Is there anything better than a big bowl of warm, cozy soup on a chilly day? I don’t think so! And lately, I’ve been *obsessed* with this stuffed pepper soup. Seriously, it’s the perfect comfort food, but without all the fuss of actually stuffing peppers. Who has time for that on a busy weeknight, right?
Think of it as a deconstructed stuffed pepper – all the same amazing flavors, but way easier and faster to make. My family? They go absolutely nuts for it! Even my picky eater asks for seconds. Plus, it’s naturally gluten-free, which is a huge win in my book. Trust me, you’re going to love this one!
Why You’ll Love This Stuffed Pepper Soup
Okay, so why is this stuffed pepper soup about to become your new favorite? Let me tell you!
- Quick to Make: Seriously, it’s ready in under an hour!
- Easy Cleanup: One pot wonder, baby! Less dishes = happy dance.
- Customizable: Toss in your fave veggies, swap the meat, make it your own!
- Hearty and Filling: This soup sticks to your ribs in the best way possible.
- Packed with Vegetables: Feel good about getting your veggies in!
- Budget-Friendly: Doesn’t break the bank – always a plus!
Ingredients for Stuffed Pepper Soup
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing stuffed pepper soup:
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper, to taste (don’t skimp!)
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced (fresh is best!)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 (14.5 ounce) cans fire roasted diced tomatoes (these add *so* much flavor!)
- 1 (15 ounce) can tomato sauce
- 2 cups low sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish (my favorite part!)
How to Make Stuffed Pepper Soup: Step-by-Step Instructions
Okay, ready to get cooking? Don’t even worry about preheating the oven – we’re doing this all on the stovetop! Just follow these super simple steps and you’ll have a pot of delicious stuffed pepper soup in no time.
Brown the Ground Beef for Stuffed Pepper Soup
First, grab a big pot and crank the heat to medium-high. Toss in your ground beef and break it up with a spatula. Sprinkle with salt and pepper – don’t be shy! Cook it until it’s nice and brown, stirring now and then. If you’re using 90% lean beef, you shouldn’t have much grease, but if you went with something else, drain off any excess. Nobody wants greasy soup!
Sauté the Vegetables for Stuffed Pepper Soup
Now, drizzle that olive oil into the same pot (less dishes, yay!). Add your diced onion and bell peppers and cook for about 3-4 minutes, until they’re starting to soften up. Then, toss in your minced garlic, dried basil, oregano, and thyme. Cook for another 30 seconds – just until the garlic gets fragrant. Careful, don’t let it burn!
Simmer the Stuffed Pepper Soup
Alright, time to bring it all together! Dump the browned ground beef back into the pot along with the fire-roasted diced tomatoes, tomato sauce, and beef broth. Give it a good stir. Cover the pot, bring it to a simmer, then turn the heat down to low. Let it simmer for about 20 minutes, stirring occasionally. If you haven’t cooked your rice yet, now’s a great time to get that going!
Finish the Stuffed Pepper Soup
Last step! Stir in your cooked rice. If you like a thinner soup, add a little extra beef broth – totally up to you! To serve, ladle the soup into bowls and sprinkle with some fresh parsley. And if you’re feeling fancy, a little shaved parmesan on top is *amazing*. Enjoy!
Tips for the Best Stuffed Pepper Soup
Want to take your stuffed pepper soup to the next level? Here’s a few tricks I’ve learned! When you cook the rice, make sure it’s al dente – you don’t want mushy rice in your soup! Also, if you’re not feeling the individual herbs, just use a teaspoon of Italian seasoning. Easy peasy!
Stuffed Pepper Soup Variations
Okay, so you’ve made the basic stuffed pepper soup – now let’s get creative! Don’t be afraid to mix things up! Not a beef fan? No problem – ground turkey or chicken works great. I also *love* tossing in extra veggies like zucchini or corn. And hey, experiment with the rice! Brown rice, wild rice… whatever floats your boat! This soup is seriously so versatile!
Frequently Asked Questions About Stuffed Pepper Soup
Got questions about making the *best* stuffed pepper soup? I’ve got answers! Here are a few of the most common questions I get asked:
Can I make stuffed pepper soup in a slow cooker?
Absolutely! Slow cookers are perfect for this! Just brown the beef and saute the veggies like normal, then dump everything into your slow cooker. Cook on low for 6-8 hours, or on high for 3-4. Add the rice during the last 30 minutes so it doesn’t get mushy. Talk about an easy weeknight meal!
Can I freeze stuffed pepper soup?
You betcha! This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat on the stovetop. So convenient for meal prepping!
How can I make stuffed pepper soup spicier?
Ooh, good question! If you like a little kick, there are tons of ways to spice things up! Add a pinch of red pepper flakes to the soup while it’s simmering. Or, toss in a diced jalapeño along with the bell peppers. For even *more* heat, use a can of diced tomatoes with green chilies. Trust me, it’s delish!
Storing and Reheating Your Stuffed Pepper Soup
Got leftovers? Lucky you! This stuffed pepper soup tastes even better the next day, if you ask me. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. When you’re ready for round two, just reheat it on the stovetop over medium heat, stirring occasionally, until it’s nice and hot. You can also microwave it, but stovetop is my go-to!
Nutritional Information for Stuffed Pepper Soup
Okay, just a quick note: the nutrition info can vary depending on the exact brands and ingredients you use, so this is just an estimate! Don’t come at me if it’s not 100% perfect!
Enjoyed This Stuffed Pepper Soup Recipe?
Did you love this stuffed pepper soup as much as my family does? Leave a comment and rating below! And hey, don’t forget to share it with your friends on social media – they’ll thank you for it!
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Stuffed Pepper Soup: Savory 30-Minute Comfort
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Hearty and flavorful stuffed pepper soup recipe.
Ingredients
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 (14.5 ounce) cans fire roasted diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 cups low sodium beef broth
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium high heat. Add the ground beef and use a spatula to break it up. Season with salt and pepper. Cook the beef until browned, stirring occasionally. Once fully cooked, drain the beef and transfer to a paper towel lined plate. Set aside.
- Heat the oil in the pot, then add the onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic, basil, oregano, and thyme and saute another 30 seconds.
- Add the ground beef back to the pot along with the diced tomatoes, tomato sauce and beef broth. Cover the pot, bring to a simmer, then reduce the heat to low, and stir occasionally for 20 minutes. If you have not yet pre cooked your rice, you can cook it while the soup is simmering.
- Stir in the cooked rice. If you would like a slightly thinner soup, feel free to add more broth. To serve, ladle into bowls and top with freshly chopped parsley.
Notes
- Use 90 percent lean ground beef to avoid draining excess grease. Drain the pot before adding the vegetables to saute if you use 80 percent ground beef.
- Substitute ground turkey or ground chicken for the ground beef.
- Substitute Italian seasoning for the individual dried basil, oregano, and thyme.
- Cook the rice al dente before adding it to the soup.
- Add another cup of beef broth for a thinner soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
