Stuffed Pepper Soup Recipe
Stuffed pepper soup is the deconstruction that improves the original: all the flavors of stuffed bell peppers — beefy tomato broth, sweet peppers, rice — without the blanching, stuffing, and praying they stand upright in the dish. Everything simmers in one pot in 45 minutes, and every spoonful gets the full combination instead of rationing the filling. We cook the rice separately and add it per-bowl, which sounds fussy but is the entire secret to leftovers that aren't porridge by Wednesday.
Jump to Recipe ↓Ingredients
- 1 1/2 lbs ground beef
- 1 onion, diced
- 3 bell peppers (mixed colors), chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp smoked paprika, 1/2 tsp each salt and pepper
- 3 cups cooked white rice, kept separate
- Shredded cheddar or mozzarella, to serve
Instructions
- Brown the beef with the onion in a large pot; drain excess fat.
- Add the bell peppers and cook 4 minutes; stir in the garlic and tomato paste for 1 minute.
- Add the crushed tomatoes, diced tomatoes, broth, Italian seasoning, paprika, salt, and pepper.
- Simmer uncovered 25–30 minutes, until the peppers are tender and the broth has deepened.
- Scoop cooked rice into each bowl, ladle the soup over, and top with cheese.
Ingredient Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Ground beef | Ground turkey or Italian sausage | Sausage version needs no extra seasoning |
| White rice | Brown rice or cauliflower rice | Still added per bowl |
| Crushed tomatoes | Tomato sauce | Slightly smoother body |
| Bell peppers | Include one poblano | A gentle smoky heat upgrade |
Storage & Reheating
Soup (without rice) keeps 4 days refrigerated and gets better daily; rice keeps separately 4 days.
The rice-separate strategy makes this a top-tier freezer soup: 3 months in flat bags. Make fresh rice on serving day.
Frequently Asked Questions
Why keep the rice separate?
Rice in stored soup swells triple and drinks all the broth — by day two you own tomato-beef risotto. Separate bowls of rice keep every serving soup-shaped.
Can I cook the rice in the soup anyway?
For serving the whole pot tonight, sure — stir in 3/4 cup uncooked rice for the last 20 minutes of the simmer.
Which color peppers are best?
A mix: green brings the classic “stuffed pepper” bitterness, red and yellow bring sweetness. All-green is the most traditional flavor.
Is this the same as unstuffed pepper casserole?
Same family — the soup is brothier and faster. If you want it fork-thick, simmer 10 extra minutes and halve the broth.
Stuffed Pepper Soup — Quick Card
Prep 15 min · Cook 30 min · Serves 6
Nutrition Facts (estimated, per serving)
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| 420 kcal | 29g | 41g | 15g | 860mg |
