Stuffed Bell Pepper Soup

Why You’ll Love This Recipe

Stuffed Bell Pepper Soup is a filling and flavorful meal that brings the comfort of a classic dish to a soup form. The combination of bell peppers, ground meat, and rice in a tomato-based broth creates a savory, slightly tangy flavor profile that will warm you up from the inside out. It’s easy to make, and you can customize the ingredients to suit your tastes. Plus, it’s great for meal prep and leftovers, making it an ideal option for busy days.

Ingredients

• 1 lb ground beef (or ground turkey, chicken, or )

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 large bell peppers, diced (any color)

• 1 (14.5 oz) can diced tomatoes

• 1 (15 oz) can tomato sauce

• 4 cups beef or chicken broth

• 1/2 cup uncooked rice (white, brown, or any variety you prefer)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil (for sautéing)

• Optional: Fresh parsley or shredded cheese for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the meat:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef (or your choice of ground meat) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

2. Sauté the vegetables:

• Add the chopped onion, garlic, and diced bell peppers to the pot with the browned meat. Cook for about 5-7 minutes, until the vegetables are softened.

3. Add the liquids and seasonings:

• Stir in the diced tomatoes, tomato sauce, beef or chicken broth, rice, oregano, basil, paprika, salt, and pepper. Bring the mixture to a boil.

4. Simmer the soup:

• Once the soup reaches a boil, reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the rice is fully cooked and the flavors have melded together. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.

5. Taste and adjust:

• Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs to your liking.

6. Serve:

• Once the soup is done, ladle it into bowls and garnish with fresh parsley or a sprinkle of shredded cheese if desired. Serve hot and enjoy the comforting, filling flavors of stuffed bell peppers in soup form!

Servings and Timing

• Servings: 6-8

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Use different meats: You can use ground turkey, chicken, instead of beef for a different flavor or to make it leaner.

• Vegetarian version: Omit the meat and use extra vegetables like mushrooms, zucchini, or beans (such as black beans or kidney beans) to make the soup vegetarian. You can also add some plant-based protein like lentils.

• Add cheese: Stir in some shredded cheese (like mozzarella or cheddar) into the soup just before serving for extra creaminess, or top each bowl with a sprinkle of cheese for garnish.

• Spicy version: Add diced jalapeños or a pinch of red pepper flakes to the soup for a spicy kick.

• Use cauliflower rice: For a low-carb version, swap the rice for cauliflower rice.

Storage/Reheating

Leftover Stuffed Bell Pepper Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over medium heat, adding a bit of water or broth if it has thickened too much. You can also microwave individual portions for 2-3 minutes until heated through.

This soup can also be frozen for up to 2-3 months. Let it cool completely before transferring it to freezer-safe containers. To reheat, thaw it overnight in the refrigerator and reheat on the stovetop or in the microwave.

FAQs

Can I make this soup ahead of time?

Yes, this soup is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to 3 days, or freeze it for longer storage. The flavors often improve as the soup sits, so it’s a great make-ahead option.

Can I use a slow cooker for this recipe?

Yes! You can cook this soup in a slow cooker. Brown the meat and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours or on high for 2-3 hours until the rice is tender.

Can I use different types of rice?

Yes, you can use brown rice, white rice, or even wild rice for this recipe. Keep in mind that the cooking time may vary depending on the type of rice used. Brown rice may need a bit more time to cook, so check for doneness before serving.

Is there a way to make this soup spicier?

Absolutely! You can add more heat by incorporating chopped jalapeños, a dash of cayenne pepper, or a spoonful of hot sauce to the soup. Adjust the spice level to your liking.

Can I make this soup without rice?

Yes, if you prefer a low-carb version, you can skip the rice and replace it with extra vegetables like cauliflower rice, zucchini, or even beans for added protein and texture.

Conclusion

Stuffed Bell Pepper Soup is a comforting, filling dish that brings all the delicious flavors of stuffed bell peppers into a hearty, easy-to-make soup. With tender meat, bell peppers, and rice in a savory tomato-based broth, this soup is perfect for cozy evenings or when you want a delicious, satisfying meal with minimal effort. It’s versatile, customizable, and can be enjoyed by everyone, making it a family-friendly dish that will quickly become a favorite!

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