Stuffed Pepper Soup

Why You’ll Love This Recipe

This soup delivers the delicious combination of stuffed peppers without the fuss of stuffing each pepper individually. It’s quick to prepare, comforting, and perfect for cooler days when you want a filling, flavorful meal. Plus, it’s great for meal prepping and leftovers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef or turkey

• 1 onion, diced

• 3 bell peppers (red, green, or yellow), diced

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 4 cups beef or chicken broth

• 1 cup cooked rice

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon paprika

• Salt and pepper to taste

• Optional: shredded cheese and fresh parsley for garnish

directions

1. In a large pot or Dutch oven, brown ground beef or turkey over medium heat until fully cooked. Drain excess fat if needed.

2. Add diced onion and cook until softened, about 3-4 minutes.

3. Stir in diced bell peppers and garlic; cook for another 5 minutes until peppers begin to soften.

4. Add diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Stir to combine.

5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.

6. Stir in cooked rice and simmer for an additional 5 minutes until heated through.

7. Adjust seasoning as needed. Serve hot, garnished with shredded cheese and fresh parsley if desired.

Servings and timing

Makes 6 servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Use ground chicken or sausage for different flavors.

• Substitute rice with quinoa or cauliflower rice for a low-carb option.

• Add beans like kidney or black beans for extra protein and fiber.

• Spice it up with crushed red pepper flakes or cayenne pepper.

• Top with avocado slices or a dollop of sour cream for creaminess.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until hot. This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup vegetarian?

Yes, omit the meat and add beans, lentils, or extra vegetables for protein.

Is this soup spicy?

It’s mild by default but can be spiced up with chili flakes or hot sauce.

Can I prepare this soup in a slow cooker?

Yes, brown meat and sauté veggies first, then cook all ingredients in the slow cooker for 4-6 hours on low.

Can I use uncooked rice?

It’s best to use cooked rice to avoid overcooking and mushiness.

How do I thicken the soup?

Simmer uncovered to reduce liquid or add a cornstarch slurry.

Can I add cheese?

Yes, shredded cheese is a delicious garnish.

Is this soup gluten-free?

Yes, naturally gluten-free if using gluten-free broth.

Can I add other vegetables?

Yes, zucchini, corn, or carrots work well.

How long does the soup keep?

Refrigerate up to 4 days and freeze up to 3 months.

Can I make this soup ahead of time?

Yes, flavors improve when reheated the next day.

Conclusion

Stuffed Pepper Soup offers all the comforting flavors of a classic stuffed pepper dish in a quick and easy-to-make soup. Perfect for family dinners or meal prep, this hearty soup warms you up while delivering balanced nutrition and satisfying taste. Try this recipe to enjoy a delicious, fuss-free version of stuffed peppers anytime.