Stuffed Pepper Soup is a warm, comforting dish that takes all the flavors of traditional stuffed peppers and transforms them into a hearty soup. It’s an easy-to-make recipe perfect for any weeknight dinner, family gatherings, or when you’re craving something cozy on a chilly evening. I love making this soup not only for its rich flavors but also for the nostalgic memories it brings of family meals and gatherings.
Why You’ll Love This Dish
This recipe shines because it’s not only incredibly delicious but also incredibly straightforward. It’s a fantastic way to incorporate vegetables and lean protein into a satisfying meal that even picky eaters will enjoy. Packed with vitamins and nutrients from the colorful bell peppers and flavored with a blend of herbs, this soup checks all the boxes for a kid-approved dinner. It’s ideal for a weeknight meal when you want something hearty without spending hours in the kitchen. Plus, it’s budget-friendly, making it perfect for families trying to eat well without breaking the bank.
“This Stuffed Pepper Soup was a hit with my whole family! Easy to make and full of flavor—definitely adding it to our regular rotation!” – Satisfied Home Cook
Preparing Stuffed Pepper Soup
Making Stuffed Pepper Soup is a straightforward process that comes together in just a few steps. You’ll start by browning the beef and sautéing the vegetables to build a solid foundation of flavor. Once all the ingredients are combined, it simmers to marry the flavors perfectly. With that in mind, let’s dive into the details and gather everything we need for this delicious dish!
What You’ll Need
To whip up this cozy soup, here’s what you’ll gather:
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided (extra virgin for more flavor)
- Salt and pepper to taste
- 1 small yellow onion, chopped
- 1 cup red bell pepper, chopped
- 1 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (14.5 oz) petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) low-sodium beef broth (for a lighter version, chicken broth works too)
- 2 1/2 Tbsp fresh parsley, chopped
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese for serving (optional, but highly recommended)
Feel free to swap out the ground beef for turkey or even a plant-based protein if you’re looking for alternatives!
Step-by-Step Instructions
In a big pot, heat 1 Tbsp of olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook until browned. Drain excess grease and set the beef aside on a paper towel.
In the same pot, heat the remaining olive oil. Add the onion, red and green peppers, and sauté for about 3 minutes until softened.
Toss in the garlic and sauté for another 30 seconds to release its flavor.
Pour in the diced tomatoes, tomato sauce, beef broth, parsley, basil, oregano, and add the cooked beef back to the pot. Adjust seasoning with more salt and pepper if desired. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for about 30 minutes, stirring occasionally.
While the soup simmers, cook the rice according to package instructions.
Once cooked, stir the rice into the soup, blending all those wonderful flavors.
Serve warm, optionally topped with cheddar or mozzarella cheese and a sprinkle of additional parsley for brightness.
Best Ways to Enjoy It
Stuffed Pepper Soup is delightful all on its own, but there are many delicious ways to enhance your meal. Consider serving it with a side of garlic bread or a simple green salad to balance the flavors. If you’re feeling fancy, top each bowl with a dollop of sour cream or a sprinkle of crushed red pepper for added zing. Movement toward cozy nights calls for finding the best accompaniments to enjoy this warm soup!
Storage and Reheating Tips
This soup stores beautifully, making it a perfect option for meal prepping. Once cooled, transfer it into airtight containers and refrigerate for up to 4 days. If you wish to keep it longer, consider freezing it for up to 3 months. To reheat, simply thaw overnight in the refrigerator if frozen and warm on the stovetop or in the microwave until heated through. Always ensure food is heated to at least 165°F for safe consumption.
Helpful Cooking Tips
- Always taste as you go! Adjusting seasoning can make a world of difference.
- For added depth, consider adding a splash of Worcestershire sauce or vinegar for acidity.
- To save time, chop your vegetables the night before and store them in the fridge until you’re ready to cook.
- Letting the soup sit for a bit allows flavors to deepen, so it’s also delicious the next day!
Creative Twists
Feeling adventurous? Here are some variations to consider:
- Swap out the ground beef for ground turkey, chicken, or even lentils for a vegetarian option.
- Experiment with different types of rice, or substitute quinoa for a gluten-free alternative.
- Add in other veggies like corn, zucchini, or mushrooms for more texture and flavor.
- For a spicy kick, mix in some diced jalapeños or a dash of cayenne pepper.
FAQs
Q: How long does this recipe take to prepare?
A: Prep time is around 10 minutes, and cook time is approximately 30-40 minutes, making it a fantastic weeknight meal!
Q: Can I make this soup in advance?
A: Yes! This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
Q: Are there any substitutes for ground beef?
A: Absolutely! You can use ground turkey, chicken, or even plant-based crumbles to suit your dietary preferences.
Q: What should I serve with Stuffed Pepper Soup?
A: Consider serving it with crusty bread, a side salad, or even grilled cheese for a delightful meal.
With its comforting flavors and healthy ingredients, Stuffed Pepper Soup is sure to become a family favorite! Enjoy making and sharing it and embrace the warmth it brings to your table. 
