Stuffed Pepper Soupe

This one-pot soup is easy enough for a weeknight dinner and hearty enough to serve on its own. Add shredded cheese on top for an extra comforting finish.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: About 6
• Method: Stovetop

Ingredients

• 1 pound ground beef or ground turkey
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely minced
• 2 bell peppers, any color, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (8 oz) tomato sauce
• 4 cups beef broth or vegetable broth
• 1 cup cooked rice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• Shredded cheddar or mozzarella cheese, optional
• Fresh parsley, chopped, optional

Method

1. Brown the meat:
   Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the ground beef or turkey and cook until browned, breaking it into small crumbles as it cooks.
2. Add the aromatics:
   Stir in the chopped onion and minced garlic. Cook for 2–3 minutes, until the onion begins to soften and the garlic becomes fragrant.
3. Cook the peppers:
   Add the diced bell peppers and continue cooking for 3–4 minutes, stirring occasionally.
4. Add the tomatoes:
   Pour in the diced tomatoes with their juices and the tomato sauce. Stir until everything is evenly combined.
5. Add the broth and seasoning:
   Pour in the beef or vegetable broth. Add the dried basil, oregano, paprika, salt, and black pepper.
6. Simmer:
   Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the peppers are tender and the flavors have blended.
7. Add the rice:
   Stir in the cooked rice during the last 5 minutes of cooking and heat until warmed through.
8. Adjust the seasoning:
   Taste the soup and add more salt, pepper, or herbs if needed.
9. Serve:
   Ladle the hot soup into bowls. Top with shredded cheese and chopped parsley if desired.

Tips for the Best Stuffed Pepper Soup

• Use a mix of red, yellow, and green bell peppers for extra color and flavor.
• Lean ground beef keeps the broth flavorful without becoming overly greasy.
• If using higher-fat beef, drain excess grease after browning.
• Add cooked rice near the end so it does not become overly soft.
• If you expect leftovers, store the rice separately and add it to each serving when reheating.

Can I Use Uncooked Rice?

Yes. If you prefer to cook the rice directly in the soup, add about ½ cup uncooked long-grain rice along with the broth and allow enough extra simmering time for it to become tender. You may also need to add more broth because the rice will absorb liquid as it cooks.

Easy Variations

Ground turkey can be used instead of beef for a lighter version. You can also add mushrooms, celery, zucchini, or a pinch of red pepper flakes. For a richer tomato flavor, stir in a tablespoon of tomato paste with the tomatoes.

What to Serve with Stuffed Pepper Soup

Serve this soup with crusty bread, garlic toast, cornbread, or warm dinner rolls. A simple green salad also works well if you want a lighter side dish.

Storage

Allow the soup to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days. The rice will continue absorbing some of the broth, so you may need to add a splash of broth or water when reheating.

Freezing

For the best texture, freeze the soup without the rice. Cool completely, transfer to freezer-safe containers, and freeze. Prepare fresh rice when reheating and stir it into the soup before serving.

Reheating

Warm the soup gently in a saucepan over medium-low heat, stirring occasionally. Add extra broth as needed until it reaches your preferred consistency.

Frequently Asked Questions

Can I use ground turkey?

Yes. Ground turkey works very well and can be cooked exactly the same way as the ground beef.

Which bell peppers are best?

Any color works. Green peppers have a stronger, slightly less sweet flavor, while red, yellow, and orange peppers are naturally sweeter.

Can I make this soup ahead?

Yes. The soup base can be made in advance and refrigerated. For the best rice texture, stir in freshly cooked rice when reheating.

How can I make the soup thicker?

Let it simmer uncovered for an additional few minutes, or add a little more cooked rice. A spoonful of tomato paste can also make the broth slightly richer and thicker.

A Complete Comfort Meal

Stuffed Pepper Soup is a simple way to enjoy all the familiar flavors of stuffed peppers in one easy pot. With seasoned beef, tender peppers, tomatoes, rice, and savory broth, it is warm, filling, and ideal for an everyday family dinner.