Stuffed Pepper Soup
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This Stuffed Pepper Soup is filled with the delicious flavors of stuffed bell peppers, but in a cozy soup that’s easy to make.
If you enjoy classic Stuffed Peppers, then you are going to love this stuffed pepper soup recipe! Filled with ground beef, vegetables and rice in a tomato-based broth, this flavorful soup is the perfect way to warm up on a cold day.
This stuffed pepper soup is one of our easiest soup recipes, and it comes together in just a few simple steps. It’s layered with savory flavors and will make your kitchen smell incredible as it simmers on the stove.
Like most soups, this stuffed pepper soup makes delicious leftovers that reheat well for lunch or dinner. It’s just the type of wholesome comfort food that we need to get us through the chilly winter months!
Stuffed Pepper Soup Recipe Ingredients
The ingredient list for this stuffed pepper soup is nice and simple. Here’s what you’ll need:
- Brown Rice: I like to make this soup with brown rice to get some healthy whole grains into the meal, but white rice also works well.
- Ground Beef: You can substitute Italian sausage, ground turkey or ground chicken for the beef if desired.
- Onion and Garlic: Fresh onion and garlic add lots of flavor.
- Carrots: Adding carrots is an easy way to sneak an extra veggie into the soup. You can also add chopped celery if you have some on hand.
- Bell Peppers: It wouldn’t be stuffed pepper soup without bell peppers! I like to use one red and one green bell pepper for flavor variety and more color.
- Diced Tomatoes: You’ll need one 15 ounce can of diced tomatoes.
- Tomato Sauce: Traditional stuffed peppers are often made with tomato sauce to bring out the Italian flavors, and the same delicious flavor can be achieved by stirring tomato sauce into this brothy soup.
- Beef Broth: Using a low sodium broth allows you to better control the amount of salt in the soup. Chicken broth may be substituted, particularly if you are making the soup with ground turkey or ground chicken.
- Italian Seasoning: Seasoning the soup with Italian seasoning gives the soup a similar flavor profile to Italian stuffed peppers.
- Salt and Pepper: Adjust the amounts to your tastes.
How to Make Stuffed Pepper Soup
You’ll need a large pot, such as a Dutch oven, for this soup recipe.
First, cook the rice. While the rice is cooking, you can prepare the rest of the soup.
Brown the ground beef, crumbling it as it cooks. Drain off any excess grease.
Then, add the chopped onion, carrots and bell peppers to the pot. Cook the vegetables until they start to soften and then stir in the minced garlic.
Stir in the remaining soup ingredients: diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
Simmer the soup, covered, for 20 minutes, or until the carrots are tender. Then stir in the cooked rice, garnish with chopped fresh parsley, and enjoy!
This stuffed pepper soup is richly flavored and doesn’t need much in the way of toppings besides a bit of chopped fresh parsley. Other topping ideas include a pinch of red pepper flakes, a sprinkle of shredded cheese (try mozzarella or cheddar) or some grated Parmesan cheese.
On the side, this soup pairs well with:
Stuffed Pepper Soup
- ⅔ cup uncooked brown rice*, can substitute white rice
- 1 pound ground beef, or ground turkey
- 1 cup chopped yellow onion
- 2 medium carrots, chopped into ¼-inch pieces
- 1 red bell pepper, chopped into ½-inch pieces
- 1 green bell pepper, chopped into ½-inch pieces
- 4 cloves garlic, minced
- 15 ounce can diced tomatoes
- 15 ounce can tomato sauce
- 14.5 ounces low sodium beef broth
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped fresh parsley, optional, for serving
- Cook the rice according to package directions.
- While the rice cooks, heat a large Dutch oven or other heavy pot over medium-high heat. Add the ground beef and cook, crumbling, until browned. Drain off excess grease as needed.
- Add the onion, carrot and bell peppers and cook until softened, 3-4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds, stirring.
- Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Stir.
- Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 20 minutes, or until the carrots are tender.
- Stir in the cooked rice. Serve soup garnished with fresh parsley, or as desired.
- If using leftover cooked rice, you will need 2 cups of cooked rice. Simmer the soup for a few minutes after adding cold leftover rice to warm up the rice.
- Store stuffed pepper soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Reheat soup in a pot on the stove or in the microwave until steaming hot.