Stuffed Pepper Soup
Stuffed Pepper Soup is a comforting, one-pot meal that captures all the flavors of classic stuffed peppers in a warm, hearty soup, perfect for family-friendly dinners and busy weeknights.
Servings: 4 servings
Ingredients
- 1 pound ground beef use lean ground beef or ground turkey for a lighter option
- 1 large onion diced
- 3 bell peppers red, green, or yellow, diced
- 3 cloves garlic minced
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth or chicken broth for a lighter flavor
- 1 cup long-grain white rice uncooked
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- to taste salt
- to taste freshly ground black pepper
- 2 tablespoons olive oil
- fresh parsley or cilantro for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s no longer pink and starts to brown, about 5-7 minutes. Remove excess fat if necessary.
- Add the diced onion and bell peppers, and sauté for another 5 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle in the smoked paprika, oregano, cumin, salt, and pepper. Stir to coat the meat and vegetables evenly with the spices.
- Pour in the can of diced tomatoes with their juices, mixing everything together.
- Add the beef broth to the pot and bring the mixture to a boil. Stir in the uncooked rice, reducing the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the rice is tender and the soup has thickened slightly.
- Taste the soup and adjust seasoning as needed — more salt, pepper, or even a pinch of chili flakes if you like heat.
- Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Serve hot with crusty bread or a light salad on the side.
Equipment
- Large pot
- Dutch Oven
- Spoon
Notes
For a deeper flavor, use homemade beef broth or stock if available. Rinse the rice before adding it to remove excess starch and prevent the soup from becoming too thick. If you prefer a thicker soup, use a short-grain rice or add a bit more rice and cook a little longer. To make the soup gluten-free, double-check your broth ingredients to ensure no gluten-containing additives. Don’t skip browning the meat and sautéing the vegetables — these steps build the foundation of flavor. Leftovers taste even better the next day once the flavors have melded together.
Variations include swapping ground beef for ground chicken, turkey, or lamb; making a vegetarian version with beans and vegetable broth; adding heat with jalapeños or cayenne pepper; stirring in cheese before serving; using quinoa or cauliflower rice as grain substitutes; and swapping oregano for thyme or basil.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently, adding broth or water if soup thickens.