Deliciously Easy Stuffed Pepper Soup for Cozy Nights
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Stuffed Pepper Soup is the kind of cozy, no-fuss dinner you reach for when the weather turns chilly and your schedule is packed. It tastes like a big hug in a bowl, and it does not demand culinary school skills. I love it for weeknights when I want something hearty, colorful, and satisfying. The best part is you can tweak it for whatever you have in the fridge. If you want a dinner that fills you up and calms you down, this is it.
Cozy Stuffed Pepper Soup Recipe
If you have ever craved the flavor of stuffed peppers without the whole bake-and-wait situation, this version is for you. It gives you everything you want from the classic dish, but it cooks in one pot and comes together in under an hour. The broth is tomato rich, the peppers stay vibrant, and each bite is meaty, tender, and a little sweet from the peppers. It reheats like a dream too, which makes it a winner for lunch the next day.
What you will love: it is flexible. You can use ground beef, turkey, or a plant-based crumble. You can choose white rice, brown rice, or even cauliflower rice. You can keep it mild or bring some heat. This is a true pantry-friendly recipe that still feels special.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 bell peppers, diced (mix of red, yellow, green looks pretty)
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 4 cups low sodium beef or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon sugar to balance acidity, optional
- Salt and black pepper to taste
- 1 cup cooked rice, white or brown
- Fresh parsley for garnish, optional
Yields: about 6 servings. Time: 15 minutes prep, 30 minutes simmering.
If you want a heartier bowl or a slightly different spin, you might enjoy this take on a classic flavor combo in my Hearty Stuffed Pepper Soup. Same cozy vibe, with a little extra oomph for hungry nights.
How to Make Stuffed Pepper Soup
This is a one pot situation, which keeps cleanup quick. You will brown the meat, sweat the aromatics, simmer, and stir in rice at the end. Easy, balanced, and forgiving.
Step by Step
- Warm the olive oil in a large pot over medium heat. Add the ground meat and cook, breaking it up, until browned and no longer pink.
- Stir in the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds until fragrant.
- Add the bell peppers, tomato sauce, diced tomatoes, broth, Italian seasoning, smoked paprika, and sugar if using. Season with salt and pepper.
- Bring to a gentle boil, then reduce heat to a simmer. Cook 20 to 25 minutes until the peppers are tender and flavors have melded.
- Stir in the cooked rice and simmer 3 to 5 minutes to warm through. Taste, adjust salt and pepper, and finish with chopped parsley.
Make Ahead and Storage
To store: Cool completely, then refrigerate in airtight containers for up to 4 days. The flavors deepen overnight, which I love. To reheat: Simmer gently on the stove or microwave in short bursts, stirring between intervals.
Freezer tip: If you plan to freeze, leave out the rice and add it fresh when you reheat. Cooked rice can turn mushy after freezing. The soup base freezes well for up to 3 months.
If you want the simpler, straight down the middle version that I grew up with, peek at my classic Stuffed Pepper Soup. It is the blueprint for this cozy bowl.
Tips For The Perfect Dish
Brown the meat well. You want some browned bits on the bottom of the pot before you add liquid. Those little caramelized bits make the broth richer.
Cut peppers evenly. Aim for medium dice so they soften in the same amount of time. If you prefer a slight bite, pull the soup off the heat a few minutes earlier.
Season in layers. Add a little salt when you brown the meat, then again after the broth goes in. Layered seasoning keeps the soup bright, not flat.
Balance the acidity. Tomatoes can be sharp. A teaspoon of sugar or a splash of cream takes the edge off without making the soup sweet. Lemon juice also works in a pinch.
Rice timing matters. Add cooked rice at the end so it does not overcook. If you prefer to cook rice in the soup, add it uncooked with extra broth and simmer until tender, then watch the liquid level.
Make it your own. Swap in ground turkey for a lighter version, toss in a handful of spinach at the end for greens, or add chili flakes if you want heat.
I made this on a rainy Tuesday and my picky kid asked for seconds. The leftovers were even better the next day. Total weeknight keeper.
Flavor Variations
Turkey and brown rice: Use ground turkey, a splash of Worcestershire for depth, and brown rice for a hearty, wholesome spin. The broth keeps its richness while the turkey keeps things light.
Vegetarian friendly: Swap in lentils or a plant-based crumble, use veggie broth, and add a pinch of fennel seed for that classic sausage-like flavor. You can also stir in a can of drained kidney beans for extra protein and texture.
Spicy style: Add a diced jalapeño with the peppers or a teaspoon of crushed red pepper. Smoked paprika plus a pinch of cayenne gives a gentle burn that warms you up without taking over.
Low carb route: Use cauliflower rice instead of regular rice. Stir it in during the last few minutes to keep it from turning too soft. The soup feels just as cozy, and the peppers still shine.
Creamy comfort: For a luscious finish, stir in a splash of half and half or a dollop of sour cream right before serving. It rounds out the tomatoes and makes the whole bowl taste extra indulgent.
What to Serve With Stuffed Pepper Soup
This soup loves a simple side. A crusty baguette or warm cornbread is perfect for dipping. A crisp green salad with a bright vinaigrette balances the hearty, savory flavors. If you are going full comfort mode, add a grilled cheese and thank me later.
For a fun theme night, serve the soup alongside a quick tray of easy stuffed bell peppers and let everyone choose their favorite version. The combo is colorful and feels special, but it is still easy on the cook.
When I am entertaining, I put out toppings like shredded cheese, sliced green onions, sour cream, and a squeeze of lime. Little finishing touches make a cozy bowl feel restaurant worthy at home.
Common Questions
Can I cook the rice right in the soup? Yes, add 1 cup uncooked rice plus 2 extra cups broth and simmer until the rice is tender. Stir often so it does not stick.
How do I keep the peppers from getting mushy? Cut them into even pieces and simmer just until tender. Pull the pot off the heat as soon as they reach your preferred texture.
What kind of meat works best? Ground beef gives classic flavor. Turkey is lighter. Plant-based crumbles are great if you want vegetarian. Season well either way.
Can I make it in a slow cooker? Brown the meat and onions first on the stove, then transfer everything but the rice to the slow cooker. Cook on low 6 to 7 hours or high about 3 hours, add cooked rice at the end.
How long will leftovers keep? About 4 days in the fridge. Reheat gently and add a splash of broth if it thickens up too much.
Your Cozy Bowl Awaits
There is something simple and happy about a pot of soup simmering away on the stove. This recipe gives you all the comfort of Stuffed Pepper Soup without a lot of steps, plus it is friendly to swaps and pantry cooking. If you want more ideas to compare and tweak, check out these trusted guides from other cooks I admire: Cozy Stuffed Pepper Soup – Cooking Classy, this well rated Stuffed Pepper Soup Recipe, and the family friendly version at Stuffed Pepper Soup – Dinner at the Zoo. Grab your pot, chop a few peppers, and make tonight a cozy one.
