Stuffed Pepper Soup
Hola! If you’ve ever wanted the cozy flavors of stuffed peppers without the fuss of stuffing, this easy stuffed pepper soup will win you over. Growing up, I spent many afternoons in my abuela’s kitchen where bell peppers and tomatoes were always the stars of a dish. The sizzle of onions in olive oil and the smell of garlic filling the air made even the simplest soups taste like home. This hearty bowl brings all that comfort with minimal effort. Whether simmered on the stove or in your Crockpot, this recipe proves that delicious homemade soup doesn’t need to be complicated. Keywords like Easy Stuffed Pepper Soup and Hearty Soup Recipes perfectly capture the heart of this dish.
Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | American with Mexican influence |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- All the stuffed pepper flavor in one pot: Instead of baking peppers, you’ll get all that rich, savory taste in a single soup pot.
- Weeknight-friendly: With just 45 minutes from start to finish, this soup makes a quick and cozy dinner.
- Versatile cooking methods: Whether you prefer stovetop or slow cooker, this recipe adapts beautifully.
- Family-approved: Kids love the familiar flavors, while adults appreciate the depth from fire-roasted tomatoes and spices.
- Perfect for meal prep: This soup stores and reheats well, making it ideal for leftovers or freezing.
Easy Stuffed Pepper Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Hola! If you’ve ever wanted the cozy flavors of stuffed peppers without the fuss of stuffing, this easy stuffed pepper soup will win you over. Growing up, I spent many afternoons in my abuela’s kitchen where bell peppers and tomatoes were always the stars of a dish. The sizzle of onions in olive oil and the smell of garlic filling the air made even the simplest soups taste like home. This hearty bowl brings all that comfort with minimal effort. Whether simmered on the stove or in your Crockpot, this recipe proves that delicious homemade soup doesn’t need to be complicated.
Ingredients
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (13.5 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
1. Cook the rice according to package instructions. If you already have cooked rice, set it aside.
2. Heat olive oil in a large soup pot. Add chopped onion and sauté for 5 to 7 minutes until softened and lightly browned. While onions cook, chop the peppers to save time.
3. Add ground beef to the pot. Cook for 5 minutes, breaking it up with a spoon. Drain excess grease if needed.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Stir well, then increase heat to bring soup to a gentle boil.
6. Once boiling, reduce heat and simmer uncovered for 15 minutes to deepen the flavor.
7. Stir in cooked rice, then simmer for another 10 minutes to thicken slightly.
8. Taste, then season with salt and pepper as needed. Serve hot with toppings like shredded cheese or herbs.
Notes
Use jasmine or brown rice for variation.
Fire-roasted tomatoes add extra flavor but regular ones work too.
Make it in a slow cooker for convenience.
Store leftovers in fridge up to 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American with Mexican influence
Nutrition
- Serving Size: 1.5 cups
- Calories: 331
- Sugar: 8g
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 29g
Ingredients
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 (13.5 oz) can tomato sauce
- 1 (28 oz) can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper, to taste
Ingredient Tips Table
| Ingredient | Tip |
| Rice | Use jasmine for fluffiness, or swap with brown rice for more fiber. |
| Olive oil | Extra-virgin adds more flavor, but regular works just as well. |
| Onion | Yellow onions give sweetness, while white onions bring sharpness. |
| Ground beef | Lean beef keeps the broth clear, but ground turkey can be substituted. |
| Garlic | Freshly minced garlic boosts flavor more than pre-minced. |
| Bell peppers | Red adds sweetness, green adds a mild bitterness for balance. |
| Tomato sauce | Plain works, but basil-infused adds another flavor layer. |
| Fire-roasted tomatoes | Adds smoky depth, though regular diced tomatoes are fine too. |
| Chicken broth | Low-sodium lets you control the salt level better. |
| Paprika | Smoked paprika deepens the flavor profile nicely. |
Step-by-Step Instructions
- Cook the rice: Start by cooking rice according to package instructions. If you already have cooked rice, set it aside for later use.
- Sauté the onions: Heat olive oil in a large soup pot. Add chopped onion and sauté for 5 to 7 minutes until softened and lightly browned. While onions cook, chop the peppers to save time.
- Brown the beef: Add ground beef to the pot. Cook for 5 minutes, breaking it up with a spoon. Drain excess grease if needed.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Build the soup base: Add peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Stir well, then increase heat to bring soup to a gentle boil.
- Simmer: Once boiling, reduce heat and simmer uncovered for 15 minutes. This helps the flavors deepen.
- Add rice: Stir in cooked rice, then simmer for another 10 minutes. The rice will absorb flavor and slightly thicken the soup.
- Season and serve: Taste, then season with salt and pepper as needed. Serve hot with your favorite toppings like shredded cheese or fresh herbs.
Helpful Tips
- Chop peppers while the onions cook to save time.
- Use lean beef to avoid excessive grease in your soup.
- Fire-roasted tomatoes add smoky depth that elevates the broth.
- Always taste and adjust seasoning before serving for the best results.
Expert Tips for the Best Results
- Use freshly cooked rice: This keeps the grains firm and prevents mushiness.
- Simmer uncovered: Helps reduce the broth slightly, concentrating flavors.
- Brown the onions well: That caramelization adds a subtle sweetness to balance acidity.
- Don’t skip resting: Let the soup sit for 5 minutes after cooking, allowing flavors to meld.
Recipe Variations
- Slow Cooker Version: Brown beef first, then add all ingredients (except rice) to the Crockpot. Cook on low 6–8 hours or high 3–4 hours. Add cooked rice 20 minutes before serving.
- Turkey Stuffed Pepper Soup: Swap ground beef for lean turkey for a lighter version.
- Low-Carb Option: Replace rice with riced cauliflower for fewer carbs but the same hearty feel.
- Spicy Kick: Add diced jalapeños or a dash of cayenne for extra heat.
Make Ahead & Freezer Tips
For meal prep, cook soup without rice, then add fresh rice when reheating. This prevents the grains from soaking up too much broth. Refrigerate for up to 4 days or freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Ladle soup into bowls and top with shredded mozzarella or cheddar for melty goodness. Add a sprinkle of fresh parsley for color. Pair with crusty bread for dipping or a crisp side salad for freshness.
Pairing Ideas
This hearty soup pairs beautifully with garlic bread or cornbread. For drinks, try a light red wine like Pinot Noir, a cold Mexican lager, or a refreshing glass of iced tea. A side of roasted vegetables also makes a wholesome pairing.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. In the microwave, cover and heat in 1-minute intervals, stirring between, until hot.
Frequently Asked Questions (FAQs)
Can I freeze stuffed pepper soup? Yes, but for best results freeze without the rice. Add freshly cooked rice when reheating.
Can I use brown rice instead of white rice? Absolutely. Brown rice adds nuttiness and more fiber, though it takes longer to cook.
Can I substitute ground turkey for beef? Yes, ground turkey makes a leaner version that still delivers great flavor.
How do I make this soup spicier? Add jalapeños, red pepper flakes, or a splash of hot sauce to the pot while simmering.
Can I make this vegetarian? Yes, swap ground beef for plant-based crumbles and use vegetable broth instead of chicken broth.
Does this soup taste better the next day? Definitely. The flavors continue to meld overnight, making leftovers even tastier.
What toppings go well with this soup? Try shredded cheese, sour cream, fresh herbs, or crushed tortilla chips for extra crunch.
Nutrition Info
| Serving Size | 1.5 cups |
| Calories | 331 |
| Protein | 29g |
| Carbohydrates | 32g |
| Fat | 9g |
| Fiber | 3g |
| Sugar | 8g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This easy stuffed pepper soup is the perfect way to enjoy all the flavors of classic stuffed peppers with none of the fuss. It’s hearty, cozy, and packed with flavor, making it ideal for family dinners or meal prep. Try it once and it will become a regular in your homemade soup rotation!
