I love stuffed peppers, but it seems like they take forever to bake, and I always end up with peppers that are either too crunchy or too mushy. Stuffed pepper soup has all the same flavors but is so easy to put together on a busy weeknight. Looking for more amazing soup recipes? Don’t miss my albondigas soup, pasta e fagioli soup, turkey soup and matzo ball soup!
Stuffed Pepper Soup Ingredients
To make this stuffed pepper soup recipe, you will need olive oil, ground beef, onion, garlic, salt, black pepper, a red bell pepper, a green bell pepper, a can of diced tomatoes, tomato sauce, beef broth, Italian seasoning, white rice and fresh parsley. Serve this soup with a baguette slices, cheesy pull apart bread, homemade dinner rolls or my elegant butterflake rolls!
How Do You Make Stuffed Pepper Soup?
When you make stuffed pepper soup, start by heating olive oil in a large pot, then add the ground beef. Cook the beef, breaking it up into small pieces as you go, then add onion. Cook until the onion is soft, then add garlic. Season the beef and onion mixture with salt and pepper. Add the cut bell peppers, then cook for a few minutes until the peppers start to soften. Next add tomatoes, tomato sauce, beef broth and Italian seasoning. Bring the soup to a simmer, and cook until the peppers are tender. Add in the rice, and season the soup with more salt and pepper. Sprinkle with parsley, then serve.
Tips For The Perfect Dish
I recommend using 90% lean ground beef. It has a lot of flavor without excessive amounts of grease. If you use beef with a higher fat content, you may need to drain any excess grease from the pot before continuing with the recipe. This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice, it will soak up all the broth from the soup. I recommend a long grain rice. You can use white rice or jasmine rice. I wouldn’t use basmati rice or a short grain rice. Stuffed pepper soup can be made up to 2 days before you plan to serve it. I recommend storing the rice separately and adding it when you reheat the soup. Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days. The soup will last in the freezer for up to 2 months. Again, it’s better to freeze the rice separately so it doesn’t absorb all the liquid. You can reheat the soup by letting it thaw overnight in the refrigerator and then you can heat in a microwave or on a stove top.
Flavor Variations
While this soup is delicious as-is, you can swap out some of the ingredients to customize the flavors to your tastes.
Protein: You can swap out the ground beef for ground chicken, sausage, ground turkey or even ground pork with good results. Rice: Many people have substituted cauliflower rice to turn this into a low carb dish. Brown rice also works well, or experiment with other cooked grains such as quinoa or farro. Vegetables: Feel free to add more veggies to the mix. Some great options include spinach, carrots, mushrooms or celery. Broth: If you prefer chicken broth, you can use that instead of beef broth. Vegetarian: Omit the meat and use vegetable broth instead of beef broth for a vegetarian version of this soup. Flavorings: Amp up the flavor of the soup with some spices such as smoked paprika, cumin, garlic powder, oregano or onion powder. You can also substitute green onions or a little chopped basil for the parsley.
I always love a good bowl of soup, especially during the fall and winter months. We enjoy our soup with a few toppings so I recommend trying shredded cheese, sour cream, or fresh herbs on top of this delicious stuffed bell pepper soup. Add a side of garlic knots or an Italian salad, and dinner is served!
Stuffed Pepper Soup Video
