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
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Start by dicing all your vegetables and setting them aside. This simple step makes the cooking process smooth and enjoyable!
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Preheat a Dutch oven over medium heat and add the olive oil. Feel that warmth!
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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!
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Mix in the diced tomato and let the mixture cook for a few more minutes, which will enhance the flavors.
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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.
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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.
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Stir in the tomato paste, then pour in the beef stock. It’s starting to smell amazing, isn’t it?
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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.
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Add the Jasmine rice, close the lid again, and cook until the rice is tender and fluffy, around 15–20 minutes.
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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
