Stuffed Pepper Soup Recipe

Introduction

Stuffed Pepper Soup is a comforting and hearty dish that captures the flavors of classic stuffed peppers in a warm, easy-to-make soup. Loaded with ground beef, peppers, tomatoes, and rice, it’s perfect for a cozy meal any time of year.

Ingredients

• 1 lb. lean ground beef
• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 cup uncooked long-grain white rice
• 1 cup shredded Cheddar or mozzarella cheese to serve

Instructions

1. Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out. Sprinkle with 1 teaspoon of salt and the black pepper. Let it cook undisturbed until well-browned underneath, about 3-4 minutes. Stir and cook for another 2 minutes.
2. Step 2: Add the chopped onion and bell peppers to the pot. Stir and cook until they start to soften, around 2-3 minutes.
3. Step 3: Stir in the tomato paste. Then add the diced tomatoes, beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, rice, and the remaining 1 teaspoon of salt. Stir everything together well.
4. Step 4: Increase the heat to high and bring the soup to a boil, stirring often. Once boiling, reduce the heat to low and partially cover the pot.
5. Step 5: Stir occasionally and simmer until the rice is tender, about 18-20 minutes. Taste and add more salt or pepper as needed. If the soup thickens too much, add more broth and warm through to achieve your preferred consistency.
6. Step 6: Ladle the soup into bowls. Top each serving with 2-3 tablespoons of shredded cheese. The steam from the hot soup will melt the cheese beautifully.

Tips & Variations

• For a vegetarian option, substitute the ground beef with cooked lentils or diced mushrooms and use vegetable broth instead of beef broth.
• Add a pinch of crushed red pepper flakes if you like a little heat in your soup.
• Try swapping the white rice for brown rice or quinoa for a different texture and extra nutrients—just adjust cooking time accordingly.
• If you prefer a cheesier soup, stir some shredded cheese directly into the hot soup before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to loosen the consistency, as the rice tends to absorb liquid over time. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes great the next day as the flavors have more time to meld. Just store it properly in the refrigerator and reheat before serving.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey is a leaner alternative and works well in this recipe. Adjust cooking times as needed since turkey can brown faster than beef.

Stuffed Pepper Soup Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

This hearty Stuffed Pepper Soup combines the classic flavors of stuffed bell peppers in a comforting bowl of soup. Ground beef, bell peppers, tomatoes, and rice simmer together in a flavorful broth, topped with melted cheddar or mozzarella cheese for a delicious and filling meal perfect for any season.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb. lean ground beef
• 2 tsp. salt, divided
• ¾ tsp. black pepper
• 1 medium onion, chopped
• 2 bell peppers, chopped
• 3 Tbsp. tomato paste
• 1 (28 oz.) can diced tomatoes
• 3 cups low-sodium beef broth, plus more optionally
• 2 tsp. Italian seasoning
• 2 tsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 cup uncooked long-grain white rice
• 1 cup shredded Cheddar or mozzarella cheese, to serve

Instructions

1. Brown the Beef: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and spread it out evenly in the pot. Sprinkle with 1 teaspoon of salt and the black pepper. Let it cook undisturbed for 3-4 minutes until well browned underneath, then stir and cook for another 2 minutes until the beef is fully browned.
2. Sauté Vegetables: Add the chopped onion and bell peppers to the pot. Stir and cook for 2-3 minutes until they begin to soften, releasing their flavors into the beef.
3. Add Tomato Paste and Liquids: Stir in the tomato paste to coat the beef and vegetables. Then add the diced tomatoes (with their juice), beef broth, Italian seasoning, Worcestershire sauce, garlic powder, paprika, uncooked rice, and the remaining 1 teaspoon of salt. Stir everything thoroughly to combine.
4. Bring to a Boil: Increase heat to high and bring the soup mixture to a rolling boil, stirring frequently to prevent sticking and ensure even heating.
5. Simmer to Cook Rice: Reduce heat to low and partially cover the pot with a lid. Let the soup simmer gently, stirring occasionally, for 18-20 minutes until the rice is tender and cooked through. Adjust seasoning with additional salt and pepper as needed. Add more beef broth if the soup becomes too thick or to adjust the consistency for leftovers.
6. Serve with Cheese: Ladle the soup into individual bowls and top each serving with 2-3 tablespoons of shredded Cheddar or mozzarella cheese. Allow the steam from the hot soup to melt the cheese before serving.

Notes

• You can substitute ground turkey or chicken for a lighter version.
• Use brown rice instead of white rice; just increase the simmering time accordingly.
• For a vegetarian option, replace beef with cooked lentils and use vegetable broth instead of beef broth.
• If you prefer a thicker soup, reduce the amount of broth or cook uncovered for part of the simmering time.
• Leftovers reheat well and flavors deepen after a day in the refrigerator.

Keywords: stuffed pepper soup, ground beef soup, easy soup recipe, comfort food, one-pot meal, bell pepper soup, cheesy soup