If you have ever craved the warm comfort of a classic stuffed pepper but wish for something quicker, lighter, and ready to spoon right from the bowl, this Stuffed Pepper Soup Recipe has your name on it. Bursting with savory ground beef, tender green peppers, tangy tomatoes, and the subtle sweetness of brown sugar, this soup is a cozy hug in a pot. It perfectly balances hearty textures with bright, fresh flavors, making it a satisfying meal any time of year. Once you dive into this vibrant, soul-comforting dish, it might just become your go-to weeknight dinner or the star of your family gatherings.
Ingredients You’ll Need
This Stuffed Pepper Soup Recipe shines because of its simple, straightforward ingredients. Each component plays a vital role: from the juicy ground beef adding richness, to the bell peppers providing a fresh crunch, and the tomatoes lending vibrant color and acidity. Together, they create a flavor harmony that is both hearty and bright, making the preparation totally worth it.
- 2 pounds ground beef: Choose lean to keep the soup hearty but not greasy.
- 6 cups water: The perfect base to bring all the flavors together without overwhelming the other ingredients.
- 1 can (28 ounces) tomato sauce: Adds a rich, smooth tomato flavor essential for the soup’s depth.
- 1 can (28 ounces) diced tomatoes, undrained: Offers texture and a burst of natural sweetness and acidity.
- 2 cups chopped green peppers: Fresh and slightly crisp, they bring that familiar stuffed pepper taste to the soup.
- 1/4 cup packed brown sugar: Provides a subtle sweetness that balances the tomato’s acidity beautifully.
- 2 teaspoons salt: Enhances all the flavors and seasons the soup just right.
- 2 teaspoons beef bouillon granules: Deepens the soup’s savory profile and enriches the broth.
- 1 teaspoon pepper: Adds a gentle hint of spice to round things out.
- 2 cups cooked long grain rice: Adds body and texture, making the soup more filling and comforting.
- Chopped fresh parsley (optional): For a bright, fresh garnish that lifts the flavors and adds color.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Ground Beef
Start by heating your Dutch oven over medium heat and cooking the ground beef. As it turns brown, use the back of your spoon or spatula to break it into crumbly pieces. This ensures every bite has meat evenly distributed. Once no pink remains, drain off the excess grease to keep the soup lighter and prevent it from getting greasy, which is an easy step that makes a big difference in the final dish.
Step 2: Combine the Soup Base and Simmer
Next, add the water, tomato sauce, undrained diced tomatoes, chopped green peppers, brown sugar, salt, beef bouillon granules, and pepper right into the pot with the beef. Stir everything together, then bring it to a lively boil. Once boiling, lower the heat and let it simmer uncovered for about 30 minutes. This slow simmer lets the green peppers soften perfectly while the flavors mingle and deepen wonderfully.
Step 3: Add the Rice and Finish Cooking
After the peppers are tender, stir in your cooked long grain rice. Let the soup continue to simmer, uncovered, for another 10 minutes. This step warms the rice through and allows it to soak up some of the delicious broth, making the soup more hearty and satisfying. If you like, sprinkle chopped fresh parsley on top just before serving to add a fresh burst of color and flavor. A little tip: if you anticipate leftovers, hold off on adding all the rice until serving time, as rice tends to soak up broth overnight, making leftovers thicker than soup.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Simple garnishes can elevate this Stuffed Pepper Soup Recipe to a fresh and beautiful presentation. Chopped fresh parsley adds a lovely green contrast and a clean, herbal finish. For extra indulgence, a dollop of sour cream or shredded sharp cheddar can add creaminess and a tangy pop that complements the savory base perfectly.
Side Dishes
This soup pairs beautifully with a variety of side dishes thanks to its hearty yet bright nature. Crusty bread or warm garlic rolls are fantastic for dipping and soaking up every last bit. A crisp green salad tossed with a light vinaigrette balances the warmth of the soup, creating a well-rounded meal everyone will appreciate.
Creative Ways to Present
If you want to impress guests or just add a bit of fun, consider serving Stuffed Pepper Soup Recipe in mini bread bowls or sturdy bell pepper halves for an eye-catching, edible container. Another idea is layering the soup in clear glass mugs to show off the vibrant colors, then topping with herbs or cheese for a photo-worthy meal.
Make Ahead and Storage
Storing Leftovers
This Stuffed Pepper Soup Recipe stores beautifully in the refrigerator. Cool the soup to room temperature and transfer to airtight containers. It should keep well for 3 to 4 days, giving you easy access to a comforting meal anytime you need it. Remember to keep the rice separate if you want to maintain a soup-like consistency when reheating.
Freezing
Freezing stuffed pepper soup is a fantastic way to meal prep. Place cooled soup (without the rice) into freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. Freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge before reheating. Add freshly cooked rice when serving for best texture and flavor.
Reheating
Reheat your Stuffed Pepper Soup Recipe on the stove over medium heat, stirring occasionally to rewarm everything evenly. If the soup looks too thick, add a splash of water or broth to loosen it to your preferred consistency. Add any reserved rice just before serving to keep it fluffy and prevent it from becoming mushy.
FAQs
Can I substitute ground beef with another meat?
Absolutely! Ground turkey or chicken work wonderfully if you prefer leaner options. For a vegetarian twist, try using lentils or a plant-based ground meat substitute to keep that hearty texture.
Is it necessary to cook the rice before adding it to the soup?
Yes, pre-cooked rice is important because the soup’s simmering time isn’t long enough to cook raw rice fully. Adding cooked rice ensures the grains stay tender without becoming mushy.
Can I make this soup spicy?
Definitely! To add a spicy kick, incorporate red pepper flakes or a diced jalapeño along with the green peppers during the simmering stage. Adjust to your taste for the perfect heat level.
What can I use instead of brown sugar?
If you don’t have brown sugar, white sugar or even a drizzle of honey works well to balance the acidity from the tomatoes, so feel free to swap as needed.
How do I keep the peppers from getting soggy in leftovers?
To preserve the peppers’ texture, cook them until just tender the first time and consider slightly undercooking them if you plan on reheating the soup. Also, reheating gently over low heat helps maintain the integrity of all the ingredients.
Final Thoughts
This Stuffed Pepper Soup Recipe is a true kitchen gem that brings all the flavors of a classic comfort dish into a warm, inviting bowl of soup. Whether you’re making it for a cozy night in or serving it to friends and family, it’s a meal full of heart and happiness. Give it a try and see how quickly it becomes one of your cherished recipes to cook again and again.
Print
Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings (about 2 quarts)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Stuffed Pepper Soup is a comforting and hearty dish that captures the classic flavors of stuffed peppers in a warm, flavorful soup form. Made with seasoned ground beef, diced tomatoes, green peppers, and rice, this soup is a delicious and easy-to-make meal perfect for cooler days.
Ingredients
Main Ingredients
- 2 pounds ground beef
- 6 cups water
- 1 can (28 ounces) tomato sauce
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups chopped green peppers
- 1/4 cup packed brown sugar
- 2 teaspoons salt
- 2 teaspoons beef bouillon granules
- 1 teaspoon pepper
- 2 cups cooked long grain rice
- Chopped fresh parsley (optional)
Instructions
- Cook the ground beef: In a Dutch oven over medium heat, cook and stir the ground beef until it’s no longer pink, breaking it into crumbles. Once browned, drain the grease carefully to maintain a lean soup base.
- Add the liquids and seasonings: Stir in the water, tomato sauce, undrained diced tomatoes, chopped green peppers, packed brown sugar, salt, beef bouillon granules, and pepper. Bring the mixture to a boil to combine all flavors.
- Simmer the soup: Reduce heat to low and simmer uncovered for about 30 minutes, allowing the peppers to soften and the flavors to meld together wonderfully.
- Add the cooked rice: Stir in the cooked long grain rice and continue to simmer uncovered for an additional 10 minutes, ensuring the rice is heated through and the soup thickens slightly.
- Optional garnish and serving tips: For an added fresh touch, sprinkle chopped fresh parsley over the soup before serving. To keep leftovers more soupy instead of stew-like, consider serving the rice separately and adding it to individual bowls when ready to eat.
Notes
- Draining the grease after browning beef helps keep the soup from being too fatty.
- Using beef bouillon granules intensifies the savory flavor of the soup.
- Simmering uncovered helps the soup reduce and concentrate the flavors while tenderizing the peppers.
- Adding rice at the end prevents it from becoming overly mushy during longer cooking or reheating.
- Leftovers can be served by adding freshly cooked rice just before eating to maintain a soup consistency rather than a stew.
