Stuffed Pepper Soup Recipe

Stuffed pepper soup is a comforting and satisfying meal made with ground beef, onions, rice, and bell peppers, all simmered in a rich tomato-based broth. It delivers the same great taste as traditional stuffed peppers but without the extra steps of stuffing and baking.

If you love the flavors of stuffed peppers but don’t want to spend time carefully assembling each one, this soup is the perfect alternative. Although many people love classic stuffed peppers, they can be a bit tricky to get just right. Sometimes the peppers stay too firm, while other times they end up too soft.

Plus, the baking time can feel like it takes forever, especially when you’re hungry and just want to get dinner on the table. That’s where this soup comes in handy – it gives you all the deliciousness of stuffed peppers without all the work.

This easy recipe is perfect for busy weeknights when you need something warm and filling without spending too much time in the kitchen. Everything cooks in one pot, making cleanup a breeze.

What Type Of Ground Beef To Use

When making this soup, the type of ground beef used is important. A lean ground beef, like 93/7, is a good choice because it provides enough fat for flavor without making the soup greasy.

If using ground beef with a higher fat content, it should be drained well to prevent excess oil from sitting on top of the soup.

Ground turkey or ground chicken can also be used as a leaner alternative. Using a leaner meat option will create a lighter soup while still maintaining a rich and hearty flavor. Just be sure to add a little olive oil to the pan before browning the ground chicken or turkey to prevent it from sticking to the bottom of the pot.

Canned Tomatoes or Fresh Tomatoes

The recipe calls for canned diced tomatoes because most people will be making this dish in the fall or winter months. However you can also make this stuffed pepper soup using fresh tomatoes instead.

If using fresh tomatoes, Roma tomatoes are a good option because they have a firm texture and a lower water content. About five to six Roma tomatoes can be diced and substituted for the two cans of petite diced tomatoes.

If a smoother soup is preferred, the fresh tomatoes can be blended before adding them to the pot. Just be aware that when using fresh tomatoes they nay require an extra 10 minutes of simmering to break down properly.

Another option is using a combination of fresh and canned tomatoes, which can add a depth of flavor by incorporating the freshness of just-picked tomatoes with the richness of canned varieties that have been packed at peak ripeness.

What Type of Rice For Stuffed Pepper Soup

The type of rice used in this soup makes a difference in texture. Long grain white rice is recommended because it holds its shape well and absorbs the flavors of the broth.

However, because you are adding cooked rice to the soup, you can use whatever variety of rice that you have on hand or prefer. If you typically eat brown rice, you can certainly add that to the soup instead of white rice.

Another option is jasmine or basmati rice, which can provide a slightly different texture. An alternative for those looking for a low-carb option is using cauliflower rice. Simply cook the cauliflower rice per package directions and stir it into the soup right before serving.

No matter what variety of rice that you choose, to prevent the rice from soaking up too much liquid when storing leftovers, it is best to store the rice separate and add it to individual servings when reheating.

Stuffed Pepper Soup Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1 lb. lean ground beef (93/7)
• 1 small onion, diced
• 1 cup diced red bell pepper
• 1 cup diced green bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz) cans petite diced tomatoes*
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can beef broth, low-sodium
• 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
• 2 tsp. dried Italian seasoning
• 1 cup cooked long grain white rice
• salt and ground black pepper, to taste

INSTRUCTIONS

To make the soup, start by browning the ground beef in a large pot over medium heat. Once the beef is half way brown, add the onions, red bell peppers, and green bell peppers to the pot.

Cook the vegetables with the beef until the meat is no longer pink. Drain the beef before returning the mixture to the pot.

Next add the garlic and cook for about 30 seconds to release its flavor. Cooking the garlic just until fragrant ensures it does not become bitter.

Add the diced tomatoes, tomato sauce, beef broth, parsley, and Italian seasoning to the pot. Bring the soup to a boil and then reduce to a low simmer and cover.

Covering the pot allows the flavors to blend while the soup simmers for 30 minutes. Stirring occasionally prevents anything from sticking to the bottom of the pot.

After the soup has been simmering, add salt and pepper to taste. The longer the soup simmers, the more the flavors develop, making it even better if allowed to sit for a few extra minutes before serving.

Add The Rice

Add the cooked rice into the stuffed pepper soup just before serving. This helps maintain the texture of the rice and prevents it from absorbing too much liquid while cooking.

If storing the soup for later use, keep the rice separate until serving can help maintain the right consistency. Garnish the soup with fresh parsley for extra color and flavor if desired.

Topping Options

Another topping option includes shredded cheese, such as cheddar or mozzarella, which melts into the soup for added creaminess. A dollop of sour cream can also provide a slightly tangy contrast to the richness of the tomato-based broth.

Recipe Variations

For those who like a bit of spice, a pinch of red pepper flakes or diced jalapeños can be added to the soup. Another option is to use hot Italian sausage instead of ground beef for a bolder, spicier flavor.

Those who prefer a slightly sweeter balance to the soup can add a small amount of sugar or honey to the broth, which helps tone down the acidity of the tomatoes.

Storing Leftovers

When storing leftovers, store the soup in an airtight container in the refrigerator for up to four days. However, as mentioned above it is best to store the rice separate from the soup itself.

Although, if you have leftover stuffed pepper soup with the rice already added, you can still store it in the refrigerator. Just note that the rice will not be as firm when reheated and you will need to add more water or stock, as the rice will have absorbed a large amount of the liquid.

If freezing, it is best to freeze the soup without the rice, as rice tends to absorb liquid and become mushy when thawed. Reheat the soup on the stove or in the microwave, and add the rice back in right before serving. Keeping extra broth on hand can be helpful in case the soup thickens too much during storage.

Stuffed Pepper Soup is a great meal for any time of the year. It provides the same comforting flavors as stuffed peppers but with a simpler cooking process.

The combination of lean ground beef, bell peppers, tomatoes, and rice creates a well-balanced meal in one bowl. With the option to use fresh tomatoes and different types of protein and rice, this soup can be customized to meet your needs any time of the year!

For more tomato inspired recipes visit the Tomato Recipes page located at the top of this article.

ENJOY!

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