A Cozy, One-Pot Wonder
There are few meals as universally loved as classic stuffed peppers. They evoke a sense of home and tradition, a hearty dish often reserved for a special Sunday dinner. But let's be honest, the multi-step process of preparing the filling, par-boiling, stuffing, and baking can be a true labor of love.
This Stuffed Pepper Soup recipe captures every bit of that cherished, nostalgic flavor in a single, glorious pot. It’s a brilliant "deconstructed" approach that delivers all the savory ground beef, sweet peppers, and rich tomato goodness you crave, but with significantly less fuss. It’s the perfect way to enjoy a classic comfort food any night of the week.
Why Make This Delicious Recipe & When to Serve It
This soup is the definition of a crowd-pleaser. It’s a complete, satisfying meal in one bowl, loaded with protein, vegetables, and grains, making it both hearty and wholesome. The flavors are familiar and comforting, appealing to even the pickiest eaters in the family.
One of the best things about this recipe is its incredible convenience. Everything comes together in one pot, which means minimal cleanup—a true gift on a busy weeknight. It’s also a meal-prep champion, as the flavors meld and become even more delicious the next day, making for fantastic leftovers.
This soup’s versatility makes it perfect for almost any occasion. It’s simple enough for a quick weeknight dinner but special enough for a family gathering. Consider it for a cozy weekend meal, a large potluck where its scalability shines, or even a casual holiday get-together where a warm, comforting dish is always welcome.
Basic Ingredients (Serves 6-8 people)
- 1 tablespoon olive oil: Used for sautéing the vegetables and browning the beef, this forms the foundational layer of flavor for the entire soup.
- 1.5 pounds lean ground beef (90/10): The star protein of the dish, providing a rich, savory base. Using lean beef minimizes grease while still offering plenty of hearty flavor.
- 1 large yellow onion, diced: This aromatic vegetable builds a sweet and savory foundation when sautéed, adding essential depth and complexity to the soup's broth.
- 3-4 cloves garlic, minced: Provides a pungent, aromatic kick that complements the beef and tomatoes beautifully. Adding it after the onions prevents it from burning and turning bitter.
- 1 large red bell pepper & 1 large green bell pepper, diced: The signature ingredient. The green pepper offers a classic, slightly earthy flavor, while the red pepper adds a touch of sweetness and vibrant color.
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained: These tomatoes are a game-changer, lending a subtle smokiness and depth that elevates the soup beyond a simple tomato base.
- 1 (15-ounce) can tomato sauce: This provides a smooth, rich consistency and an intense tomato flavor that forms the backbone of the savory broth.
- 4 cups low-sodium beef broth & 2 cups low-sodium chicken broth: Using a combination of broths creates a more nuanced and complex flavor profile than using just one type, adding layers of savory depth.
- 2 teaspoons Italian seasoning: A convenient blend of dried herbs like oregano and basil that provides the classic, aromatic flavor profile associated with traditional stuffed peppers.
- 1 teaspoon paprika: Adds a touch of mild, sweet pepper flavor and a beautiful warm color to the soup, enhancing the overall peppery notes of the dish.
- 2 tablespoons brown sugar: This is a secret weapon that expertly balances the acidity of the tomatoes. It doesn't make the soup sweet, but rather rounds out the flavors for a smoother taste.
- 2 teaspoons Worcestershire sauce: Adds a powerful punch of umami—a deep, savory flavor that enhances the meatiness of the beef and gives the broth an irresistible complexity.
- 1 cup uncooked long-grain white rice: The essential grain element that makes the soup so hearty and filling. It's cooked separately to ensure the perfect texture in every bowl.
- Salt and freshly ground black pepper, to taste: Crucial for enhancing all the other flavors in the pot. Seasoning is adjusted at the end to achieve the perfect balance.
- Shredded cheddar or pepper jack cheese & fresh parsley, for garnish: The finishing touches. The cheese adds a creamy, savory melt, while fresh parsley provides a pop of color and clean, bright flavor.
Step-by-Step Preparation
1. Cook the Rice Separately. In a medium saucepan, combine the 1 cup of uncooked rice with the 2 cups of chicken broth. Bring to a boil, then reduce heat to a gentle simmer, cover tightly, and cook for 15-20 minutes or until the broth is absorbed and the rice is tender. Set aside, keeping it covered.
2. Sauté the Aromatics and Peppers. In a large Dutch oven or soup pot, heat the 1 tablespoon of olive oil over medium-high heat. Add the diced yellow onion and the diced red and green bell peppers. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
3. Brown the Ground Beef. Add the 1.5 pounds of lean ground beef to the pot with the softened vegetables. Use a wooden spoon to break the meat into small crumbles as it cooks. Continue cooking for 5-7 minutes until the beef is fully browned and no pink remains. If you used beef with a higher fat content, carefully drain off any excess grease.
4. Bloom the Spices and Garlic. Stir the 3-4 minced garlic cloves, 2 teaspoons of Italian seasoning, and 1 teaspoon of paprika into the beef and vegetable mixture. Cook for about 60 seconds, stirring constantly, until the garlic and spices are wonderfully fragrant. This crucial step awakens the full flavor of the dried herbs.
5. Build the Broth Base. Pour in the 4 cups of beef broth, the 28-ounce can of undrained fire-roasted tomatoes, and the 15-ounce can of tomato sauce. Add the 2 tablespoons of brown sugar and 2 teaspoons of Worcestershire sauce, stirring everything together to combine thoroughly.
6. Simmer for Flavor. Bring the soup to a lively simmer, then immediately reduce the heat to low. Cover the pot and let the soup gently simmer for at least 25-30 minutes. This allows the peppers to become perfectly tender and gives all the distinct flavors a chance to meld into a rich, cohesive broth.
7. Final Seasoning and Assembly. After the soup has simmered, give it a taste and season generously with salt and black pepper until the flavors are just right. To serve, spoon a generous scoop of the separately cooked rice into each individual bowl, then ladle the hot, delicious soup over the top. Garnish with shredded cheese and fresh parsley.
Tips for the Perfect Recipe
- Shred Your Own Cheese. While pre-shredded cheese is convenient, it often contains anti-caking agents that prevent it from melting smoothly. For the best gooey, flavorful cheese topping, buy a block of sharp cheddar or pepper jack and shred it yourself just before serving.
- Don't Skip the Simmer. While the soup is technically ready sooner, allowing it to simmer for the full 30 minutes (or even longer) is key. This is where the magic happens, as the flavors deepen, concentrate, and meld into something truly special.
- The Meat Matters. This recipe is fantastic with lean ground beef, but feel free to experiment. Ground turkey makes for a lighter soup, while using half ground beef and half spicy Italian sausage adds a wonderful depth and a little kick of fennel and spice.
- Taste and Adjust. Always taste your soup before you serve it. The saltiness of canned tomatoes and broths can vary between brands, so you may need to add a bit more salt or pepper to make the flavors pop perfectly.
- For a Spicier Kick. If you enjoy a bit of heat, this soup welcomes it. Add a pinch of red pepper flakes along with the other seasonings, or substitute the regular diced tomatoes with a can of diced tomatoes with green chiles for an extra layer of spice.
Serving Ideas
- Classic Garnishes. The quintessential way to serve this soup is topped with a generous handful of shredded cheese (cheddar, pepper jack, or mozzarella all work well), a dollop of cool sour cream or plain Greek yogurt, and a final sprinkle of fresh, chopped parsley for color and freshness.
- Creative Toppings. For added texture and flavor, try topping your bowl with crunchy crushed tortilla chips, diced fresh avocado for a creamy contrast, or even a few crispy fried onions for a savory crunch.
- Perfect Pairings. While this soup is a full meal on its own, it pairs beautifully with a side for dipping. Serve it with warm, crusty bread, fluffy cornbread muffins, or a simple grilled cheese sandwich for the ultimate comfort food experience.
Tips for Storing and Reheating
Storing Leftovers
- Cool Completely. Before storing, allow the soup to cool down to room temperature. Placing a large, hot pot directly in the fridge can raise the internal temperature, affecting other foods.
- Airtight Containers. Store the soup in airtight containers in the refrigerator. It will stay fresh and delicious for up to 4 days.
- Keep Rice Separate. This is the most important tip for great leftovers. Store the cooked rice in its own separate airtight container. If you mix it into the soup pot, the rice will absorb all the broth overnight, leaving you with a thick stew instead of a soup.
- Freezing the Soup. This soup freezes beautifully without the rice. Let it cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Reheating Tips
- Stovetop Method. The best way to reheat the soup is gently in a saucepan over medium-low heat. Stir occasionally until it is heated through.
- Microwave Method. For a quick single serving, you can easily reheat the soup in the microwave.
- Combine When Serving. To serve leftovers, place your desired amount of cold, cooked rice in a bowl. Ladle the hot, reheated soup directly over the rice—the heat from the soup will warm it up perfectly. You may want to add an extra splash of beef broth when reheating, as the soup can thicken slightly in the fridge.
Conclusion
This Stuffed Pepper Soup is the ultimate expression of comfort food made easy. It delivers all the nostalgic, savory, and satisfying flavors of a classic family recipe but comes together in a fraction of the time and with far less effort. It's a hearty, flavorful, and endlessly adaptable meal that is sure to become a new favorite in your cooking rotation.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Yes, it works wonderfully. First, brown the beef and sauté the onions and peppers on the stovetop. Transfer them to the slow cooker with all other ingredients except the rice and cheese, then cook on low for 6-8 hours. Stir in separately cooked rice just before serving.
Q: How can I make a low-carb or keto version?
A: Absolutely. For a delicious low-carb version, simply swap the rice with an equal amount of riced cauliflower. To ensure it doesn't get mushy, stir the cauliflower rice into the hot soup at the very end of the cooking time, just a minute or two before you serve it.
Q: What other meats can I use besides ground beef?
A: This soup is very flexible. Ground turkey is a fantastic leaner option, while mild or spicy Italian sausage will add a rich, savory flavor from its seasonings. You can use them on their own or do a half-and-half mixture with the ground beef for the best of both worlds.
Q: My soup seems too thick/thin. How can I adjust it?
A: The consistency is simple to control. If your soup is thicker than you'd like, just stir in another splash of beef broth until it reaches the perfect consistency. If you prefer a thicker, more stew-like soup, simply let it simmer uncovered for an extra 10-15 minutes to reduce.
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