Stuffed Pepper Soup

The first chill of autumn always has me craving a specific kind of warmth – the kind that comes from a deeply satisfying bowl of soup. As the leaves begin to turn, and the evenings draw in a little earlier, my mind drifts to this incredibly flavorful Stuffed Pepper Soup. It’s like a hug in a bowl, a recipe that embodies the best of comfort food without any complicated steps.

This Stuffed Pepper Soup captures all the beloved flavors of classic stuffed peppers—sweet bell peppers, savory ground beef, hearty rice, and a rich tomato broth—but transforms them into an accessible, one-pot meal. It’s perfect for a busy weeknight when you need something nourishing and quick, yet it’s special enough for a relaxed Sunday supper. This is more than just a soup; it’s a deconstructed classic, reimagined for the modern home cook who values both taste and simplicity. We make this Stuffed Pepper Soup often, and it never fails to bring smiles to the table.

Why You’ll Love This Recipe

This Stuffed Pepper Soup isn’t just another soup recipe; it’s a game-changer for your meal rotation. Here’s why it consistently wins hearts and appetites:

• Effortlessly Delicious: It packs all the complex, savory, and slightly sweet flavors of traditional stuffed peppers into a simple, simmer-and-serve soup. You get that comforting, familiar taste without the fuss of stuffing individual peppers. This makes it an ideal Stuffed Pepper Soup for when you’re short on time but unwilling to compromise on flavor.
• One-Pot Wonder: Who doesn’t love minimal cleanup? This entire Stuffed Pepper Soup comes together in a single pot, from browning the beef to simmering the rice and peppers. This means less time washing dishes and more time enjoying your meal or relaxing with family.
• Versatile and Customizable: Whether you’re catering to dietary needs or simply using what you have on hand, this recipe is wonderfully adaptable. Swap the ground beef for turkey or a plant-based crumble, use different colored peppers for a visual pop, or try various grains like quinoa or cauliflower rice for a low-carb twist. It’s a fantastic Stuffed Pepper Soup base that invites creativity.
• Perfect for Meal Prep: This Stuffed Pepper Soup tastes even better the next day as the flavors meld and deepen. It reheats beautifully, making it an excellent choice for lunches throughout the week or for a quick dinner when you’re pressed for time.
• Hearty and Satisfying: With a generous combination of ground beef, rice, and vegetables, this Stuffed Pepper Soup is a complete meal in a bowl. It’s filling enough to satisfy even the biggest appetites, especially on a chilly day, making it a go-to comfort food.

This recipe is truly best for busy families seeking a nutritious and easy weeknight dinner, home cooks looking for comforting one-pot meals, and anyone who adores the classic taste of stuffed peppers but desires a quicker, simpler version.

Ingredients for Stuffed Pepper Soup

Crafting a delicious bowl of Stuffed Pepper Soup starts with quality ingredients. Each component plays a vital role in building the rich, savory flavor profile we all love.

Core Ingredients

• 1 tablespoon olive oil: The foundation for sautéing our aromatics, adding a touch of fruity richness. Choose a good quality extra virgin olive oil for the best flavor.
• 3 bell peppers (chopped): The star of our Stuffed Pepper Soup! A mix of colors (red, yellow, orange, or green) not only looks beautiful but also offers a spectrum of sweetness. Red peppers tend to be the sweetest, while green peppers offer a slightly more savory, grassy note.
• 2 cloves garlic (minced): For that aromatic, pungent kick that deepens the soup’s flavor. Freshly minced garlic is always preferred over jarred for its vibrant taste.
• 1 small onion (chopped): Provides a sweet and savory base. Yellow or white onions work equally well here.
• 1 pound ground beef: The hearty, protein-packed element. We’ll discuss the best type to use in a moment, but lean ground beef (85/15 or 90/10) is a great choice to manage richness.
• 1/2 teaspoon salt: Essential for enhancing all the other flavors. Adjust to your taste.
• 1/2 teaspoon pepper: Freshly ground black pepper offers the best aroma and bite.
• 6 cups beef broth: Forms the liquid base of our soup, infusing it with a deep, savory essence. Low-sodium beef broth allows you to control the saltiness better.
• 28 ounces crushed tomatoes: Adds body, tanginess, and a classic tomato flavor that’s central to any good Stuffed Pepper Soup.
• 14 ounces fire-roasted diced tomatoes: These bring a wonderful smoky depth and a slightly chunkier texture to the soup. If you can’t find fire-roasted, regular diced tomatoes will work, but the smoky note is a lovely addition.
• 2 teaspoons Italian seasoning (dried): A convenient blend of herbs like oregano, basil, thyme, and rosemary that perfectly complements the other ingredients.
• 1 cup uncooked white rice: This cooks directly in the soup, absorbing all the wonderful flavors and adding that signature Stuffed Pepper Soup heartiness. Long-grain white rice is a classic choice.

Substitutions and Tips

Making this Stuffed Pepper Soup your own is easy with a few simple swaps!

• Protein Power:
  • Ground Turkey or Chicken: For a leaner option, substitute the ground beef with ground turkey or chicken. You may want to add a little extra olive oil or seasoning to compensate for the lower fat content.
  • Plant-Based: To make this Stuffed Pepper Soup vegetarian or vegan, use a plant-based ground meat alternative (like Impossible Burger or Beyond Meat crumbles) or a cup of cooked lentils or crumbled firm tofu. Ensure your broth is vegetable-based as well.
• Grain Variations:
  • Brown Rice: If you prefer brown rice, note that it will take longer to cook (around 40-45 minutes). You might need to add it earlier or use pre-cooked brown rice, adding it towards the end of the cooking time just to heat through.
  • Cauliflower Rice: For a low-carb Stuffed Pepper Soup, substitute the white rice with 2-3 cups of cauliflower rice. Add it during the last 10-15 minutes of simmering, as it cooks much faster.
  • Quinoa, Bulgur, or Orzo: These are also excellent alternatives. Adjust cooking times based on package directions. Orzo, being a pasta, will cook relatively quickly.
• Pepper Pizzazz:
  • While bell peppers are traditional, you could add a poblano pepper (seeded and chopped) for a mild, smoky heat.
• Broth Choices: Chicken broth or vegetable broth can be used instead of beef broth, which will slightly alter the final flavor profile of your Stuffed Pepper Soup.
• Spice it Up: Add a pinch of red pepper flakes along with the Italian seasoning if you enjoy a bit of heat in your Stuffed Pepper Soup.
• Fresh Herbs: If you have fresh basil or parsley on hand, stir some chopped herbs in just before serving for a burst of freshness.
• Chef Insight: Don’t skip browning the beef properly. This step develops a deep, savory flavor (thanks to the Maillard reaction) that forms the backbone of your Stuffed Pepper Soup. Drain any excess grease before adding other ingredients to keep the soup from being too heavy.
• Chef Insight: Taste and adjust seasonings before serving. Soups often need a final tweak of salt, pepper, or even a dash of Worcestershire sauce or a squeeze of lemon juice to brighten the flavors.

Best Type of Ground Beef to Use

Choosing the right ground beef can significantly impact the flavor and texture of your Stuffed Pepper Soup. While any ground beef will work, understanding the differences can help you tailor the soup to your preference.

For a balanced and flavorful Stuffed Pepper Soup, I typically recommend 85/15 ground beef. This means it’s 85% lean meat and 15% fat. The fat content provides excellent flavor and helps keep the beef moist as it cooks. Since we brown the beef and often drain off excess fat, you get the richness without the soup becoming overly greasy. The rendered fat also contributes to the overall depth when sautéing the onions and peppers.

80/20 ground chuck is another popular option and will yield an even richer, more robust beefy flavor due to its higher fat content (20%). If you choose this, be diligent about draining off all the excess fat after browning to prevent your Stuffed Pepper Soup from tasting too heavy. It’s fantastic for flavor but requires a bit more attention to manage the grease.

If you prefer a leaner soup, 90/10 or even 93/7 ground sirloin can be used. These options will result in a less fatty Stuffed Pepper Soup. However, with less fat comes potentially less flavor and a slightly drier texture for the beef. If using very lean ground beef, you might want to add a little extra olive oil when browning, or consider adding a teaspoon of Worcestershire sauce or soy sauce with the broth to boost the umami notes.

Alternatives to Ground Beef:

• Ground Turkey: A great lean alternative. Opt for ground dark meat turkey if possible, as it has more flavor and moisture than ground turkey breast.
• Ground Chicken: Similar to ground turkey, ground dark meat chicken will provide better flavor and texture for your Stuffed Pepper Soup.
• Ground Pork: This can add a unique, slightly sweet flavor. Sometimes, a mix of half ground beef and half ground pork is used for added complexity.
• Italian Sausage (casings removed): For a significant flavor twist, try using mild or hot Italian sausage. It comes pre-seasoned and adds a delicious fennel and herb note to the Stuffed Pepper Soup. If using sausage, you might want to reduce or omit the added Italian seasoning in the recipe.

Ultimately, the “best” type of ground beef depends on your personal preference for richness and lean-ness. The 85/15 blend offers a happy medium for most, providing great flavor for an exceptional Stuffed Pepper Soup.

Kitchen Tools You’ll Need

One of the beauties of this Stuffed Pepper Soup recipe is its simplicity, which extends to the kitchen tools required. You don’t need any fancy gadgets, just a few reliable basics.

Must-Have Tools

• Large Pot or Dutch Oven: This is your workhorse for the Stuffed Pepper Soup. A 6-quart or larger Dutch oven is ideal because its heavy bottom distributes heat evenly, preventing scorching, and it’s spacious enough to hold all the ingredients without spillovers. A sturdy stockpot will also work perfectly.
• Cutting Board: A good-sized cutting board is essential for chopping your vegetables – the onion and, of course, the bell peppers for your Stuffed Pepper Soup.
• Sharp Chef’s Knife: For efficiently chopping the peppers, onion, and mincing the garlic. A sharp knife makes prep work safer and more enjoyable.
• Wooden Spoon or Heat-Resistant Spatula: For browning the beef, breaking it apart, and stirring the soup as it simmers. Choose something sturdy that won’t scratch the bottom of your pot if it’s non-stick or enameled.
• Measuring Cups and Spoons: For accurately measuring the broth, tomatoes, rice, and seasonings. Precision ensures your Stuffed Pepper Soup turns out perfectly every time.
• Ladle: For serving up generous portions of your delicious Stuffed Pepper Soup.

Nice-to-Have Extras

• Garlic Press: If you’re not a fan of mincing garlic by hand, a garlic press can be a handy time-saver.
• Vegetable Chopper/Food Processor: For those who want to speed up the vegetable prep, a manual vegetable chopper or a food processor (using the pulse function for a rough chop) can make quick work of the onions and peppers. Just be careful not to over-process them into mush.
• Can Opener: A good, reliable can opener is crucial for the crushed and diced tomatoes.
• Immersion Blender (for a smoother soup, if desired): While this Stuffed Pepper Soup is typically enjoyed chunky, if you prefer a partially blended, thicker consistency for a portion of the soup base (before adding rice, for example), an immersion blender can be useful. This is not traditional for this style of soup, but an option for textural variety.
• Meat Chopper Tool: These little handheld tools with pinwheel blades are surprisingly effective for breaking up ground meat as it browns.

Having these tools ready will make the process of cooking your Stuffed Pepper Soup smooth and enjoyable.

How to Make Stuffed Pepper Soup

Let’s get cooking! Follow these simple steps to create a warming, flavorful pot of Stuffed Pepper Soup.

Step 1: Sauté the Aromatics and Peppers
Heat the olive oil in your large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the chopped onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. You’ll start to smell that lovely sweet aroma from the peppers – a signature of any good Stuffed Pepper Soup. Add the minced garlic during the last minute of sautéing and cook until fragrant, about 30-60 seconds. Be careful not to burn the garlic.

Step 2: Brown the Ground Beef
Add the ground beef to the pot with the softened vegetables. Break it apart with your spoon or spatula and cook, stirring frequently, until it’s nicely browned and no pink remains. This should take about 7-10 minutes. The bottom of the pot might develop some browned bits – that’s pure flavor for your Stuffed Pepper Soup! If you’re using ground beef with a higher fat content (like 80/20), carefully drain off any excess grease from the pot.

Step 3: Season and Build the Broth
Stir in the salt, black pepper, and Italian seasoning, cooking for another minute to toast the spices and marry the flavors with the beef and vegetables. Pour in the beef broth, crushed tomatoes, and fire-roasted diced tomatoes. Stir everything together well, scraping up any browned bits from the bottom of the pot – these will dissolve into the broth and add immense flavor to your Stuffed Pepper Soup.

Step 4: Simmer with Rice
Bring the soup to a gentle boil, then reduce the heat to low. Stir in the uncooked white rice. Cover the pot and let the soup simmer for about 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The aroma filling your kitchen at this point will be irresistible – that classic Stuffed Pepper Soup scent!

Step 5: Rest and Serve
Once the rice is cooked, turn off the heat and let the Stuffed Pepper Soup rest, covered, for about 5-10 minutes. This allows the flavors to meld further and the soup to thicken slightly. Give it a final stir. Taste and adjust seasonings if needed – perhaps a little more salt or pepper. Ladle your hearty Stuffed Pepper Soup into bowls. Garnish with shredded cheese (cheddar, Monterey Jack, or a Colby blend work well) or a dollop of sour cream if desired.

Tips for Success

To ensure your Stuffed Pepper Soup is absolutely perfect every time, keep these key tips in mind:

• Don’t Rush the Browning: Properly browning the ground beef is crucial for developing a deep, savory flavor base for your Stuffed Pepper Soup. Take the time to get a good sear on the meat before adding liquids. Similarly, sautéing the onions and peppers until softened also builds flavor layers.
• Use Quality Tomatoes: The tomatoes make up a significant portion of the broth’s flavor. Opting for good quality crushed tomatoes and fire-roasted diced tomatoes (if available) will make a noticeable difference in the richness and depth of your Stuffed Pepper Soup. The smoky note from fire-roasted tomatoes is particularly lovely.
• Control the Simmer for Rice: Once you add the rice, ensure the soup is at a gentle simmer, not a rolling boil. Cover the pot to trap steam, which helps the rice cook evenly. Stir occasionally to prevent the rice from sticking to the bottom, especially in the first 10-15 minutes. If the soup becomes too thick before the rice is fully cooked, you can add a splash more broth or water.
• Taste and Adjust Seasoning at the End: While we season as we go, the flavors meld and can change during simmering. Always taste your Stuffed Pepper Soup before serving. It might need a little more salt, pepper, or even a pinch more Italian seasoning to reach its full flavor potential. A squeeze of lemon juice or a dash of hot sauce can also brighten things up if you feel it needs a lift.
• Resting is Key: Allowing the Stuffed Pepper Soup to rest for 5-10 minutes off the heat after the rice is cooked lets the flavors meld beautifully and the soup to thicken slightly as the rice absorbs more liquid. This small step makes a big difference in the final taste and texture.

By following these simple pointers, you’ll elevate your Stuffed Pepper Soup from good to great, creating a comforting meal your family will request again and again.

How to Store Stuffed Pepper Soup

Stuffed Pepper Soup is fantastic for leftovers, and its flavors often deepen and improve overnight! Here’s how to store it properly:

Room Temperature

• As a general rule, perishable foods like this Stuffed Pepper Soup should not be left at room temperature for more than 2 hours. If the ambient temperature is high (above 90°F or 32°C), this window shrinks to 1 hour.
• Allow the soup to cool down slightly before storing, but don’t leave it out for an extended period.

In the Refrigerator

• Cool Completely: Let the Stuffed Pepper Soup cool to near room temperature before refrigerating. Placing a large, hot pot of soup directly into the fridge can raise the internal temperature of the refrigerator, potentially affecting other foods. You can speed up cooling by dividing it into smaller, shallower containers or by placing the pot in an ice bath in the sink.
• Storage: Transfer the cooled Stuffed Pepper Soup to airtight containers. This prevents it from absorbing odors from other foods in the fridge and keeps it fresh.
• Duration: Properly stored, Stuffed Pepper Soup will last for 3-4 days in the refrigerator.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. If the soup has thickened considerably (as the rice will continue to absorb liquid), you may need to add a splash of beef broth or water to reach your desired consistency when reheating.

Freezing Tips

Yes, you can freeze Stuffed Pepper Soup! It’s a great option for longer storage.

• Best Practices for Freezing:
  • Cool Completely: Ensure the soup is completely cooled before freezing.
  • Portioning: Consider freezing in individual or family-sized portions for easier thawing and reheating. Freezer-safe containers, heavy-duty freezer bags, or Souper Cubes are excellent choices.
  • Leave Headspace: If using containers, leave about an inch of headspace at the top, as the soup will expand when it freezes. If using freezer bags, try to remove as much air as possible before sealing.
  • Label and Date: Clearly label your containers or bags with the name (“Stuffed Pepper Soup”) and the date it was frozen.
• Rice Texture: Be aware that rice can sometimes become a bit softer or slightly change texture after freezing and thawing. However, in a hearty soup like this, it’s usually not a significant issue. If you’re particularly sensitive to rice texture, you could cook the soup without the rice, freeze the base, and then add freshly cooked rice when you reheat it. This adds an extra step but guarantees perfect rice.
• Storage Time: Stuffed Pepper Soup can be frozen for up to 2-3 months for best quality. It will remain safe to eat beyond that if kept continuously frozen, but its flavor and texture might gradually decline.
• Thawing and Reheating: Thaw frozen Stuffed Pepper Soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a little broth or water if it has become too thick. You can also reheat from frozen in a pot over low heat, but it will take longer, and you’ll need to stir more frequently to prevent sticking and ensure even heating. Microwaving from frozen is also possible in suitable containers, stirring partway through.

Storing your Stuffed Pepper Soup correctly ensures you can enjoy its comforting goodness for days to come or have a delicious, home-cooked meal ready to go from your freezer.

FAQs

Here are some frequently asked questions about making Stuffed Pepper Soup:

Can I make Stuffed Pepper Soup ahead of time?

Absolutely! Stuffed Pepper Soup is an excellent make-ahead dish. In fact, the flavors often meld and become even richer the next day. Prepare it fully, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days.

How can I make this Stuffed Pepper Soup spicy?

To add some heat, consider stirring in 1/4 to 1/2 teaspoon of red pepper flakes along with the Italian seasoning. You could also add a chopped jalapeño (seeds removed for less heat) when you sauté the bell peppers, or serve the finished Stuffed Pepper Soup with your favorite hot sauce.

What toppings go well with Stuffed Pepper Soup?

Shredded cheese is a classic – cheddar, Monterey Jack, or a Colby blend melts beautifully. A dollop of sour cream or plain Greek yogurt adds a creamy tang. Freshly chopped parsley or chives can also brighten the flavors of your Stuffed Pepper Soup.

My Stuffed Pepper Soup is too thick/too thin. How can I adjust it?

If your Stuffed Pepper Soup is too thick, especially after storing (as the rice absorbs more liquid), simply stir in a little extra beef broth, water, or even some tomato juice until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a bit longer to allow some liquid to evaporate, or mash some of the cooked rice against the side of the pot to help thicken it.

Can I use a different type of rice in this Stuffed Pepper Soup?

Yes, you can. Brown rice will work but requires a longer cooking time (around 40-45 minutes), so you may need to add it earlier or use pre-cooked brown rice. Quinoa or even small pasta shapes like orzo can also be used; adjust cooking times according to package instructions. For a low-carb Stuffed Pepper Soup, cauliflower rice is a great option, added in the last 10-15 minutes of cooking.

Is this Stuffed Pepper Soup gluten-free?

Yes, as written, this Stuffed Pepper Soup recipe is naturally gluten-free. White rice and all the other core ingredients are gluten-free. Always double-check the labels on your broth and seasonings to ensure they are certified gluten-free if Celiac disease or severe gluten sensitivity is a concern.

Conclusion

This Stuffed Pepper Soup recipe truly is a culinary chameleon – robust enough for a chilly evening, yet simple enough for any night of the week. It captures the heart and soul of traditional stuffed peppers in a comforting, easy-to-love bowl. The blend of savory ground beef, sweet bell peppers, tender rice, and rich tomato broth makes this Stuffed Pepper Soup a reliable go-to meal that never disappoints. Whether you’re feeding a hungry family, meal prepping for the week, or simply craving a taste of home, this Stuffed Pepper Soup is sure to become a cherished favorite in your recipe collection. Enjoy every spoonful!