Stuffed Pepper Soup – all the flavors of a stuffed bell pepper in easy, hearty and comforting soup form!
Just like my classic Stuffed Peppers this soup is made with basic ingredients like ground beef, tomatoes and rice. It’s a delicious soup everyone will love!
Stuffed Bell Pepper Soup Recipe
This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.
Stuffed Pepper Soup
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.
It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!
Click Number 2 next page to read Ingredients for Stuffed Pepper Soup
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Ingredients for Stuffed Pepper Soup
lean ground beef
bell peppers
onions
diced tomatoes
tomato sauce
beef broth
parsley
basil
oregano
white or brown rice
cheese (cheddar or mozzarella)
lean ground beef
bell peppers
onions
diced tomatoes
tomato sauce
beef broth
parsley
basil
oregano
white or brown rice
cheese (cheddar or mozzarella)
How to Make Stuffed Pepper Soup on the Stovetop
Heat oil in pot and brown beef. Drain and transfer.
Saute veggies.
Add in diced tomatoes, tomato sauce, broth, herbs, cooked beef and season with salt and pepper.
Bring to a boil then reduce heat, cover and simmer 30 minutes.
Prepare rice while soup simmers.
Add rice into soup or individual servings, serve with cheese if desired.
Click Number 3 next page to read How to Make Stuffed Pepper Soup in the Crockpot
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How to Make Stuffed Pepper Soup in the Crockpot
Brown beef, transfer to slow cooker.
Saute onion 2 minutes, and garlic 1 minute, transfer to slow cooker.
Add bell pepper, tomatoes, tomato sauce, beef broth, and seasonings.
Cook on low heat 6 hours.
Cook rice separately (on stovetop or in rice cooker) and stir into servings.
Click Number 4 next page to read Tips For This Recipe :
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Tips For This Recipe :
* For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
* Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl.
* Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).
Possible Variations
* Use chicken broth for beef broth.
* Add extra herbs.
* Try a different grain in place of rice such as barley, freekah, or quinoa.
* Add red pepper flakes for a light kick.
* Cook rice right in with soup, add 2 cups broth or water.
What Should I Serve with It?
This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it.
I usually just serve it with fresh bread to keep that homestyle comfort and simplicity going, it’s also great paired with a side salad or roasted vegetables.
Click Number 5 next page to read Ingredients :
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Ingredients :
* 1 lb lean ground beef
* 2 Tbsp olive oil, divided
* Salt and freshly ground black pepper
* 1 small yellow onion chopped (1 cup)
* 1 cup chopped red bell pepper (a little over 1/2 of a medium)
* 1 cup chopped green bell pepper
* 2 cloves garlic, minced
* 2 (14.5 oz) cans petite diced tomatoes
* 1 (15 oz) can tomato sauce
* 1 (14.5 oz) can low-sodium beef broth
* 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
* 1/2 tsp dried basil*
* 1/2 tsp dried oregano
* 1 cup uncooked long grain white or brown rice (I love both options)
* Cheddar or mozzarella cheese, for serving (optional)
Click Number 6 next page to read Instructions for the Recipe :
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Instructions :
* In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
* Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
* Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
* While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**
* Serve warm topped with optional cheese and garnish with fresh parsley.
Notes
* *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
* **For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
* **Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
