If you’ve ever craved the cozy, homey feeling of stuffed peppers but want something a bit easier to serve and share, you are going to fall head over heels for this Stuffed Pepper Soup Recipe with Rice Recipe. It’s like all the comforting flavors of stuffed peppers packed into a warm, hearty soup that you can whip up quickly on any weeknight. Seriously, once I started making this in my kitchen, it became one of those recipes I keep coming back to because it’s just that good and so satisfying!
Why You’ll Love This Recipe
- Comfort in a Bowl: All the classic stuffed pepper flavors without the fuss of stuffing individual peppers.
- Easy and Quick: You can have dinner on the table in under 40 minutes, perfect for busy nights.
- Family-Friendly: My whole family goes crazy for this soup, and it’s great for meal preps and leftovers too.
- Customizable: You can swap the ground beef for turkey or make it vegetarian without losing any flavor.
Ingredients You’ll Need
These ingredients all work beautifully together to create a soup that’s bursting with the classic taste of stuffed peppers. You’ll find the fresh bell peppers add sweetness and crunch, while the herbs give it that warm, savory depth you’re after. When shopping, look for fire-roasted diced tomatoes for extra smoky flavor—it makes a big difference!
- Lean ground beef: I recommend 90% lean for less grease but plenty of flavor.
- Kosher salt and freshly ground black pepper: Season to taste, but don’t be shy—these really bring out the flavors.
- Extra virgin olive oil: Adds a nice fruity richness when sautéing the veggies.
- Small yellow onion: Diced finely for a subtle sweetness in the soup.
- Red and green bell peppers: Classic colors of stuffed peppers that provide both flavor and color.
- Garlic cloves: Freshly minced is a must here for that punchy aroma.
- Dried basil, oregano, and thyme: These herbs bring that authentic stuffed pepper profile.
- Fire-roasted diced tomatoes: Adds smoky, deep tomato flavor—grab canned ones for convenience.
- Tomato sauce: For a smooth and rich tomato base.
- Low-sodium beef broth: Keeps the soup savory without overpowering saltiness.
- Cooked white or brown rice: My secret trick for making this soup filling and satisfying.
- Optional garnishes (shaved parmesan, fresh parsley): They add freshness and a salty kick right before serving.
Variations
I love that this Stuffed Pepper Soup Recipe with Rice Recipe is so versatile—you can tweak it to suit what you have on hand or your family’s tastes. I often swap out ground beef for ground turkey for a lighter version, or even skip the meat altogether for a veggie-packed, vegetarian-friendly option. Feel free to get creative!
- Ground turkey variation: I tried this once when I was out of beef, and it was surprisingly delicious and lighter, great if you’re watching fat intake.
- Vegetarian version: Replace meat with cooked lentils or diced mushrooms—your soup still feels hearty and fulfilling.
- Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce if you like some heat. My husband loves it with just a bit of a kick!
- Rice alternatives: I sometimes use quinoa or cauliflower rice if I want to boost protein or reduce carbs—both work well too.
How to Make Stuffed Pepper Soup Recipe with Rice Recipe
Step 1: Brown the Beef with Seasoning
Start by heating a large pot over medium-high heat. Toss in the lean ground beef, breaking it up with your spatula, and add a good pinch of salt and pepper. The key here is to let it cook until it’s fully browned but not dry—about 6 to 8 minutes. I always stir occasionally so it browns evenly. Once cooked, drain any excess fat and set the beef aside on a paper towel-lined plate to keep the soup from becoming greasy.
Step 2: Sauté the Veggies and Herbs
In the same pot, drizzle in the extra virgin olive oil, then add the diced onion and both the red and green bell peppers. I love how the aroma builds at this point—it’s like a warm invitation. Sauté them for about 3 to 4 minutes until softened but still vibrant, then toss in the minced garlic and herbs—basil, oregano, and thyme. Cook everything together for another 30 seconds to toast those flavorful herbs.
Step 3: Build the Soup Base
Return the browned beef to the pot and pour in the fire-roasted diced tomatoes, tomato sauce, and beef broth. Give everything a good stir to combine. Cover the pot and bring it to a simmer over medium heat. Then lower the temperature to a gentle simmer and cook for about 20 minutes, stirring occasionally. This step lets the flavors meld perfectly. Tip: If you haven’t cooked your rice yet, now is a great time to start it!
Step 4: Stir in the Cooked Rice and Adjust
Finally, stir in the cooked rice and give your soup one last taste. If you want it a bit thinner, add some more broth to reach your favorite consistency. Ladle it into bowls and sprinkle with fresh parsley and shaved parmesan, if you like a little cheesy accent. This last touch always gets rave reviews in my house!
Pro Tips for Making Stuffed Pepper Soup Recipe with Rice Recipe
- Drain the Beef Well: Removing excess grease after browning keeps your soup from tasting oily and lets the veggies shine.
- Use Fire-Roasted Tomatoes: This adds a subtle smokiness that deepens the flavor beyond plain canned tomatoes.
- Cook Rice Separately: I always cook the rice beforehand so it doesn’t get mushy in the soup—this trick keeps the texture perfect.
- Adjust Seasonings at the End: Taste before serving and add salt, pepper, or herbs as needed to get that perfect balance.
How to Serve Stuffed Pepper Soup Recipe with Rice Recipe
Garnishes
I always top my bowls with chopped fresh parsley for brightness and a sprinkle of shaved parmesan for a rich, cheesy finish. If you want to get a little creative, a dollop of sour cream or a sprinkle of crushed red pepper flakes can add a nice twist. Not only do garnishes enhance the flavor, but they turn a humble soup into something that feels special.
Side Dishes
This soup is pretty filling on its own, but I like to serve it with a crunchy green salad or some crusty garlic bread. One time, I even made a simple grilled cheese to dunk—totally indulgent but oh-so-good. You’ll find that it works well with both light and hearty sides.
Creative Ways to Present
For a cozy dinner party, I’ve served this Stuffed Pepper Soup Recipe with Rice Recipe in mini bread bowls, which everyone absolutely loved. You can also ladle it into mason jars for a cute, portable lunch option or layer it in clear glass bowls to show off the beautiful colors. Presentation can make all the difference when you want to impress with a comfort food classic!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, where the soup stays delicious for up to 4 days. The flavors actually taste better once they’ve had time to meld overnight, so reheating a bowl the next day feels like a little gift.
Freezing
This soup freezes beautifully! I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge for best results. I’ve found that the rice holds up pretty well through freezing, but if you want to keep it extra fresh, you can freeze the soup without rice and add freshly cooked rice when reheating.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally until warmed through. This helps prevent scorching and keeps the texture just right. I sometimes add a splash of broth or water while reheating to loosen it up if it’s thickened too much. Avoid microwaving at high heat as it can dry out the soup unevenly.
FAQs
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Can I make this Stuffed Pepper Soup Recipe with Rice Recipe vegetarian?
Absolutely! Swap the ground beef for cooked lentils, mushrooms, or a plant-based meat substitute. Just sauté your chosen veggie protein with the onions and peppers, and proceed as usual. You’ll still get that hearty, comforting flavor.
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What type of rice works best in this soup?
I like using cooked white or brown rice for the best texture and flavor. Brown rice adds a bit more nuttiness and fiber, but white rice gives a softer, classic feel. Just make sure the rice is fully cooked before adding it to the soup so it doesn’t get mushy.
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Can I use fresh herbs instead of dried?
Yes! If you’re using fresh herbs, triple the amount compared to dried since fresh herbs are milder. Add them towards the end of simmering to keep their brightness and flavor.
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Is it okay to cook the rice directly in the soup?
While you can cook the rice in the soup, I prefer cooking it separately so it maintains a nice texture. Cooking rice directly in the soup can sometimes make it too soft or mushy, which affects the overall consistency.
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How long can I store leftover stuffed pepper soup?
Leftovers can be stored safely in the fridge for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Always reheat thoroughly before serving.
Final Thoughts
This Stuffed Pepper Soup Recipe with Rice Recipe holds a special place in my heart because it’s the perfect comfort food that’s simple, wholesome, and downright delicious every single time. Whether you’re feeding a hungry family or just want a cozy meal for yourself, this soup is the kind of recipe that feels like a warm hug. I really hope you give it a try—you’ll see how easy it is to make and how quickly it becomes a favorite. Trust me, you’re going to love it as much as I do!
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Stuffed Pepper Soup Recipe with Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This hearty Stuffed Pepper Soup recipe transforms the classic stuffed pepper into a comforting, flavorful soup. Loaded with ground beef, bell peppers, tomatoes, and rice, it’s a satisfying and healthy meal perfect for cozy dinners.
Ingredients
Meat and Seasoning
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
Vegetables and Herbs
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Liquids and Tomatoes
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
Grain
- 2 cups cooked white or brown rice
Optional Garnish
- Shaved parmesan
- Roughly chopped fresh parsley
Instructions
- Brown the beef: Heat a large pot over medium-high heat and add the ground beef. Use a spatula to break up the meat and season with salt and pepper. Cook until browned, stirring occasionally. Drain excess fat, then transfer the beef to a paper towel-lined plate and set aside.
- Sauté vegetables and herbs: In the same pot, heat the olive oil. Add the diced onion and bell peppers, sautéing for 3 to 4 minutes until softened. Stir in minced garlic, dried basil, oregano, and thyme, cooking for an additional 30 seconds to release their flavors.
- Simmer the soup: Return the browned ground beef to the pot and add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Cover the pot, bring to a simmer, then reduce the heat to low. Let it simmer gently for 20 minutes, stirring occasionally. If you haven’t cooked your rice yet, prepare it during this time.
- Add rice and adjust consistency: Stir in the cooked white or brown rice. If you prefer a thinner soup, add more broth to desired consistency. Ladle into bowls and garnish with freshly chopped parsley and shaved parmesan if desired before serving.
Notes
- This easy stuffed pepper soup recipe turns a dinner favorite into an even cozier meal with rich flavors and hearty ingredients.
- It is healthy, comforting, and filling, perfect for satisfying family dinners or meal prep.
- Using fire-roasted tomatoes adds a subtle smoky depth to the soup.
- Feel free to customize the recipe by adding extra vegetables or using ground turkey for a leaner option.
- Leftovers keep well and reheat nicely, making it a great make-ahead option.
Nutrition
- Serving Size: 1 serving
- Calories: 541 kcal
- Sugar: 6 g
- Sodium: 647 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 62 mg
