Experience the ultimate comfort in a bowl with this incredibly easy Stuffed Pepper Soup recipe. It captures all the beloved savory flavors of traditional stuffed bell peppers – seasoned ground beef, tender bell peppers, and hearty rice – simmered to perfection in a rich, tomato-based broth. Forget the fuss of individual stuffed peppers; this soup delivers pure deliciousness without all the work.
Unleash the Flavor: The Ultimate Easy Stuffed Pepper Soup Recipe
Stuffed peppers have long been a beloved comfort food, gracing dinner tables with their savory blend of meat, rice, and vibrant vegetables. However, preparing them can often be a time-consuming affair, involving careful hollowing, stuffing, and baking. What if you could capture all that incredible taste in a much simpler, quicker form? Enter this spectacular Stuffed Pepper Soup, a culinary revelation that brings the heartiness and distinctive flavors of classic stuffed peppers right into your soup bowl, with a fraction of the effort.
This recipe is designed for ease and maximum flavor impact. It features perfectly seasoned ground beef, vibrant bell peppers, and wholesome rice, all melded together in a robust, tomato-infused broth. It’s a meal that satisfies on every level – hearty, deeply flavorful, and surprisingly straightforward to make. Whether you’re seeking a cozy weeknight dinner, a crowd-pleasing potluck dish, or a clever way to enjoy your favorite comfort food in a new format, this Stuffed Pepper Soup is an absolute winner. Prepare to be amazed by how such simple ingredients can create such a rich and gratifying culinary experience!
Frequently Asked Questions About Stuffed Pepper Soup
To help you master this delicious Stuffed Pepper Soup and adapt it to your preferences, we’ve compiled answers to some of the most common questions. These tips will guide you through substitutions, storage, and various cooking methods to ensure your soup is perfect every time.
Generally, one cup of uncooked long-grain white rice will yield approximately three cups of cooked rice. For this Stuffed Pepper Soup recipe, it’s crucial to use already cooked rice to prevent it from absorbing too much liquid during simmering, which could turn your soup into a thick stew. If you’re cooking rice specifically for this recipe, a 1:2 ratio of rice to water (e.g., 1 cup rice to 2 cups water) is a good starting point for fluffy results.
Absolutely! Transforming this Stuffed Pepper Soup into a delightful vegetarian meal is simple and incredibly delicious. Instead of ground beef, consider plant-based proteins such as hearty brown or green lentils, nutritious chickpeas, or even crumbled firm tofu or plant-based ground meat alternatives. To boost the vegetable content and make it even more satisfying, feel free to add extra ingredients like diced zucchini, eggplant, mushrooms, or even sweet potatoes. Remember to use vegetable broth instead of chicken or beef broth to keep it entirely vegetarian-friendly.
Yes, the slow cooker is an excellent tool for making Stuffed Pepper Soup, allowing the flavors to meld beautifully over time. To adapt this recipe for your slow cooker, begin by browning the ground beef and sautéing the diced onions and bell peppers in a skillet on the stovetop. This crucial step develops flavor and ensures the vegetables are tender. Once cooked, drain any excess grease and transfer the beef and veggies to a 4-quart (or larger) slow cooker. Add the diced tomatoes, tomato soup, broth, and seasonings (minus the cooked rice). Stir everything together, cover, and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender and the flavors are well combined. Add the cooked rice during the last 30 minutes of cooking to prevent it from becoming mushy and absorbing too much broth, ensuring a perfect soup consistency.
If you’re looking to reduce carbs, explore healthier options, or simply ran out of traditional rice, there are numerous fantastic alternatives that work wonderfully in Stuffed Pepper Soup. Cauliflower rice is a popular low-carb choice that mimics the texture without the starch. Quinoa adds a nutty flavor and protein boost. Orzo, a small pasta shaped like rice, integrates seamlessly into the soup. Other great options include farro, barley, or even small pasta shapes like ditalini. You can also experiment with brown rice for added fiber and a heartier texture. Each alternative will slightly change the soup’s character, offering a new culinary experience.
For those who enjoy a little kick, there are several easy ways to introduce heat to your Stuffed Pepper Soup. A pinch of crushed red pepper flakes added during the simmering stage will provide a subtle warmth that builds over time. For a bolder spice, try dicing up some jalapeños or serrano peppers and adding them with the bell peppers. A dash of your favorite hot sauce stirred in at the end, or even a can of spicy Rotel (diced tomatoes with green chilies), can transform the flavor profile. Adjust the amount to your personal preference – remember, you can always add more, but you can’t easily take it away!
Absolutely, Stuffed Pepper Soup is an excellent candidate for make-ahead meals, as the flavors often deepen and become even more harmonious after a day or two. Simply prepare the soup according to the recipe instructions and allow it to cool completely before storing. When you’re ready to serve, gently reheat it on the stovetop or in the microwave. Keep in mind that the cooked rice will continue to absorb liquid, so you might want to add a splash of extra broth when reheating to achieve your desired consistency.
Properly stored, Stuffed Pepper Soup will last for about 3-4 days in an airtight container in the refrigerator. However, it’s important to note that the rice will continue to absorb liquid, potentially becoming mushy and thickening the soup significantly over time. For the best texture and consistency, especially if you plan to enjoy the soup throughout the week, we highly recommend preparing the soup base without adding any rice. Store the rice separately in the refrigerator, and then add a portion of cooked rice to each individual serving before reheating. This method ensures that your rice remains perfectly textured and your soup maintains its ideal broth-to-solid ratio.
Yes, Stuffed Pepper Soup freezes beautifully, making it perfect for meal prepping and busy weeknights. To freeze, allow the soup to cool completely after cooking. Then, transfer it to freezer-safe airtight containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw the soup overnight in the refrigerator, then reheat gently on the stove or in the microwave. As with refrigeration, be aware that rice can become softer and absorb more liquid upon thawing and reheating. For optimal texture, freeze the soup base without rice and add freshly cooked rice when serving.
This hearty soup is substantial enough to be a meal on its own, but it also pairs wonderfully with a variety of sides. A crusty bread or garlic bread is perfect for soaking up every last drop of the delicious broth. For a lighter accompaniment, consider a fresh green salad with a vinaigrette dressing. Cornbread or warm biscuits also make excellent choices. Don’t forget the optional shredded cheddar cheese for topping, which adds a creamy, tangy finish that truly elevates the experience!
Absolutely! While green bell peppers are traditional for their slightly bitter, robust flavor that complements the beef and tomato, feel free to experiment with other colors. Red, yellow, or orange bell peppers will lend a sweeter, milder flavor to the soup. Using a mix of colors can also make your soup visually more appealing and add layers of subtle flavor differences. Simply dice them as you would the green peppers and proceed with the recipe.
Essential Ingredients for Your Stuffed Pepper Soup
Crafting the perfect Stuffed Pepper Soup starts with selecting the right ingredients. Each component plays a vital role in building the layered flavors and comforting texture of this classic dish. Below, we break down the key ingredients and offer helpful tips and substitutions to customize your soup.
Ingredients Needed (See Recipe Card Below for the Full Recipe)
- Ground Beef: For a less greasy soup, I highly recommend using a leaner ground beef (85/15 or 90/10). If you opt for a higher fat content, be sure to thoroughly drain off any excess grease after browning the meat. This will prevent your soup from becoming oily. For a twist, you can easily swap ground beef for ground chicken, ground turkey, or even ground sausage. Many adventurous cooks have also found success using venison or bison for a richer, gamier flavor profile.
- Onion: A small, sweet yellow onion is ideal for this recipe. While they’re often called “sweet,” their sweetness is more about being less pungent and sharp compared to a standard yellow or red onion, offering a milder, more balanced base flavor to the soup without overpowering it.
- Green Bell Pepper: The classic choice for its distinct, slightly bitter, and earthy flavor that is characteristic of traditional stuffed peppers. However, if you prefer a soup with a sweeter undertone, vibrant red, yellow, or orange bell peppers make excellent substitutes. Using a mix of colors can also add visual appeal.
- Canned Diced Tomatoes: These provide the essential tangy and robust tomato flavor that forms the heart of the soup’s broth. For an extra layer of depth and smoky complexity, consider using fire-roasted diced tomatoes. The 29-ounce can size ensures plenty of tomato goodness throughout the soup.
- Tomato Soup: This ingredient adds a creamy richness and intensifies the tomato base. Many home cooks have successfully used V8 juice or other tomato juices as a thinner alternative, or tomato sauce for a thicker, more concentrated tomato flavor. Experiment to find what consistency and richness you prefer.
- Chicken Broth: The liquid base that brings the soup together. While chicken broth offers a light, savory foundation, beef broth will deepen the meaty flavor, making the soup even heartier. For a vegetarian version, a good quality vegetable broth works perfectly.
- Cooked Rice: This is a critical detail! It is paramount that you use COOKED rice for this recipe. If uncooked rice is added directly to the soup, it will absorb a vast amount of the liquid during simmering, transforming your delicious soup into an overly thick, almost stew-like consistency. Any type of cooked rice – white, brown, or even a blend – will work beautifully.
- Sugar: A tablespoon of granulated sugar might seem unusual in a savory soup, but it’s a secret ingredient borrowed from Italian cooking traditions. Its purpose is not to sweeten the soup, but rather to balance the acidity of the canned diced tomatoes and tomato soup. It harmonizes the flavors, preventing the soup from tasting too sharp or tart. While optional, I highly recommend including it for a perfectly rounded flavor profile.
- Garlic Powder: A foundational flavor enhancer. While garlic powder is convenient, you can certainly use fresh minced garlic (about 3-4 cloves, or more if you’re a garlic lover!) or jarred minced garlic for an even fresher taste. As the old saying goes, you measure garlic with your heart, so adjust to your preferred intensity.
- Salt and Pepper: Essential seasonings to enhance all the other flavors. Always add these to taste, starting with a recommended amount and then adjusting after simmering, as the flavors will concentrate.
- Shredded Cheddar Cheese: This is an optional but highly recommended topping! A sprinkle of shredded cheddar cheese over each warm bowl adds a creamy, melty, and tangy counterpoint that complements the rich soup beautifully. Feel free to use sharp, mild, or a cheddar blend, or even a sprinkle of mozzarella for a different cheesy touch.
How to Make Stuffed Pepper Soup: Step-by-Step Guide
Making this Stuffed Pepper Soup is incredibly straightforward, requiring minimal fuss for maximum flavor. Follow these simple steps to bring this comforting meal to your table.
Step 1: Brown the Beef and Sauté the Vegetables
Begin by dicing your onion and green bell pepper into uniform, bite-sized pieces. In a large, heavy-bottomed pot or Dutch oven, brown and crumble the ground beef over medium-high heat. As the beef cooks, add the diced green peppers and onion directly into the pot. Continue to cook, stirring occasionally, until the beef is thoroughly browned and the vegetables have softened, becoming translucent and slightly tender. This step builds the foundational flavors of your soup. Once cooked, carefully drain any excess grease from the beef mixture. This is crucial for a cleaner, less oily soup.
Step 2: Combine Liquids, Rice, and Seasonings
Return the drained beef and vegetable mixture to the pot. Now, it’s time to build the rich broth. Pour in the canned diced tomatoes (undrained, to keep all that delicious juice), the can of tomato soup, and the chicken broth (or your chosen alternative). Give all the ingredients a good, thorough stir to combine them well. Next, add the pre-cooked rice to the pot and stir it gently to distribute it evenly throughout the soup base. Finally, incorporate your seasonings: the tablespoon of sugar (to balance acidity), garlic powder, and salt and pepper to taste. Mix everything one last time to ensure the spices are well distributed.
Step 3: Simmer and Serve
Once all ingredients are combined, bring the soup to a gentle simmer over medium heat. Then, reduce the heat to low, cover the pot, and let the soup simmer for at least 30 minutes. This simmering period is crucial for allowing all the flavors to meld and deepen, creating that signature comforting taste. The longer you let it simmer, the more intense the flavors will become, and the soup will naturally thicken as the rice continues to absorb some liquid. Keep an eye on the consistency; if it becomes too thick for your liking, you can always add a little more broth or water. Once it’s reached your desired flavor and consistency, it’s ready to serve! For an optional, but highly recommended, finishing touch, ladle the hot soup into bowls and garnish generously with shredded cheddar cheese. The cheese will melt into the warm soup, adding a wonderful creamy and tangy element. Serve hot and enjoy this hearty, comforting meal!
Serving Suggestions and Variations
This Stuffed Pepper Soup is a meal in itself, but it can be made even better with a few thoughtful additions. Pair it with a side of warm, crusty bread or soft dinner rolls for dipping. A simple green salad tossed with a light vinaigrette makes for a refreshing counterpoint to the richness of the soup. For an extra boost of vegetables, consider stirring in a handful of fresh spinach or chopped kale during the last few minutes of simmering, or adding some corn kernels for a touch of sweetness and texture. Don’t shy away from experimenting with different cheeses either; Monterey Jack, Colby, or even a sprinkle of Parmesan can offer delightful variations to the classic cheddar topping.
Craving More Comfort Food Recipes?
- Stuffed Pepper Casserole
- Crock Pot Stuffed Peppers
- Chicken Stuffed Peppers
- Crock Pot Taco Soup
- Crock Pot Chicken Parmesan Soup
- Instant Pot Stuffed Peppers
- Cabbage Roll Soup
- Crock Pot White Lasagna Soup
- Hamburger Vegetable Soup
- Lasagna Soup
- Sausage Corn Chowder
- 100 Ground Beef Recipes
- 25 Fall Soup Recipes
Originally published: November 2012
Updated photos and republished: November 2024
Easy Stuffed Pepper Soup
Print Recipe
Pin Recipe
Ingredients
- 1 pound ground beef (leaner recommended)
- 1 small onion, diced
- 1 large bell pepper, diced (green is traditional, but any color works)
- 29 ounce can diced tomatoes
- 10 ounce can tomato soup (or tomato sauce for a richer soup)
- 14 ounce can chicken broth (or beef broth)
- 2 cups cooked rice (crucial to use cooked rice)
- 1 Tablespoon sugar (to balance acidity)
- 1 teaspoon garlic powder (or fresh minced garlic to taste)
- Salt and pepper, to taste
- Shredded cheddar cheese (for topping, optional)
Instructions
- In a large pot, brown and crumble 1 pound ground beef along with 1 small diced onion and 1 large diced bell pepper over medium-high heat.
- When the meat is thoroughly cooked and vegetables are tender, drain any excess grease from the beef mixture. Return the beef mixture to the pot.
- Add in the 29 ounce can diced tomatoes, 10 ounce can tomato soup, and 14 ounce can chicken broth.
- Give it all a good stir. Then add in 2 cups cooked rice. Stir again to combine.
- Stir in 1 Tablespoon sugar, 1 teaspoon garlic powder, and salt and pepper, to taste.
- Cover the pot and let the soup simmer on low heat for about 30 minutes to allow all the flavors to blend and deepen. (The longer it simmers, the thicker the soup will become as the rice continues to absorb liquids.)
- Serve hot, with shredded cheddar cheese on top of each serving (optional, but highly recommended).
Video
Notes
- Please refer to the “Frequently Asked Questions” and ingredient list above for detailed substitutions and answers to common cooking queries.
- For meal prepping or freezing, consider preparing the soup without rice and adding cooked rice just before serving to maintain optimal texture.
Nutrition
Carbohydrates: 32g |
Protein: 16g |
Fat: 15g |
Sodium: 669mg |
Fiber: 2g |
Sugar: 10g
Nutritional Disclaimer
“The Country Cook” is not a registered dietitian or nutritionist, and any nutritional information shared is an estimated value. If calorie count and other nutritional values are important to you, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary quite a bit depending on specific brands and exact measurements used.