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I’m excited to share my favorite comfort food recipe with you: Stuffed Pepper Soup. This soup has all the flavors of stuffed peppers in a warm bowl. It’s filled with ground beef, bell peppers, tomatoes, and rice.
When it’s cold outside, this soup is perfect for warming up. It’s quick to make, taking less than an hour. It’s great for busy nights when you want a tasty, filling meal. Plus, it’s a good way to eat veggies and protein in one bowl.
Let’s get started with this easy recipe that will become a hit with your family!
5 Reasons You’ll Love This Recipe
I’m excited to share why this Stuffed Pepper Soup is a winner in my kitchen. It’s not just another recipe; it’s a game-changer for busy families looking for comforting meals.
This soup is super easy to make. You’ll have a hearty meal ready in under an hour, perfect for those hectic weeknights. The rich, flavorful broth brings back memories of cozy family dinners, making it a true comfort food.
What I love most is how versatile this recipe is. You can swap ingredients based on what’s in your fridge, making it a great option for using up leftovers. It’s also ideal for meal prep – the flavors only get better over time!
- Easy to make in under an hour
- Flavorful and comforting
- Versatile recipe with easy substitutions
- Perfect for meal prep
- Family-friendly crowd-pleaser
This soup is a real crowd-pleaser. Kids and adults alike gobble it up, making it a go-to for family-friendly meals. Trust me, you’ll want to add this recipe to your regular rotation!
This soup tastes just like my grandma’s stuffed peppers, but in a bowl!
Exact Ingredients List (+ Possible Substitutes)
I love this stuffed pepper soup recipe because it’s so versatile. Here’s what you’ll need:
- 1 pound lean ground beef
- 2 bell peppers (1 red, 1 green), chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans diced tomatoes
- 1 can tomato sauce
- 4 cups beef broth
- 1 cup uncooked rice
- 1 teaspoon each: dried parsley, basil, oregano
Don’t have all these ingredients? No worries! You can easily swap ground turkey for beef, chicken broth for beef broth, or cauliflower rice for a low-carb option. Feel free to toss in extra veggies like spinach or carrots for added nutrition.
The combination of ground beef, bell peppers, tomatoes, and rice creates a hearty base. The beef broth adds depth, while the herbs bring everything together. I sometimes sprinkle cheese on top for extra indulgence.
Remember, cooking is all about making the recipe your own. Experiment with different ingredients to find your perfect blend!
Instructions
I start by browning the beef in a big pot over medium heat. Once it’s cooked, I drain any extra fat. Then, I sauté vegetables in the same pot. Onions, bell peppers, and garlic go in, making the air smell great.
Next, I add diced tomatoes, tomato sauce, and beef broth to the pot. I sprinkle herbs on top. Letting it simmer for about 30 minutes makes the flavors blend well.
While the soup cooks, I cook rice in another pot. This lets me control the texture of both. When everything is ready, I have two ways to serve:
- Add the cooked rice directly to the pot of soup
- Spoon rice into bowls and pour the soup over it
Sometimes, I use my slow cooker for a hands-off method. I brown the beef first, then mix all ingredients but the rice. It cooks on low for 6 hours, making my home smell amazing.
Pro tip: If you’re meal prepping, keep the rice separate from the soup. This stops the rice from getting mushy when you reheat.
Tips, Tricks & Storing
I love using 90% lean ground beef in this recipe. It makes the flavor great without too much grease. I keep the rice separate when I’m meal prepping. This stops it from soaking up all the broth.
The soup stays good in the fridge for 4 days. If you want to keep it longer, freeze it for up to 2 months.
Reheating leftovers is easy. Just add a bit of broth if it needs it. If you want thicker soup, add more rice. For a thinner soup, use less.
This makes it great for meal prep.
- Store rice separately for best texture
- Refrigerate up to 4 days
- Freeze for up to 2 months
- Add broth when reheating if needed
The soup gets even tastier over time. It’s best the next day! I make a big batch on Sunday. Then, I enjoy it all week.
It’s a great way to save time without losing flavor.
Meal prep tip: Portion the soup into individual containers for grab-and-go lunches.
Freezing the soup is easy. First, let it cool down. Then, put it into freezer-safe containers. When you’re ready to eat, thaw it in the fridge overnight.
Then, just reheat it on the stove or in the microwave. Dinner is ready!
Recipe Variations & Serving Suggestions
This stuffed pepper soup is so versatile! For a low-carb option, swap regular rice with cauliflower rice. It’s tasty and filling. If you’re skipping meat, just use vegetable broth instead. This makes a great vegetarian version.
Want to add some spice? Try smoked paprika or cumin. These spices change the flavor and make it unique. For toppings, add shredded cheese or sour cream. Fresh herbs like cilantro or parsley add color and freshness.
For a full meal, serve with crusty bread or garlic knots. They’re great for dipping. Or, choose lighter sides like a green salad or roasted veggies. This soup is sure to become a favorite.