STUFFED PEPPER SOUP is the ultimate cozy, deconstructed version of the classic baked dish. It has all the flavors—savory meat, tender peppers, tomato-y rice—in a comforting, easy-to-eat bowl.
Here’s a comprehensive guide, including a classic recipe, tips, and variations.
Classic Stuffed Pepper Soup
This one-pot version is hearty, flavorful, and comes together in about 45 minutes.
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 6-8
Ingredients:
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1 lb lean ground beef (or ground turkey/Italian sausage)
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1 tablespoon olive oil
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1 medium onion, diced
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1 large green bell pepper, diced (about 1 ½ cups)
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1 large red bell pepper, diced
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3 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 (14.5 oz) can diced tomatoes, undrained
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4 cups beef broth (low-sodium preferred)
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2 teaspoons Italian seasoning
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1 teaspoon paprika
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½ teaspoon dried oregano
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Salt and black pepper to taste
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¾ cup uncooked long-grain white rice
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1 tablespoon brown sugar (optional, to balance acidity)
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For serving: Shredded mozzarella or Italian blend cheese, fresh chopped parsley.
Instructions:
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Brown the Meat: In a large soup pot or Dutch oven over medium-high heat, brown the ground beef until no longer pink. Drain excess fat and set meat aside.
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Sauté Veggies: In the same pot, add olive oil. Sauté onion and bell peppers for 5-7 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
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Combine: Return the meat to the pot. Add crushed tomatoes, tomato sauce, diced tomatoes with their juice, beef broth, Italian seasoning, paprika, oregano, salt, and pepper. Stir in the brown sugar if using.
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Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
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Add Rice: Stir in the uncooked rice. Cover and continue to simmer for 15-20 minutes, or until rice is tender.
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Serve: Ladle into bowls and top generously with shredded cheese and fresh parsley.
Key Tips for Success:
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Avoid Mushy Rice: For leftovers, cook the rice separately and add it to each bowl when serving. The rice will absorb too much broth if stored in the soup.
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Brown the Meat Well: Get a good sear on the ground beef for deeper flavor.
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Customize the “Peppers”: Use any color bell pepper you like. Adding a diced poblano pepper adds a mild kick.
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Broth is Key: Use a good-quality beef broth for the best flavor base.
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Thickness: For a thicker soup, mix 2 tablespoons of tomato paste with the sautéed veggies before adding liquids, or create a quick slurry with cornstarch and water at the end.
Popular Variations:
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Instant Pot / Pressure Cooker: Use the Sauté function for steps 1 & 2. Add all ingredients except the rice. Cook on High Pressure for 10 minutes. Quick release, then stir in rice and use the Sauté function to simmer for 15-20 minutes until rice is cooked.
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Slow Cooker: Brown the meat and sauté veggies on the stove. Transfer to the crockpot with all remaining ingredients except rice and cheese. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add uncooked rice 30-45 minutes before serving on HIGH, or add cooked rice at the end.
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Vegetarian: Omit the ground beef. Use a plant-based ground “meat” or add 1-2 cups of cooked brown lentils or green lentils. Use vegetable broth.
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Cheesier Version: Stir in ½ cup of grated Parmesan cheese into the soup just before serving for a rich, umami boost.
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Spicier Version: Add ¼ teaspoon of red pepper flakes with the other dried spices.
What to Serve With Stuffed Pepper Soup:
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Bread: A thick slice of crusty garlic bread, dinner rolls, or breadsticks for dipping.
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Salad: A simple green salad with Italian dressing.
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Toppings: The toppings make it! Don’t skip the melted cheese. Also try a dollop of sour cream or a sprinkle of grated Parmesan.
Enjoy your delicious, comforting soup—it’s a guaranteed crowd-pleaser