Stuffed Pepper Soup

why make this recipe

Stuffed Pepper Soup tastes like classic stuffed peppers but is easier to cook. It is warm, filling, and uses simple ingredients you may already have. It makes a good weeknight meal and feeds a family well.

introduction

This soup mixes ground beef, rice, tomatoes, and bell peppers in a rich broth. It cooks in one pot and brings bold, familiar flavors. The soup is hearty and cozy on cold days.

how to make Stuffed Pepper Soup

1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat.
2. Add 1 lb ground beef and cook until browned. Drain excess fat if needed.
3. Stir in 1 cup chopped onion, 1/2 tbsp minced garlic, and 2 cups chopped bell peppers (orange and red). Cook until the vegetables are soft.
4. Add 14 1/2 oz petite diced tomatoes (canned), 15 oz tomato sauce (canned), 2 cups low sodium beef broth, and 3 cups water.
5. Stir in 2/3 cup long grain white rice and the spices: 1/2 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp dried parsley, 1/4 tsp black pepper, 1/4 tsp red pepper flakes, and 1 bay leaf.
6. Bring the soup to a boil. Then lower the heat and simmer for 30–40 minutes, until the rice is cooked and the soup thickens.
7. Remove the bay leaf before serving. Enjoy.

Ingredients :

• 1 lb Ground beef
• 1/2 tsp Dried basil
• 1 Bay leaf
• 1/2 tbsp Garlic, minced
• 1 cup Onion, chopped
• 2 cups Bell peppers, chopped (orange and red)
• 1/2 tsp Dried oregano
• 1/2 tsp Dried parsley
• 14 1/2 oz Petite diced tomatoes, canned
• 2 cups Low sodium beef broth
• 15 oz Tomato sauce, canned
• 2/3 cup Long grain white rice
• 1/4 tsp Black pepper
• 1/4 tsp Red pepper flakes
• 1 tbsp Extra virgin olive oil
• 3 cups Water

how to serve Stuffed Pepper Soup

Serve hot in bowls. Top with grated cheese or fresh parsley if you like. Offer crusty bread or crackers on the side. A simple green salad also goes well.

how to store Stuffed Pepper Soup

Let the soup cool to room temperature, then place it in airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.

tips to make Stuffed Pepper Soup

• Brown the beef well for good flavor.
• Use low-sodium broth so you can control salt.
• Stir the soup occasionally while it simmers to prevent rice from sticking.
• If soup gets too thick, add a little water or broth.
• Cook rice fully before serving to avoid hard grains.

variation (if any)

• Make it spicy: add more red pepper flakes or a diced jalapeño.
• Use ground turkey or chicken instead of beef.
• Replace white rice with cooked quinoa for a slightly different texture (add cooked quinoa at the end).
• Make vegetarian: skip the meat and use extra beans (kidney or black beans) and vegetable broth.

FAQs

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs more time and liquid. Add cooked brown rice near the end or increase cooking time and liquid.

Q: Can I make this in a slow cooker?
A: Yes. Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 4–6 hours. Add rice later if you don’t want it too soft.

Q: How do I reheat leftovers?
A: Reheat on the stove over medium heat, stirring often. Add a little water or broth if it is too thick. You can also microwave single servings until hot.

Q: Is this recipe freezer friendly?
A: Yes. Cool fully, then freeze in airtight containers. Thaw in the fridge before reheating.

Q: Can I skip the bay leaf?
A: Yes. The bay leaf adds flavor, but the soup will still taste good without it.

Conclusion

For a similar cozy version with a few different steps, check this Cozy Stuffed Pepper Soup – Cooking Classy. For another reliable recipe and more serving ideas, see Stuffed Pepper Soup – Dinner at the Zoo.