Easy Stuffed Pepper Soup Recipe

If you love simple comfort meals that warm your kitchen and fill the house with a cozy aroma, this Easy Stuffed Pepper Soup Recipe is a great one to save. It tastes like a bowl of classic stuffed peppers but with all the ease of a simple soup dinner. The broth turns rich and slightly sweet from the peppers, and the tender rice makes every spoonful comforting.

Ingredients

• 1 pound ground beef
• 1 large onion, chopped
• 3 bell peppers, chopped
• 3 cloves garlic, minced
• 1 can diced tomatoes, 14.5 oz
• 1 can tomato sauce, 15 oz
• 4 cups beef broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cooked rice
• Fresh parsley for topping

Instructions

1. Brown the beef in a large pot over medium heat. Break it into small pieces as it cooks and drain any excess fat.
2. Add the onion, peppers, and garlic. Cook until the vegetables soften and give off a sweet smell.
3. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine everything.
4. Season with paprika, oregano, salt, and pepper. Let the mixture come to a gentle boil.
5. Lower the heat and simmer for 20 to 25 minutes until the peppers are tender and the flavors blend.
6. Stir in the cooked rice. Let it warm through for 2 to 3 minutes.
7. Ladle the soup into bowls and top with parsley. Serve warm.

Tips for the Best Stuffed Pepper Soup

• If you want The Best Stuffed Pepper Soup texture, chop the peppers into small even pieces. They cook faster and blend better into the broth.
• Use cooked rice so the soup does not become too thick. Add it at the end to keep it from soaking up all the liquid.
• If you like a softer pepper texture, simmer the soup for 5 to 8 extra minutes.
• For a quicker meal, prep the chopped veggies the night before. This mirrors the style of fast recipes like 12 Tomatoes 30 Minute Stuffed Pepper Soup.

Easy Stuffed Pepper Soup

This Easy Stuffed Pepper Soup is a cozy, hearty soup with all the flavors of classic stuffed peppers. Made with ground beef, bell peppers, tomatoes, and rice, it’s perfect for busy nights or relaxing weekends.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 1 pound ground beef
• 1 large onion chopped
• 3 bell peppers chopped
• 3 cloves garlic minced
• 14.5 oz diced tomatoes canned
• 15 oz tomato sauce
• 4 cups beef broth
• 1 tsp paprika
• 1 tsp dried oregano
• salt and pepper to taste
• 1 cup cooked rice
• fresh parsley for topping

Equipment

• Large Pot

Method

 

1. Brown the beef in a large pot over medium heat. Break it into small pieces as it cooks and drain any excess fat.
2. Add the onion, peppers, and garlic. Cook until the vegetables soften and give off a sweet smell.
3. Pour in the diced tomatoes, tomato sauce, and beef broth. Stir to combine everything.
4. Season with paprika, oregano, salt, and pepper. Let the mixture come to a gentle boil.
5. Lower the heat and simmer for 20 to 25 minutes until the peppers are tender and the flavors blend.
6. Stir in the cooked rice. Let it warm through for 2 to 3 minutes.
7. Ladle the soup into bowls and top with parsley. Serve warm.

Notes

• Use cooked rice to keep the soup from getting too thick.
• Add it at the end for best texture.
• For a slower method, use a crockpot and add the rice just before serving.

How To Make Stuffed Pepper Soup In Crockpot

If you want a slow and gentle cooking method, you can make this soup in a crockpot. Brown the beef first, then add everything except the cooked rice to the crockpot. Cook on low for 6 to 7 hours or on high for 3 to 4 hours. Add the cooked rice just before serving. This version is great for busy days when you want dinner waiting for you.

Serving Ideas

This Easy Stuffed Pepper Soup is lovely with warm rolls or a simple garden salad. A sprinkle of cheese on top adds a soft melt that blends into the broth. If you want to stretch the soup dinner for more people, serve with toasted bread. A small spoon of sour cream on top gives a cool and creamy balance.

Storage Tips

• Store in the fridge for up to 4 days.
• If freezing, leave out the rice and add it fresh when reheating. This keeps the soup from turning too thick.
• Reheat on low heat to keep the peppers from breaking apart.

FAQs

Why did my soup turn too thick?

This often happens when the rice sits in the soup for a long time. Rice absorbs liquid. Add a splash of broth when reheating or stir in fresh cooked rice. This is common even in The Best Stuffed Pepper Soup versions.

Can I use brown rice or quinoa?

Yes. Brown rice and quinoa both work well in Easy Stuffed Pepper Soup. Add them cooked so they hold their texture in the broth.

Can I make this meatless?

Yes. Use vegetable broth and replace the beef with beans or extra vegetables. This keeps the soup hearty while staying close to the flavor profile of a classic Homemade Soup Recipe.

Conclusion

This Easy Stuffed Pepper Soup Recipe is a warm and simple bowl of comfort that fits busy nights, quick lunch meals, and slow weekend cooking. It touches the flavors of Easy Stuffed Peppers but stays easier to prepare. If you enjoyed this recipe, feel free to share it or save it to your Pinterest board so you can make it again anytime.