Let me tell you something, friend this Easy Stuffed Pepper Soup Recipe is the kind of cozy comfort that wraps around your shoulders like your favorite old quilt. It’s everything we love about stuffed peppers but way less fussy, made for those brisk weeknights when all you want is something hearty, warm, and just plain good.
Why You’ll Love This Recipe
- One-pot ease with all the stuffed pepper flavor
- Ready in 30 minutes hello, busy weeknights
- Perfect for meal prep or freezing for later
What You’ll Need from the Pantry
Every ingredient here plays its part, like the cast in your favorite comfort flick:
- Ground beef: Adds that rich, meaty backbone.
- Onion and bell pepper: Classic flavors for that “stuffed pepper” taste we’re going for.
- Garlic: Always. It’s the soul of this soup.
- Beef broth: Makes it deep and hearty no watery soup here.
- Tomato sauce + diced tomatoes: Tangy and chunky goodness.
- Cooked rice: Makes it extra filling just like the best stuffed peppers.
- Italian seasoning, salt, pepper: Our flavor fixers.
How We Make It
We’re not reinventing dinner here just making it delicious and doable:
Step 1: Brown your ground beef in a big ol’ Dutch oven until no pink remains. Drain off the fat (but keep the flavor).
Step 2: Add diced onion and bell pepper. Let them cook down until softened and your kitchen smells like a hug.
Step 3: Toss in garlic, give it a minute to bloom, then add diced tomatoes, tomato sauce, and beef broth.
Step 4: Stir in your seasonings. Let it simmer for about 20 minutes this is where the magic happens.
Step 5: Stir in cooked rice just before serving. We want it tender, not mushy.
Steer Clear of These Mistakes
Even a good soup can go sideways, so here’s what to watch for with your Easy Stuffed Pepper Soup:
- Don’t add uncooked rice unless you’re going slow-cooker style. It’ll soak up all your broth.
- Skip high heat. A low simmer keeps the flavors balanced and the texture just right.
- Taste as you go that broth needs a little love from your seasonings.
Easy Stuffed Pepper Soup
Equipment
- Large Dutch oven
Ingredients
Main Ingredients
- 500 g ground beef
- 1 onion diced
- 1 bell pepper diced, any colour
- 2 cloves garlic minced
- 400 ml beef broth
- 400 g diced tomatoes canned
- 200 g tomato sauce
- 1 cup cooked rice add just before serving
- 1 tsp Italian seasoning
- salt and pepper to taste
Instructions
- Brown the ground beef in a large pot until no pink remains. Drain off excess fat.
- Add diced onion and bell pepper and cook until softened.
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Add diced tomatoes, tomato sauce, beef broth and Italian seasoning. Bring to a simmer and cook for approximately 20 minutes.
- Stir in the cooked rice just before serving. Season with salt and pepper to taste.
- Ladle into bowls and enjoy hot, optionally topped with fresh herbs or shredded cheese.
Notes
- Use day old cooked rice added at the end to keep it firm.
- Freeze the soup bulk (without rice) and add fresh rice when reheating.
- Ground turkey or veggie broth works as substitutes.
What To Serve Alongside
I love a good sidekick with my soup. Think cheesy hot dogs in a blanket for a nostalgic nod, or a fresh wedge salad. And if you’re feeling festive, serve it up with a fun starter like our snowman cheese ball. Even a sweet finish with chocolate-dipped cherries rounds it out just right.
FAQs About Easy Stuffed Pepper Soup
How do I keep rice from turning mushy in soup?
The key is to cook the rice separately and add it right before serving. If you’re making this ahead, store the soup and rice in separate containers. It stays fresh and firm that way.
Can I make this soup in a crockpot?
Absolutely! For a cozy slow-cooked version, brown your beef first, then toss everything (except rice) in the crockpot on low for 6–8 hours. Add cooked rice just before serving. That’s how to make stuffed pepper soup in crockpot without sacrificing texture or taste.
Is this a good freezer meal?
You bet it is. Make the soup without rice and freeze it in portions. When you’re ready to eat, heat it gently on the stove and stir in fresh rice. Easy, right?
Can I use quinoa or pasta instead of rice?
Sure can! Quinoa adds a nutty flavor, and small pasta shapes (like orzo or ditalini) turn it into a whole new bowl of comfort. Just adjust your cooking time and stir them in just before serving.
A Soup You’ll Keep Coming Back To
This Easy Stuffed Pepper Soup Recipe is a bowl full of nostalgia, comfort, and practicality. It’s the kind of recipe you turn to after a long day, when you need dinner to show up and hug you from the inside out. It’s earned its place right alongside tuna helper classics and other hearty soup recipes in my kitchen rotation.
And hey if you want to see how others are adding their twist to this dish, I love the helpful ideas shared in this stuffed pepper soup article from AllRecipes. It’s always inspiring to hear how folks make a recipe their own.
