Oh, hey there! Come on in, the smells amazing, right? That’s my stuffed peppers soup recipe simmering away on the stove. It’s one of those dishes that just screams “comfort food” and always brings back the best memories. I can still remember the first time I made anything even remotely resembling this stuffed peppers soup recipe. I was a newlywed, totally clueless in the kitchen, trying to impress my [relationship] with a fancy dinner. I attempted actual stuffed peppers – a complete disaster! The rice was crunchy, the peppers were mushy, and let’s just say, it wasn’t pretty. But hey, you know me, I never give up.
Fast forward a few years and a couple of kids later, and I needed something that tasted just as good as stuffed peppers, but was way easier to throw together on a busy weeknight. That’s when the stuffed peppers soup recipe was born! It’s like all the yummy flavors of traditional stuffed peppers, but in a cozy, slurpable soup form. Plus, clean-up is a breeze.
This stuffed peppers soup recipe quickly became a family favorite, and honestly, it’s been a lifesaver on so many occasions. Some days it feels like I’m running a restaurant, not a household. Between school activities, sports, and everything else, finding time to cook a decent meal can feel impossible. But this stuffed peppers soup recipe? It’s my go-to when I need something quick, hearty, and satisfying.
One of the things I love most about this stuffed peppers soup recipe is how adaptable it is. You can use whatever ground meat you have on hand – beef, turkey, even sausage! And you can easily adjust the spices to suit your taste. My kids love it with a little bit of cheddar cheese on top, while I prefer a dollop of sour cream. Honestly, this stuffed peppers soup recipe has been a game-changer in our house. I’ve tweaked and perfected it over the years, and I’m so excited to share it with you. It’s simple, delicious, and perfect for busy families. So grab a spoon, and let’s get cooking! You won’t regret trying this easy stuffed pepper soup!
Ingredients
Here’s what you’ll need to whip up this comforting soup:
- 1 pound ground beef (I always use lean ground beef for my stuffed peppers soup recipe, but you can use whatever you prefer.)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (I usually have leftover rice in the fridge – perfect for this stuffed peppers soup recipe!)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped fresh parsley
Tips for the Best Ingredients
When making stuffed peppers soup recipe, you can usually find good deals on bell peppers at the farmer’s market, or in the summer when they are in season. My mom always said to look for peppers that are firm and have a good color. Here’s a stuffed peppers soup recipe trick I learned from my mom: she always roasts the peppers slightly before adding them to the soup. It brings out their sweetness and adds a depth of flavor that’s just amazing! I don’t always do it, but when I have the time, it’s so worth it.
For a cost-saving tip for this stuffed peppers soup recipe, I like to buy ground beef in bulk when it’s on sale and freeze it in smaller portions. That way, I always have some on hand for recipes like this. Plus, if you have any leftover *deconstructed stuffed pepper soup*, it stores really well in the fridge for up to 3 days. Just make sure to let it cool completely before putting it in an airtight container. It also freezes great.
I always use crushed tomatoes for the texture they provide. The crushed tomatoes add to the stuffed peppers soup recipe, so that it is delicious and hearty. For the rice, you can use any kind you like. I use long grain. If you’re feeling extra healthy, you can use brown rice. And hey, if you need a shortcut, pre-chopped veggies from the store work great too! Don’t feel bad about taking a little help. A healthy stuffed pepper soup can be just as easy as it is tasty!
Internal Link: Speaking of shortcuts, have you tried my recipe for Cheesy Chicken and Corn Stuffed Poblano Peppers Recipe? It takes the idea of stuffed peppers and adds a fun, unexpected twist.
How To Make – Step-By-Step
Follow these simple steps to create your own comforting bowl of stuffed pepper soup:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease. (I learned the hard way with stuffed peppers soup recipe that draining the grease is crucial – otherwise, you’ll end up with a greasy soup!)
- Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Your stuffed peppers soup recipe should smell amazing right now!
- Add the chopped bell peppers and cook for another 5 minutes, until they start to soften.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together.
- Stir in the cooked rice. Simmer for another 5 minutes, until heated through.
- Serve hot, with your favorite toppings!
Don’t worry if your stuffed peppers soup recipe looks a little watery at first. It will thicken up as it simmers. I learned this from making it many times. In my kitchen, stuffed peppers soup recipe usually takes about 45 minutes from start to finish, depending on how quickly I chop the veggies (I’m not the fastest chopper, I admit!). While the stuffed peppers soup recipe is cooking, I usually tidy up the kitchen, or help the kids with homework, so everything is clean and ready to go once dinner is done.
Your stuffed peppers soup recipe should smell like a mix of sweet peppers, savory meat, and fragrant herbs. I swear, that aroma alone is enough to make my mouth water! I like to serve this as a vegetarian stuffed pepper soup. I substitute the ground beef with lentils or mushrooms. If you are really in a hurry, you can use canned diced tomatoes with the green peppers already added, it can be a big time saver. I also add some italian seasoning to my easy stuffed pepper soup.
Internal Link: For another quick and easy appetizer, try these Mozzarella Stuffed Soft Pretzels. They are a big hit in my house!
External Link: For more information about different types of stuffed pepper soup, check out Cozy Stuffed Pepper Soup – Cooking Classy.
Serving
Get ready to enjoy the fruits (or soups!) of your labor. Here’s how I like to serve mine:
The kids love our stuffed peppers soup recipe when I serve it with a side of crusty bread for dipping. It’s the perfect way to soak up all that delicious broth! I also like to add a dollop of sour cream and a sprinkle of shredded cheddar cheese on top. My go-to side dishes that pair with stuffed peppers soup recipe are a simple green salad or some grilled cheese sandwiches. The salad adds a nice fresh contrast to the hearty soup, and the grilled cheese is just pure comfort food! This stuffed peppers soup recipe is perfect for a chilly fall evening, or a cozy winter night. It’s also great for potlucks or casual get-togethers.
If you have extra stuffed peppers soup recipe, it’s even better the next day! The flavors have had a chance to meld together even more. You can also freeze it in individual portions for a quick and easy lunch. I’ve even tried a few seasonal stuffed peppers soup recipe variations. In the fall, I like to add a little bit of pumpkin puree for a touch of sweetness and warmth.
In the summer, I sometimes throw in some fresh corn kernels for added flavor and texture. My friends always ask for this stuffed peppers soup recipe recipe whenever I make it for them. They say it’s the perfect combination of comforting and flavorful. I’m glad I can provide them a stuffed bell pepper soup recipe that is delicious and easy to make.
External Link: Looking for more ideas for what to serve with your soup? Check out Stuffed Pepper Soup – Dinner at the Zoo for some great suggestions!
FAQs
Got questions? I’ve got answers!
Q: Can I use ground turkey instead of ground beef in this stuffed peppers soup recipe?
A: Absolutely! Ground turkey is a great substitute for ground beef. I’ve made this stuffed peppers soup recipe with ground turkey many times, and it’s just as delicious. Just make sure to drain off any excess fat after browning it. You know what I do when my stuffed peppers soup recipe is using ground turkey, I’ll add some red pepper flakes to give it a little more of a kick!
Q: Can I make this stuffed peppers soup recipe in a slow cooker?
A: Yes, you can! Brown the ground beef and cook the onions and peppers as directed in step 1-3. Then, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cooked rice during the last 30 minutes of cooking. The crock pot makes the deconstructed stuffed pepper soup recipe extra easy.
Q: Can I use canned rice in this stuffed peppers soup recipe?
A: I wouldn’t recommend it. Canned rice tends to be mushy and doesn’t hold its shape well in the soup. Freshly cooked rice is always the best option. But, if you use the precooked rice packs you should be good to go.
Q: Can I add other vegetables to this stuffed peppers soup recipe?
A: Definitely! Feel free to add other veggies that you like. Diced carrots, celery, or zucchini would all be great additions. My kids love when I add corn!
Q: Is this stuffed peppers soup recipe gluten-free?
A: Yes, as long as you use gluten-free beef broth. The rest of the ingredients are naturally gluten-free.
Q: Can I freeze this stuffed peppers soup recipe?
A: Yes! This stuffed peppers soup recipe freezes beautifully. Let the soup cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
Q: My stuffed peppers soup recipe is too bland. What can I do?
A: Taste and adjust the seasonings. Add more salt, pepper, oregano, or basil to taste. You can also add a pinch of red pepper flakes for a little heat. I’ve also had success adding a little bit of Worcestershire sauce for extra depth of flavor. I always feel as if the easy stuffed pepper soup recipe could use a little something extra.
Internal Link: Craving more pepper recipes? Check out my recipe for Easy Pickled Banana Peppers
My Final Thoughts
This stuffed peppers soup recipe is more than just a recipe to me; it’s a symbol of family, comfort, and making the most of busy weeknights. It’s a dish that has evolved over the years, adapting to my family’s tastes and my own evolving cooking skills. It’s a recipe that just feels like home.
My *stuffed peppers soup recipe* Pro Tips:
- Roast the peppers: Roasting the bell peppers before adding them to the soup adds a delicious depth of flavor.
- Don’t overcook the rice: Add the cooked rice towards the end of the cooking time to prevent it from becoming mushy.
- Adjust the seasonings: Don’t be afraid to experiment with the spices to find your perfect flavor combination.
Over the years, I’ve tried a few stuffed peppers soup recipe variations. A vegetarian stuffed pepper soup I love! One of our favorites is adding a can of diced tomatoes with green chilies for a spicier kick. I’ve also tried using different types of meat, like ground sausage or even shredded chicken. For healthy stuffed pepper soup, I use ground turkey and brown rice.
My kids love the version with cheddar cheese and sour cream, while my [relationship] prefers it with a dollop of pesto. So, this stuffed peppers soup recipe is great for anyone.
I really hope you give this stuffed peppers soup recipe a try. Don’t be afraid to make it your own – add your favorite veggies, adjust the seasonings to your liking, and most importantly, have fun in the kitchen! I have faith that this stuffed bell pepper soup will be the next thing you add to the dinner list.
Happy cooking, friend! I hope your kitchen is filled with the same warmth and delicious smells that mine is right now. This stuffed peppers soup recipe is going to be a family favorite.
External Link: For another take on this classic soup, check out the Best Stuffed Pepper Soup Recipe
stuffed peppers soup recipe
This stuffed pepper soup recipe captures all the delicious flavors of classic stuffed peppers in a hearty, comforting soup. Packed with ground beef, rice, tomatoes, and bell peppers, it’s a flavorful and easy-to-make meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Optional: Shredded cheddar cheese, sour cream for topping
Instructions
- In a large pot or Dutch oven, brown ground beef over medium-high heat. Drain off any excess grease.
- Add chopped onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in chopped green and red bell peppers and cook for another 3 minutes.
- Pour in crushed tomatoes, tomato sauce, and beef broth. Bring to a simmer.
- Add cooked rice, oregano, basil, salt, and pepper. Stir well to combine.
- Reduce heat to low, cover, and simmer for at least 20 minutes, or up to an hour for flavors to meld.
- Serve hot, topped with shredded cheddar cheese or sour cream, if desired.
Notes
For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño pepper. You can also use ground turkey or sausage instead of ground beef.