Stuffed Pepper Soup

by

Introduction

Stuffed Pepper Soup is a hearty and comforting dish that takes all the flavors of traditional stuffed peppers and transforms them into a cozy, one-pot meal. With tender ground beef, sweet bell peppers, tomatoes, and rice simmered together in a flavorful broth, this soup delivers the same homestyle goodness without the extra work of stuffing peppers. Perfect for chilly nights, busy weeknights, or feeding a hungry family, it’s a filling and satisfying recipe that’s both simple to prepare and packed with flavor.

Ingredients

  • 1 lb ground beef (or Italian sausage, or a mix)
  • 1 medium onion, diced
  • 2–3 bell peppers (red, green, or yellow), diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth (or chicken broth)
  • 1 cup cooked rice (white or brown)
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Cook the Meat
    • In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Drain excess fat.
  2. Sauté Vegetables
    • Add onion, bell peppers, and garlic to the pot. Cook until softened, about 5 minutes.
  3. Build the Soup
    • Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 25–30 minutes to develop flavor.
  4. Add Rice
    • Stir in cooked rice and let simmer another 5 minutes. If you prefer firmer rice, add it just before serving.

Storage Method

  • Refrigeration:
    Allow the soup to cool completely before storing. Place it in an airtight container and refrigerate for 3–4 days. If the rice is already mixed in, it may absorb liquid and thicken the soup—just add a splash of broth or water when reheating.
  • Freezing:
    For best results, freeze the soup without the rice (since rice can become mushy after thawing). Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
    • To reheat: Thaw overnight in the fridge, then warm on the stovetop. Add freshly cooked rice just before serving.
  • Reheating:
    Heat gently on the stove over medium heat, stirring occasionally, or microwave in short intervals. Add broth or water if the soup has thickened.

Leave a Comment