Why You’ll Love This Recipe
This Stuffed Pepper Soup is a one-pot wonder that combines the best of stuffed peppers in a cozy, easy-to-enjoy form. It’s a meal that’s both filling and flavorful, making it great for lunch, dinner, or meal prep. The soup is naturally gluten-free, customizable to suit your dietary needs, and can be made in under an hour. The combination of bell peppers, tomatoes, and ground meat in a seasoned broth creates an irresistible comfort food that everyone will love. Plus, it’s simple enough to prepare for a busy weeknight yet impressive enough for guests.
Ingredients
- 1 lb ground beef (or ground turkey for a lighter version)
- 1 medium onion, diced
- 2 bell peppers, diced (use any color you prefer)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth for a lighter version)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup cooked rice (optional, for added heartiness)
- 1 tbsp olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the olive oil in a large pot over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks.
- Add the diced onion, bell peppers, and garlic to the pot, and cook for another 4-5 minutes, until the vegetables begin to soften.
- Stir in the diced tomatoes, tomato sauce, and beef broth. Season with basil, oregano, paprika, salt, and pepper.
- Bring the soup to a simmer, then reduce the heat to low. Let it simmer for 25-30 minutes, stirring occasionally.
- If you’re adding rice, stir in the cooked rice and continue simmering for another 5-10 minutes to warm it through.
- Taste and adjust seasoning as needed before serving. Serve hot and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Version: Swap the ground meat for a plant-based protein like lentils, quinoa, or chickpeas.
- Spicy Version: Add a diced jalapeño or a sprinkle of red pepper flakes for some heat.
- Make It Low-Carb: Skip the rice or substitute it with cauliflower rice for a low-carb version.
- Different Meat Options: Ground turkey, chicken, or even sausage can be used in place of beef.
- Add More Veggies: For a more vegetable-packed soup, add zucchini, carrots, or celery.
Storage/Reheating
- Storage: Allow the soup to cool completely before storing in an airtight container. It will keep in the fridge for up to 3 days.
- Freezing: You can also freeze this soup for up to 3 months. Let it cool, then transfer to a freezer-safe container.
- Reheating: Reheat the soup on the stove over medium heat, adding a little broth or water if it’s too thick. It can also be reheated in the microwave in 1-2 minute intervals, stirring between each.
FAQs
Can I use different types of meat in this soup?
Yes, you can substitute ground beef with ground turkey, chicken, or even sausage for a different flavor profile.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day once the flavors have had more time to meld together. Store it in the fridge for up to 3 days.
Is there a vegetarian version of this soup?
Yes, simply replace the ground meat with a plant-based protein like lentils, chickpeas, or quinoa.
Can I freeze this soup?
Yes, you can freeze Stuffed Pepper Soup for up to 3 months. Just be sure to let it cool completely before freezing.
What can I serve with Stuffed Pepper Soup?
This soup pairs perfectly with crusty bread, a side salad, or a simple grilled cheese sandwich for a complete meal.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes in place of canned tomatoes. Just make sure to chop them finely and add a bit of extra broth to achieve the right consistency.
How can I make this soup spicier?
Add some diced jalapeños, red pepper flakes, or a dash of hot sauce to kick up the heat!
Can I add rice to the soup?
Yes, adding rice gives the soup more substance and is optional. You can use white rice, brown rice, or even cauliflower rice for a low-carb option.
How do I thicken the soup?
If you want a thicker soup, simply let it simmer longer to reduce, or add more rice or cooked quinoa to thicken it up.
How long does Stuffed Pepper Soup last in the fridge?
Stuffed Pepper Soup will last for up to 3 days in the fridge when stored properly in an airtight container.
Conclusion
Stuffed Pepper Soup is a perfect choice for those looking for a hearty, flavorful meal that’s easy to make and even easier to enjoy. With customizable options and the ability to make it ahead of time or freeze for later, this soup is both practical and delicious. Whether you’re cooking for a family or meal prepping for the week, this comforting dish is sure to become a new favorite!
PrintStuffed Pepper Soup
Stuffed Pepper Soup is a hearty, comforting soup that combines the classic flavors of stuffed peppers into a flavorful, easy-to-make dish. Packed with ground beef (or turkey), bell peppers, tomatoes, and a savory broth, it’s perfect for chilly days. Enjoy this gluten-free, customizable recipe that’s both satisfying and quick, making it ideal for lunch, dinner, or meal prep.
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 45min
- Yield: 6servings
- Category: soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 2 bell peppers, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or vegetable broth)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup cooked rice (optional)
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it apart as it cooks.
- Add the diced onion, bell peppers, and garlic. Cook for another 4-5 minutes, until the vegetables soften.
- Stir in diced tomatoes, tomato sauce, and beef broth. Season with basil, oregano, paprika, salt, and pepper.
- Bring to a simmer, then reduce heat to low and let it simmer for 25-30 minutes. Stir occasionally.
- If adding rice, stir in the cooked rice and simmer for another 5-10 minutes to heat through.
- Taste and adjust seasoning as needed before serving. Serve hot and enjoy!
Notes
- If you prefer a vegetarian version, replace the ground meat with plant-based proteins like lentils or chickpeas.
- For a spicier kick, add diced jalapeños or red pepper flakes.
- To make it low-carb, skip the rice or substitute with cauliflower rice.
