All the deliciousness of stuffed peppers, but in a warm and cozy soup. This homemade Stuffed Peppers Soup is just that. It’s the ideal choice for any weeknight or weekend, especially on those chilly evenings.
Hearty, One-Pot Wonder: Homemade Stuffed Peppers Soup
This soup is a one-pot wonder, which means less time spent on cleanup and more time relishing a delicious meal with your favorite people.
We call it “unstuffed pepper soup” for a reason—it’s all the deliciousness without the fuss. Let your taste buds join the fun and make dinner gatherings a breeze with this simple and satisfying twist on a classic!
To Make These Stuffed Peppers Soup, You Will Need:
(Full measurements listed below)
Ground beef: you can use lean ground beef like 90/10 but it tends to be chewier due to the lack of fat. I prefer to use 85/15 or even 80/20 ground beef for juicier and tastier beef. (You can substitute ground turkey for a leaner version of this recipe.)
Bell peppers: feel free to use whichever color you prefer. Using a mix of different ones can add a fun variety of colors to this bell pepper soup.
Tomato: use a can of fire-roasted or garlic-diced tomatoes to save time and add an extra depth of flavor.
Beef broth: although beef broth is preferred for deeper flavor, you can substitute vegetable broth if needed.
Rice: I prefer to use jasmine rice, but any long-grain rice, basmati, or brown rice will work just as well. Just keep an eye on the soup as some will take longer to cook than others.
How To Make Stuffed Peppers Soup, Step-By-Step:
Step 1: Dice all the vegetables first and set them aside.
Step 2: Preheat a Dutch oven over medium heat and add olive oil.
Step 3: Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomatoes and cook for a few more minutes.
Step 4: Move the vegetables over to the sides and add ground beef to the center of the pan. Break it apart, cover the pot with a lid, and cook for a few minutes.
Step 5: After a few minutes, break up the meat some more and start mixing it with the veggies. Close the lid and keep cooking until the beef is mostly done. Make sure to break up as many clumps as you can.
Step 6: Mix in tomato paste and then, pour in beef stock.
Step 7: Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
Step 8: Mix in the rice, close the lid back up, and cook until the rice is done.
Step 9: Serve your freshly made Stuffed Peppers Soup right away.
Estimate Nutritional Information:
Serving: 1 serving
Calories: 245 | Carbohydrates: 15g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 677mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 575IU | Vitamin C: 43.4mg | Calcium: 48mg | Iron: 3.1mg
Stuffed Peppers Soup Cooking Tips:
To save time, use pre-cooked rice or leftovers from a previous meal.
Feel free to experiment with different colored bell peppers for added visual appeal.
Adjust the level of spice by varying the quantity of chili powder and red pepper flakes.
Frequently Asked Questions:
1. Can I use ground turkey or chicken instead of beef?
Yes, ground poultry is a great lean alternative.
2. How do I make this soup vegetarian?
Substitute the beef with plant-based ground meat or extra veggies.
3. Can I freeze this soup?
Absolutely, it freezes well. Store it in an airtight container for up to 3 months.
4. What is a good side dish to serve with Stuffed Peppers Soup?
Crusty bread, a simple salad, or a side of sautéed greens make excellent accompaniments.
5. How can I make it spicier?
Add a dash of hot sauce or extra red pepper flakes to suit your heat preferences.
Let’s Make These Delicious Stuffed Peppers Soup!
And there you have it, this heartwarming Stuffed Peppers Soup is ready to grace your dinner table. If you give it a try, don’t forget to capture a photo and share us on Facebook and Pinterest.
Follow us for more mouthwatering recipes to add to your collection. Until next time, happy cooking! 🍲🌶️🍽️
