This stuffed pepper soup is simple to prepare, wholesome, and full of flavor. It makes a comforting weeknight dinner when you want something warm and satisfying without a lot of fuss.
Stuffed Pepper Soup
A steaming bowl of this soup is ideal for cold days. It captures the classic flavors of stuffed peppers in an easy, hearty tomato-based soup with seasoned ground beef, bell pepper, and rice. Everything simmers together until tender for a comforting meal the whole family will enjoy.
What is Stuffed Pepper Soup?
Stuffed pepper soup takes the familiar elements of stuffed peppers—tomato, ground beef, bell pepper, and rice—and turns them into a cozy soup. The seasonings mirror traditional stuffed pepper recipes, so you get the same homestyle taste in an easy-to-eat bowl.
How to Store Leftovers
This soup often tastes better the next day. Once cooled, transfer the soup to an airtight container and refrigerate. For best texture, store the cooked rice separately so it doesn’t absorb all the broth.
To reheat, combine the soup and rice in a pot and warm until hot. Properly refrigerated, the soup keeps for about 3 days.
Can You Freeze Stuffed Pepper Soup?
Yes. Freezing this soup is a great way to have a quick meal on hand. Freeze the soup base separately from the rice to prevent the rice from soaking up liquid and becoming mushy. The soup base will keep well in the freezer for up to 3 months.
Variations
This recipe adapts easily to your tastes:
- Change the peppers: Use red, yellow, or orange bell peppers, or try a spicier variety for heat.
- Make it spicy: Add red pepper flakes, cayenne, or hot sauce to taste.
- Swap the meat: Substitute ground turkey, chicken, pork, or sausage for the beef.
- Adjust thickness: Simmer longer for a stew-like texture or add extra broth to keep it soupier.
- Use cauliflower rice: For a lower-carb option, replace white rice with cauliflower rice.
What to Serve with Stuffed Pepper Soup
The soup stands on its own, but it pairs nicely with a fresh salad, crusty bread, or soft dinner rolls for dipping.
Ingredients
- 1 lb lean ground beef
- 1 bell pepper, diced
- 1 onion, diced
- 1 (15 oz) can diced tomatoes
- 2 cups tomato sauce
- 1 cup beef broth
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 cup cooked white rice
How to Make Stuffed Pepper Soup
Step 1 — Brown the beef
In a large pot, brown the ground beef over medium-high heat. When it is nearly cooked through, add the diced onion and bell pepper. Cook until the vegetables are softened.
Step 2 — Make the soup
Stir in the diced tomatoes, tomato sauce, beef broth, thyme, sage, salt, and black pepper. Mix well to combine.
Step 3 — Simmer
Cover and simmer the soup for 30–45 minutes to allow flavors to meld.
Stir in the cooked rice and warm through for about 5 minutes before serving. Taste and adjust seasoning if needed. Serve hot and enjoy.
Stuffed Pepper Soup
Ingredients
- 1 lb lean ground beef
- 1 bell pepper, diced
- 1 onion, diced
- 1 (15 oz) can diced tomatoes
- 2 cups tomato sauce
- 1 cup beef broth
- 1/2 tsp thyme
- 1/2 tsp sage
- 1 tsp salt
- 1 tsp black pepper
- 1 cup cooked white rice
Instructions
- In a large pot, brown the ground beef.
- Add the diced onion and bell pepper and cook until softened.
- Stir in the diced tomatoes, tomato sauce, beef broth, thyme, sage, salt, and pepper.
- Cover and simmer for 30–45 minutes.
- Add the cooked rice and heat for about 5 minutes.
- Serve hot. Enjoy!
Nutrition
Calories: 399 kcal | Carbohydrates: 53 g | Protein: 31 g | Fat: 7 g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
Course: Main Course | Cuisine: American | Keyword: stuffed pepper soup recipe
