Easy Stuffed Pepper Soup

When the weather starts to cool down, there’s nothing like a warm, hearty bowl of Easy Stuffed Pepper Soup to chase away the chill. I remember the first time I made this recipe; it was a rainy Sunday afternoon, and I was craving something rich and comforting. I started rummaging through my pantry and fridge, grabbing bell peppers, rice, and ground beef, and before I knew it, my kitchen was filled with the savory aroma of sautéing garlic and onions. This soup brings back memories of cozy family dinners, laughter around the table, and the satisfaction of serving up a bowl of warmth. Every spoonful is packed with flavor, making it the perfect dish for those crisp fall evenings. Plus, it’s so easy to whip up! Whether you’re coming in from a long day or enjoying a quiet weekend at home, this soup is your go-to comfort food. Trust me, once you try this Easy Stuffed Pepper Soup, it will become a staple in your recipe collection.

Easy Stuffed Pepper Soup Shopping List

Each ingredient in Easy Stuffed Pepper Soup plays a pivotal role in contributing to the soup’s fantastic flavor and texture. The rice serves as a hearty base, while the fresh bell peppers add sweetness and color. The ground beef rounds out the dish with protein, and the tomatoes provide a rich, tangy depth to the broth. Together, they create a balanced, satisfying meal that warms you from the inside out.

• 3/4 cup uncooked rice – This will thicken the soup and add substance.
• 1 tablespoon olive oil – Used for sautéing the vegetables and adding healthy fats.
• 1/2 medium onion chopped – Brings out the flavor when sautéed.
• 1.5 pounds lean ground beef – The protein base of this delicious dish.
• 3 cloves garlic minced – Adds aromatic flavor.
• 1 red bell pepper chopped finely – Offers sweetness and color.
• 1 green bell pepper chopped finely – Adds a slight bitterness that balances the sweetness.
• 1 (13.5 fluid ounce) can tomato sauce – Provides a rich tomato flavor.
• 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices) – Adds smokiness and depth.
• 4 cups chicken broth – The soup base that ties all the flavors together.
• 1/4 teaspoon Italian seasoning – A blend of herbs that enhances the overall taste.
• 1 teaspoon paprika – Adds a smoky flavor.
• Salt & pepper to taste – Essential for seasoning the soup.

Preparation Steps for Easy Stuffed Pepper Soup

Cooking Easy Stuffed Pepper Soup is a breeze, making it perfect for a busy weeknight or a cozy weekend meal. Follow these simple steps and watch how quickly it comes together. You’ll find that it requires minimal effort but yields a deliciously filling dish.

1. Start by cooking the rice according to package directions. If you have leftover rice from a previous meal, you can save it for later in the recipe. Make sure the rice is fluffy and perfectly cooked, as this will enrich the texture of your soup.
2. While the rice is cooking, take a large soup pot and heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 to 7 minutes. You want the onion to become soft and translucent; a little browning is okay, as it will enhance the flavor of the soup.
3. Next, add the lean ground beef to the pot. Cook it for about 5 minutes, stirring occasionally to break it up and ensure even cooking. The beef should be browned and crumbly, which adds great texture to the soup. If there’s too much grease, don’t hesitate to drain it off.
4. Once the beef is cooked, stir in the minced garlic and let it cook for about a minute. Pay attention to the fragrant aroma that fills your kitchen; that’s the sign that your soup is about to get even better!
5. Now it’s time to add the chopped red and green bell peppers to the pot along with the tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Stir well to combine all the ingredients.
6. Increase the heat to high and bring the mixture to a gentle boil. This is an exciting moment as all the flavors start to meld together. Once boiling, reduce the heat and let the soup simmer for about 15 minutes. You’ll notice the soup thickening and the delightful smells wafting through your home.
7. After simmering, add the cooked rice to the pot and stir well. Let the soup cook for another 10 minutes. This step allows the rice to soak up some of the broth, making it even more flavorful. Don’t forget to taste and adjust the seasoning with salt and pepper.
8. Once everything is well-combined and heated through, remove the pot from the heat. The Easy Stuffed Pepper Soup is now ready to be served! Spoon it into bowls and watch as everyone digs in. Enjoy!

Change It Up

Sometimes, we all need a little change in our routine, and that includes our meals! Here are some fun ways to mix up your Easy Stuffed Pepper Soup.

• Storage: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
• Freezing: You can freeze this soup without the rice added. Just let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months.
• Pairing: Serve with a side of crusty bread or a salad to round out your meal. A simple green salad with vinaigrette complements the soup perfectly.
• Variations: Try adding different vegetables like zucchini or corn for extra flavor and nutrition!
• Crockpot Version: You can also make this soup in a slow cooker. Brown the beef first, then transfer everything except the rice and seasoning to the slow cooker. Cook on low for 6 to 8 hours.

How to Serve Easy Stuffed Pepper Soup

• Perfect for Lunch: This soup makes a hearty lunch option. Pair it with some crusty bread or a fresh salad for a complete meal.
• Family Dinner: Serve Easy Stuffed Pepper Soup as the main dish for family dinners. Its vibrant colors and rich flavors will surely impress everyone.
• Occasions: This soup is ideal for chilly fall days, casual gatherings, or as a comforting meal during the winter months.
• Storage Tips: To keep your leftovers fresh, store them in an airtight container. It reheats beautifully in the microwave or on the stovetop.
• Seasonal Pairings: In fall, complement this dish with a side of roasted vegetables or a warm apple crisp for dessert.

FAQ

Conclusion

The Easy Stuffed Pepper Soup is truly a standout dish that combines comfort and flavor in every bite. Its simplicity and adaptability make it a go-to recipe for any occasion, whether you’re feeding a crowd or enjoying a quiet night in. Give it a try, and I promise you won’t be disappointed. This cozy soup is bound to become a cherished favorite in your home!

Easy Stuffed Pepper Soup

The ultimate comfort food, Easy Stuffed Pepper Soup is a hearty blend of tender peppers, savory beef, and aromatic spices in a rich tomato broth. Perfect for cozy nights or feeding a crowd, this easy weeknight dinner is sure to become a family favorite. Make it tonight and warm up from the inside out!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soups

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

• Skillet
• Large Pot
• Saucepan
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 3/4 cup rice
• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 1.5 pounds lean ground beef
• 3 cloves garlic minced
• 1 red bell pepper chopped finely
• 1 green bell pepper chopped finely
• 1 13.5 fluid ounce tomato sauce
• 1 28 fluid ounce fire-roasted diced tomatoes (with juices)
• 4 cups chicken broth
• 1/4 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt & pepper to taste

Instructions

 

• Start by cooking the rice according to package directions. If you have already cooked rice on hand, save it for later in the recipe.
• While the rice is cooking, add the olive oil and onion to a large soup pot and sauté for 5-7 minutes (ok if it browns slightly – that'll give the soup more flavor). To save time, I chop the peppers while the onions are cooking.
• Add the ground beef to the pot and cook it for 5 minutes, using a spoon to stir/break up the beef as it cooks. If the beef is particularly fatty (it shouldn't be if you bought lean), drain most of the excess grease before proceeding to the next step.
• Stir in the garlic and cook for about a minute.
• Add in the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring it to a gentle boil. Once boiling, reduce heat and let the soup simmer for 15 minutes.
• Add the cooked rice to the pot and continue to cook the soup for another 10 minutes or so. This will help thicken the broth a bit and infuse more flavor into the soup. Season as needed with salt & pepper.

Notes

• You can use regular diced tomatoes if you wish, but the fire-roasted ones give it extra flavor.
• I used jasmine rice in this recipe. Feel free to swap with another rice e.g. brown rice or any variety of long grain white rice.
• Freezing and leftovers: If you plan on freezing the soup or eating most of it as leftovers, I suggest not adding the rice until you’re warming it up again. It’ll either go mushy or soak up most of the broth.
• Crockpot version: You can definitely make this stuffed pepper soup in a slow cooker. Brown the beef first, and then transfer it to your Crockpot, along with everything except for the rice and salt & pepper. Cook on low for 6-8 hours or on high for 3-4 hours. About 20-30 minutes prior to serving, add the cooked rice.

Keyword comfort food, Easy Soup Recipes, stuffed pepper soup recipe, warm fall soups

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!