If you are craving something cozy, flavorful, and downright comforting, this Stuffed Pepper Soup Recipe is your new best friend in the kitchen. It captures all the classic tastes of stuffed peppers, with ground beef, tender bell peppers, savory seasoning, and hearty rice, brought together in one satisfying bowl. Every spoonful bursts with warmth and rich textures, making it perfect for chilly evenings or anytime you want a hug in a bowl.
Ingredients You’ll Need
The beauty of this Stuffed Pepper Soup Recipe lies in its simple ingredients, each playing a crucial role in delivering bold flavors, pleasing textures, and vibrant colors that make the dish so irresistible.
- Olive oil: Used to sauté your aromatics and brown the beef to perfection.
- Medium onion, chopped: Adds a sweet, savory base layer of flavor.
- Garlic cloves, minced: Infuses a lovely aroma and depth to the soup.
- Ground beef: The hearty protein that gives the soup substance.
- Salt and black pepper: Essential seasonings to enhance and balance flavors.
- Dried basil and oregano: Bring a classic Italian herbaceous touch.
- Paprika: Adds subtle smokiness and warm color.
- Red pepper flakes: Deliver a gentle kick of heat to awaken the palate.
- Diced tomatoes (canned, undrained): Provide juiciness and tangy tomato goodness.
- Tomato sauce: Thickens the broth and enriches the tomato flavor.
- Kidney beans, drained and rinsed: Introduce a creamy texture and protein boost.
- Corn kernels, drained: Add sweet pops of color and crunch.
- Beef broth: The savory liquid base that brings everything together.
- Cooked rice: Mimics the classic stuffed pepper filling and adds comforting body.
- Large bell peppers, diced: Provide bursts of freshness and mild sweetness.
- Shredded cheddar cheese: A melty, indulgent topping that finishes the soup beautifully.
How to Make Stuffed Pepper Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Add the chopped onion and cook it gently for 3 to 4 minutes until it becomes soft and translucent—this builds a foundational flavor you won’t want to skip. Then, toss in the minced garlic and cook just until fragrant, about one minute, so it doesn’t turn bitter.
Step 2: Brown the Ground Beef
Introduce the ground beef to the pot, breaking it apart with a spoon as it cooks. Let it brown until it’s no longer pink, developing rich, savory notes that will infuse the entire soup. This step is essential for layering those deep meaty flavors.
Step 3: Season the Meat Mixture
For that signature taste, sprinkle in salt, black pepper, dried basil, oregano, paprika, and red pepper flakes. Stir everything well so the spices evenly coat the beef, blooming their aromas and making every bite flavorful.
Step 4: Add the Tomato Components
Pour in the can of diced tomatoes with their juices along with the tomato sauce. Stir to combine, creating a thick, vibrant base that perfectly balances sweetness and acidity, essential for that comforting stuffed pepper essence.
Step 5: Mix in Beans and Corn
Drag in the kidney beans and corn kernels, both drained and rinsed. These add heartiness and textural contrast—creamy beans and sweet corn kernels that brighten up the soup and make each spoonful interesting.
Step 6: Simmer with Broth
Add your beef broth and raise the heat just enough to bring the soup to a gentle simmer. Once simmering, reduce the heat and let it cook uncovered for 10 to 15 minutes, allowing the flavors to meld and deepen beautifully.
Step 7: Incorporate Rice and Bell Peppers
Stir in the cooked rice next, which mimics that classic stuffed pepper filler. Then add the diced bell peppers for freshness and a subtle crunch. Let everything simmer together for 5 to 7 minutes more until the peppers soften but still hold their shape.
Step 8: Serve with Cheese
Ladle the piping hot soup into bowls and finish by topping each serving with plenty of shredded cheddar cheese. It melts over the soup, adding a creamy, indulgent finish that will make you swoon.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Beyond shredded cheddar cheese, fresh garnishes like chopped parsley or a dollop of sour cream can uplift the soup’s appearance and add a fresh or tangy contrast to the rich flavors. A sprinkle of crushed red pepper can also add some eye-catching heat.
Side Dishes
This soup shines brightly on its own but pairing it with crusty garlic bread, a simple green salad, or a light coleslaw rounds out the meal perfectly, ensuring you get a balance of textures and flavors with every bite.
Creative Ways to Present
For a fun twist, serve this Stuffed Pepper Soup Recipe in hollowed-out mini bell peppers or rustic bread bowls. You can also layer it in clear glasses for a stunning visual that showcases all those vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to airtight containers and refrigerate. It keeps well for up to 3 days, giving you a quick and delicious option for busy days ahead without sacrificing flavor.
Freezing
This soup freezes beautifully. Pack it into freezer-safe containers or bags, leaving some headspace to allow for expansion. It will stay good for up to 3 months, making it an excellent batch cook for convenience without losing that homemade feel.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm on the stove over medium heat, stirring occasionally until hot throughout. You may want to add a splash of broth or water to loosen it up, especially if the rice has absorbed a lot of liquid.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works wonderfully in this Stuffed Pepper Soup Recipe, offering a leaner option that still soaks up all those savory spices beautifully.
Is it possible to make this soup vegetarian?
Yes! Simply swap the ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of beef broth. The flavors will still be hearty and satisfying.
How can I make this soup spicier?
To kick up the heat, add more red pepper flakes or a dash of hot sauce while cooking. You can also include diced jalapeños with the bell peppers for a fresh fiery touch.
Can I prepare this soup in a slow cooker?
Definitely! Brown the meat and sauté aromatics first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked rice and bell peppers in the last 30 minutes.
What type of rice works best in this soup?
Long-grain white or brown rice that’s already cooked works best since it won’t overcook during the final simmer. Avoid instant rice or rice added raw to prevent mushiness.
Final Thoughts
If you’re looking for a meal that wraps you in warmth and packs in familiar, beloved flavors, this Stuffed Pepper Soup Recipe is a must-try. It’s effortless to whip up, satisfying to eat, and a guaranteed crowd-pleaser. Once you make it, you’ll have a go-to recipe that feels like a warm hug from the inside out. Give it a shot and watch it become an instant classic in your kitchen!
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Stuffed Pepper Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 45m
- Total Time: 1h 0m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Stuffed Pepper Soup is a hearty and comforting dish inspired by the classic stuffed bell peppers, transformed into a flavorful, comforting soup. This recipe combines ground beef, diced tomatoes, kidney beans, corn, and tender bell peppers, all simmered in a savory beef broth and seasoned with herbs and spices. Finished with a sprinkle of shredded cheddar cheese, this soup is perfect for a satisfying meal any day of the week.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Canned & Packaged Goods
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 4 cups beef broth
Additional Ingredients
- 1 1/2 cups cooked rice
- 2 large bell peppers, diced
- 1/2 cup shredded cheddar cheese
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large pot over medium heat, preparing the base for sautéing the vegetables.
- Sauté onion: Add the chopped medium onion to the pot and cook for 3-4 minutes until softened and translucent, which releases its sweet flavor.
- Cook garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, careful not to burn it, which would cause bitterness.
- Brown the beef: Add the ground beef to the pot. Break it up with a spoon and cook until it is browned and no longer pink, ensuring the meat is fully cooked and flavorful.
- Season the meat: Season the beef mixture with salt, black pepper, dried basil, dried oregano, paprika, and red pepper flakes. Stir well to evenly distribute the spices.
- Add tomatoes and sauce: Pour in the diced tomatoes with their juices and the tomato sauce. Stir thoroughly to create a rich tomato base.
- Add beans and corn: Add the drained and rinsed kidney beans and the drained corn to the pot, stirring to combine all ingredients evenly.
- Pour in beef broth and simmer: Add the beef broth and bring the soup to a simmer over medium heat.
- Simmer for flavors to meld: Once simmering, reduce the heat to low and cook for 10-15 minutes, allowing the flavors to blend together beautifully.
- Add rice and bell peppers: Stir in the cooked rice and diced bell peppers. Continue cooking for an additional 5-7 minutes, until the peppers are tender but still hold some texture.
- Serve with cheese topping: Ladle the soup into bowls and sprinkle each serving with shredded cheddar cheese for a creamy, melty finish.
- Enjoy immediately: Serve the soup hot and enjoy this comforting and flavorful meal right away.
Notes
- Use cooked rice to avoid overcooking it in the soup. Leftover rice or quick-cooking rice both work well.
- If you prefer a spicier soup, increase the amount of red pepper flakes or add a dash of hot sauce.
- Feel free to substitute ground turkey or chicken for ground beef to reduce fat content.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- The soup can be refrigerated for up to 4 days and reheated gently on the stovetop.
- This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.
