Easy Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting twist on the classic stuffed peppers dish, transformed into a hearty and flavorful soup. Packed with ground beef, bell peppers, and rice, it’s a simple meal that’s perfect for any day of the week.

Ingredients

• 3/4 cup uncooked rice
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1.5 pounds lean ground beef
• 3 cloves garlic, minced
• 1 red bell pepper, chopped finely
• 1 green bell pepper, chopped finely
• 1 (13.5 fluid ounce) can tomato sauce
• 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Step 1: Cook the rice according to the package directions. If you have pre-cooked rice, set it aside for later.
2. Step 2: In a large soup pot, heat the olive oil and sauté the chopped onion for 5-7 minutes, allowing it to brown slightly for added flavor. While the onion cooks, chop the bell peppers.
3. Step 3: Add the ground beef to the pot. Cook for about 5 minutes, breaking it up with a spoon as it cooks. Drain excess fat if needed.
4. Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
5. Step 5: Add the finely chopped peppers, tomato sauce, fire-roasted diced tomatoes with juices, chicken broth, Italian seasoning, and paprika. Increase heat and bring to a gentle boil. Then reduce heat and simmer for 15 minutes.
6. Step 6: Stir in the cooked rice and continue simmering for another 10 minutes. Season with salt and pepper to taste before serving.

Tips & Variations

• For a vegetarian version, substitute the ground beef with cooked lentils or plant-based ground meat.
• Use brown rice for a nuttier flavor and extra fiber.
• Add a pinch of crushed red pepper flakes if you like a bit of heat.
• Top each serving with shredded cheese or fresh herbs like parsley or basil for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this soup?

Yes, ground turkey, chicken, or sausage are great alternatives to ground beef and can be used based on your preference.

Is this soup freezer-friendly?

Absolutely. This soup freezes well. Be sure to cool it completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

Easy Stuffed Pepper Soup Recipe

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★★★★★

4.8 from 124 reviews

This Easy Stuffed Pepper Soup is a hearty and flavorful meal that combines the classic flavors of stuffed peppers into a comforting soup. Featuring lean ground beef, bell peppers, rice, and a mixture of tomato sauce and fire-roasted tomatoes, this recipe is perfect for a satisfying weeknight dinner. The soup is simmered to develop rich flavors and thickened with cooked rice for a warming and delicious experience.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3/4 cup uncooked rice
• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 1.5 pounds lean ground beef
• 3 cloves garlic, minced
• 1 red bell pepper, chopped finely
• 1 green bell pepper, chopped finely
• 1 (13.5 fluid ounce) can tomato sauce
• 1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Cook the Rice: Begin by cooking the rice according to the package directions. If you already have cooked rice, you can use that later in the recipe.
2. Sauté Onions: In a large soup pot, heat the olive oil and sauté the chopped onions for 5 to 7 minutes. It’s fine if they brown slightly, as this adds extra flavor to your soup. While they cook, chop the bell peppers to save time.
3. Cook Ground Beef: Add the lean ground beef to the pot and cook for about 5 minutes. Stir and break up the meat using a spoon. If the beef releases excess grease, drain most of it before continuing.
4. Add Garlic: Stir in the minced garlic and cook for about one minute until fragrant.
5. Add Vegetables and Liquids: Add the finely chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes with their juices, chicken broth, Italian seasoning, and paprika. Turn the heat to high and bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes to develop flavors.
6. Incorporate Rice and Final Simmer: Stir in the cooked rice and let the soup simmer for another 10 minutes. This will thicken the broth and infuse even more flavor. Season with salt and pepper to taste before serving.

Notes

• You can use pre-cooked or leftover rice to save time.
• For a lower-fat option, substitute the ground beef with ground turkey or chicken.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Feel free to add more vegetables like diced carrots or celery for added nutrition and texture.

Keywords: Stuffed Pepper Soup, easy soup recipe, ground beef soup, bell pepper soup, comforting dinner, one pot meal