If you love the flavors of classic stuffed peppers but want a warm, comforting bowl on a chilly day, this Easy Stuffed Pepper Soup Recipe is exactly what you need. It takes all the heartiness and vibrant taste of stuffed peppers and transforms it into a deliciously sip-worthy soup, perfect for a quick weeknight dinner or a cozy weekend meal. With tender ground beef, sweet bell peppers, and a rich tomato broth, each spoonful bursts with homestyle flavor that feels like a warm hug from the inside out.
Ingredients You’ll Need
Getting started with this soup couldn’t be simpler because it only requires everyday ingredients that come together to create amazing flavor and texture. Each component plays a key role—whether it’s the fragrant garlic, the meaty ground beef, or the zing of paprika that ties everything together.
- 3/4 cup uncooked rice: Acts as a hearty base to soak up the savory broth and adds comforting chewiness.
- 1 tablespoon olive oil: Used to sauté the onions and beef, it adds a subtle richness.
- 1/2 medium onion (chopped): Provides sweetness and depth of flavor when softened.
- 1.5 pounds lean ground beef: The main protein that brings that classic stuffed pepper taste.
- 3 cloves garlic (minced): Infuses the soup with aromatic warmth.
- 1 red bell pepper (chopped finely): Adds sweetness and vibrant color.
- 1 green bell pepper (chopped finely): Balances the sweetness with a slight earthiness.
- 1 (13.5 fluid ounce) can tomato sauce: Creates the thick tomato base that’s essential to this soup.
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices): Offers smoky complexity and texture.
- 4 cups chicken broth: Builds the comforting soup’s liquid foundation with a mild savory punch.
- 1/4 teaspoon Italian seasoning: Provides subtle herbal notes that brighten the soup.
- 1 teaspoon paprika: Adds a smoky, mildly sweet spice to enhance the overall flavor profile.
- Salt & pepper (to taste): Essential for seasoning and balancing all the flavors.
How to Make Easy Stuffed Pepper Soup Recipe
Step 1: Cook the Rice
Start by cooking the rice according to the package instructions. If you’re ahead of schedule or have leftover rice, that works just as well. The rice is key to giving the soup its signature texture and helps soak up all the delicious flavors from the broth.
Step 2: Sauté Onions and Prepare Peppers
While the rice cooks, heat the olive oil in a large soup pot over medium heat. Toss in the chopped onion and sauté until soft and slightly browned, about 5 to 7 minutes. That slight browning adds an amazing depth of flavor you won’t want to skip. As the onions cook, chop the green and red peppers finely—it’s a great way to multitask and save time!
Step 3: Brown the Ground Beef
Add the lean ground beef to the pot, breaking it up with a spoon. Cook for about 5 minutes until it loses its pink color. If you notice excess fat pooling in the pot, drain the majority before moving on. This step is crucial for a flavorful but not greasy soup.
Step 4: Garlic Goes In
Mix in the minced garlic and cook for about one minute, just until fragrant. Garlic adds a magical boost of aroma and flavor that complements the peppers and beef perfectly.
Step 5: Add the Rest of the Ingredients
Now, pour in the tomato sauce, fire-roasted diced tomatoes (with their juices), chicken broth, plus the Italian seasoning and paprika. Stir everything together, then crank the heat up to high to bring the soup to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15 minutes, allowing all those flavors to meld beautifully.
Step 6: Finish with the Rice and Seasoning
Finally, stir in the cooked rice and let the soup simmer for another 10 minutes. This extra time thickens the broth slightly and lets the rice soak in even more savory goodness. Taste your creation and add salt and pepper as needed. That final seasoning is what really brings everything together!
How to Serve Easy Stuffed Pepper Soup Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions on top for a pop of color and fresh flavor. A dollop of sour cream or shredded cheese can add creaminess that pairs wonderfully with the smoky paprika.
Side Dishes
This soup shines on its own but pairs beautifully with a crusty bread or warm garlic toast. A simple side salad with a zesty vinaigrette can provide a refreshing contrast to the rich, hearty soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or alongside stuffed breadsticks. You can also top individual bowls with a sprinkle of crumbled bacon or a drizzle of hot sauce for an extra kick.
Make Ahead and Storage
Storing Leftovers
After the soup has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making for an easy lunch or dinner pick-me-up later in the week.
Freezing
Easy Stuffed Pepper Soup Recipe freezes beautifully. Place cooled soup in freezer-safe containers or bags, leaving a bit of room to expand. It can be frozen for up to 3 months, so you always have comfort food on hand when time is tight.
Reheating
Reheat soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If frozen, thaw overnight in the refrigerator first for best texture. A splash of broth or water can loosen the soup if it thickens too much during storage.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and chewier texture. Just make sure to cook it fully before adding it to the soup, and you might need to simmer a bit longer for it to soften completely.
Is this soup gluten-free?
Yes, as long as your chicken broth and tomato products are gluten-free, this soup is naturally gluten-free and safe for those with gluten sensitivities.
Can I substitute ground turkey for the beef?
Ground turkey works great as a leaner alternative. The soup’s robust flavor will still shine through, and the texture remains wonderfully satisfying.
How spicy is the soup?
This Easy Stuffed Pepper Soup Recipe has mild spice mainly from the paprika, which is more smoky than hot. If you like heat, you can add a pinch of cayenne pepper or some chopped jalapeños to spice things up.
What’s the best way to thicken the soup if it’s too watery?
If your soup seems a bit thin, let it simmer uncovered a bit longer to reduce. You can also stir in a tablespoon of tomato paste or even a slurry of cornstarch and water to thicken it to your liking.
Final Thoughts
This Easy Stuffed Pepper Soup Recipe is such a winner because it takes the best parts of a classic comfort food and makes it totally effortless and bowl-ready. Whether you’re cooking for your family or craving a cozy solo meal, this soup hits all the right notes. Give it a try—you might just find your new favorite go-to!
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Easy Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Easy Stuffed Pepper Soup is a comforting and hearty dish that combines the flavors of classic stuffed peppers in a warm, flavorful soup. Made with lean ground beef, bell peppers, tomatoes, and rice, it’s a perfect weeknight meal that’s both satisfying and simple to prepare.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, chopped finely
- 1 green bell pepper, chopped finely
Liquids & Seasonings
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Grain
- 3/4 cup uncooked rice
Instructions
- Cook the Rice: Start by cooking the rice according to the package directions. If you already have cooked rice on hand, you can use that later in the recipe to save time.
- Sauté Onions: While the rice is cooking, heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until the onions are soft and slightly browned, which adds depth of flavor to the soup. Meanwhile, chop the bell peppers.
- Cook Ground Beef: Add the lean ground beef to the pot with the onions. Cook for about 5 minutes, stirring frequently with a spoon to break up the meat. If the beef releases excess fat, drain most of it before proceeding.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute to release its aroma and flavor.
- Add Vegetables and Liquids: Add the finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes (with juices), chicken broth, Italian seasoning, and paprika to the pot. Increase the heat to high and bring the mixture to a gentle boil.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer for 15 minutes to allow flavors to meld and peppers to soften.
- Finish with Rice: Stir in the cooked rice, then continue to simmer the soup for another 10 minutes. This thickens the broth and deepens the flavor. Season with salt and pepper to taste before serving.
Notes
- Use lean ground beef to reduce excess grease and keep the soup healthier.
- Fire-roasted diced tomatoes add a smoky flavor, but you can substitute with regular diced tomatoes if unavailable.
- For a gluten-free version, confirm the chicken broth and tomato sauce are gluten free.
- This soup freezes well; store portions in airtight containers for up to 3 months.
- Leftover rice can be pre-cooked and refrigerated ahead of time to shorten prep time.
