Stuffed Pepper Soup Recipe

 

🫑 Stuffed Pepper Soup Recipe

Why You’ll Love It

This soup tastes just like traditional stuffed peppers but in a rich, savory broth that makes it easy to enjoy by the spoonful. It’s hearty, healthy, and perfect for weeknights. Bonus: it’s a one-pot meal that reheats beautifully!

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Ingredients

1 lb ground beef or Italian sausage – adds rich, savory flavor and protein.

1 tablespoon olive oil – for sautéing vegetables and adding depth.

1 medium onion, diced – builds the flavor base.

3 bell peppers (red, yellow, or green), chopped – the star ingredient with natural sweetness.

3 garlic cloves, minced – boosts aroma and taste.

1 (28 oz) can crushed tomatoes – creates the flavorful tomato base.

1 (15 oz) can tomato sauce – adds body and richness.

4 cups beef broth (or chicken broth) – makes the soup hearty and comforting.

1 teaspoon Italian seasoning – balances the flavors with herbs.

1 teaspoon paprika – gives warmth and depth.

Salt & black pepper to taste – essential seasoning.

1 cup cooked white rice – classic stuffed pepper element that makes the soup filling.

Fresh parsley (optional) – for garnish and freshness.

Shredded cheese (optional) – mozzarella or cheddar for topping.

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Instructions

1. Cook the meat

In a large pot or Dutch oven, heat olive oil over medium heat.

Add ground beef (or sausage) and cook until browned, breaking it apart with a spoon.

Drain excess fat if needed.

2. Sauté veggies

Add diced onion, bell peppers, and garlic to the pot.

Cook 4–5 minutes until softened and fragrant.

3. Build the base

Stir in crushed tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, salt, and pepper.

Bring to a boil, then reduce heat and let simmer for 25–30 minutes, stirring occasionally.

4. Add rice

Stir in the cooked rice just before serving to keep it from becoming mushy.

5. Serve & garnish

Ladle into bowls, sprinkle with fresh parsley, and top with shredded cheese if desired.

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Pro Tips for the Best Stuffed Pepper Soup

Rice tip: If making ahead, store rice separately and add when reheating. This prevents it from soaking up all the broth.

Make it lighter: Use ground turkey or chicken instead of beef.

Extra depth: Add a splash of Worcestershire sauce or soy sauce for a boost of umami.

Slow cooker option: Cook meat first, then add everything (except rice) to the slow cooker on low 6–7 hours or high 3–4 hours. Stir in rice before serving.

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Serving Suggestions

Serve with warm crusty bread or garlic toast.

Add a side salad for freshness.

For extra indulgence, top with a dollop of sour cream or shredded cheese.