Name: Simple and Delicious Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground turkey for a lighter version); 1 onion, chopped; 2 cloves garlic, minced; 3 large bell peppers, chopped (any color); 1 can (14.5 oz) diced tomatoes; 1 can (8 oz) tomato sauce; 4 cups beef broth (or vegetable broth for a vegetarian version); 1 cup cooked rice (white, brown, or cauliflower rice); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt (or to taste); 1/4 teaspoon black pepper (or to taste); 1 tablespoon olive oil (for sautéing); 1 tablespoon Worcestershire sauce (optional, for extra depth of flavor); 1/2 teaspoon red pepper flakes (optional, for a bit of heat); Fresh parsley or basil, chopped (for garnish)

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Short Description:
This Simple and Delicious Stuffed Pepper Soup is everything you love about stuffed peppers—without the hassle of stuffing! It’s packed with tender peppers, hearty ground beef, tomatoes, and rice, all simmered together in a savory broth. This comforting soup is perfect for cozy dinners, and it comes together in just about 30 minutes. Easy, delicious, and guaranteed to become a family favorite!

Why You’ll Love This Recipe?
This soup takes all the flavors of a classic stuffed pepper but simplifies the process, making it easier to enjoy on busy weeknights. It’s hearty, full of flavor, and super satisfying. Plus, it’s a one-pot wonder, so cleanup is a breeze. With tender vegetables, savory beef, and a rich tomato broth, each spoonful is comforting and delicious. It’s a great way to enjoy the flavors of stuffed peppers in a fraction of the time!

Ingredients
(Find the full list of ingredients below!)

Ground beef (or turkey for a lighter version)
Bell peppers (any color)
Onion (diced)
Garlic (minced)
Diced tomatoes (with juice)
Tomato sauce
Beef or vegetable broth
Rice (white or brown)
Salt and pepper
Dried oregano
Fresh parsley (optional, for garnish)

Directions

1. Brown the Meat

Start by heating a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it’s browned and cooked through. This should take about 5-7 minutes. If you’re using turkey, it’ll cook a little faster. Once the meat is cooked, drain any excess fat and set the meat aside.

2. Sauté the Vegetables

In the same pot, add the diced onions and bell peppers. Sauté them for about 5 minutes until they’re softened and fragrant. Then, add the minced garlic and cook for another 30 seconds, just until it’s fragrant. The aroma will start to make your kitchen smell amazing!

3. Add the Broth and Tomatoes

Next, stir in the diced tomatoes (with their juices), tomato sauce, and broth. Bring everything to a simmer, scraping the bottom of the pot to release any flavorful bits that might be stuck there from the meat and vegetables. Let the mixture simmer for about 10 minutes, so the flavors start to meld together.

4. Add the Rice and Season

Stir in the rice, salt, pepper, and dried oregano. Bring the soup back to a simmer, then cover the pot and reduce the heat. Let it cook for about 15-20 minutes, or until the rice is tender and the soup has thickened slightly. If you’re using brown rice, it may take a little longer to cook, so just keep an eye on it and add a bit more broth if needed.

5. Adjust Seasoning and Serve

Once the rice is cooked, give the soup a taste and adjust the seasoning as needed. If you want it a bit more savory, add a pinch more salt or pepper. Once the flavors are just right, ladle the soup into bowls and garnish with fresh parsley, if desired. It’s ready to enjoy!

Expert Tips and Tricks

Use Different Meats: Ground turkey or chicken can be used instead of beef for a lighter version of this soup. You can also try ground pork or sausage for a different flavor profile.
Add More Veggies: Feel free to sneak in extra vegetables like zucchini, carrots, or even corn. They’ll cook right in with the peppers and add even more flavor and texture to the soup.
Make it Spicy: If you like a little heat, add a pinch of crushed red pepper flakes or a diced jalapeño with the onions and peppers. It gives the soup a nice kick without overpowering the other flavors.
Leftover Rice: If you have leftover rice, you can add it directly to the soup. Just stir it in after the broth and tomato mixture has simmered for a few minutes.

Recipe Variations and Possible Substitutions

Vegetarian Version: To make this soup vegetarian, simply swap the ground beef for a meat substitute like lentils, quinoa, or even mushrooms. You can also add extra beans, like kidney beans or black beans, for added texture and protein.
Low-Carb Version: If you’re looking to reduce carbs, you can skip the rice altogether and replace it with cauliflower rice. It’s a great low-carb alternative that still provides the texture you’re looking for.
Use Different Rice: While white rice is classic in this soup, you can use brown rice, wild rice, or even quinoa for a different texture and flavor. Just make sure to adjust the cooking time accordingly, especially with brown rice.

Serving and Pairing Suggestions
This soup is hearty enough to stand on its own, but it also pairs wonderfully with a slice of crusty bread or a side salad. A simple green salad with a tangy vinaigrette will complement the rich flavors of the soup perfectly. If you’re in the mood for something extra comforting, a grilled cheese sandwich would also be a delicious pairing.

Storage and Reheating Tips
Leftover Stuffed Pepper Soup can be stored in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day as the flavors continue to develop. To reheat, simply warm it up on the stove over low heat, adding a splash of broth or water if the soup thickens too much. You can also microwave individual servings in a bowl, stirring halfway through.

4 FAQs

Can I use pre-cooked rice in this soup?
Yes! If you have leftover rice or pre-cooked rice, you can add it to the soup towards the end of the cooking process, just before serving. This will save you time, and the rice will still absorb all the delicious flavors.
Can I freeze Stuffed Pepper Soup?
Absolutely! This soup freezes very well. Allow it to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm on the stove, adding more broth if needed.
How can I make this soup spicier?
To add some spice, sprinkle in crushed red pepper flakes or add a diced jalapeño when you sauté the onions and peppers. You can also stir in a bit of hot sauce right before serving for an extra kick.
Can I make this soup ahead of time?
Yes! This soup is perfect for meal prep. You can make it up to 2 days ahead of time and store it in the fridge. It also makes a great make-ahead dish for busy nights or even to take for lunch the next day.

Conclusion
This Simple and Delicious Stuffed Pepper Soup is the ultimate comfort food. It’s warm, filling, and packed with all the flavors you love about stuffed peppers, but without all the work. With tender vegetables, savory ground beef, and perfectly cooked rice, it’s a satisfying meal that’s ready in under 45 minutes. Whether you’re making it for a family dinner or for your next cozy meal at home, this soup will definitely hit the spot. Enjoy!

Simple and Delicious Stuffed Pepper Soup

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Author: Emily
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This Simple and Delicious Stuffed Pepper Soup is a hearty, comforting dish that takes the flavors of traditional stuffed peppers and turns them into a flavorful, easy-to-make soup. With tender bell peppers, ground beef, tomatoes, rice, and a variety of seasonings, this soup is a filling meal perfect for chilly days. It’s a one-pot wonder that’s simple to prepare and loved by the whole family.

Instructions

Brown the beef: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if needed.
Sauté the vegetables: Add the chopped onion and garlic to the pot with the beef and cook for 2-3 minutes, until softened. Add the chopped bell peppers and cook for an additional 3-4 minutes until they begin to soften.
Add liquids and seasonings: Stir in the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce (if using), oregano, basil, salt, pepper, and red pepper flakes (if using). Bring the soup to a boil.
Simmer: Reduce the heat to low and let the soup simmer, uncovered, for 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.
Add rice: Stir in the cooked rice and continue to simmer for an additional 5-10 minutes, until the rice is heated through.
Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot.

Notes

For a lighter version, substitute ground turkey or chicken for the beef.
You can use any type of rice, or even quinoa or couscous, to make this soup gluten-free.
For a vegetarian version, omit the meat and use a plant-based ground meat substitute or increase the vegetables.
If you prefer a thicker soup, reduce the amount of broth or add more rice.