Why You Will Love This Recipe
This Stuffed Bell Pepper Soup is like a cozy hug in a bowl! It captures all the flavors of classic stuffed peppers—savory ground beef, tender rice, and sweet bell peppers—but skips the fuss of stuffing and baking. You’ll love how quick it is to make in one pot, and it’s customizable depending on what you have in your fridge. Plus, leftovers taste even better the next day!
Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- 3 large bell peppers (mix red, yellow, or green), diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1/2 cup shredded cheddar cheese (optional, for topping)
Ingredient Prep Guide
Let’s prep your ingredients to save time later! Dice the bell peppers into bite-sized pieces—this ensures they soften evenly. Chop the onion finely so it blends nicely into the broth, and mince the garlic to release its flavor. If you’re using uncooked rice, cook 1/2 cup dry rice ahead of time (it’ll yield about 1 cup cooked). Pro tip: Use a sharp knife for the peppers to avoid crushing them, and blot the ground beef with a paper towel after browning to reduce excess grease.
Equipment & Tools
- Large pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
Step 1: Brown the ground beef in your pot over medium heat, breaking it into small crumbles with a spoon. Cook until no pink remains, about 5–7 minutes. Drain excess grease, but leave a little for flavor.
Step 2: Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the diced bell peppers and cook for another 2 minutes—they’ll start to soften but stay slightly crisp.
Step 3: Pour in the diced tomatoes, tomato sauce, broth, oregano, paprika, salt, and pepper. Stir well and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes so the flavors meld.
Step 4: Stir in the cooked rice and let it warm through for 2–3 minutes. Taste and adjust salt or pepper if needed. Ladle into bowls and top with shredded cheese if using. The rice will thicken the soup as it sits, so add a splash of broth if you prefer it soupier.
Key Details
Total Time: 45 mins (Prep: 15 mins | Cook: 30 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Large pot, knife, cutting board, wooden spoon
Serving Suggestions
This soup is hearty enough to stand alone, but pairing it with crusty bread or a simple green salad adds freshness. For a fun twist, serve it in bread bowls or garnish with fresh parsley. It’s perfect for weeknight dinners, potlucks, or meal prep—just reheat and enjoy!
Pro Tips
Boost the flavor: Add a pinch of red pepper flakes or a dash of Worcestershire sauce for extra depth. If you’re short on time, use pre-cooked rice from the freezer (thaw it first!). For a vegetarian version, swap the beef for lentils and use vegetable broth.
Texture matters: Don’t overcook the peppers! They should be tender but still hold their shape. If the soup seems too thin after adding rice, let it simmer uncovered for a few more minutes.
Storage and Reheating Instructions
Store cooled soup in an airtight container in the fridge for up to 4 days. To freeze, skip the rice (it gets mushy when thawed) and add freshly cooked rice when reheating. Warm the soup on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water.
Troubleshooting
Soup is too watery? Simmer it uncovered for 5–10 minutes to reduce. Too thick? Stir in more broth. Not flavorful enough? Add a teaspoon of Italian seasoning or a Parmesan rind while simmering. Rice turned mushy? Next time, add it just before serving.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely! Ground turkey, chicken, or even plant-based crumbles work well. Adjust cooking time as needed for your protein.
Is this soup spicy?
Not at all—it’s family-friendly! For heat, add hot sauce, diced jalapeños, or a pinch of cayenne pepper.
Can I make this in a slow cooker?
Yes! Brown the meat first, then add all ingredients (except rice and cheese) to the slow cooker. Cook on low for 6–8 hours, then stir in rice before serving.
Stuffed Bell Pepper Soup
Ingredients
- 1 lb ground beef or ground turkey for a lighter option
- 3 large bell peppers mix red, yellow, or green, diced
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt adjust to taste
- 1/2 cup shredded cheddar cheese optional, for topping
Instructions
- Brown the ground beef in your pot over medium heat, breaking it into small crumbles with a spoon. Cook until no pink remains, about 5–7 minutes. Drain excess grease, but leave a little for flavor.
- Add the chopped onion and garlic to the pot. Sauté for 3–4 minutes until the onion turns translucent. Stir in the diced bell peppers and cook for another 2 minutes—they’ll start to soften but stay slightly crisp.
- Pour in the diced tomatoes, tomato sauce, broth, oregano, paprika, salt, and pepper. Stir well and bring the soup to a gentle boil. Reduce the heat to low, cover, and simmer for 20 minutes so the flavors meld.
- Stir in the cooked rice and let it warm through for 2–3 minutes. Taste and adjust salt or pepper if needed. Ladle into bowls and top with shredded cheese if using. The rice will thicken the soup as it sits, so add a splash of broth if you prefer it soupier.