Stuffed Pepper Soup

Stuffed pepper soup is a budget-friendly one-pot dinner that’s incredibly easy to make. It features simple ingredients like ground beef, rice, and sautéed bell peppers, all simmered together in a rich, tomato-based broth. This flavorful dish is sure to be a crowd-pleaser!

If you love soup for dinner, check out these favorites:  Tuscan tortellini soup, Spanish potato soup with chorizo or Creamy bean soup with sausage.

Why make this cozy stuffed pepper soup

If you’re a fan of stuffed peppers, this cozy soup is sure to win you over. With minimal effort, it comes together in just 45 minutes, allowing all the savory flavors to meld while it simmers. The rich flavor and mouthwatering aroma will take over your kitchen, bringing all the cozy vibes of baked stuffed peppers.

Not only is this soup packed with protein and veggies, it’s also incredibly versatile. You can easily make it your own by adding extra vegetables like zucchini, swapping beef for chicken, or even using barley instead of rice. Its thick, chili-like consistency makes it the perfect meal for fall and winter evenings, without the long cooking time that many chilis or stews require.

In less than an hour, you’ll have a delicious, satisfying dinner on the table. Pair it with a crusty loaf or garlic bread for a meal that’s so flavorful and comforting, it will quickly earn a spot in your regular recipe rotation!

Let me guide you through the recipe with this step-by-step VIDEO.

Ingredients for stuffed pepper soup

• Bell peppers: I use a mix of red and green peppers, but feel free to use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers have a more earthy flavor.
• Ground beef: I recommend 90% lean ground beef for its great flavor without too much grease.
• Rice: White or brown rice works well, and jasmine rice adds a nice aromatic touch.
• Onion and garlic: These add depth to the soup. Fresh garlic is best, but garlic powder can be used in a pinch.
• Beef broth: For a rich, hearty flavor, stick with beef broth. Chicken broth could work for a lighter taste, but won’t be as robust.
• Pureed tomatoes: These give the soup a thicker body and a rich tomato flavor. Opt for a high-quality tomato purée, as it’s the foundation of the broth and will add a depth of flavor.
• Seasoning: Bay leaf, salt, black pepper, sweet paprika, and dried thyme. You can swap sweet paprika for smoked paprika, and thyme for oregano or Italian seasoning, depending on your preference.

Variations

• Get creative with your stuffed pepper soup by swapping the ground beef for Italian sausage, ground chicken, turkey, or even a mix of pork and beef for a different flavor.
• For a heartier twist, try using barley or freekeh instead of rice.
• You can also pack in extra veggies like zucchini or carrots to boost the nutrition.
• If you like a bit of heat, add red pepper flakes for a subtle kick.
• For the perfect finishing touch, serve this soup with crusty or garlic bread, and top off with a sprinkle of shredded mozzarella or cheddar for extra indulgence.

Storing tips

• Fridge: Store leftovers in airtight containers in the fridge for up to 3 days.
• Make ahead: If you’re preparing the soup a day in advance, cook the rice separately and store it in a separate container. When reheating the soup, add the rice to each individual bowl to maintain its texture.
• Freezer: This soup doesn’t freeze well with the rice, as the rice will absorb the broth and become mushy when thawed and reheated. For best results, freeze the soup without the rice and add it fresh before serving. This will preserve the soup’s flavor and consistency.