Here’s a hearty and comforting Stuffed Pepper Soup recipe — everything you love about classic stuffed peppers (ground beef, peppers, rice, tomato sauce) but in cozy, spoonable form. It’s easy to make, budget-friendly, and perfect for weeknight dinners or meal prep.
🫑🍅 Stuffed Pepper Soup
🕒 Prep Time: 10 minutes
🕒 Cook Time: 35–40 minutes
🍽️ Serves: 6–8
🧂 Ingredients
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1 lb ground beef (or ground turkey or sausage)
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1 tbsp olive oil (if needed, depending on beef fat content)
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1 medium onion, diced
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3 bell peppers, chopped (use a mix of green, red, yellow)
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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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4 cups beef broth (or chicken/vegetable broth)
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1 tsp dried oregano
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1 tsp Italian seasoning
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1/2 tsp paprika
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Salt & pepper, to taste
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3/4 cup uncooked rice (white or brown)
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Optional garnish: shredded cheese, fresh parsley, red pepper flakes
🔥 Instructions
1. Brown the meat:
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In a large pot or Dutch oven, cook ground beef over medium heat until browned.
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Drain excess grease if needed and set aside.
2. Sauté veggies:
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In the same pot, add olive oil, diced onion, and chopped bell peppers.
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Cook for 5–7 minutes, until softened.
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Stir in garlic and cook 1 more minute.
3. Build the soup:
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Return the beef to the pot.
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Add crushed tomatoes, tomato sauce, broth, and all seasonings.
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Bring to a gentle boil.
4. Simmer and add rice:
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Stir in uncooked rice, reduce heat to a simmer.
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Cover and cook for 20–25 minutes, or until the rice is tender.
5. Taste & serve:
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Taste and adjust seasoning. Add extra broth if you want it more “soupy.”
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Ladle into bowls and top with shredded cheese or parsley if desired.
💡 Tips & Variations
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Meal prep-friendly: Keeps well in the fridge for up to 4 days.
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Freezer tip: If freezing, cook the rice separately and add when reheating so it doesn’t get mushy.
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Low-carb option: Swap rice for riced cauliflower or omit it.
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More flavor: Add a splash of Worcestershire sauce or a pinch of crushed red pepper for heat.
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Cheesy twist: Stir in 1/2 cup of shredded cheddar or mozzarella at the end.