Stuffed Pepper Soup

You want the cozy, hearty comfort of stuffed peppers. But you also want to eat before midnight. You’re staring down a mountain of prep work and a long bake time.

What if you could get that iconic flavor in under 40 minutes, using just one pot?

This isn’t a compromise. It’s an upgrade. Stuffed pepper soup delivers every single flavor you love, without the fuss.

It’s the ultimate weeknight hack for a meal that feels like a hug. Forget spending an hour carefully stuffing peppers; we’re making genius, not busywork.

Why This Recipe Slaps

This soup is a straight-up flavor bomb. It captures the essence of the classic baked dish—savory meat, sweet peppers, tangy tomato—but in a spoonable, brothy form.

The texture is everything; it’s hearty but not heavy.

It’s also incredibly forgiving. Don’t have green pepper? Use red.

Out of ground beef? Ground turkey works. This recipe is your loyal friend, not a demanding boss.

It’s designed for real life, where perfection is overrated and delicious is the only goal.

What You’ll Need

Gather these ingredients. Most are pantry staples, which means you’re probably already halfway there.

• 1 tbsp olive oil
• 1 lb lean ground beef (or your preferred ground meat)
• 1 medium onion, diced
• 2 bell peppers, any color, diced
• 3 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups beef broth (low sodium is best)
• 1 ½ cups cooked white rice
• 2 tsp Italian seasoning
• Salt and black pepper to taste

How to Make It: Your Path to Glory

Follow these steps. It’s embarrassingly simple.

You’ll wonder why you ever bothered with the oven method.

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease.
2. Add the diced onion and bell peppers to the pot.
   

   Sauté for 5-7 minutes, until they begin to soften. Throw in the garlic and cook for one more minute until fragrant.

   
   
3. Pour in the tomato sauce, diced tomatoes with their juice, and beef broth. Stir in the Italian seasoning, and season generously with salt and pepper.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes.
   

   This lets all the flavors get to know each other and become best friends.

   
   
5. Stir in the cooked rice and let it heat through for about 5 minutes. Taste and adjust seasonings if needed. Serve immediately, preferably with a giant piece of crusty bread.

Storing Your Masterpiece

Got leftovers?

Fantastic. This soup might even be better the next day. Let the soup cool completely before storing it.

Keep it in an airtight container in the fridge for up to 4 days.

Reheat it gently on the stove. IMO, the microwave makes the rice a bit mushy, so the stovetop is the move.

You can also freeze it for up to 3 months. Pro tip: freeze it without the rice and add fresh cooked rice when you reheat to avoid a texture tragedy.

Why This Soup is a Winner

This isn’t just food; it’s a strategic life decision.

It’s a complete, balanced meal packed with protein, veggies, and carbs all in one bowl. You get a serious volume of food without a lot of calories, making it a nutritionally dense choice.

It’s also incredibly cost-effective. You’re feeding a family for the price of a single takeout meal.

It scales up beautifully for meal prep, guaranteeing you have awesome lunches all week. It’s a win for your wallet, your time, and your taste buds.

Common Mistakes to Avoid

Don’t sabotage your own soup. Avoid these classic blunders.

• Using uncooked rice. The simmer time isn’t long enough to cook raw rice.
  

  It will suck up all your broth and leave you with a starchy, thick mess. Always use pre-cooked rice.

  
  
• Overcooking the veggies. You want a slight bite to your peppers, not mush. Add them at the right time and don’t let them simmer into oblivion.
• Not tasting before serving. Broths and tomato sauces have varying salt levels.
  

  Always taste your soup at the end and season accordingly. You are the boss of the salt.

  
  

Switch It Up: Alternatives

Feel like customizing? The world is your oyster.

Or your soup pot.

• Meat: Swap ground beef for Italian sausage, ground turkey, chicken, or even a plant-based crumble.
• Grain: Use cauliflower rice for a low-carb option, or quinoa for a protein boost. Add these at the very end just to heat through.
• Extra Veg: Throw in some mushrooms, zucchini, or spinach with the peppers. FYI, add spinach in the last 5 minutes of cooking.
• Cheese, Please: Top each bowl with a generous handful of shredded mozzarella or a dollop of sour cream.

Your Questions, Answered

Can I make this in a slow cooker?

Absolutely.

Brown the meat and sauté the veggies first for maximum flavor. Then dump everything except the rice into the crockpot. Cook on low for 6-8 hours or high for 3-4.

Stir in the cooked rice during the last 30 minutes.

My soup is too thin. How can I thicken it?

You have options. Let it simmer uncovered for an extra 10-15 minutes to reduce.

Alternatively, make a quick slurry with a tablespoon of cornstarch and two tablespoons of cold water. Whisk it into the simmering soup and let it cook for a few minutes until thickened.

Is it possible to make this vegetarian?

Easily. Omit the ground beef and use a extra can of beans (like kidney or black beans) or a plant-based ground substitute.

Swap the beef broth for a rich vegetable broth. You won’t miss a thing.

How can I prevent the rice from getting mushy?

The key is to add the rice at the very end, just long enough to heat it through. If you know you’ll have leftovers, store the soup and rice separately.

Combine them only when you’re ready to reheat and serve a portion.

Final Thoughts

This soup is the definition of a no-brainer. It solves the problem of wanting incredible flavor without investing incredible time. It’s the hero your weeknight dinner rotation didn’t know it needed.

Stop complicating dinner.

Make the pot of soup. Your future self, happily eating a delicious lunch tomorrow, will thank you for it.

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