Stuffed Peppers Soup is a hearty and flavorful twist on the classic stuffed pepper dish. Instead of baking the peppers whole, this recipe transforms them into a comforting, warming soup that’s perfect for chilly evenings or a cozy weeknight dinner. Packed with tender ground beef, sweet bell peppers, aromatic herbs, and fluffy Jasmine rice, every spoonful offers the familiar flavors of stuffed peppers without the fuss. This recipe is easy to prepare, delicious, and makes enough to enjoy for several meals.
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1 green or red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended for the best flavor and texture)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4-1/2 tsp black pepper, to taste
- Salt, to taste
- 3/4 cup Jasmine rice
Optional garnish: chopped fresh parsley or shredded Parmesan cheese.
Preparation Method
1. Sauté the Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Once the oil is hot, add the finely chopped yellow onion. Sauté for 2-3 minutes until the onion becomes soft and translucent.
Add the diced bell peppers and tomato to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. This step releases the natural sweetness of the peppers and tomato, building a flavorful base for the soup.
2. Cook the Ground Beef
Push the vegetables to the side of the pot and add the ground beef. Break it up with a spatula and cook until browned and fully cooked through, about 5-6 minutes. Season with garlic powder, salt, and black pepper as it cooks. Mixing the vegetables and beef together allows the flavors to meld and create a rich, savory base.
3. Add the Stock and Seasonings
Stir in the tomato paste until it evenly coats the beef and vegetables. Pour in the beef stock and mix thoroughly. Add the dried oregano and dried basil. Bring the soup to a gentle boil, then reduce the heat to a simmer.
Simmering allows the flavors to combine and deepen. Let the soup cook for 10 minutes at a low simmer before adding the rice.
4. Cook the Rice in the Soup
Add the Jasmine rice to the pot and stir well. Continue to simmer the soup for another 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking and ensure the rice absorbs the flavors of the soup.
5. Adjust Seasoning and Serve
Taste the soup and adjust seasoning with additional salt or black pepper if needed. For an extra touch of freshness, sprinkle chopped parsley or shredded Parmesan cheese on top before serving. Ladle the soup into bowls and enjoy it warm.
Tips for the Perfect Stuffed Peppers Soup
- Choose the right ground beef: An 85/15 ratio works best because it provides enough fat for flavor without making the soup greasy.
- Use fresh bell peppers: Fresh peppers give a vibrant color and natural sweetness to the soup.
- Don’t overcook the rice: Jasmine rice cooks quickly, so check the texture after 15 minutes to prevent it from becoming mushy.
- Simmer gently: Cooking the soup at a gentle simmer ensures the vegetables stay tender and the flavors meld perfectly.
- Make it ahead: This soup tastes even better the next day as the flavors continue to develop. Store in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use different types of rice?
Yes! Long-grain white rice, brown rice, or even quinoa can be used. Keep in mind that cooking times may vary slightly depending on the grain.
Can I make this soup vegetarian?
Absolutely! Substitute the ground beef with cooked lentils or a plant-based ground meat alternative and use vegetable stock instead of beef stock.
Can I freeze Stuffed Peppers Soup?
Yes, this soup freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stove, adding a little extra stock if needed.
Can I use canned tomatoes instead of fresh?
Yes, 1 cup of diced canned tomatoes can replace the fresh tomato. This may slightly alter the texture but will still give a delicious flavor.
How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of cayenne pepper when sautéing the vegetables to give it a gentle kick.
Stuffed Peppers Soup: Comfort in a Bowl
- Total Time: 45 minutes
- Yield: 4–6 servings
Description
Stuffed Peppers Soup combines all the flavors of traditional stuffed peppers into a warm, comforting, and hearty soup. Ground beef, bell peppers, tomatoes, and rice are simmered in a savory tomato-based broth with Italian herbs.
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, chopped
- 1 green or red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- ¼–½ tsp black pepper, to taste
- Salt, to taste
- ¾ cup Jasmine rice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 3–4 minutes.
- Add ground beef and cook until browned, breaking up meat with a spoon.
- Add chopped bell peppers, diced tomato, tomato paste, oregano, basil, garlic powder, salt, and pepper. Stir to combine.
- Pour in beef stock and bring to a boil. Reduce heat and simmer 15 minutes.
- Stir in Jasmine rice and continue to simmer 15–20 minutes, until rice is tender and soup has thickened.
- Adjust seasoning to taste and serve hot.
Notes
- Use different colored bell peppers for a vibrant soup.
- Substitute ground turkey or chicken for a lighter version.
- Leftovers store well in the fridge for 2–3 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Conclusion
Stuffed Peppers Soup is a comforting, easy-to-make meal that combines the best flavors of classic stuffed peppers into a bowl of rich, hearty soup. It’s perfect for family dinners, meal prep, or warming up on a chilly evening. With tender ground beef, sweet bell peppers, fragrant herbs, and fluffy Jasmine rice, this soup delivers a delicious and satisfying meal in one pot. Pair it with crusty bread or a simple salad for a complete dinner.