Stuffed Pepper Soup Recipe

Brace yourself for a cozy bowl of comfort food with this Stuffed Pepper Soup Recipe! Imagine all the classic stuffed pepper flavors you know and love—molten tender peppers, juicy ground beef, and hearty rice—woven together in a warming soup that’s both satisfying and easy to make. Whether you’re cooking for family, meal prepping for the week, or craving something homey on a chilly night, this soup brings delicious colors and textures to every spoonful while keeping cleanup to an absolute minimum.

Ingredients You’ll Need

This soup is unfussy yet full of character, thanks to just the right mix of simple, everyday ingredients. Each item brings something special to the bowl—robust flavor, comforting heft, or vibrant, eye-catching color.

• Olive oil: Adds a silky richness and helps sauté the aromatics to flavorful perfection.
• Yellow onion: Lends a subtle sweetness and depth as it softens in the pot.
• Green or red bell pepper: Offers a classic, slightly tangy crunch and bright color.
• Yellow bell pepper: Boosts the soup’s sweetness and makes each bowl visually delightful.
• Large tomato: Melts into the broth for a fresh pop and helps create that craveable, classic stuffed pepper taste.
• Ground beef (85/15 recommended): Brings hearty flavor and richness—it’s the backbone of this comfort soup.
• Beef stock: Packs an extra umami punch and forms a deeply flavorful base.
• Tomato paste: Concentrates the tomato flavor and ties everything together with tangy depth.
• Dried oregano: Adds a whisper of earthy herbiness for that classic Italian-inspired twist.
• Dried basil: Gives a sweet, peppery aroma that lifts every spoonful.
• Garlic powder: Offers mellow, savory notes without the hassle of mincing cloves.
• Black pepper: Just a bit goes a long way for subtle heat—season to taste!
• Salt: Essential to bring all the flavors together—I recommend tasting as you go.
• Jasmine rice: The perfect tender grain to soak up the broth—its aroma is heavenly.

How to Make Stuffed Pepper Soup Recipe

Step 1: Prep the Vegetables

Begin by dicing all your vegetables—onions, bell peppers, and tomato. Doing this first keeps the cooking process smooth and stress-free. Having your veggies ready to go not only saves time but also ensures consistent, even cooking for the best flavor.

Step 2: Heat Things Up

Preheat your Dutch oven over medium heat, then add the olive oil. This gentle sizzle is the first step toward building a deep, savory base for your Stuffed Pepper Soup Recipe, and ensures your veggies won’t stick to the pan.

Step 3: Sauté the Veggies

Toss in your diced onions and bell peppers. Let them cook, stirring occasionally, until they begin to soften and the kitchen smells amazing. Now add the diced tomato and let it all mingle for a few more minutes—a crucial building block for deep, rich flavor.

Step 4: Brown the Beef

Push the softened veggies to the sides of the pot and drop the ground beef right into the center. Let it brown for a couple of minutes with the lid on to keep the moisture in. Then, break it apart and start merging it into the vegetables, stirring until the meat is nearly cooked through and any clumps are broken up. This technique keeps every bite perfectly meaty and flavorful!

Step 5: Add Tomato Paste and Stock

Mix in the tomato paste until it’s blended in with the beef and veggies. Then pour in the beef stock—this is where your soup starts turning into liquid gold. The combination of tomato and beef forms a lush, savory base that’s hard to resist.

Step 6: Season and Simmer

Sprinkle in the oregano, basil, garlic powder, a pinch of salt, and black pepper. Stir everything well, then reduce the heat to low. Place the lid on (with a slight crack for steam to escape) and let your soup simmer gently for about 20 minutes, infusing every spoonful with warmth and flavor.

Step 7: Finish with Rice

Stir in the Jasmine rice, cover the pot again, and let it cook until the rice is fluffy and tender. The rice will soak up some of the broth and release its lovely aroma, making this Stuffed Pepper Soup Recipe positively irresistible when ladled into bowls.

Step 8: Serve It Up

Once the rice is ready, your soup is finished and ready to enjoy! Ladle it hot into waiting bowls—you’ll love how the colors and textures come together.

Step 9 (Alternate): Rice on the Side

For those planning to store leftovers or meal prep, consider cooking the rice separately in salted water (per package instructions) and adding it to individual bowls when serving. This keeps the rice perfectly tender, even after a few days in the fridge.

How to Serve Stuffed Pepper Soup Recipe

Garnishes

To give each bowl a finishing touch, sprinkle freshly chopped parsley, a dusting of Parmesan cheese, or a dollop of sour cream right before serving. A little fresh cracked black pepper on top sharpens all the flavors and delivers that perfect, chef-y look.

Side Dishes

Bread is your best friend here: think thick slices of crusty sourdough or a pillowy dinner roll to soak up every last drop. A simple, crisp green salad with a lemony vinaigrette makes a bright, refreshing counterpoint to the richness of this hearty soup.

Creative Ways to Present

For a truly unforgettable Stuffed Pepper Soup Recipe experience, try serving it in wide, shallow bowls to let the colors shine. Or, go bold and ladle the soup into hollowed-out roasted peppers for a show-stopping presentation at family gatherings or dinner parties!

Make Ahead and Storage

Storing Leftovers

Cool your leftover soup quickly and transfer it to airtight containers. If possible, store the rice separately—this keeps it from soaking up all the broth and getting mushy. Both the soup and rice will keep well in the fridge for up to four days.

Freezing

This Stuffed Pepper Soup Recipe freezes beautifully, especially when you freeze the soup without the rice. Pour cooled soup into freezer-safe containers or bags, leaving a little space for expansion. Freeze rice separately, if possible, so you can defrost and add as needed.

Reheating

Reheat soup gently on the stove over medium-low heat, stirring occasionally until hot. If the rice has soaked up extra liquid, just stir in a splash of broth or water to restore the right consistency. You can also microwave individual servings for a speedy, warming meal.

FAQs

Can I use a different type of rice?

Absolutely! Any long-grain rice works well, though Jasmine rice adds lovely fragrance. For heartier texture, try brown rice, just remember it will take a bit longer to cook.

Is there a way to make this soup vegetarian?

A hearty vegetarian version is easy—swap ground beef for brown lentils or plant-based ground, and use vegetable broth in place of beef stock. The flavor will still be comforting and delicious.

Can I use ground turkey instead of beef?

Yes, ground turkey is a wonderful, lighter alternative in this Stuffed Pepper Soup Recipe. You may want to add a splash more olive oil, since turkey tends to be leaner.

How do I prevent the rice from turning mushy?

For best texture, either add cooked rice to each bowl just before serving or cook it directly in the soup and enjoy right away. Storing rice separately keeps it from absorbing too much liquid.

Can I make this soup in a slow cooker?

Absolutely! Simply brown the beef and sauté veggies first on the stovetop, then transfer everything (except rice) to your slow cooker. After several hours on low, stir in cooked rice before serving.

Final Thoughts

I truly hope this Stuffed Pepper Soup Recipe makes its way into your kitchen soon! It’s a fuss-free, crowd-pleasing meal that brings all the nostalgia of stuffed peppers with none of the tedious prep. Let your soup pot do all the hard work and get ready for smiles around the dinner table—enjoy every cozy spoonful!

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