All the aromas of stuffed bell peppers in a rich, soothing soup, Stuffed Pepper Soup!
Stuffed Pepper Soup is created with common components like ground beef, tomatoes, and rice, just like my traditional Stuffed Peppers. It’s a wonderful soup that everyone will enjoy.
Recipe for Stuffed Bell Pepper Soup
One of the coziest soup recipes with a hearty, homemade flavor is Stuffed Pepper Soup. It completely makes me think of being at home and growing up. Just so much flavor is packed into one cup of this filling soup.
You’ll adore the hearty flavors in this soup and how perfectly they all complement one another.
The beef adds a flavor that will make you think of a classic stuffed pepper, while the peppers and tomatoes provide a mild and subtly sweet flavor.
Additionally, the rice in this soup gives it a wonderful texture and provides it the heft to make it satisfying.
It’s one of my go-to soup recipes and the lazy way to make stuffed peppers. I’m sure you’ll adore this one.
Items Needed to Make Stuffed Pepper Soup
- lean hamburger
- peppers, bell
- shredded tomatoes
- tomato ketchup
- beef stock
- Brown or white rice
- cheese (cheddar or mozzarella)
On a stovetop, how do you make stuffed pepper soup?
- Brown the beef in a pot of heated oil. Drain then move.
- Sauté vegetables.
- Add broth, herbs, cooked meat, tomato sauce, diced tomatoes, and salt and pepper to taste.
- Heat till it boils, then turn it down, cover it, and simmer for 30 minutes.
- While the soup simmers, make the rice.
- If wanted, serve the soup or individual portions with rice and cheese.
- Adding rice to the broth with stuffed peppers.
What is the Crockpot Method for Making Stuffed Pepper Soup?
- Transfer browned beef to a slow cooker.
- Transfer to a slow cooker after cooking the onion for two minutes and the garlic for one.
- Seasonings, tomato sauce, bell pepper, tomatoes, and beef broth should be added.
- 6 hours of low-heat cooking.
- Separately prepare the rice (on the stovetop or in a rice cooker) and then stir it into the dishes.
Guidelines For This Recipe
- Don’t add all of the rice for a thicker, heartier soup; add it all for a thinner soup.
- Additionally, if you want leftovers the next day, add rice to each dish rather than the entire pot of soup.
- The rice is then set aside in a different refrigerated container to be added to the soup the following day (otherwise it would turn into mush).
- Instead of beef broth, use chicken broth.
- Include more herbs.
- Try substituting another grain, such as quinoa, barley, or freekeh, for rice.
- Red pepper flakes can be used for mild heat.
- When preparing the rice, add 2 cups of broth or water to the soup.
What Ought I to Serve it With?
This soup is stew-like in consistency and is very thick, which I love because it will feed my family without me having to prepare a ton of sides.
To maintain the feeling of homey comfort and simplicity, I normally just serve it with fresh bread. It also goes well with roasted veggies or a side salad.
A single dish of stuffed pepper soup with a spoon and bread on the side is served in a white serving bowl over a white plate.
More Delectable Soup Recipes That You Will Love!
- Beef and Vegetable Soup
- Tomato-Beef Soup with Macaroni
- Mexican soup
- Pasta and Veggies
- Italian Soup
- Basil Tomato Roasted Soup
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans of petite diced tomatoes
- 1 (15 oz) can of tomato sauce
- 1 (14.5 oz) can of low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil*
- 1/2 tsp dried oregano
- 1 cup uncooked long-grain white or brown rice (I love both options)
- Cheddar or mozzarella cheese, for serving (optional)
- One tablespoon of olive oil in a big pot should be heated over medium heat before adding the beef and seasoning it with salt and pepper. While breaking up the beef, cook while sometimes tossing until browned. Beef should be drained and then poured onto a plate covered in paper towels.
- In a pot with the remaining 1 Tbsp of olive oil heated, add the onions, red bell pepper, and green bell pepper, and sauté for 3 minutes. Add the garlic after the final 30 seconds of sauteing.
- Add the beef broth, diced tomatoes, tomato sauce, parsley, basil, and oregano. Toss in the cooked meat and season with salt and pepper to taste. Just bring to a quick boil, then lower the heat, cover, and simmer for 30 minutes while stirring regularly.
- When the soup has finished simmering, stir in the desired amount of cooked rice. While the soup is simmering, prepare the rice according to the instructions on the box.
- Serve hot with optional cheese on top and fresh parsley for decoration.
- *Increase the herb dosage by two for extra flavor. In addition to basil and oregano, this is very tasty with 2 teaspoons of Italian spice.
- **Add all the rice for a thicker, heartier soup; leave out some for a thinner soup.
- Additionally, if you intend to serve the soup as leftovers the following day, only add the rice to each bowl rather than the entire pot. Then, store the remaining rice in a separate container in the refrigerator and re-add it to the soup the following day (otherwise, it would turn into mush).