Why You’ll Love Stuffed Pepper Soup Recipe
This stuffed pepper soup is filling enough to serve as a complete meal while still being simple enough for a weeknight dinner. Browning the beef first creates a savory foundation, while the bell pepper and onion provide the familiar flavor of traditional stuffed peppers.
The tomato-based broth becomes richer as it simmers with thyme and sage, and adding cooked rice at the end gives the soup plenty of body. It also uses straightforward ingredients that are easy to find, and leftovers reheat beautifully for lunch or dinner the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt, to taste
- Black pepper, to taste
- 2 cups water
- 1 cup white rice
Directions
- Place a large skillet or heavy pot over medium-high heat. Add the ground sirloin and cook for about 5 to 7 minutes, breaking it into small pieces as it browns. Once no pink remains, carefully drain away excess grease.
- Add the chopped green bell pepper and diced onion to the browned beef. Continue cooking for approximately 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Stir in the diced tomatoes, tomato sauce, chicken broth, dried thyme, and dried sage. Season with salt and black pepper according to your preference.
- Cover the pot and reduce the heat so the soup maintains a gentle simmer. Cook for approximately 30 to 45 minutes, or until the bell pepper is tender and the flavors have had time to develop.
- While the soup simmers, combine the water and white rice in a separate saucepan. Bring the mixture to a boil.
- Reduce the rice to medium-low heat and cover the saucepan. Simmer for approximately 20 to 25 minutes, or until the rice is tender and has absorbed the water.
- Add the cooked rice to the finished soup and stir until evenly distributed. Allow everything to heat together briefly, then taste and adjust the salt and pepper if necessary.
- Ladle the stuffed pepper soup into bowls and serve hot. Crusty bread, garlic bread, or a simple green salad makes an excellent accompaniment.
Servings and timing
This recipe makes approximately 6 servings.
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 6
Variations
Ground turkey: Replace the ground sirloin with ground turkey for a lighter version. Because turkey is leaner, a small amount of olive oil can be added when browning it if needed.
Different bell peppers: Green bell pepper provides a slightly earthy, savory flavor, but red, yellow, or orange bell peppers can also be used. They will make the soup a little sweeter.
Beef broth: Substitute beef broth for the chicken broth to give the soup a deeper beef flavor.
Extra vegetables: Add diced carrots, celery, zucchini, mushrooms, or additional bell peppers to increase the vegetable content.
Garlic: Cook 2 or 3 minced garlic cloves with the onion and bell pepper for a stronger aromatic flavor.
Italian-style soup: Replace the sage with Italian seasoning or add dried oregano and basil for an Italian-inspired variation.
Brown rice: Brown rice can replace white rice. Cook it separately according to its package directions before adding it to the soup.
Low-carb version: Leave out the rice or substitute cooked cauliflower rice. Add cauliflower rice shortly before serving so it does not become overly soft.
Spicy stuffed pepper soup: Add crushed red pepper flakes, cayenne pepper, or diced hot peppers for extra heat.
Cheesy version: Sprinkle shredded cheddar, mozzarella, Parmesan, or pepper Jack over each serving while the soup is hot.
Storage/Reheating
Allow leftover stuffed pepper soup to cool before transferring it to an airtight container. Refrigerate it for up to 3 days.
Keep in mind that the rice will continue absorbing liquid while the soup sits. Leftovers may therefore become considerably thicker. When reheating, add a splash of broth or water until the soup reaches your preferred consistency.
For stovetop reheating, place the desired amount in a saucepan and warm over medium-low heat, stirring occasionally, until thoroughly heated.
Individual servings can also be reheated in the microwave. Place the soup in a microwave-safe bowl, loosely cover it, and heat in intervals, stirring between each interval until hot.
For longer storage, freeze the cooled soup in freezer-safe containers for up to 3 months. Leave a little room at the top of each container for expansion. Thaw frozen soup overnight in the refrigerator before reheating.
For the best texture when preparing the recipe specifically for freezing, consider storing the cooked rice separately and combining it with the soup after reheating. This prevents the rice from becoming overly soft and absorbing too much broth.
FAQs
1. What does stuffed pepper soup taste like?
Stuffed pepper soup has the savory, tomato-rich flavor associated with traditional stuffed peppers. Ground beef provides richness, bell pepper adds its distinctive fresh flavor, and rice makes the soup hearty and filling. Thyme and sage add a subtle herbal note without overpowering the other ingredients.
2. Can I use a different type of ground beef?
Yes. Ground chuck, lean ground beef, or another preferred ground beef can replace ground sirloin. If you use a higher-fat variety, drain the excess grease thoroughly after browning the meat so the finished soup does not become greasy.
3. Can I make stuffed pepper soup with ground turkey?
Yes. Ground turkey works very well as a substitute for beef. Brown it thoroughly before adding the vegetables and remaining ingredients. You may want to increase the seasonings slightly because turkey has a milder flavor.
4. Do I have to cook the rice separately?
Cooking the rice separately gives you better control over its texture and prevents it from absorbing too much of the soup’s broth. It also makes storing leftovers easier. Although rice can be cooked directly in some versions of stuffed pepper soup, additional liquid and adjustments to the cooking time would be necessary.
5. Can I use leftover cooked rice?
Absolutely. Leftover white or brown rice is an excellent shortcut. Simply stir the cooked rice into the soup toward the end of cooking and simmer until the rice is completely heated through.
6. How can I keep the rice from getting mushy?
Cook the rice separately and add it shortly before serving. If you expect to have leftovers, you can keep the rice in a separate refrigerated container and add it to individual bowls as needed. This helps preserve the texture of both the rice and the soup.
7. Can stuffed pepper soup be frozen?
Yes. Stuffed pepper soup can be frozen for up to 3 months in a suitable airtight freezer container. For optimal results, freeze the soup without the rice and prepare fresh rice when you’re ready to serve it. However, the fully prepared soup can also be frozen if you don’t mind slightly softer rice after reheating.
8. Why did my stuffed pepper soup become so thick?
Rice naturally absorbs liquid, and it will continue soaking up broth as the soup rests. This is particularly noticeable after refrigeration. Simply stir additional chicken broth, beef broth, or water into the soup while reheating until you reach the desired consistency.
9. What can I serve with stuffed pepper soup?
Crusty bread, garlic bread, dinner rolls, or grilled cheese are excellent choices for a comforting meal. For something lighter, pair the soup with a simple green salad or roasted vegetables.
10. Can I make stuffed pepper soup ahead of time?
Yes. The soup base can be prepared ahead and refrigerated, making it convenient for meal prep. For the best texture, prepare and store the rice separately. Reheat the soup when you’re ready to eat, then stir in the cooked rice or add rice directly to each serving.
Conclusion
Stuffed pepper soup is an easy way to enjoy the comforting flavors of stuffed peppers in a warm, satisfying bowl. Ground beef, bell pepper, tomatoes, herbs, and rice create a hearty combination without the extra preparation required for traditional stuffed peppers.
With simple ingredients, plenty of opportunities for customization, and leftovers that are easy to store and reheat, this soup is particularly well suited to busy weeknights and cold-weather dinners. Serve it hot with your favorite bread or a fresh salad for a complete and comforting meal.
Stuffed Pepper Soup
A hearty stuffed pepper soup with ground beef, tender bell peppers, tomatoes, and rice in a savory tomato broth. It has all the comforting flavors of classic stuffed peppers in an easy soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 pounds ground beef
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 (29 ounce) can tomato sauce
- 1 (29 ounce) can diced tomatoes
- 2 cups beef broth
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups cooked white rice
Instructions
- Place the ground beef in a large pot over medium-high heat. Cook until evenly browned, breaking it into crumbles as it cooks, then drain excess fat.
- Add the chopped green bell pepper and onion. Cook until the vegetables begin to soften.
- Stir in the tomato sauce, diced tomatoes, beef broth, brown sugar, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and simmer until the peppers and onion are tender and the flavors are well combined.
- Stir in the cooked rice and heat through before serving.
Notes
- For a thinner soup, add extra beef broth to reach your preferred consistency.
- Leftover cooked rice works well and can be added near the end so it does not become overly soft.
- Store leftovers covered in the refrigerator and reheat gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 1250 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
