Looking for a hearty, comforting dish that’s packed with flavor? This Stuffed Pepper Soup is the perfect answer! Loaded with savory ground beef, bell peppers, tomatoes, and a blend of seasonings, this soup is like the inside of a stuffed pepper—but in a cozy, comforting bowl. Whether you’re making it for a quick weeknight dinner or prepping it for meal prep, this soup will be a hit with your family!
Why You’ll Love this Stuffed Pepper Soup:
- Simple Ingredients: Easy to make with ingredients you likely already have in your pantry and fridge.
- One-pot meal: Less cleanup, more time to enjoy.
- Versatile: Customize it to your taste with different peppers, ground meats, or seasonings.
- Freezable: Make a big batch and freeze leftovers for future meals. Our Beef Stuffed Shells recipe is also a wonderful, freezable dish you may love.
Ingredients for Stuffed Pepper Soup
- 1 tablespoon olive oil
- 1 pound ground beef, (or ground turkey for a leaner version)
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 2 bell peppers (any color) diced
- 1 14.5-ounce can petite diced tomatoes
- 1 15-ounce can tomato sauce
- 1 1/2 cups beef broth (or vegetable broth for a vegetarian version)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup cooked rice, (white, brown, or cauliflower rice)
- Fresh parsley, finely chopped for garnish
How to Make Stuffed Pepper Soup
- Cook the Ground Beef: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the ground 1 pound beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Sauté the Vegetables: Add the 1 medium chopped onion, 1-2 minced garlic, and 2 diced bell peppers to the pot. Sauté for 4-5 minutes until the vegetables are softened.
- Add Tomatoes and Broth: Stir in the 1 14.5-ounce can of petite diced tomatoes, 1 15-ounce can tomato sauce, and 1 1/2 cups beef broth. Bring the mixture to a simmer.
- Season and Simmer: Add the 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Reduce the heat to medium-low and let the soup simmer for 20-30 minutes, allowing the flavors to meld together.
- Stir in Rice: Once the soup has simmered, add the 1 cup cooked rice. Stir until well combined and cook for an additional 5 minutes.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
RECIPE NOTES: You can use leftover rice for this recipe or cook one cup of your favorite rice according to its package directions while the soup is cooking.
Tips for Perfect Stuffed Pepper Soup:
- For extra flavor, try adding a bit of Worcestershire sauce or a splash of balsamic vinegar to the soup.
- Make it vegetarian: Substitute the ground beef with plant-based meat or use beans (like black beans or kidney beans) for added protein.
- Rice variation: If you’re low-carb, swap out the rice for cauliflower rice for a lighter version of the soup.
- Spicy kick: Add a pinch of red pepper flakes or a diced jalapeño to heat things up.
How to Store and Reheat:
This Stuffed Pepper Soup is great for meal prep! Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply heat it on the stovetop over medium heat until warmed through. You can also freeze the soup for up to 3 months—just make sure to store it in a freezer-safe container.
Why This Recipe Works:
Stuffed Pepper Soup is a comforting and satisfying meal that’s perfect for cooler weather or when you’re craving something hearty and healthy. The combination of bell peppers, beef, and rice offers a complete meal in a bowl, and the spices give it just the right amount of warmth. This recipe is also super customizable, so you can adjust it based on your preferences or what you have on hand.
Final Thoughts:
If you’re looking for an easy, delicious meal that the whole family will love, this Stuffed Pepper Soup is a must-try! It’s quick, filling, and packed with flavor that everyone will crave. Whether you’re cooking for yourself or feeding a crowd, this soup is sure to become a new favorite in your recipe rotation.
Lastly, have you tried Ina Garten’s Winter Minestrone Soup? Ina’s Winter Minestrone Soup with Garlic Bruschetta is a hearty and flavorful dish perfect for colder months. The soup is packed with fresh vegetables, beans, and pasta in a savory tomato-based broth, offering a warming and nourishing meal.
Stuffed Pepper Soup Recipe
This Stuffed Pepper Soup is the perfect answer! Loaded with savory ground beef, bell peppers, tomatoes, and a blend of seasonings, this soup is like the inside of a stuffed pepper—but in a cozy, comforting bowl.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, (or ground turkey for a leaner version)
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 2 bell peppers (any color) diced
- 1 14.5-ounce can petite diced tomatoes
- 1 15-ounce can tomato sauce
- 1 1/2 cups beef broth (or vegetable broth for a vegetarian version)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 cup cooked rice, (white, brown, or cauliflower rice)
- Fresh parsley, finely chopped for garnish
Instructions
- Cook the Ground Beef: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the ground 1 pound beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- Sauté the Vegetables: Add the 1 medium chopped onion, 1-2 minced garlic, and 2 diced bell peppers to the pot. Sauté for 4-5 minutes until the vegetables are softened.
- Add Tomatoes and Broth: Stir in the 1 14.5-ounce can of petite diced tomatoes, 1 15-ounce can tomato sauce, and 1 1/2 cups beef broth. Bring the mixture to a simmer.
- Season and Simmer: Add the 2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Reduce the heat to medium-low and let the soup simmer for 20-30 minutes, allowing the flavors to meld together.
- Stir in Rice: Once the soup has simmered, add the 1 cup cooked rice. Stir until well combined and cook for an additional 5 minutes.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Notes
You can use leftover rice for this recipe or cook one cup of your favorite rice according to its package directions while the soup is cooking.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 16gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 67mgSodium: 917mgCarbohydrates: 16gFiber: 3gSugar: 5gProtein: 24g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
