Stuffed Pepper Soup Recipe

If you love the comforting flavors of a classic stuffed pepper but want something warm and cozy for your bowl, this Stuffed Pepper Soup is going to be your new favorite go-to. Packed with juicy ground beef, vibrant bell peppers, fragrant herbs, and tender rice simmered in a rich tomato broth, it perfectly captures all the heartiness of stuffed peppers in soup form. The way each spoonful bursts with that familiar blend of flavors makes it feel like a warm hug on any chilly day, and the simplicity of ingredients makes it wonderfully approachable for any home cook. Let me take you through how to make this satisfying dish that’s just as delightful for weeknight dinners as it is for sharing with friends and family.

Ingredients You’ll Need

Every ingredient in this recipe plays a vital role in building a soup that’s rich in flavor and texture, yet easy to prepare. From the aromatic garlic and onions to the colorful bell peppers and tender rice, each adds a layer that makes this Stuffed Pepper Soup taste like a classic stuffed pepper made just for your spoon.

• Extra Virgin Olive Oil: Provides a smooth, fruity base for browning the beef and sautéing vegetables.
• Ground Beef: Adds meaty richness and protein, the heart of the stuffed pepper experience.
• Diced Onion: Brings sweetness and umami that deepen the soup’s flavor profile.
• Minced Garlic: Infuses aroma and a gentle bite, balancing the savory ingredients.
• Red (or Orange or Yellow) Bell Peppers: Offer sweetness, vibrant color, and that signature pepper crunch.
• Petite Diced Tomatoes: Introduce tangy tomato flavor and texture, perfect for the classic stuffed pepper tomato base.
• Tomato Sauce: Thickens the broth while boosting rich tomato taste.
• Water and Low Sodium Beef Broth: Together create the perfect liquid balance for simmering rice and melding flavors.
• Dried Parsley, Basil, and Oregano: A trio of herbs that bring that familiar Italian-inspired flavor twist.
• Black Pepper and Red Pepper Flakes: Add gentle heat and peppery warmth without overpowering.
• Bay Leaf: Enhances depth and complexity while simmering.
• Long Grain White Rice: Provides comforting texture and soaks up all the savory juices beautifully.

How to Make Stuffed Pepper Soup

Step 1: Brown the Beef

Start by heating that extra virgin olive oil in a large pot over medium heat. Add the ground beef and cook it for about 10 minutes, stirring occasionally until it’s thoroughly browned and no longer pink. This step is crucial because browning the meat builds the savory foundation that every bite of your Stuffed Pepper Soup will thank you for. Make sure to break up the meat as it cooks for even flavor distribution.

Step 2: Sauté Onion and Garlic

Once the beef is browned, toss in the diced onion and minced garlic. Sauté them together for about 2 minutes until the onion becomes translucent and the garlic releases its irresistible aroma. This is where the soup starts to awaken its vibrant personality, layering on sweetness and warmth to balance with the rich beef.

Step 3: Add Peppers, Tomatoes, and Liquids

Now, add the diced bell peppers, petite diced tomatoes, tomato sauce, water, and beef broth to the pot. Stir everything together along with your dried parsley, basil, oregano, black pepper, red pepper flakes, and that essential bay leaf. Finally, sprinkle in the rice and give everything a good stir so all the ingredients are evenly combined.

Step 4: Bring to a Boil and Simmer

Cover the pot and crank your heat up to high, bringing the soup to a gentle boil. Give it a stir every few minutes to keep the rice from sticking to the bottom. It usually takes about 10 minutes to reach that boil. Once boiling, remove the lid and reduce the heat to medium, letting it cook uncovered for another 2 minutes to thicken the soup just right.

Step 5: Rest and Serve

Turn off the heat and let your soup sit uncovered for 10 minutes. This resting time lets the rice finish cooking and the flavors settle into a harmonious blend. Before serving, fish out the bay leaf, then ladle the soup into bowls and top with Parmesan cheese and fresh parsley for that perfect finishing touch.

How to Serve Stuffed Pepper Soup

Garnishes

Adding freshly grated Parmesan cheese and bright, chopped parsley on top adds a wonderful salty tang and freshness that elevate every spoonful. If you want a little extra heat, a sprinkle of crushed red pepper flakes works beautifully. A dollop of sour cream or a swirl of Greek yogurt can also add a lovely creamy contrast to the robust tomato broth.

Side Dishes

This soup stands wonderfully on its own but pairing it with a warm crusty bread or garlic bread makes your meal even more irresistible. A simple green salad dressed in a light vinaigrette helps balance the richness of the soup, making your dinner feel complete and well-rounded.

Creative Ways to Present

For a charming dinner party touch, serve Stuffed Pepper Soup in mini soup crocks or even hollowed-out bread bowls to impress your guests. You might also sprinkle some toasted pine nuts or add a drizzle of high-quality olive oil on top for texture and an elegant twist. A sprinkle of fresh basil leaves instead of parsley adds a burst of color and a slightly different aromatic note.

Make Ahead and Storage

Storing Leftovers

Stuffed Pepper Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its vibrant flavors and freshness. The rice will continue absorbing the broth, so you might notice it thickens—just stir in a bit more broth or water when reheating.

Freezing

To freeze your soup, let it cool completely before transferring it to freezer-safe containers. It freezes well for up to 3 months. Keep in mind that rice can sometimes change texture after freezing, so some might prefer to cook rice separately when planning to freeze the soup for best results.

Reheating

Reheat your Stuffed Pepper Soup gently on the stovetop over medium heat. Add a splash of broth or water to loosen it up if it has thickened. Stir occasionally and heat until warmed through. This way, you keep the texture nice, and every bowl tastes just as delightful as fresh.

FAQs

Can I make this soup vegetarian?

Absolutely! You can substitute ground beef with plant-based crumbles or add hearty beans like black beans or kidney beans for protein. Just use vegetable broth instead of beef broth to keep the flavor balanced.

What type of rice works best for Stuffed Pepper Soup?

Long grain white rice is ideal because it cooks evenly and holds its texture well in the soup. If you prefer brown rice or another variety, you may need to adjust cooking times since they require longer to cook.

Can I prepare Stuffed Pepper Soup in a slow cooker?

Yes, and it’s quite convenient! Brown the beef, sauté the aromatics, and then combine all ingredients in the slow cooker. Cook on low for about 6 hours or high for 4 hours. To prevent overcooked rice, you can reduce the water and cook rice separately to stir in when serving.

Is it possible to make this soup spicier?

Definitely! Increase the amount of red pepper flakes or add a pinch of cayenne pepper. You can also top each bowl with sliced jalapeños or a hot sauce drizzle for extra heat.

How thick should Stuffed Pepper Soup be?

This soup is designed to be hearty but still soupy, with a broth that’s slightly thickened by the rice. If you prefer it brothier, simply add extra broth when reheating or serving leftovers.

Final Thoughts

If you’re craving all the cozy, familiar flavors of stuffed peppers in a way that’s easy to make and enjoy any time, this Stuffed Pepper Soup is truly a winner. It’s a dish that warms the heart and feeds the soul, perfect for sharing with loved ones or savoring solo on a quiet night. Give it a try—you’ll wonder how you ever lived without this comforting bowl of goodness.

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