Imagine all the rich, savory flavors of classic stuffed bell peppers, but in a warm, comforting bowl of soup! This Comforting Stuffed Pepper Soup recipe delivers just that – tender ground beef (or turkey), sweet bell peppers, aromatic onions and garlic, and a rich tomato broth, all studded with hearty rice. It’s the perfect meal for a chilly evening, a satisfying lunch, or whenever you’re craving that nostalgic taste of home-cooked comfort without the fuss of individual stuffed peppers.
Why I Love This Recipe
This soup is an absolute staple in my kitchen, especially when the weather cools down. What I love most about it is how it captures all the beloved flavors of traditional stuffed peppers in a much more efficient, one-pot format. There’s no tedious stuffing or individual baking; everything simmers together beautifully, allowing the flavors to meld into a rich and savory broth. It’s incredibly hearty and filling, yet packed with vegetables and lean protein, making it a wholesome choice. Plus, it’s a fantastic way to use up leftover cooked rice, making dinner even easier!
Ingredients
Here’s what you’ll need to create this comforting and hearty soup:
- 1 pound ground beef or turkey
- 1 large onion, chopped
- 2 bell peppers, chopped (any color)
- 2 garlic cloves, minced
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups beef or vegetable broth
- 1 cup cooked rice (white or brown)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Shredded cheese for garnish (optional)
Swaps and Notes
- Ground Meat: You can use ground beef (80/20 or 90/10), ground turkey, or even a plant-based ground for a vegetarian version.
- Bell Peppers: Any color bell pepper works! Green bell peppers offer a more classic “stuffed pepper” taste, while red, yellow, or orange add sweetness.
- Broth: Beef broth provides a richer, deeper flavor, but vegetable broth is an excellent alternative, especially if you’re making a vegetarian version. Low or no-sodium broth gives you more control over the saltiness.
- Cooked Rice: This recipe is perfect for using up leftover cooked rice. If you don’t have any, cook it fresh while the soup simmers. White rice, brown rice, or even wild rice blend works well.
- Tomatoes: Crushed tomatoes can be used in place of diced and sauce for a smoother texture.
- Herbs: A bay leaf simmered with the soup adds depth, or a pinch of dried thyme would also be lovely.
Directions
Let’s get this comforting soup simmering on your stove!
- Brown the Meat: In a large saucepan or Dutch oven, cook the ground beef or turkey over medium heat. Use a spoon to break the meat into smaller pieces as it cooks. Continue cooking until it’s fully browned. Once cooked, carefully drain any excess fat from the pan.
- Sauté Aromatics: Add the chopped onion, chopped bell peppers (any color you like!), and minced garlic to the pan with the cooked meat. Sauté for a few minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes (undrained) and the tomato sauce, mixing well to combine all ingredients with the meat and vegetables. Stir in the dried basil and dried oregano.
- Add Broth and Simmer: Pour in the beef or vegetable broth. Give everything a good stir. Bring the mixture to a boil over medium heat, then reduce the heat to low. Cover the pot and let it simmer gently for 20-30 minutes. This simmering time is crucial as it allows all the wonderful flavors to meld and deepen.
- Stir in Rice: After simmering, stir in the cooked rice. If you have leftover rice, this is a fantastic way to utilize it, ensuring it doesn’t go to waste.
- Final Simmer: Continue to cook the soup on low for an additional 10-15 minutes, stirring occasionally, to ensure the rice is thoroughly heated through and all the flavors are well blended. The soup will thicken slightly during this time.
- Adjust Seasoning: Before serving, taste the soup and adjust the seasoning as needed with additional salt and pepper. Remember that some broths can be quite salty, so taste before adding more salt.
- Serve: Ladle the hot soup into bowls. If desired, garnish with a generous sprinkle of shredded cheese (cheddar or Monterey Jack are great choices) before serving.
Tips for Success
- Drain the Fat: Draining the excess fat from the ground meat is important for a less greasy, healthier soup.
- Cooked Rice is Key: Ensure your rice is already cooked before adding it to the soup. If you add uncooked rice, it will absorb too much liquid and might make your soup too thick, plus it will take much longer to cook.
- Don’t Rush the Simmer: The 20-30 minute simmer time before adding the rice is important for developing the soup’s deep flavor.
- Taste and Adjust: Always taste your soup before serving! Broths and tomato products vary in sodium, so adjusting salt and pepper at the end is crucial.
- Batch Cooking: This soup makes great leftovers and is perfect for meal prepping.
Serving Suggestions and Pairings
This Comforting Stuffed Pepper Soup is a complete and hearty meal on its own, but it pairs beautifully with a few simple additions:
- Crusty Bread: A warm, crusty loaf of bread or garlic bread is perfect for soaking up every last drop of the savory broth.
- Side Salad: A simple green salad with a light vinaigrette would provide a refreshing contrast to the richness of the soup.
- Cornbread: A slice of warm cornbread makes a delicious, comforting side.
- If you’re looking for other hearty and comforting meals with similar flavors, you might enjoy our Mexican Chicken and Rice Casserole or a classic like Spaghetti with Homemade Sauce.
Storage and Leftover Tips
This soup is truly fantastic as leftovers, often tasting even better the next day as the flavors deepen!
- Refrigeration: Store any cooled leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This soup freezes exceptionally well! Allow it to cool completely, then transfer to freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions on the stovetop over medium heat, stirring occasionally, until warmed through. You may need to add a splash of extra broth or water if it has thickened too much in the fridge.
More Recipes You Will Love
If you enjoyed the comforting, one-pot nature of this soup, you’ll definitely want to explore some of our other delicious and easy recipes:
- For another fantastic skillet meal packed with flavor, try This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of rich, savory comfort, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- And for another go-to cozy chicken dinner that’s always a hit, don’t miss These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Comforting Stuffed Pepper Soup is truly a testament to how simple ingredients can come together to create a deeply satisfying and nourishing meal. It’s perfect for those evenings when you crave a hug in a bowl, offering all the classic flavors of stuffed peppers without any of the fuss. Easy to make, incredibly flavorful, and perfect for meal prepping – it’s a winning recipe all around.
Give this recipe a try, and I’m confident it will earn a permanent spot in your recipe collection! We love hearing from you, so please share your thoughts and any delicious variations you try in the comments below. And as always, for more fantastic and easy recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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