suggestions

• Serve with crusty bread or garlic bread for dipping.
• Top with shredded cheese, sour cream, or fresh herbs for extra flavor.
• Pair with a simple green salad for a complete meal.