Craving the comforting flavors of stuffed peppers but short on time? This Pepper Soup is your answer! It captures all the delicious elements of that classic dish – savory ground beef, tender bell peppers, sweet tomatoes, and hearty rice – all simmered together in a rich, herby broth. It’s a fuss-free, one-pot wonder that delivers incredible flavor and warmth, making it perfect for a cozy family dinner, especially on a chilly evening.
Why I Love This Recipe
This Pepper Soup is a brilliant twist on a beloved classic, and I absolutely love it for its simplicity and incredible depth of flavor. It gives you all the deliciousness of traditional stuffed peppers without the individual fuss of filling and baking each one. The ground beef browns beautifully, creating a savory foundation, while the bell peppers, onions, and tomatoes break down into a rich, sweet base. The simmering time allows all the herbs and beef broth to meld into a deeply comforting soup. And finally, adding the rice directly to the pot makes it a true one-bowl meal. It’s hearty, wholesome, and always a huge hit, proving that comfort food doesn’t have to be complicated!
Ingredients
Here’s what you’ll need to create this comforting Pepper Soup:
- 1 1/2 lb ground beef (lean recommended)
- 2 Bell peppers (any color, green, red, or a mix), diced
- 2 Onions, chopped
- 2 cans (14.5 oz each) Diced tomatoes, undrained
- 1 can (8 oz) Tomato sauce
- 2 cans (14.5 oz each) beef broth
- 1 tablespoon fresh Parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon dried Basil
- 1 teaspoon dried Oregano
- Salt and black pepper to taste
- 1 cup uncooked White or brown rice (long grain recommended)
- Cheese (shredded cheddar or mozzarella), for serving (optional)
- 1-2 tablespoons oil (vegetable or olive oil), for browning beef
Swaps and Notes
- Ground Beef: Lean ground beef is best to avoid excessive grease. You can also use a mix of ground beef and pork, or ground turkey for a lighter version.
- Bell Peppers: A mix of green, red, yellow, or orange bell peppers will add visual appeal and varying degrees of sweetness.
- Onions: Yellow or white onions are perfect for this recipe.
- Tomatoes: Canned diced tomatoes and tomato sauce form the base of the tomato flavor. For a richer tomato flavor, you can add a tablespoon of tomato paste with the diced tomatoes.
- Herbs: Dried parsley, basil, and oregano are essential for that classic Italian-American flavor. Feel free to use fresh herbs (double the amount for dried) if you have them.
- Rice: Long-grain white rice or brown rice works well. Adjust cooking time slightly if using brown rice as it takes longer to cook.
- Cheese: Shredded cheddar or mozzarella are classic choices for topping. A blend of Italian cheeses would also be delicious.
- Optional Spices: A pinch of red pepper flakes for a bit of heat, or a dash of garlic powder/onion powder if you want to boost those flavors.
How to Prepare
Let’s get this delicious Pepper Soup simmering!
- Brown Beef: Heat 1-2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Add the 1 1/2 lb ground beef and brown it thoroughly, breaking it into crumbles as it cooks. Once no pink remains, drain any excess grease and transfer the browned beef to a separate bowl. Set aside.
- Sauté Veggies: In the same pot (add a tiny bit more oil if needed), add the diced 2 bell peppers and 2 chopped onions. Sauté over medium heat for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
- Add Tomatoes, Broth & Herbs: Return the browned ground beef to the pot with the sautéed vegetables. Add the 2 cans diced tomatoes (undrained), 1 can tomato sauce, and 2 cans beef broth. Stir in the 1 tablespoon parsley, 1 teaspoon basil, and 1 teaspoon oregano. Season generously with salt and black pepper to taste.
- Simmer Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40 minutes. This allows the flavors to meld and deepen.
- Prepare Rice: While the soup simmers, prepare 1 cup of white or brown rice separately according to package instructions. Cook until tender.
- Combine & Serve: Once the soup has simmered for 40 minutes and the rice is cooked, add the cooked rice directly into the soup pot. Stir well to combine. Ladle the hot soup into bowls. Serve with a generous sprinkle of shredded cheese (cheddar or mozzarella), if desired. Enjoy!
Tips for Success
- Drain Beef Thoroughly: Removing excess grease from the browned beef will prevent your soup from being oily.
- Don’t Overcook Veggies: Sauté them just until softened; they will continue to cook in the soup.
- Cook Rice Separately: Cooking the rice separately prevents it from becoming mushy if you have leftovers, as it won’t absorb all the soup liquid. It also allows you to control the soup’s thickness.
- Taste and Adjust Seasoning: Broths vary in salt content, so always taste the soup before serving and adjust salt and pepper as needed. A pinch of sugar can balance the acidity of the tomatoes.
- Allow Simmer Time: The 40-minute simmer is crucial for the flavors to develop fully and for the vegetables to become very tender.
Serving Suggestions and Pairings
This Pepper Soup is a complete and incredibly satisfying meal on its own, but it pairs wonderfully with:
- Crusty Bread or Dinner Rolls: Perfect for soaking up the flavorful broth.
- Garlic Bread: A classic pairing that complements the Italian herbs in the soup.
- Simple Side Salad: A light green salad with a vinaigrette provides a refreshing contrast to the richness of the soup.
- For other comforting and hearty one-pan meals, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or our This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut.
Storage and Leftover Tips
This Pepper Soup makes fantastic leftovers, and the flavors often deepen overnight!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools, especially with the rice.
- Reheating: Reheat individual portions on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of beef broth or water to thin the soup back to a desirable consistency, as the rice will absorb liquid. Avoid boiling rapidly.
- Freezing: This soup freezes very well (especially if you add the rice upon reheating to avoid mushy rice). Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3-4 months. Thaw in the refrigerator overnight and reheat as directed above.
More Recipes You Will Love
If you loved the hearty, comforting, and deeply flavorful nature of this soup, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another classic pasta and meat dish, check out our Classic Spaghetti Recipe With Homemade Sauce.
- If you’re a fan of comforting pasta bakes, our This Instant Pot Lasagna Is My Favorite Way To Make Comfort Food Fast is a fantastic time-saver.
- For a hearty chicken and cheese casserole that’s always a hit, check out These Chicken Enchiladas Are My Go-To For Cozy Crowd-Pleasing Dinners.
Final Thoughts
This Pepper Soup recipe is a brilliant way to enjoy all the comforting flavors of a classic dish in a simple, one-pot format. It’s perfect for a cozy night in, promising a bowl full of rich, savory, and hearty goodness that will make everyone happy.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite soup to make when you need a comforting meal? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
Leave a Reply