Ultimate Stuffed Pepper Soup
This Stuffed Pepper Soup recipe delivers the cozy flavors of classic stuffed peppers in an easy-to-make soup. It features tender ground beef, sweet bell peppers, and savory tomato broth, all perfectly seasoned to create a flavorful and comforting meal.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 4 cups beef broth
- 1 cup cooked rice
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- Shredded cheddar cheese for garnish, optional
- Sour cream for garnish, optional
- Chopped fresh parsley for garnish, optional
- Green onions, sliced for garnish, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and garlic to the pot with the browned beef. Cook until the onion is softened and translucent, about 5 minutes.
- Add the chopped bell peppers and cook for another 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the crushed tomatoes, tomato sauce, beef broth, cooked rice, Italian seasoning, smoked paprika, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Taste the soup and adjust the seasonings as needed. Add more salt, pepper, or Italian seasoning to your liking. Add a pinch of red pepper flakes if desired.
- Ladle the Stuffed Pepper Soup into bowls and garnish with shredded cheddar cheese, sour cream, chopped fresh parsley, or green onions, if desired.
- Enjoy!
Notes
For a leaner option, use ground turkey or chicken instead of ground beef. You can use any color of bell pepper, or even substitute cauliflower rice if watching carbs. Simmering the soup for longer allows the flavors to meld. Adjust spices to your liking. Stuffed Pepper Soup is even better the next day and freezes beautifully. Cool completely before transferring to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.