If you love the taste of traditional stuffed peppers but want an easier and cozier version, stuffed pepper soup is the perfect choice. This hearty, flavorful dish combines tender bell peppers, ground beef, rice, tomatoes, and savory seasonings into a warming bowl of comfort. It is simple to prepare, budget-friendly, and an excellent option for weeknight dinners or meal prep.
Ingredients
- 1 pound ground beef or ground turkey
- 2 large bell peppers, diced (any color)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef or chicken broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 cup cooked rice (white or brown)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess fat if necessary.
- Add diced bell peppers, onion, and garlic to the pot. Sauté for about 5 minutes until softened and fragrant.
- Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add the cooked rice and stir well. Let the soup simmer for another 5 minutes to blend the flavors.
- Garnish with fresh parsley and serve hot.
Servings
This recipe makes about 6 servings.
Nutritional Info (per serving, approx.)
- Calories: 280
- Protein: 18g
- Carbohydrates: 25g
- Fat: 11g
- Fiber: 4g
- Sodium: 680mg
Notes
You can adjust the thickness of the soup by adding more broth for a lighter consistency or reducing it for a thicker stew-like texture. Leftovers taste even better the next day as the flavors deepen.
Tips
- Use a mix of red, yellow, and green peppers for vibrant color and varied flavor.
- Swap white rice with brown rice or quinoa for a healthier version.
- For a low-carb option, substitute rice with cauliflower rice.
- Add shredded cheese on top for a richer taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Health Benefits
Stuffed pepper soup is packed with nutrients from fresh vegetables, lean protein, and whole grains. Bell peppers are rich in vitamin C and antioxidants that support immunity and skin health. Ground beef or turkey provides essential protein for muscle repair and growth. Using whole grains like brown rice boosts fiber content, aiding digestion and keeping you fuller for longer. The tomato base adds lycopene, a compound linked to heart health. This soup is balanced, satisfying, and a great option for maintaining energy levels.
Q & A
Q: Can I make stuffed pepper soup in a slow cooker?
A: Yes, simply brown the meat first, then add all ingredients except rice to the slow cooker and cook on low for 6–7 hours. Stir in cooked rice before serving.
Q: Can I freeze this soup?
A: Absolutely. Cool the soup completely, then freeze it in portions for up to 2 months. Thaw and reheat on the stove when ready to enjoy.
Q: Can I make it vegetarian?
A: Yes, substitute ground beef with plant-based protein or lentils, and use vegetable broth instead of beef or chicken broth.
Q: What can I serve with stuffed pepper soup?
A: It pairs wonderfully with crusty bread, cornbread, or a fresh side salad.
Q: How can I make it spicier?
A: Add red pepper flakes, chili powder, or diced jalapeños for extra heat.