Appetizer & Dessert

Stuffed Pepper Soup – Recipes From Chef

Name: Stuffed Pepper Soup – Recipes From Chef
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup uncooked long grain white or brown rice; 1 lb lean ground beef; 2 Tbsp extra virgin olive oil, divided; Salt and freshly cracked black pepper; 1 small yellow onion, finely chopped; 1 cup diced green bell pepper; 1 cup diced red bell pepper; 2 cloves garlic, minced; 2 cans petite chopped tomatoes; 1 can low-sodium beef broth; 1 can tomato purée; 1/2 tsp dried oregano leaves; 1/2 tsp dried sweet basil; 2 1/2 Tbsp freshly chopped parsley, plus extra for garnish; 1/2 tsp ground cumin; 1 tsp smoked paprika; Shredded sharp cheddar or mozzarella cheese, for topping

Rosa Crumley June 5, 2025

Servings: 6 Total Time: 50 mins Difficulty: Intermediate

Jump To Recipe Print Recipe

When thinking about dishes to accompany stuffed pepper soup, I often reach for a warm, crusty piece of bread. It’s hard to resist dipping a fresh baguette into that rich, savory broth. A light salad can also balance the meal, offering a refreshing crunch to contrast the soup’s depth.

If you’re feeling adventurous, a side of cheesy garlic bread can elevate your dining experience. Trust me; you’ll want extra servings of this soup when paired with these lovely sides!

What is Stuffed Pepper Soup?

Stuffed pepper soup is a delightful twist on the traditional stuffed bell peppers. Imagine the same filling, those robust flavors, but in a comforting soup form. Ground beef or turkey, rice, bell peppers, and spices meld together in a tantalizing broth. It’s perfect for chilly evenings, satisfying both hunger and cravings for something homey.

One of the beauties of this soup lies in its versatility. You can tailor the ingredients to suit your taste or dietary preferences. Want to switch ground beef for turkey or opt for quinoa instead of rice? Go for it! This soup is a canvas waiting for your culinary masterpiece.

What is the Flavor Profile of This Dish?

What sets stuffed pepper soup apart is its layered flavor profile. The sweetness of bell peppers complements the savory richness of the meat.

Each spoonful introduces a balance of spices: the warmth of cumin, the smokiness of paprika, and the brightness of fresh herbs. As you taste it, you can pause to discover each ingredient’s contribution – like a symphony of flavors coming together.

The tomatoes add a tangy base, while the beef broth enriches the overall depth. I often sprinkle fresh parsley on top to brighten the dish just before serving. It’s this combination of tastes that makes each bowl of soup feel like a warm hug.

What Makes This Recipe Different From Other Stuffed Pepper Soups?

You might ask, “What’s special about this recipe?” The answer lies in my attention to balance and personal touch. I’ve worked to ensure every ingredient shines while still harmonizing perfectly. From carefully selected spices to the cooking method, I focused on creating a dish that warms the soul.

I also lean on the fact that this recipe is immensely adaptable. Whether you want a quick weeknight meal or a cozy weekend dinner, the adjustments are seamless. Plus, it doesn’t take long to prepare – perfect for busy schedules.

Ingredients You’ll Need

Here’s a comprehensive list of what you’ll need for this delightful stuffed pepper soup:

1 cup uncooked long grain white or brown rice
1 lb lean ground beef
2 Tbsp extra virgin olive oil, divided
Salt and freshly cracked black pepper
1 small yellow onion, finely chopped
1 cup diced green bell pepper
1 cup diced red bell pepper
2 cloves garlic, minced
2 cans petite chopped tomatoes
1 can low-sodium beef broth
1 can tomato purée
1/2 tsp dried oregano leaves
1/2 tsp dried sweet basil
2 1/2 Tbsp freshly chopped parsley, plus extra for garnish
1/2 tsp ground cumin
1 tsp smoked paprika
Shredded sharp cheddar or mozzarella cheese, for topping

Step-by-Step Directions

Step 1: Prepare the Rice

Start by cooking your rice according to package instructions. Whether you opt for white or brown rice, make sure it’s tender and fluffy before adding it to the soup later. Set it aside once cooked.

Step 2: Cook the Meat

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef, and season it with salt and freshly cracked black pepper.

Cook it until browned, breaking it apart with a spoon as it cooks. This usually takes about 6-8 minutes.

Step 3: Sauté Vegetables

Remove the beef and set it aside. In the same pot, add the remaining tablespoon of olive oil. Toss in chopped onions along with the diced green and red bell peppers.

Sauté for about 5 minutes until they soften. The vibrant colors of the peppers are a visual feast.

Step 4: Add Garlic and Spices

Next, stir in the minced garlic. Allow it to cook for another minute until fragrant. Then add the dried oregano, basil, ground cumin, and smoked paprika. Take a moment to inhale that fragrant aroma; it sets the scene for the deliciousness to come.

Step 5: Combine It All Together

Now it’s time to reintroduce the ground beef to the pot. Pour in the canned petite tomatoes along with their juices. Add the low-sodium beef broth and tomato purée. Stir well, letting everything blend together harmoniously.

Step 6: Bring to a Simmer

Increase the heat and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer. Allow the soup to bubble away for about 20 minutes. This is the point when the flavors deepen, and your kitchen smells divine.

Step 7: Stir in the Rice

After 20 minutes, add your cooked rice into the pot. Stir until it’s evenly distributed. Let it warm through for an additional five minutes. This step binds the soup components together, delivering that familiar stuffed pepper taste.

Step 8: Garnish and Serve

Before serving, taste for seasoning. Adjust with additional salt, pepper, or herbs if necessary. To finish, ladle into bowls and sprinkle with freshly chopped parsley. For extra indulgence, top each bowl with shredded cheese.

Tips on Making Stuffed Pepper Soup

Check your spices: Before cooking, make sure your spices are fresh. Old spices can dull flavors.

Use quality beef broth: A great broth makes for a great soup. Opt for low-sodium to better control saltiness.

Customize your veggies: Not a fan of bell peppers? Consider adding zucchini or mushrooms for a different twist. They’ll still provide that comforting texture.

Make ahead: This soup keeps well in the fridge, making it ideal for meal prep. Simply reheat when you’re ready to enjoy.

Use leftovers wisely: If you have any leftover steak or chicken, substitute those for the ground beef. That’s what resourceful cooking is all about!

How Can I Store This Stuffed Pepper Soup?

Once you’ve made this soup, the question arises: how to store it? Allow the soup to cool completely. Transfer it to an airtight container and refrigerate. It’s best consumed within 4-5 days.

If you’d like to store it for longer, consider freezing portions. Use freezer-safe containers or zip-lock bags, and it will last up to 3 months. Simply thaw overnight in the fridge before reheating.

If the Items Are Not Available in Your Kitchen, What Are Some Substitute Options for the Ingredients?

If you find yourself short on any of the necessary items, don’t fret. Here are some substitution options you can consider:

Ground Beef: You can substitute ground turkey or even plant-based crumbles for a lighter option. This will maintain the dish’s heartiness without the additional fat.

Rice: Instead of rice, use quinoa or even couscous for an unexpected twist. Quinoa adds a nutty flavor and extra nutrients.

Tomatoes: If you don’t have canned tomatoes, diced fresh tomatoes or tomato sauce work as well. Just ensure they’re smashed as they will provide the needed base.

Beef Broth: Swap beef broth with vegetable broth for a vegetarian-friendly choice that still offers flavor. You can also use chicken broth if that’s what’s readily available.

Conclusion

Stuffed pepper soup is a delightful, versatile dish that brings warmth and satisfaction to any dining table.

With its robust flavor and comforting textures, it’s perfect for feeding a crowd or enjoying alone on a quiet evening. The recipe adjustments allow for creativity, ensuring it suits your preferences.

As a busy food enthusiast who appreciates nutritious eats, I encourage you to give this a try. Share it with friends and family, and let the aroma transform your home into a haven.

So, grab your ingredients, roll up your sleeves, and let’s make some warming, flavorful stuffed pepper soup together!

You’ll also like the following recipes!

Print Recipe

Stuffed Pepper Soup – Recipes From Chef

Author: Rosa Crumley Cuisine: American Courses: Appetizer & Dessert

Difficulty: Intermediate Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 6 Calories: 374 kcal

Best Season: Suitable throughout the year

Description

Every now and then, a recipe captures the essence of comfort food, and stuffed pepper soup does just that. It brings nostalgia, evokes warmth, and fills your kitchen with an inviting aroma. As a food enthusiast and registered dietitian, I take pride in sharing recipes that are not only enjoyable but also simple to prepare.

I’ve spent years experimenting, tweaking flavors, and gathering insights on the best flavor combinations. But more importantly, I understand the value of gathering everyone around the table for a satisfying meal.

Now, let me take you on a flavorful journey as we explore the wonders of stuffed pepper soup. This dish inspired by classic stuffed peppers, transcends traditional boundaries. It’s hearty, nutritious, and takes far less effort than its namesake. Are you ready to dive in? Let’s go!