Gather ’round, friends! With the chilly evenings of fall approaching, there’s nothing quite as comforting as a bowl of hot soup simmering on the stove. Today, I’m thrilled to share my cherished Stuffed Pepper Soup Recipe — a cozy dish that blends the vibrant flavors of stuffed peppers into a delicious, warm bowl perfect for an easy weeknight dinner. This recipe holds a special place in my heart; it brings back the memories of family gatherings, where the aroma of sautéed vegetables would fill the air, heralding a heartwarming meal waiting just for us.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy prep: Perfect for busy weeknights, this soup comes together in just one pot.
- Packed with flavor: The combination of spices and fresh veggies creates a rich, comforting taste.
- Family-friendly: This delicious meal is a great way to satisfy even the pickiest eaters!
- Customizable: Easily adapt the recipe to use your favorite vegetables or proteins.
- Hearty and satisfying: The addition of ground beef and rice makes it a complete meal in a bowl!
What You’ll Need
Gather These Simple Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper*, diced
- 1 yellow bell pepper*, diced
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4-1/2 tsp black pepper (to taste)
- Salt (to taste)
- 3/4 cup Jasmine rice**
How to Make Stuffed Pepper Soup Recipe
Let’s Make It Together
Start by dicing all your vegetables and setting them aside. This simple step makes the cooking process smooth and enjoyable!
Preheat a Dutch oven over medium heat and add the olive oil. Feel that warmth!
Add the diced onions and bell peppers, cooking until they begin to soften, around 5 minutes. How lovely the colors will be as they sizzle!
Mix in the diced tomato and let the mixture cook for a few more minutes, which will enhance the flavors.
Move the softened vegetables to the sides of the pot and add the ground beef to the center. Break it apart with a wooden spoon and cover the pot with a lid. Let it cook for a few minutes.
After a few minutes, break up the meat further and start mixing it in with the veggies. Keep cooking until the beef is mostly done, breaking up any clumps for a smooth texture.
Stir in the tomato paste, then pour in the beef stock. It’s starting to smell amazing, isn’t it?
Season with the oregano, basil, garlic powder, salt, and black pepper. Mix everything well and lower the heat to low. Cover the pot but leave a small crack for steam to escape. Let it cook for about 20 minutes, allowing the flavors to meld beautifully.
Add the Jasmine rice, close the lid again, and cook until the rice is tender and fluffy, around 15–20 minutes.
Serve right away, and enjoy each spoonful of this delightful soup that warms the soul!
Variations & Creative Twists
- Zesty Additions: Sprinkle in some crushed red pepper flakes for a touch of spice that dances on your palate.
- Creamy Upgrade: Stir in a dollop of sour cream or a splash of heavy cream right before serving for a richer texture.
- Flavorful Toppings: Top each bowl with shredded cheese, fresh parsley, or a drizzle of balsamic glaze for a delightful finishing touch.
- Vegetarian Option: Swap the ground beef with black beans or lentils for a hearty meatless version.
Chef Emma’s Helpful Tips
- Make-ahead advice: Prepare a big batch during the weekend, and store it in the fridge for easy reheating throughout the week!
- Ingredient swaps: Try different rice varieties or mix in other vegetables, like corn or zucchini, to suit your taste.
- Slicing trick: Use a sharp knife to dice vegetables; having a good grip and sharp blade makes the process faster and safer!
- Leftover storage: Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. Just reheat on the stovetop when ready to enjoy!
Nutrition Information per Serving
- Serving size: 1 cup
- Calories: 300
- Carbohydrates: 40g
- Sugars: 5g
- Fat: 12g
- Protein: 20g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This soup holds up perfectly in the fridge and tastes even better the next day.
Can I use different ingredients?
Yes, feel free to swap in vegetables you have on hand or adjust the seasonings to match your family’s favorites!
How do I store leftovers?
Store in sealed containers in the refrigerator for up to 4 days or freeze for longer storage.
How long does it last?
In the fridge, it will last about 4 days. If frozen, it can last for up to 3 months.
Final Thoughts
This Stuffed Pepper Soup Recipe is not just a meal; it’s a hug in a bowl that evokes warmth and comfort, perfect for those chilly evenings. With its savory flavors and delightful textures, it makes weeknight dinners a breeze. Save this recipe to your cozy comfort food board so it’s ready when you need a nourishing hug on a plate! Enjoy every spoonful, my friends!
Print
Stuffed Pepper Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy, hearty soup that brings the vibrant flavors of stuffed peppers into a warm bowl, perfect for an easy weeknight dinner.
Ingredients
- 3 tbsp olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large tomato, diced
- 1 lb ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 tsp garlic powder
- 1/4–1/2 tsp black pepper (to taste)
- Salt (to taste)
- 3/4 cup Jasmine rice
Instructions
- Start by dicing all your vegetables and setting them aside.
- Preheat a Dutch oven over medium heat and add the olive oil.
- Add the diced onions and bell peppers, cooking until they begin to soften, around 5 minutes.
- Mix in the diced tomato and let the mixture cook for a few more minutes.
- Move the softened vegetables to the sides of the pot and add the ground beef to the center.
- Break it apart with a wooden spoon and cover the pot with a lid.
- After a few minutes, break up the meat further and start mixing it in with the veggies.
- Stir in the tomato paste, then pour in the beef stock.
- Season with oregano, basil, garlic powder, salt, and black pepper. Mix everything well.
- Lower the heat to low, cover the pot with a small crack for steam to escape, and let it cook for about 20 minutes.
- Add the Jasmine rice, close the lid again, and cook until the rice is tender and fluffy, around 15–20 minutes.
- Serve right away and enjoy each spoonful of this delightful soup.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
