Stuffed pepper soup has been a family favorite in my kitchen for years, bringing all the cozy flavors of classic stuffed peppers right into a comforting bowl. I remember my mom making a deconstructed stuffed pepper soup on chilly evenings; the aroma of simmering bell peppers, savory ground beef, and rich tomato broth filling our home was pure magic. It’s the ultimate comfort food, and I’ve found that this version is so easy to whip up, making it a perfect weeknight meal. You’ll love how quickly you can get this delicious, hearty meal on the table. Let’s get cooking!
Why You’ll Love This Stuffed Pepper Soup
This recipe is a winner for so many reasons! It’s packed with incredible flavor and is incredibly satisfying.
- Amazing Taste: It captures the classic stuffed pepper taste in every spoonful.
- Quick Prep: With just 10 minutes of prep time, it’s perfect for busy weeknights.
- Healthy Choice: Packed with veggies and lean protein, it’s a nutritious meal.
- Budget-Friendly: Uses simple, affordable ingredients that feed a crowd.
- Family Favorite: Even picky eaters will go back for seconds of this delicious soup.
- Ultimate Comfort Food: This comfort food stuffed pepper soup is perfect for cozy evenings.
- Hearty and Filling: The ground beef stuffed pepper soup base makes it incredibly satisfying.
Stuffed Pepper Soup Ingredients
Gathering these simple stuffed pepper soup ingredients is the first step to a delicious meal. I love how accessible everything is!
- 1 tablespoon extra virgin olive oil – for sautéing and building flavor
- 1 pound ground beef – 80/20 or 90/10 works well for richness
- 1 cup diced onion – about one medium onion, adds a sweet base
- 1/2 tablespoon minced garlic – essential for that savory depth
- 2 cups diced red, orange, or yellow bell peppers – about 2-3 peppers, for that classic stuffed pepper flavor and vibrant color
- 14.5 oz can petite diced tomatoes – undrained, adds texture and tomatoey goodness
- 15 oz can tomato sauce – the base for our rich broth
- 3 cups water – to create the soup consistency
- 2 cups low sodium beef broth – enhances the savory notes
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano – the classic Italian herb trio
- 1/4 teaspoon black pepper
- 1 bay leaf – for a subtle aromatic background
- 1/4 teaspoon red pepper flakes – optional, for a hint of heat
- 2/3 cup long grain white rice – adds heartiness; you can also use brown rice, but adjust cooking time
How to Make Stuffed Pepper Soup
Making this hearty soup is surprisingly simple, and I love that I can adapt it to my schedule. Whether you’re short on time and need a quick weeknight meal or have a lazy Sunday to fill, there’s a method for you. This how to make stuffed pepper soup guide covers it all, ensuring you get delicious results every time. It truly is a fantastic one pot stuffed pepper soup experience, minimizing cleanup.
- Step 1: If using the stovetop or slow cooker, begin by preheating your oven to 350°F (175°C) or preparing your slow cooker. In a large pot or Dutch oven, heat 1 tablespoon extra virgin olive oil over medium heat. Add 1 pound ground beef and cook for about 10 minutes, breaking it up with a spoon until it’s nicely browned and no longer pink.
- Step 2: Add 1 cup diced onion and 1/2 tablespoon minced garlic to the pot with the beef. Sauté for about 2 minutes until the onions are translucent and the garlic is fragrant. The kitchen will start to smell amazing!
- Step 3: Stir in 2 cups diced bell peppers (use a mix of colors for visual appeal!), 14.5 oz can petite diced tomatoes (undrained), 15 oz can tomato sauce, 3 cups water, and 2 cups low sodium beef broth.
- Step 4: Add the seasonings: 1/2 teaspoon dried parsley, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, 1 bay leaf, and 1/4 teaspoon red pepper flakes if you like a little heat. Stir everything together to combine all those wonderful flavors.
- Step 5: Finally, stir in 2/3 cup long grain white rice. Make sure it’s well distributed throughout the liquid.
Stovetop Method
For a quick meal, the stovetop is fantastic. Bring the soup to a boil, stirring occasionally to prevent the rice from sticking. Once boiling, reduce heat to medium, remove the cover, and simmer uncovered for about 10 minutes, allowing the rice to cook and the flavors to meld. Let it sit off the heat for 10 minutes more.
Instant Pot Method
This method is a lifesaver for busy days! After adding all ingredients and stirring well (make sure to scrape the bottom to avoid a burn notice), seal the lid. Set your Instant Pot to High Pressure for just 2 minutes. It will take about 8-10 minutes to come to pressure. Once done, perform a quick pressure release.
Slow Cooker Method
If you prefer a hands-off approach, the slow cooker is perfect. Transfer the browned beef, onion, and garlic mixture to your slow cooker. Add all remaining ingredients and stir to combine. Cook on low for 6 hours or high for 4 hours, until the vegetables are tender and the rice is cooked through.
Pro Tips for the Best Stuffed Pepper Soup
I’ve made this soup countless times, and these little tricks really elevate it from good to absolutely perfect. They ensure you get amazing flavor and texture every single time.
- Always use fresh, vibrant bell peppers. They add a wonderful sweetness and crunch that is crucial to the stuffed pepper flavor profile.
- Don’t skimp on browning the ground beef! That step builds a deep, savory foundation for the entire soup.
- Taste and adjust seasonings before serving. A little extra salt, pepper, or red pepper flakes can make all the difference.
- If using the slow cooker, consider cooking the rice separately and stirring it in at the end. This prevents the rice from becoming mushy, ensuring a better texture.
What’s the secret to perfect Stuffed Pepper Soup?
The real secret to the best stuffed pepper soup is achieving that perfect balance of savory beef, sweet peppers, and rich tomato broth. Browning the beef well and using a good quality broth are key starting points. For more information on flavor building in cooking, you can explore resources on culinary techniques.
Can I make Stuffed Pepper Soup ahead of time?
Absolutely! You can prepare the soup entirely and store it in an airtight container in the refrigerator for up to 3-4 days before you plan to serve it. Just be aware that the rice will absorb more liquid as it sits. For more on food storage, check out these food safety guidelines.
How do I avoid common mistakes with Stuffed Pepper Soup?
The most common pitfall is overcooked rice, especially in a slow cooker. To avoid this, either cook your rice separately and add it at the end, or reduce the liquid slightly if cooking it directly in the soup. Also, ensure you don’t overcook the bell peppers if you prefer them with a slight bite.
Best Ways to Serve Stuffed Pepper Soup
This hearty soup is a meal in itself, but I love pairing it with simple sides to round out the experience. It’s incredibly versatile!
- Crusty Bread or Rolls: Perfect for soaking up every last drop of that delicious broth. A warm baguette or chewy dinner rolls are my go-to.
- Simple Green Salad: A light, fresh salad with a vinaigrette dressing provides a nice contrast to the rich soup.
- Grilled Cheese Sandwich: For an ultimate comfort food experience, a classic grilled cheese alongside this tomato stuffed pepper soup is pure bliss.
Nutrition Facts for Stuffed Pepper Soup
This hearty soup is a fantastic way to enjoy classic flavors with a good nutritional profile. Here’s a breakdown of what you can expect per serving (based on the recipe yielding 6 servings):
- Calories: 250
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Protein: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 6g
- Sodium: 480mg
- Cholesterol: 55mg
Nutritional values are estimates and may vary based on specific ingredients used, such as the leanness of the ground beef and the sodium content of your broth and canned tomatoes. For more detailed nutritional information, you can consult resources on dietary analysis.
How to Store and Reheat Stuffed Pepper Soup
One of the best things about this stuffed pepper soup recipe is how well it stores and reheats, making it perfect for meal prep. After cooking, it’s important to let the soup cool down for about an hour at room temperature. Once it’s cooled, transfer the soup into airtight containers. Properly stored, your homemade stuffed pepper soup will stay fresh in the refrigerator for 3 to 4 days.
If you want to keep it even longer, freezing is a great option. This soup freezes beautifully for up to 3 months. For reheating, you can gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup seems a bit thick (the rice continues to absorb liquid), just add a splash of water or beef broth to reach your desired consistency. Alternatively, you can reheat individual portions in the microwave. You can find more tips on preserving food here.
Stuffed Pepper Soup Variations You Can Try
This recipe is incredibly adaptable, and I love exploring different ways to make it my own. These stuffed pepper soup variations allow you to cater to different tastes, dietary needs, or just switch things up for a fresh take on a classic. You’ll find something for everyone!
- Stuffed Pepper Soup Without Rice: For a lighter, lower-carb option, simply omit the rice! The soup is still hearty and flavorful from the beef and veggies. You might want to add a little extra beef broth or water to maintain a good soup consistency.
- Vegetarian Stuffed Pepper Soup: Make it a delicious vegetarian stuffed pepper soup by swapping the ground beef for plant-based crumbles or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth for a fully meat-free meal.
- Spicy Stuffed Pepper Soup: Amp up the heat by increasing the red pepper flakes, adding a diced jalapeño along with the bell peppers, or even a dash of hot sauce at the end.
- Creamy Stuffed Pepper Soup: For a richer, creamier version, stir in a splash of heavy cream or a dollop of sour cream just before serving. This adds a luxurious texture that’s simply divine.
Frequently Asked Questions About Stuffed Pepper Soup
What is stuffed pepper soup?
Stuffed pepper soup is essentially a deconstructed version of the classic stuffed bell peppers dish. Instead of stuffing peppers with a meat and rice mixture, all the delicious ingredients – like ground beef, bell peppers, tomatoes, onions, and rice – are simmered together in a savory broth. It captures all the comforting flavors you love in a warm, easy-to-eat soup format. It’s a fantastic way to enjoy those familiar tastes without the fuss of stuffing peppers.
Is stuffed pepper soup healthy?
Yes, this healthy stuffed pepper soup can be quite nutritious! It’s loaded with vegetables like bell peppers and onions, which provide essential vitamins and fiber. Using lean ground beef adds protein, helping you feel full and satisfied. The broth base is generally lower in calories than cream-based soups. You can further boost its health factor by using low-sodium broth and tomatoes, and by being mindful of the amount of rice used.
Can I make stuffed pepper soup without rice?
Absolutely! Many people prefer to make their stuffed pepper soup without rice, especially if they’re looking for a lower-carb option. You can simply omit the rice altogether. The soup will still be hearty and flavorful thanks to the ground beef and vegetables. If you do skip the rice, you might want to add a bit more broth or water to achieve your desired soup consistency, as the rice does absorb a good amount of liquid during cooking.
How do I make stuffed pepper soup vegetarian?
Transforming this into a vegetarian dish is easy! Simply swap out the ground beef for plant-based crumbles, or add more vegetables like mushrooms, zucchini, or extra bell peppers for bulk. You’ll also want to use vegetable broth instead of beef broth to keep it completely meat-free. It still delivers all those wonderful stuffed pepper flavors you crave!
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Amazing Stuffed Pepper Soup Ready in Minutes
- Total Time: 47 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting Stuffed Pepper Soup that delivers all the flavors of classic stuffed peppers in a warm, delicious soup. Made with ground beef, bell peppers, tomatoes, rice, and a blend of Italian herbs, this recipe offers multiple cooking methods including stovetop, Instant Pot, and slow cooker for flexibility. Perfect for a satisfying weeknight meal with a rich tomato and beef broth base.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 cup diced onion
- 1/2 tablespoon minced garlic
- 2 cups diced red, orange, or yellow bell peppers
- 14.5 oz can petite diced tomatoes
- 15 oz can tomato sauce
- 3 cups water
- 2 cups low sodium beef broth
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 2/3 cup long grain white rice
Instructions
- Brown the Beef: In a large pot or using the Instant Pot sauté function or on a pan for slow cooker prep, heat olive oil over medium heat. Add the ground beef and cook for about 10 minutes until browned and no longer pink, breaking it up as it cooks.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the browned beef. Sauté for about 2 minutes until fragrant and slightly softened.
- Add Remaining Ingredients: Add diced bell peppers, canned diced tomatoes, tomato sauce, water, beef broth, dried parsley, basil, oregano, black pepper, bay leaf, red pepper flakes, and rice. Stir everything together well.
- Stovetop Cooking: Cover the pot and increase heat to high to bring the soup to a boil, stirring every few minutes to prevent rice from sticking, about 10 minutes. Then remove the cover, reduce heat to medium, and cook uncovered for 2 minutes. Remove from heat and let sit uncovered for 10 minutes to allow rice to finish cooking.
- Instant Pot Cooking: After adding ingredients and stirring well (scraping bottom to avoid burn), seal the lid and set the Instant Pot to High Pressure for 2 minutes. It will take 8-10 minutes to come to pressure. Once done, perform a quick pressure release.
- Slow Cooker Cooking: Transfer browned beef, onion, and garlic mixture to the slow cooker. Add all remaining ingredients, stir to combine. Cook low for 6 hours or high for 4 hours, watching rice doneness. Optionally, reduce water by 1 cup and cook rice separately to avoid overcooking, then stir cooked rice in at the end.
- Finish and Serve: Remove the bay leaf. Serve the soup hot topped with freshly grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- The rice absorbs much of the broth during cooking. Add extra broth or water when reheating leftovers if you prefer a thinner, brothier soup.
- To prevent rice from overcooking in the slow cooker, reduce water by 1 cup and cook rice separately to stir in after slow cooking.
- Feel free to adjust red pepper flakes for spiciness according to taste.
- Fresh Parmesan and parsley garnish enhance flavor and presentation but are optional.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
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