Stuffed Pepper Soup Recipe

Stuffed Pepper Soup Recipe is a warm, comforting bowl that tastes like stuffed peppers in soup form. It blends ground beef, bell peppers, tomato, and rice into a simple, hearty meal. Families love it for its familiar flavors and easy prep. Make it on a chilly night or any time you want a one-pot dinner. Serve it with warm bakery-style coffee cake muffins for a cozy meal.

Why make this recipe

This soup is easy and beginner friendly. It uses common ingredients you likely have on hand. It cooks in one pot, so cleanup is quick. The recipe stretches to feed a family and works well for meal prep. Pair a bowl with quick breakfast-style sides like beef ham cheese egg muffins for a filling lunch or brunch.

What makes Stuffed Pepper Soup Recipe special

The soup keeps the stuffed pepper flavors but makes them spoonable. You get tender bell peppers and savory ground beef in every bite. The rice adds texture and makes the soup filling. It feels homemade and simple. The mix of oregano, basil, and tomato gives it a bright, familiar taste.

Is Stuffed Pepper Soup Recipe healthy

This recipe balances protein, vegetables, and carbs. You control the salt and oil. It uses fresh vegetables and plain beef stock. That keeps additives low. Portion size matters if you watch calories. For a leaner option, pick a lower-fat ground meat or try bison as an alternative in the ingredients list later.

How to make Stuffed Pepper Soup Recipe

Making this soup is straightforward. You brown the beef and soften the veggies in one Dutch oven. Then you add tomato paste and stock and simmer. Finish by cooking the rice straight in the pot. The method is low-stress and forgiving. Total active time is short and most of the time is gentle simmering.

Ingredients

• 3 tbsp olive oil
• 1 small yellow onion, diced
• 1 green or red bell pepper, diced*
• 1 yellow bell pepper, diced*
• 1 large tomato, diced
• 1 lb ground beef (85/15 recommended)
• 3 cups beef stock
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4–1/2 tsp black pepper (to taste)
• Salt (to taste)
• 3/4 cup Jasmine rice**

If you want a leaner meat, you can swap ground beef for bison. Try a bison option from a trusted recipe like bison burger for guidance on using that meat.

Directions

1. Dice all vegetables first and set them aside.
2. Preheat a Dutch oven over medium heat and add the olive oil.
3. Add diced onion and bell peppers. Cook until they start to soften. Mix in the diced tomato and cook a few more minutes.
4. Push the vegetables to the sides of the pot. Add ground beef to the center. Break it apart, cover with a lid, and cook a few minutes.
5. Uncover, break up the meat more, and mix it with the vegetables. Cover again and cook until the beef is mostly done. Break up any clumps.
6. Stir in the tomato paste, then pour in the beef stock.
7. Season with oregano, basil, garlic powder, salt, and pepper. Mix well. Lower heat to low. Close the lid but leave a small crack for steam to escape. Cook about 20 minutes.
8. Stir in the rice. Close the lid and cook until the rice is done.
9. Serve right away.

Alternate option: you can swap ground beef for ground turkey or lean ground pork if you prefer.

How to serve Stuffed Pepper Soup Recipe

Serve the soup hot in deep bowls. Add a sprinkle of extra basil or a little grated cheese if you like. Offer crusty bread or dinner rolls to soak up the broth. For brunch or a heartier meal, serve with sweet sides like blueberry muffins. The soup also pairs well with a simple green salad.

 

Best occasions to make Stuffed Pepper Soup Recipe

• Weeknight dinners when you want something quick.
• Meal prep for lunches all week.
• Family nights when you need comfort food.
• Casual get-togethers where you want an easy main.
• Cold days when you want a warm, filling bowl.

How to store Stuffed Pepper Soup Recipe

Let the soup cool slightly before storing.

Fridge: Store in airtight containers for up to 4 days.

Freezer: Freeze in meal-sized portions for up to 3 months.

Reheat on the stove over low heat, stirring often. Add a splash of stock or water if the soup thickens too much after cooling.

Can you make Stuffed Pepper Soup Recipe ahead of time

Yes. You can cook the soup fully and cool it, then refrigerate. Reheat gently on the stove. If freezing, divide into portions first. Thaw in the fridge overnight before reheating for best texture.

Tips to make Stuffed Pepper Soup Recipe

• Dice vegetables evenly so they cook at the same rate.
• Brown the beef well for more flavor.
• If the broth tastes thin, simmer a few extra minutes to concentrate flavor. For a richer texture, consider a gelatin tip to thicken the broth; see this bariatric gelatin trick for the technique.
• Taste and adjust salt and pepper at the end.
• Use Jasmine rice for a soft, fragrant texture.

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Variation

• Vegetarian: Swap beef for cooked lentils or plant-based crumbles and use vegetable stock.
• Lower-carb: Replace rice with cauliflower rice and reduce cooking time after adding it.
• Spicier: Add red pepper flakes or a dash of hot sauce.
• Cheesy: Stir in a handful of shredded cheddar at the end for a creamy finish.

FAQs

Q: Can I use different rice for Stuffed Pepper Soup Recipe?

A: Yes. You can use long-grain white rice or brown rice. Note that brown rice takes longer to cook and may need more liquid.

Q: How long will the soup keep in the freezer?

A: The soup keeps well in the freezer for up to 3 months in airtight containers.

Q: Can I make this soup in a slow cooker?

A: Yes. Brown the beef and saute the vegetables first, then add everything to the slow cooker. Cook on low for 4–6 hours, adding the rice in the last 45–60 minutes so it cooks properly.