by: admindz

Stuffed pepper soup is a full meal in a bowl, dont miss this recipe

Stuffed pepper soup is a full meal in a bowl, dont miss this recipe

Okay, you’ve got to hear this—stuffed pepper soup is basically like a cozy hug in a bowl. Imagine all the best parts of those classic stuffed peppers melting together with a rich, savory broth that fills your kitchen with that irresistible aroma of sautéed beef, tangy tomatoes, and just the right hint of spices. It’s hearty, it’s comforting, and somehow it feels like a full meal without all the fuss of stuffing actual peppers. If you want a one-pot wonder that tastes like home and warms your soul, this recipe is calling your name. Trust me, you won’t miss the peppers at all.

Quick Facts

  • Yield: Serves 6
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour

Ingredients

For the Main Dish:

  • 1 lb ground beef (preferably 80/20)
  • 1 cup white or brown rice, uncooked
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large bell peppers (red, green, or a mix), diced
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1 (8 oz) can tomato sauce
  • 6 cups beef broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or vegetable oil

How I Make It

Step 1:

Heat 2 tablespoons of oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. This step builds the base flavor, so don’t rush it!

Step 2:

Add the ground beef and break it apart with your spatula. Cook until browned and no longer pink, roughly 6-8 minutes. Season with a pinch of salt and pepper here to bring out the flavors.

Step 3:

Stir in the diced bell peppers and cook for another 5 minutes until they start softening up but still hold a bit of crunch—it adds such a nice texture contrast.

Step 4:

Pour in the beef broth, diced tomatoes with juices, tomato sauce, and sprinkle in the basil, oregano, and paprika. Give everything a good stir.

Step 5:

Bring the mixture to a boil, then add the uncooked rice. Reduce the heat to low, cover the pot, and let it simmer gently for about 25-30 minutes, or until the rice is tender and has absorbed some of those rich flavors.

Step 6:

Taste for seasoning and add more salt or pepper if needed. Give it one last stir, then ladle into bowls. The soup should be hearty with tender rice, savory beef, and those sweet bursts of pepper.

Variations & Tips

  • Swap ground beef for ground turkey or chicken for a lighter version.
  • Use cauliflower rice if you want to skip the carbs—just add it near the end since it cooks faster.
  • Add a pinch of red pepper flakes for some subtle heat.
  • Make it vegetarian by swapping beef broth for vegetable broth and using plant-based crumbles or beans.
  • If the soup is too thick, just add a splash of broth or water to loosen it up.
  • Serve with a sprinkle of shredded cheese or fresh chopped parsley on top for extra flavor and color.

How I Like to Serve It

This soup is perfect for those chilly weeknights when you just want something cozy and fuss-free. I love pairing it with a crusty piece of garlic bread or a simple green salad tossed with lemon vinaigrette. It also makes a fantastic leftover lunch because the flavors deepen overnight—bonus!

Notes

  • Store leftover soup in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stove or microwave, adding a splash of broth if it’s thickened too much.

Closing: This recipe always hits the spot because it’s like all the comfort of stuffed peppers without any complicated prep—just pure, easy, delicious satisfaction in every spoonful.