Stuffed Pepper Soup

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I make this stuffed pepper soup on rotation during chilly weeks — it hits the spot like a warm hug without fuss. Ground beef, fire-roasted tomatoes, tender rice and colorful bell peppers come together in one pot to recreate the flavors of classic stuffed peppers, but in spoonable form. This version is straightforward enough for weeknights and flavorful enough to satisfy a crowd.

I also found a helpful take that inspired my seasoning choices: a deliciously easy stuffed pepper soup for cozy nights.

Why you’ll love this dish

This soup is all about comfort with practical benefits: it’s fast to make, budget-friendly, and kid-approved. The fire-roasted tomatoes add a smoky depth that mimics the oven-roasted flavor of baked stuffed peppers, while Italian seasoning keeps things familiar and herb-forward. Make it for a busy weeknight, pack it for lunch the next day, or bring it to a casual potluck — it travels well and warms up without losing character.

“A bowl that tastes like a classic stuffed pepper, minus the time and the messy bell peppers on a baking tray.” — weeknight dinner reviewer

How this recipe comes together

Quick overview of the process so you know what to expect:

• Brown the beef and sauté peppers and garlic to build the flavor base.
• Add fire-roasted tomatoes, seasonings and beef broth.
• Stir in rice and simmer until the rice is tender and the soup is slightly thickened.
• Adjust seasoning and serve with optional toppings.

This step-by-step flow helps you plan stovetop time and know when to multitask (salad, bread, or clean-up).

What you’ll need

• 1 lb ground beef (Use lean beef for a lighter option.) — browning adds flavor; drain excess fat if desired.
• 1 cup bell peppers, chopped (Mix of red, yellow, and green for variety.) — about 1 large pepper total.
• 1 can fire-roasted tomatoes (Brings smoky depth to the soup.) — 14–15 oz can recommended.
• 2 cloves garlic, minced (Essential for aromatic flavor.)
• 1 cup rice (Use white or brown rice as preferred.) — white rice cooks faster and gives a softer texture; brown rice takes longer and holds up better for reheats.
• 4 cups beef broth (Homemade preferred, store-bought is fine.) — low-sodium allows better control of salt.
• 1 tsp Italian seasoning (Herb blend adds fantastic flavor.)
• Salt and pepper, to taste (Essential for seasoning.)

Notes/substitutions: Swap ground turkey or plant-based crumbles for beef. Use quinoa instead of rice for a gluten-free protein boost (adjust cooking time and liquid). If you prefer a tomato-forward soup, add a splash of tomato paste when browning the beef.

Directions

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1. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and break it apart with a spoon. Cook until browned, about 6–8 minutes. Season lightly with salt and pepper. Drain excess fat if it looks excessive.
2. Add the chopped bell peppers to the pot with the beef. Sauté 3–4 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.
3. Pour in the can of fire-roasted tomatoes (undrained) and the beef broth. Stir in the Italian seasoning. Bring the mixture to a simmer.
4. Add the rice, stir, and reduce the heat to maintain a gentle simmer. Cover and cook until rice is tender: about 15–20 minutes for white rice or 35–40 minutes for brown rice. Stir occasionally to prevent sticking.
5. Taste and adjust salt and pepper. If the soup is thicker than you want, add a splash of water or extra broth. If you prefer a thicker, stew-like texture, simmer uncovered for a few minutes to reduce.
6. Serve hot with optional toppings (see serving suggestions).

Keep steps short and active: brown, sauté, simmer, taste, adjust.

Best ways to enjoy it

• Top with shredded cheddar, a dollop of sour cream, or chopped fresh parsley for brightness.
• Serve with crusty bread, buttery garlic toast, or a simple green salad to add freshness.
• For a heartier meal, offer warm corn muffins or roasted potatoes on the side.
• To present for guests, ladle into warmed bowls and finish with a drizzle of olive oil and fresh cracked black pepper.

Storage and reheating tips

• Cool leftovers quickly and refrigerate within two hours. Store in airtight containers for 3–4 days.
• For longer storage, freeze soup in portioned freezer-safe containers for up to 3 months. Leave about 1 inch of headspace as rice expands slightly when refrozen.
• Reheat on the stovetop over low-medium heat, stirring occasionally; add a splash of broth or water if the rice has absorbed too much liquid. Microwave reheating works fine for single portions—stir midway for even heating.
• If you plan to freeze, consider cooking rice separately and adding it when serving; this preserves texture better after thawing.

If you want more make-ahead meal ideas and reheating tricks, check this practical guide: hearty stuffed pepper soup variations and reheating tips.

Pro chef tips

• Brown the beef well: those brown bits stuck to the pan (fond) are flavor gold — deglaze with a splash of broth when adding the tomatoes.
• Use low-sodium broth so you can control seasoning; taste before adding extra salt.
• If you’re short on time, use quick-cook rice or parboiled rice; reduce simmer time accordingly.
• To deepen flavor without extra time, add a teaspoon of Worcestershire sauce or a pinch of smoked paprika.
• For a lighter bowl, drain the beef and use less oil; add extra peppers or diced zucchini for volume without many calories.

For an alternate method that swaps proteins and seasoning proportions, you might find this companion recipe useful: a hearty stuffed pepper soup option.

Creative twists

• Mexican-style: swap Italian seasoning for cumin, chili powder and cilantro; finish with avocado and lime.
• Vegetarian: replace beef with crumbled tempeh or cooked lentils and use vegetable broth.
• Cheesy casserole twist: transfer leftover soup to a baking dish, top with cheese and bake until bubbly for a hybrid casserole.
• Rice alternatives: use orzo for a different mouthfeel, or farro for a nutty chew.
• Spicy kick: add diced jalapeño with the peppers or a pinch of cayenne.

FAQ

How long does this recipe take from start to finish?

Active prep and browning: about 15–20 minutes. Simmer time depends on rice: 15–20 minutes for white rice, up to 40 minutes for brown rice. Total time ~35–60 minutes.

Can I make this on the stovetop and freeze individual portions?

Yes. Cool to room temperature within two hours, portion into airtight containers, and freeze up to 3 months. Reheat gently and add extra liquid if the rice has absorbed broth.

Is it okay to cook the rice separately?

Absolutely. Cooking rice separately prevents it from soaking up too much broth during storage and reheating. Add cooked rice to bowls when serving for the freshest texture.

Can I use ground turkey or chicken instead of beef?

Yes. Use the same process; browning time may be slightly shorter. Because poultry has a milder flavor, boost seasoning or add a splash of Worcestershire or soy sauce for depth.

Any allergy considerations or safety tips?

Always ensure ground meat is cooked to at least 160°F (71°C) for beef. Store leftovers promptly in the refrigerator and reheat to 165°F (74°C) before consuming. For gluten-free needs, verify your broth and any added sauces are certified gluten-free.

Conclusion

If you want to see another home cook’s version with slightly different timing and ingredient notes, this Stuffed Pepper Soup recipe from Dinner at the Zoo is a solid reference. For a classic, highly-rated take to compare flavors and techniques, read the Stuffed Pepper Soup recipe on Allrecipes. And if you enjoy big, bold homestyle flavors with a bit more richness, The Pioneer Woman’s Best Stuffed Pepper Soup Recipe is worth checking out.