Hearty One-Pot Stuffed Pepper Soup

Welcome to the ultimate weeknight comfort meal! This easy stuffed pepper soup captures all the beloved flavors of classic stuffed peppers without the fuss of individual baking. Imagine tender ground beef, vibrant bell peppers, and savory rice swimming in a rich tomato broth. This deconstructed version is convenient, hearty, and perfect for busy evenings, bringing a delicious and wholesome dish to your family table.

Why You’ll Love This Stuffed Pepper Soup

You’ll adore this comforting stuffed pepper soup for many reasons:

• All the classic flavors, less fuss. Enjoy the taste of traditional stuffed peppers in a simple, deconstructed bowl.
• Simple, satisfying, one-pot meal. Minimize cleanup with this delicious and wholesome recipe.
• Customizable to preferences. Easily adjust ingredients to suit your family’s tastes or dietary needs.
• Crowd-pleasing, family-friendly. Even picky eaters will love this hearty and flavorful soup.
• Deliciously wholesome and hearty. Packed with protein, vegetables, and rice for a complete meal.

Ingredients

Gather these simple ingredients to create your comforting stuffed pepper soup:

• 1 lb lean ground beef
• 2 Tbsp olive oil, (divided)
• Salt and freshly ground black pepper
• 1 small yellow onion, chopped (about 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 petite diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can 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
• Cheddar or mozzarella cheese, (for serving (optional))

Notes & Substitutions

You have many options to customize this hearty recipe. You can use ground turkey, pork, or a plant-based alternative instead of beef. Feel free to use any color bell peppers; orange or yellow bell peppers add a touch of sweetness. While long-grain white rice works perfectly, brown rice adds a nutty flavor and extra fiber. Instant rice can also work if you’re short on time, but follow package instructions carefully. Fresh herbs always add brightness, but dried herbs are a convenient substitute. Experiment with shredded mozzarella, provolone, or a sharp cheddar cheese for a delicious topping. Chicken or vegetable broth can also be used if beef broth is unavailable.

Equipment

You only need a few basic kitchen tools to make this delicious bell pepper soup:

• A large Dutch oven or a sturdy pot.
• A sharp knife and cutting board for prep work.
• Measuring cups and spoons for accuracy.
• A wooden spoon or spatula for stirring.

Instructions

Creating this flavorful stuffed pepper soup is straightforward. Follow these steps for a perfectly comforting meal:

1. Prep: Begin by chopping your yellow onion, red bell pepper, and green bell pepper into bite-sized pieces. Mince the garlic cloves. Set all your prepped ingredients aside.
2. Brown Beef: In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the lean ground beef to the pot. Season generously with salt and freshly ground black pepper. Cook the beef, stirring occasionally and breaking it up with your spoon, until it is thoroughly browned.
3. Drain Fat: Once the beef is cooked, carefully drain any excess fat from the pot. Transfer the browned beef onto a plate lined with paper towels to absorb any remaining grease. Set the beef aside for later.
4. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Increase the heat slightly if needed. Add the chopped onions, red bell pepper, and green bell pepper. Sauté these vegetables for about 3 minutes, until they start to soften.
5. Add Garlic: Stir in the minced garlic. Continue to sauté for just 30 seconds more, or until the garlic becomes fragrant. Be careful not to burn the garlic.
6. Combine Liquids: Pour in the two cans of petite diced tomatoes, the can of tomato sauce, and the can of low-sodium beef broth. Stir well to combine all the liquid ingredients.
7. Add Flavor: Return the cooked ground beef to the pot. Stir in the fresh parsley, dried basil, and dried oregano. Mix everything thoroughly so the flavors can meld.
8. Season & Simmer: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Bring the soup just to a light boil, then reduce the heat to low. Cover the pot and let the stuffed pepper soup simmer gently for 30 minutes, stirring occasionally to prevent sticking.
9. Cook Rice: While your soup simmers, prepare the rice according to the directions listed on its package. Cooking the rice separately ensures a perfect texture without absorbing too much liquid from the soup.
10. Combine Rice: Once the soup has finished simmering and the rice is cooked, stir your desired amount of cooked rice directly into the hot soup.
11. Serve Hot: Ladle the warm stuffed bell pepper soup into individual bowls. Top each serving with optional shredded cheddar or mozzarella cheese, and garnish with a sprinkle of fresh parsley for a pop of color and flavor. Enjoy your hearty meal!

Pro Tips & Troubleshooting

• Flavor Boost: Always thoroughly brown your ground beef before adding other ingredients. This step is crucial for developing deep, savory flavors in your stuffed pepper soup. The browning process is a result of the Maillard reaction, a chemical transformation that creates deep, complex flavors. Learn more about the science behind the Maillard reaction.
• Texture Control: Cook your rice separately. Adding cooked rice ensures it stays perfectly textured without becoming mushy or soaking up too much broth.
• Seasoning: Remember to taste and adjust your seasonings before serving. A little extra salt or pepper can significantly enhance the overall flavor.
• Make Ahead: Chop all your vegetables in advance and store them in the refrigerator. This cuts down on prep time when you’re ready to cook your easy stuffed pepper soup.
• Too Thick: If your soup becomes too thick during simmering, simply add a bit more beef broth or water until it reaches your desired consistency.
• Too Thin: To thicken a thin soup, you can simmer it uncovered for a longer period to reduce the liquid, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.

Serving, Storage, & Variations

Serving Suggestions

Garnish your comforting bell pepper soup with a sprinkle of fresh parsley for a burst of color and aroma. Serve it alongside a slice of warm, crusty bread to soak up every last drop of the rich broth. A simple side salad, dressed with a light vinaigrette, complements the hearty soup beautifully.

Storage & Reheating

Store any cooled leftover stuffed pepper soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until heated through. For optimal safety, it is important to follow proper guidelines for storing leftovers. Review comprehensive food safety and storage guidelines.

Recipe Variations

• Spicy Kick: Add a pinch of red pepper flakes along with the dried herbs for a delightful warmth.
• Vegetarian: Transform this into a vegetarian stuffed pepper soup by substituting ground beef with plant-based ground meat or lentils, and using vegetable broth.
• Low Carb: Omit the rice entirely and serve the soup over cauliflower rice for a lighter, low-carb option.
• Cheese Blend: Experiment with different cheese toppings like smoked gouda, pepper jack, or a sharp provolone for unique flavor profiles.
• Herb Twist: Introduce other herbs like a sprig of fresh thyme or a bay leaf during the simmering stage for added depth.

Nutrition Information

Please note that the following nutrition information is an estimate based on the ingredients listed and may vary depending on specific brands and preparation methods. This hearty stuffed pepper soup is a great source of protein and essential vegetables. You’ll also benefit from the fiber provided by the rice and bell peppers, contributing to a well-balanced meal.

Frequently Asked Questions (FAQ)

• Can I use brown rice instead of white rice? Yes, absolutely! Brown rice adds a lovely nutty flavor and extra fiber to your stuffed pepper soup. Just be sure to cook it according to package directions, as it typically takes longer.
• How can I make this soup spicier? For a spicier kick, add a pinch of red pepper flakes along with the other seasonings, or dice a jalapeño and sauté it with the bell peppers.
• Can I make this soup ahead of time? This soup is fantastic for meal prep! You can cook the entire batch ahead of time and store it, or prep your vegetables in advance to save time on cooking day.
• Is it freezer-friendly? Yes, this comforting bell pepper soup freezes beautifully. Portion it into airtight containers and freeze for up to three months.
• What if I don’t have bell peppers? While bell peppers are key, you could substitute with other firm vegetables like zucchini or carrots if absolutely necessary, but the flavor profile will change.
• How can I adjust for dietary needs? For a gluten-free option, ensure your broth is certified gluten-free. For lower sodium, use low-sodium broth and diced tomatoes, and adjust salt to taste.

Conclusion

This Hearty One-Pot Stuffed Pepper Soup is your ticket to a comforting, flavorful, and incredibly easy meal. It delivers all the nostalgic taste of classic stuffed peppers in a convenient, deconstructed form perfect for busy weeknights. Simple to make yet profoundly satisfying, it’s a dish your whole family will love. So gather your ingredients, follow these straightforward steps, and enjoy a delicious homemade soup that truly warms the soul!

All the comforting flavors of classic stuffed peppers in a hearty, one-pot soup! This easy, family-friendly recipe features seasoned ground beef, bell peppers, tomatoes, and rice in a rich tomato broth. Perfect for busy weeknights or meal prep.

Print Recipe Pin Recipe

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• salt and freshly ground black pepper
• 1 small yellow onion, chopped (about 1 cup)
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 2 cans (14.5 oz) petite diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) 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
• cheddar or mozzarella cheese, for serving (optional)

Equipment

• Large Dutch Oven or Pot
• Sharp knife
• Cutting Board
• Measuring Cups and Spoons
• wooden spoon or spatula

Method

 

1. Chop the onion, red and green bell peppers into bite-sized pieces. Mince the garlic and set all prepped ingredients aside.
2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon.
3. Drain excess fat and transfer beef to a plate lined with paper towels. Set aside.
4. In the same pot, heat remaining 1 tablespoon olive oil. Add onion and both bell peppers. Sauté for 3 minutes until slightly softened.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Stir in diced tomatoes, tomato sauce, and beef broth. Mix to combine.
7. Return cooked beef to the pot. Add parsley, basil, and oregano. Stir to combine.
8. Taste and adjust seasoning with salt and pepper. Bring soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
9. While soup simmers, cook rice according to package instructions.
10. Stir cooked rice into the finished soup. Serve hot, topped with shredded cheese and parsley if desired.

Notes

Swap ground beef for ground turkey, pork, or a plant-based substitute. Use any color bell peppers you prefer. Cook rice separately for better texture. Brown rice or instant rice can also be used. For spice, add red pepper flakes or a diced jalapeño. Freeze without rice for best results.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com