- Extra virgin olive oil: Adds gentle richness and helps brown the beef beautifully.
- Ground beef: Brings savory depth and makes the soup filling.
- Diced onion and minced garlic: The aromatic base that layers flavor from the very first sizzle.
- Bell peppers (red, orange, or yellow): Provide sweetness and vibrant color to brighten every spoonful.
- Petite diced tomatoes and tomato sauce: Create a luscious, tangy tomato foundation for the soup.
- Water and low sodium beef broth: Balance the liquid base while ensuring savory depth.
- Dried parsley, basil, oregano, black pepper, bay leaf, and red pepper flakes: A blend of herbs and spices that awaken the flavors and add warmth.
- Long grain white rice: Soaks up all those delicious juices, adding heartiness and texture.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Stuffed Pepper Soup Recipe is how easy it is to tweak based on what you love or what’s in your pantry. Feel free to get creative and make it your own!
- Vegetarian Version: Swap the ground beef for hearty lentils or mushrooms for a meat-free but just as tasty experience.
- Spice Level: Adjust the red pepper flakes to your heat preference — a pinch for mild, or a bit more for a kick.
- Grain Choices: Use brown rice, quinoa, or even cauliflower rice for a lower-carb twist.
- Cheese Toppings: Try shredded cheddar or a dollop of sour cream instead of Parmesan to switch up the finish.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Ground Beef
Begin by warming the olive oil in a large pot over medium heat until it shimmers just right. Add the ground beef and cook it for about 10 minutes until it’s perfectly browned with no pink remaining — this step builds the hearty foundation for the soup’s rich flavor.
Step 2: Sauté Aromatics
Once the beef is browned, toss in the diced onions and minced garlic, cooking them for 2 minutes until they’re soft and fragrant. This delicate sauté lifts the mash of flavors that makes this soup so irresistible.
Step 3: Bring on the Veggies and Liquids
Next, stir in the diced bell peppers, petite diced tomatoes, tomato sauce, water, and beef broth. Add all your dried herbs and spices along with the rice. Give everything a good mix to combine all those colorful, tasty ingredients before moving to the next step.
Step 4: Simmer the Soup
Cover your pot and crank the heat up to bring it to a boil — this should take about 10 minutes. Be sure to stir occasionally to keep the rice from sticking to the bottom. Once boiling, remove the lid and turn the heat down to medium. Let it cook uncovered for an additional couple of minutes for that perfect tender texture.
Step 5: Rest and Serve
After cooking, take the pot off the heat but leave it uncovered for 10 minutes—this resting period lets the rice finish cooking in the residual heat and lets the flavors meld beautifully. Don’t forget to remove the bay leaf before ladling the soup into bowls. A sprinkle of fresh parsley and Parmesan cheese on top will send this dish over the top delicious.
Pro Tips for Making Stuffed Pepper Soup Recipe
- Don’t Rush Browning: Take your time browning the beef to build deep flavor and juicy texture.
- Stir to Prevent Sticking: When boiling the soup, stir frequently to stop the rice from clinging and burning at the bottom.
- Adjust Liquid as Needed: Remember that rice absorbs broth during cooking — add extra broth if you prefer a soupy consistency, especially when reheating leftovers.
- Bay Leaf Timing: Always remove the bay leaf before serving; leaving it in can make the texture unpleasant.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Fresh parsley and freshly grated Parmesan cheese are classic garnishes that brighten and enhance the flavors of this soup. You can also add a swirl of sour cream or a dash of crushed red pepper flakes for a little extra richness or heat.
Side Dishes
Serve this hearty soup alongside a crusty baguette or garlic bread to soak up every last bit of that delicious broth. A fresh green salad with a light vinaigrette also pairs wonderfully, balancing the richness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bell pepper bowls or rustic bread bowls. Garnish with colorful herbs and a sprinkling of cheese for a vibrant presentation that’s sure to impress at any meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Stuffed Pepper Soup Recipe in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even tastier the next day!
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some room for the soup to expand as it freezes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water to loosen the soup, especially since the rice absorbs a lot of liquid after chilling or freezing.
FAQs
-
Can I make the Stuffed Pepper Soup Recipe vegetarian?
Absolutely! You can replace the ground beef with lentils, mushrooms, or even plant-based meat substitutes to create a delicious vegetarian version without sacrificing heartiness.
-
What if I don’t have white rice on hand?
You can swap white rice for brown rice, quinoa, or even skip grains entirely and add extra vegetables if you prefer a lower-carb or different-textured soup.
-
How do I prevent the rice from overcooking in the slow cooker?
To avoid mushy rice, reduce the amount of liquid by about a cup and cook the rice separately, stirring it into the soup just before serving.
-
Can I make this soup in an Instant Pot?
Yes! The recipe adapts perfectly to the Instant Pot. You simply brown the beef and sauté the aromatics using the sauté function, then pressure cook with all ingredients for 2 minutes, followed by a quick release.
Final Thoughts
This Stuffed Pepper Soup Recipe truly is a bowl full of comfort and flavor, perfect for bringing loved ones together or treating yourself to a soothing meal. Trust me, once you’ve tried it, it’ll quickly become a favorite you reach for again and again. So grab your pot and get stirring — deliciousness awaits!
Let me share with you a cozy, comforting classic that’s just bursting with flavor — the Stuffed Pepper Soup Recipe! This soup takes the best parts of stuffed peppers and transforms them into a warm, hearty bowl that’s perfect for any day you need a little extra love from your kitchen.
Why You’ll Love This Recipe
- Unbeatable Flavor: All the savory goodness of stuffed peppers seamlessly blended into a sip-worthy soup.
- Simple Ingredients: Uses everyday pantry staples to create a meal that feels special without fuss.
- Versatile Cooking Methods: Whether you prefer stovetop, Instant Pot, or slow cooker, this recipe adapts beautifully.
- Comfort in a Bowl: Perfect for chilly evenings or anytime you want a warm, filling meal that hugs you from the inside out.
Ingredients You’ll Need
It’s incredible how a handful of simple, fresh ingredients can come together to create this rich and satisfying soup. Each component plays a key role — from the hearty ground beef and sweet bell peppers to the fragrant herbs and perfectly cooked rice.
- Extra virgin olive oil: Adds gentle richness and helps brown the beef beautifully.
- Ground beef: Brings savory depth and makes the soup filling.
- Diced onion and minced garlic: The aromatic base that layers flavor from the very first sizzle.
- Bell peppers (red, orange, or yellow): Provide sweetness and vibrant color to brighten every spoonful.
- Petite diced tomatoes and tomato sauce: Create a luscious, tangy tomato foundation for the soup.
- Water and low sodium beef broth: Balance the liquid base while ensuring savory depth.
- Dried parsley, basil, oregano, black pepper, bay leaf, and red pepper flakes: A blend of herbs and spices that awaken the flavors and add warmth.
- Long grain white rice: Soaks up all those delicious juices, adding heartiness and texture.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Stuffed Pepper Soup Recipe is how easy it is to tweak based on what you love or what’s in your pantry. Feel free to get creative and make it your own!
- Vegetarian Version: Swap the ground beef for hearty lentils or mushrooms for a meat-free but just as tasty experience.
- Spice Level: Adjust the red pepper flakes to your heat preference — a pinch for mild, or a bit more for a kick.
- Grain Choices: Use brown rice, quinoa, or even cauliflower rice for a lower-carb twist.
- Cheese Toppings: Try shredded cheddar or a dollop of sour cream instead of Parmesan to switch up the finish.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Ground Beef
Begin by warming the olive oil in a large pot over medium heat until it shimmers just right. Add the ground beef and cook it for about 10 minutes until it’s perfectly browned with no pink remaining — this step builds the hearty foundation for the soup’s rich flavor.
Step 2: Sauté Aromatics
Once the beef is browned, toss in the diced onions and minced garlic, cooking them for 2 minutes until they’re soft and fragrant. This delicate sauté lifts the mash of flavors that makes this soup so irresistible.
Step 3: Bring on the Veggies and Liquids
Next, stir in the diced bell peppers, petite diced tomatoes, tomato sauce, water, and beef broth. Add all your dried herbs and spices along with the rice. Give everything a good mix to combine all those colorful, tasty ingredients before moving to the next step.
Step 4: Simmer the Soup
Cover your pot and crank the heat up to bring it to a boil — this should take about 10 minutes. Be sure to stir occasionally to keep the rice from sticking to the bottom. Once boiling, remove the lid and turn the heat down to medium. Let it cook uncovered for an additional couple of minutes for that perfect tender texture.
Step 5: Rest and Serve
After cooking, take the pot off the heat but leave it uncovered for 10 minutes—this resting period lets the rice finish cooking in the residual heat and lets the flavors meld beautifully. Don’t forget to remove the bay leaf before ladling the soup into bowls. A sprinkle of fresh parsley and Parmesan cheese on top will send this dish over the top delicious.
Pro Tips for Making Stuffed Pepper Soup Recipe
- Don’t Rush Browning: Take your time browning the beef to build deep flavor and juicy texture.
- Stir to Prevent Sticking: When boiling the soup, stir frequently to stop the rice from clinging and burning at the bottom.
- Adjust Liquid as Needed: Remember that rice absorbs broth during cooking — add extra broth if you prefer a soupy consistency, especially when reheating leftovers.
- Bay Leaf Timing: Always remove the bay leaf before serving; leaving it in can make the texture unpleasant.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Fresh parsley and freshly grated Parmesan cheese are classic garnishes that brighten and enhance the flavors of this soup. You can also add a swirl of sour cream or a dash of crushed red pepper flakes for a little extra richness or heat.
Side Dishes
Serve this hearty soup alongside a crusty baguette or garlic bread to soak up every last bit of that delicious broth. A fresh green salad with a light vinaigrette also pairs wonderfully, balancing the richness of the soup.
Creative Ways to Present
For a fun twist, serve this soup in hollowed-out mini bell pepper bowls or rustic bread bowls. Garnish with colorful herbs and a sprinkling of cheese for a vibrant presentation that’s sure to impress at any meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Stuffed Pepper Soup Recipe in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making it even tastier the next day!
Freezing
This soup freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some room for the soup to expand as it freezes.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You may want to add a splash of broth or water to loosen the soup, especially since the rice absorbs a lot of liquid after chilling or freezing.
FAQs
-
Can I make the Stuffed Pepper Soup Recipe vegetarian?
Absolutely! You can replace the ground beef with lentils, mushrooms, or even plant-based meat substitutes to create a delicious vegetarian version without sacrificing heartiness.
-
What if I don’t have white rice on hand?
You can swap white rice for brown rice, quinoa, or even skip grains entirely and add extra vegetables if you prefer a lower-carb or different-textured soup.
-
How do I prevent the rice from overcooking in the slow cooker?
To avoid mushy rice, reduce the amount of liquid by about a cup and cook the rice separately, stirring it into the soup just before serving.
-
Can I make this soup in an Instant Pot?
Yes! The recipe adapts perfectly to the Instant Pot. You simply brown the beef and sauté the aromatics using the sauté function, then pressure cook with all ingredients for 2 minutes, followed by a quick release.
Final Thoughts
This Stuffed Pepper Soup Recipe truly is a bowl full of comfort and flavor, perfect for bringing loved ones together or treating yourself to a soothing meal. Trust me, once you’ve tried it, it’ll quickly become a favorite you reach for again and again. So grab your pot and get stirring — deliciousness awaits!
