Of course! Stuffed Pepper Soup takes all the classic flavors of traditional stuffed peppers—savory ground beef, tender rice, and bell peppers in a rich tomato broth—and transforms them into an easy, comforting, one-pot soup. It’s a perfect weeknight meal.
Here is a detailed recipe and guide.
Classic Stuffed Pepper Soup
This recipe is hearty, flavorful, and incredibly forgiving.
Yield: 6-8 servings Prep time: 15 minutes Cook time: 30-40 minutes
Ingredients
· 1 lb Ground Beef: Lean (85/15 or 90/10) is best to avoid draining too much grease. Ground turkey or Italian sausage also work well.
· 1 tbsp Olive Oil
· 1 large Green Bell Pepper: Diced (about 1 ½ cups)
· 1 large Red Bell Pepper: Diced (about 1 ½ cups)
· 1 medium Onion: Diced (about 1 cup)
· 3 cloves Garlic: Minced
· 4 cups Beef Broth: Low-sodium preferred so you can control the salt.
· 1 (15 oz) can Tomato Sauce
· 1 (14.5 oz) can Diced Tomatoes: Undrained. Fire-roasted diced tomatoes add great flavor.
· 2 tbsp Tomato Paste
· 1 tsp Dried Oregano
· 1 tsp Dried Basil
· ½ tsp Black Pepper
· Salt: to taste (start with ½ tsp and adjust at the end)
· 1 cup White Rice, uncooked: OR 2-3 cups cooked rice.
· Optional Garnishes: Shredded mozzarella or Italian blend cheese, fresh parsley, chopped.
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a spoon. If there’s excess grease, drain it, leaving about 1 tablespoon in the pot.
- Sauté Vegetables: Add the olive oil to the pot with the beef. Add the diced bell peppers and onion. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for one more minute until fragrant.
- Combine Liquids and Seasonings: Pour in the beef broth, tomato sauce, diced tomatoes (with their juice), and tomato paste. Stir well to combine. Add the oregano, basil, black pepper, and salt.
- Simmer with Rice: Stir in the uncooked white rice. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
- Final Adjustments: Once the rice is cooked, taste the soup and adjust seasoning with more salt and pepper if needed. If the soup is too thick, add a splash more beef broth or water to reach your desired consistency.
- Serve: Ladle into bowls and top with a generous handful of shredded cheese. The heat from the soup will melt it perfectly. Garnish with fresh parsley if desired.
Important Tips & Variations
· Using Pre-Cooked Rice: To prevent the rice from absorbing too much liquid and becoming mushy (especially for leftovers), cook the rice separately. Add 2-3 cups of cooked rice in the last 5 minutes of simmering, just to heat through.
· Make it in the Slow Cooker:
· Brown the ground beef and drain the fat.
· Add the beef, raw peppers, onion, garlic, broth, tomato sauce, diced tomatoes, tomato paste, and seasonings to the crockpot.
· Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
· 30 minutes before serving, stir in the uncooked rice and continue cooking until tender. (Using cooked rice is even easier here—just stir it in at the end to warm up).
· Make it Healthier:
· Use ground turkey or chicken.
· Use brown rice (note: this will require a longer simmering time and more liquid—follow package directions).
· Add extra veggies like zucchini or mushrooms.
· Other Variations:
· Spicy: Add a pinch of red pepper flakes or a diced jalapeño with the bell peppers.
· Different Grains: Substitute the rice with quinoa or cauliflower rice for a lower-carb option. Add cauliflower rice in the last 10 minutes of cooking.
· Flavor Boost: Add a tablespoon of Worcestershire sauce or a splash of balsamic vinegar to deepen the flavor.
Storing and Reheating
· Refrigerator: Store cooled soup in an airtight container for up to 4 days. The rice will continue to absorb liquid, so you will likely need to add a little beef broth or water when reheating.
· Freezer: This soup freezes well, but only if you used cooked rice added at the end. Soups with rice cooked directly in the broth can become grainy and mushy after freezing. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.