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This Stuffed Pepper Soup is the perfect marriage between stuffed peppers and super comforting delicious soup. This soup is perfect for every night of the week and super easy to make. Eat now or store for later, it’s the perfect recipe!
Stuffed Pepper Soup
At this point I’m sure you guys are aware that stuffed peppers are a recipe I make often. There’s just something so comforting and nostalgic about all those delicious flavors. I’ve somehow improved on a classic by transforming this dish into a soup.
Now we aren’t actually stuffing any peppers today, I like to make things easy for you guys! We’re dicing up our bell pepper into nice bite sized pieces before incorporating some perfectly tender rice, browned ground beef, and lots of great seasoning. So let’s get into it, I promise you’ll love this recipe as much as I do.
What Are Stuffed Peppers?
Stuffed peppers are a dish that exists all over the world, it is just that good! My spin on a culinary classic requires way less time and prep work to put together. We’re throwing together some great spices, lots of flavorful ground beef, all in a super easy and comforting soup.
Ingredients In Stuffed Pepper Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Ground beef – We’re using ground beef today, regular or extra lean will work just fine.
- Olive oil – We want a nice neutral tasting oil to brown our meat and veggies in.
- Bell pepper – I mean if it’s what the recipe is named for then be sure to include it! I just used 1 large bell pepper chopped up. You can use any color you want or use all colors!
- Mirepoix – Essentially a fancy French name for celery, carrot, and onion that makes up the flavor base of most soups and stews.
- Rice – Uncooked, long grain preferred.
- Spices – We’re just using Italian seasoning today.
- Garlic – Fresh minced up finely, if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Broth – We’re using lots of beef broth today to carry on that beef flavor into every bite. I usually use low sodium borth to control the amount of salt in my dishes. Chicken broth will also work.
- Diced tomatoes – One nice big can, I like to use some nice San Marzano canned tomatoes for lots of great flavor but any kind will do.
- Cheese – Parmesan cheese freshly grated, believe me this will set the entire dish right off.
How To Make Stuffed Pepper Soup
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Brown the beef: Preheat a large dutch oven or soup pot, over medium heat with one tablespoon of olive oil. Add the beef, season with some salt, break up with a wooden spoon and cook until cooked through, transfer to a bowl and set aside. Drain any excess oil if necessary. It all depends on how fatty your ground beef is, if using extra lean, no draining is necessary.
- Saute the veggies: Add the remaining 2 tbsp of oil then add the onions, carrots, peppers, and celery, add another pinch of salt and cook on medium heat for about 10 minutes or until they caramelize a bit and cook down.
- Combine the base of the soup: Add the beef back in along with the garlic, cook for about 30 seconds then add in the broth, tomatoes and Italian seasoning, bring to a boil, partially cover with a lid. Reduce the heat to low and simmer for 20 minutes.
- Finish the dish: Add the rice to the soup. Cook for another 10 minutes or until the rice is cooked through. When done, adjust the seasoning to taste and stir in the parm. Serve with some crusty bread!
What Can I Serve With My Stuffed Pepper Soup
If you feel like rolling up your sleeves and making some nice bread to soak all this goodness up with, then more power to you! Here’s some of my favorite accompaniments:
- Fast And Easy No Knead Bread
- Classic Dinner Rolls
- Honey Rolls
- No Knead Bread
- Parker House Rolls
- Soft Buttermilk Dinner Rolls
What Else Can I Use In Stuffed Pepper Soup?
I like to think that most soups are pretty flexible, it’s almost impossible for something so full of flavor and perfectly prepared to go wrong! If you’d like to bulk up your soup a bit or use up some stuff you have lying around in the fridge then feel free to add some of these:
Meat
- Ground pork
- Ground chicken
- Sausage removed from the casing
- You can even mix any combinations of the ground meat!
Veggies
- Peas
- Corn
- Zucchini
- Mushroom
- Green beans
Tips For Making Stuffed Pepper Soup
- Colored peppers will give you a sweeter soup so try to choose those varieties of green in your produce aisle.
- If you’re not a fan of tomatoes omit the can of diced tomatoes and swap for a 15 oz can of tomato sauce, as plain as possible.
- If you find the recipe gets mushy when reheated with leftovers, try cooking the rice separately and add it when you’re ready to eat!
Want To Make This Dish Ahead?
Fridge
This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
Freezer
This dish is perfect to freeze. Just place it in an airtight shallow container, this dish will last 3 – 4 months in the freezer. Allow to thaw overnight in the fridge before reheating back up to temperature on the stove.
Craving More Soup? Try These Delicious Recipes
- Chicken Potato Soup
- Albondigas Soup
- Zucchini Soup
- Instant Pot Chicken Noodle Soup
- Beef Lentil Soup
- Baked Potato Soup
- Chicken Tortilla Soup
- Italian Wedding Soup
Stuffed Pepper Soup
Ingredients
- 3 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt or to taste
- 1 medium bell pepper diced, any color
- 1 large onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped small
- 4 cloves garlic minced
- 7 cups beef broth low sodium, or chicken broth
- 28 ounce diced tomatoes 1 can
- 1 tablespoon Italian seasoning
- ½ cup rice uncooked
- ½ cup Parmesan cheese grated
Instructions
- Brown the beef: Preheat a large dutch oven or soup pot, over medium heat with one tablespoon of olive oil. Add the beef, season with some salt, break up with a wooden spoon and cook until cooked through, transfer to a bowl and set aside. Drain any excess oil if necessary. It all depends on how fatty your ground beef is, if using extra lean, no draining is necessary.
- Saute the veggies: Add the remaining 2 tbsp of oil then add the onions, carrots, peppers, and celery, add another pinch of salt and cook on medium heat for about 10 minutes or until they caramelize a bit and cook down.
- Combine the base of the soup: Add the beef back in along with the garlic, cook for about 30 seconds then add in the broth, tomatoes and Italian seasoning, bring to a boil, partially cover with a lid. Reduce the heat to low and simmer for 20 minutes.
- Finish the dish: Add the rice to the soup. Cook for another 10 minutes or until the rice is cooked through. When done, adjust the seasoning to taste and stir in the parm. Serve with some crusty bread!
