Stuffed Pepper Soup Recipe

Introduction

This Stuffed Pepper Soup is a hearty and comforting dish that captures all the flavors of the classic stuffed peppers in a warm, satisfying soup form. It’s perfect for cozy dinners and easy to customize with your favorite peppers and seasonings.

Ingredients

• 3 tbsp olive oil
• 1 small yellow onion
• 1 green or red bell pepper
• 1 yellow bell pepper
• 1 large tomato
• 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
• 1/4-1/2 tsp black pepper (to taste)
• Salt (to taste)
• 3/4 cup Jasmine rice

Instructions

1. Step 1: Dice the onion, bell peppers, and tomato. Set them aside.
2. Step 2: Preheat a Dutch oven over medium heat and add the olive oil.
3. Step 3: Add the diced onion and bell peppers to the pot. Cook until they start to soften, then add the diced tomato and cook for a few more minutes.
4. Step 4: Push the vegetables to the sides of the pot and add the ground beef to the center. Break it apart, cover the pot with a lid, and let cook for a few minutes. Then break the meat up more and mix it with the vegetables. Cover again and cook until the beef is mostly done, breaking up any clumps.
5. Step 5: Stir in the tomato paste, then pour in the beef stock.
6. Step 6: Season with oregano, basil, garlic powder, salt, and black pepper. Mix well, lower the heat to low, and cover the pot leaving a small crack for steam to escape. Simmer for about 20 minutes.
7. Step 7: Add the Jasmine rice to the pot, cover fully, and cook until the rice is tender.
8. Step 8: Serve the soup immediately while hot.
9. Alternate Step: If not eating all at once, cook the rice separately in salted water according to package instructions. Add cooked rice to each serving as needed.
10. Storage: Store leftover soup and cooked rice separately in airtight containers in the refrigerator.

Tips & Variations

• Use a mix of red and green bell peppers for a colorful and flavorful soup.
• For a lighter version, substitute ground turkey or chicken for the beef.
• To keep the rice from becoming mushy upon reheating, cook it separately and add it just before serving.
• Add a pinch of crushed red pepper flakes if you prefer a spicy kick.

Storage

Store the soup and rice separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the soup on the stove over medium heat. If the soup is too thick, add a splash of beef stock or water. Add freshly cooked or reheated rice to individual bowls just before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of Jasmine rice?

Yes, you can substitute white rice, brown rice, or even quinoa. Keep in mind that cooking times may vary, so adjust accordingly.

Is there a vegetarian version of this soup?

Absolutely! Replace ground beef with cooked lentils or plant-based crumbles, and use vegetable stock instead of beef stock for a delicious vegetarian option.

Stuffed Pepper Soup Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This comforting Stuffed Pepper Soup recipe captures the essence of the classic stuffed pepper dish in a hearty and flavorful soup form. Packed with ground beef, bell peppers, tomatoes, and aromatic herbs, this soup is simmered with beef stock and rice to create a warming, satisfying meal perfect for any day.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 small yellow onion, diced
• 1 green or red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large tomato, diced

Meat

• 1 lb ground beef (85/15 recommended)

Liquids

• 3 cups beef stock
• 3 tbsp olive oil

Other

• 3 tbsp tomato paste
• 3/4 cup Jasmine rice
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4–1/2 tsp black pepper (to taste)
• Salt (to taste)

Instructions

1. Prepare Vegetables: Dice the onion, bell peppers, and tomato and set them aside.
2. Heat Oil: Preheat a Dutch oven over medium heat and add the olive oil to it.
3. Sauté Vegetables: Add the diced onions and bell peppers to the pot and cook until they begin to soften, then mix in the diced tomato and cook for a few more minutes.
4. Cook Ground Beef: Push the vegetables to the sides of the pot and add the ground beef in the center. Break it apart, cover the pot, and cook for several minutes. Then break up the meat further and mix it with the vegetables. Cover and continue cooking until the beef is mostly cooked through, ensuring there are no large clumps.
5. Add Tomato Paste and Stock: Stir in the tomato paste, then pour in the beef stock.
6. Season and Simmer: Add dried oregano, dried basil, garlic powder, salt, and black pepper. Stir well, reduce the heat to low, close the lid with a slight crack to let steam escape, and let it simmer for about 20 minutes.
7. Cook Rice in Soup: Stir in the jasmine rice, cover again fully, and cook until the rice is tender and done.
8. Serve: Serve the soup hot immediately for the best flavor and texture.
9. Alternate Option for Rice: If you don’t plan to eat all the soup at once, cook the rice separately in salted water according to package instructions and add rice to each serving individually.
10. Storage: Store cooked rice separately from the soup in an airtight container in the refrigerator to keep freshness for later use.

Notes

• Choose bell peppers according to your color preference or availability (red, green, or yellow).
• Use an 85/15 lean-to-fat ground beef for best flavor and texture.
• Simmering the soup with the lid slightly cracked allows some steam to escape, preventing condensation buildup.
• Cooking the rice separately and adding per serving is useful for meal prepping and prevents the rice from becoming mushy if storing leftovers.
• This soup can be stored refrigerated for 3-4 days and reheated gently on stovetop or microwave.

Keywords: Stuffed pepper soup, ground beef soup, stuffed pepper recipe, comforting soup, one-pot soup