Omg, I have to tell you about this Stuffed Pepper Soup I whipped up last weekend—it’s seriously a flavor-packed superstar! The first bite hit me with this perfect combo of sweet bell peppers, savory ground beef, and that comforting tomato base, all hugging each other in the most cozy, satisfying way. The way the fresh herbs and spices blend in makes every spoonful hit differently — like a warm, hearty hug from your favorite comfort food.
There’s something about Stuffed Pepper Soup that just hits the craving spot hard. I’ve always loved stuffed peppers as a dish, but turning that into a soup? Game changer. It’s got all that familiar flavor but in this steamy, slurpable bowl of goodness that’s easy to make any night of the week. Once I tasted my home-cooked version, I knew this was going to be a regular in my soup rotation. It’s the kind of recipe that gives you all the cozy feels but without the fuss.
If you’re like me and love digging into a bowl that’s bursting with bursts of sweet pepper, rich beef, and those earthy herbs, you’ve gotta try this Stuffed Pepper Soup recipe. I’m telling you, it’s one of those finds that can satisfy all those crave-worthy vibes with just a few simple ingredients and some love. Trust me, fellow foodies, once you make this, you’ll be hooked on the easy, comforting magic of stuffed pepper soup! Also, if you love this dish, you need to check out this Crockpot Stuffed Pepper Soup Recipe for another slow cooking twist.
What You Need
Ready to get your kitchen buzzing with Stuffed Pepper Soup flavors? Here’s the lineup of ingredients that bring this soup to life:
- 1 lb ground beef (splurge on grass-fed for richer flavor in your ground beef stuffed pepper soup)
- 1 medium yellow onion, diced (grab from the produce aisle fresh and firm)
- 3 bell peppers (red, green, yellow), diced (I personally go heavy on the red for sweetness!)
- 3 cloves garlic, minced (fresh garlic amps up that umami punch)
- 1 (14.5 oz) can diced tomatoes (get the fire-roasted kind from the international aisle for extra depth)
- 4 cups beef broth (use low sodium so you control the salt)
- 1 cup tomato sauce (this makes the soup rich and thick, boosting the flavor layers)
- 1/2 cup cooked rice (a little shortcut: leftover rice works wonders here)
- 1 tsp Italian seasoning (fresh herbs are amazing, but dried Italian seasoning is perfectly fine)
- 1/2 tsp paprika (smoky paprika is my secret weapon here)
- Salt and pepper to taste
These ingredients make this Stuffed Pepper Soup absolutely crave-worthy! One tip: using fresh bell peppers instead of frozen really makes a difference in the soup’s texture and brightness. If you’re looking for a healthy stuffed pepper soup twist, swap out the ground beef for lean turkey or even plant-based crumbles and watch how the flavors still shine!
Keep your carrots and celery handy for future soup swaps, but this recipe sticks close to the classic, bold stuffed pepper soup base. For freshness, store diced peppers and onions in airtight containers, prepping ahead means less hands-on time when it’s mealtime. This recipe gets even better when you use homemade beef broth if you’ve got it chilling in your freezer.
How to Make It
Alright foodie friends, this step is where the magic happens for your Stuffed Pepper Soup! Here’s how to get your kitchen smelling like the coziest dinner spot ever:
- Brown the ground beef in a large pot over medium heat until it’s golden and gorgeous, breaking it up into bite-sized pieces as it cooks. That aroma alone will have you hooked.
- Drain extra fat if needed, because we’re going for rich, not greasy.
- Add diced onions and garlic to the beef and sauté for about 3 minutes until fragrant and translucent.
- Toss in the diced bell peppers. Stir and cook for another 5 minutes so those peppers soften up but still have a little crispness—this is key for that perfect texture.
- Pour in diced tomatoes, tomato sauce, and beef broth. Give everything a big stir, watching the colors meld into a beautiful, inviting mix.
- Sprinkle in Italian seasoning, paprika, salt, and pepper. This is where layers of cozy flavor build.
- Bring your soup to a gentle boil, then reduce heat and let it simmer uncovered for 25-30 minutes. This timing lets all the flavors marry beautifully and the soup slightly thicken.
- Stir in cooked rice during the last 5 minutes to plump up the texture and make it even heartier.
The smell of this Stuffed Pepper Soup will have everyone asking what’s cooking! Trust me, your kitchen is about to be the go-to hangout spot. Pro tip: if you’re short on time, check out these easy stuffed pepper soup slow cooker options — just toss everything in and let it do the work while you chill out.
Want to try a shortcut? Skip cooking your rice separately. Instead, add about a 1/4 cup of uncooked rice right into the pot during simmering but add 5 minutes extra cooking time. Your soup will have an amazing texture boost!
Serving This Up
This Stuffed Pepper Soup pairs like a dream with crusty bread or even a simple green salad when you want to keep it light. I love topping it off with a sprinkle of shredded cheddar or a dollop of sour cream for that creamy finish.
Serve this Stuffed Pepper Soup at your next casual dinner or family gathering and watch it disappear! The crowd loves how it feels like stuffed peppers without the fuss of stuffing and baking. Plus, it’s such a perfect fall or winter dish when you want something that warms you up inside and out.
Leftovers? Girl, they only get better with time. Reheat gently on the stove or in your slow cooker to keep those flavors vibrant. I’ve even turned leftover stuffed pepper soup into a quick casserole by draining a bit of the broth and baking with extra cheese on top—total comfort food vibes.
Want to switch it up seasonally? Add a pinch of cayenne or swap bell peppers for poblano peppers in summer for a spicy kick. For a fresh, spring twist, toss in some fresh basil just before serving. If you’re craving other warm bowls, try pairing your Stuffed Pepper Soup with this ramen noodle soup recipe—it’s all about that comfort combo game.
Your Questions Answered
How do I make this Stuffed Pepper Soup extra flavorful? I swear by fresh garlic and well-seasoned broth. Browning the ground beef well also builds a rich flavor base that shines through. Want to get that restaurant-quality taste? Sear your meat in batches for ultimate caramelization before combining.
Can I meal prep this Stuffed Pepper Soup? Absolutely! It actually tastes better the next day because flavors meld so nicely. Store in airtight containers in your fridge for up to 4 days or freeze portions for quick dinners.
What’s the best way to reheat Stuffed Pepper Soup without losing quality? Warm it slowly on the stove over low heat, stirring occasionally. Avoid microwaving straight from the fridge for texture’s sake. Add a splash of broth or water if it thickens up too much.
Can I make a healthy stuffed pepper soup version? Yes! Swap out ground beef for lean turkey or chicken and use brown rice or quinoa. Cut back on oil and use low sodium broth, then build flavor with lots of fresh herbs.
Is there an easy stuffed pepper soup version for busy days? Yep, try the stuffed pepper soup crockpot method. Dump all ingredients, set on low, and your dinner’s ready hours later with zero babysitting.
Can I freeze Stuffed Pepper Soup? Totally! Freeze in individual portions for quick meals. Thaw overnight in the fridge and reheat gently. Sometimes rice can absorb extra liquid, so add broth if needed when reheating.
What variations of Stuffed Pepper Soup work best? Ground beef stuffed pepper soup is classic, but ground sausage or plant-based options are equally drool-worthy. There’s also a cheesy version with melted mozzarella on top that people rave about!
Final Bites
This Stuffed Pepper Soup deserves a spot in your dinner lineup because it combines comfort, flavor, and ease like no other. My Foodie Tips:
- Always brown your ground beef thoroughly for max umami.
- Dice your peppers uniformly so they cook evenly.
- Use a good quality tomato sauce to deepen that rich, cozy vibe.
Try these tasty takes on the classic stuffed pepper soup recipe: a healthy stuffed pepper soup with turkey and quinoa, an easy stuffed pepper soup crockpot version for hands-off magic, and a ground beef stuffed pepper soup with extra cheesy goodness on top. No lie, the ground beef version gets the most love in my house, but these variations keep things exciting!
Make this recipe your own by adding your favorite veggies or spices. I’m honestly so pumped for you to make this and fall in love with its crave-worthy flavor as much as I have.
If you’re a slow cooker fan, don’t miss this crockpot stuffed pepper soup recipe. You’ll save time and still get all those drool-worthy flavors simmering away.
Happy cooking, fellow foodies! Your next favorite bowl is waiting with this Stuffed Pepper Soup recipe.
Stuffed Pepper Soup
A hearty and flavorful soup inspired by classic stuffed peppers, combining ground beef, bell peppers, tomatoes, and rice in a savory broth that’s perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 large bell peppers (red, green, yellow), diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: shredded cheddar cheese and chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add the diced onion and minced garlic to the pot and sauté until softened, about 3-4 minutes.
- Stir in the diced bell peppers and cook for another 5 minutes until they begin to soften.
- Add the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Season with oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in the cooked white rice and cook for an additional 5 minutes to heat through.
- Serve hot, garnished with shredded cheddar cheese and fresh parsley if desired.
Notes
For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles and use vegetable broth instead of beef broth.