If you’re craving something cozy, hearty, and bursting with fresh flavors, this Stuffed Pepper Soup Recipe is just what you need. It expertly captures all the goodness of traditional stuffed peppers but in a warm, comforting soup form that’s perfect for any day of the week. Imagine juicy ground meat, vibrant green peppers, and tender rice swimming in a rich, tomato-based broth seasoned with fragrant herbs—this soup feels like a warm hug in a bowl and is sure to become a favorite in your recipe collection.
Ingredients You’ll Need
Gathering the right ingredients for this soup is simplicity at its best. Each item plays a special role in building layers of flavor, texture, and color, making the Stuffed Pepper Soup Recipe both satisfying and nutritious.
- 1½ lbs ground turkey or ground beef: Provides a hearty, protein-packed base with a rich meaty flavor; turkey adds a lighter touch.
- 3 green peppers, chopped: Bring a fresh crispness and vibrant color that brightens the soup.
- 1 onion, chopped: Adds sweetness and depth as it softens in the pot.
- 2 garlic cloves, minced: Gives a punch of aromatic warmth that enhances every bite.
- 2 (10.5-oz) cans tomato soup: Forms a creamy, tangy foundation that melds all the ingredients together.
- 4 cups beef broth: Injects savory richness and balances the tomato’s acidity perfectly.
- 1 teaspoon oregano: Lends subtle earthiness that complements the tomatoes and meat.
- 1 teaspoon basil: Brings a hint of sweetness and herbaceous aroma.
- 1 (28-oz) can crushed tomatoes: Adds robust tomato flavor and texture for that comforting stew-like feel.
- 1½ cups cooked rice: Gives a tender, chewy component that resembles the classic stuffed pepper filling.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Meat and Vegetables
Begin by heating a Dutch oven over medium heat and cook your choice of ground turkey or beef together with the chopped green peppers and onions. This step allows the meat to brown beautifully and the peppers and onion to soften and release their natural sweetness. Don’t forget to drain off any excess fat afterward, so your soup stays rich but not greasy.
Step 2: Add Garlic and Liquids
Next, toss in the minced garlic and cook it just until fragrant—usually 30 to 60 seconds is perfect to avoid bitterness. Then stir in the tomato soup, beef broth, crushed tomatoes, oregano, and basil. Season generously with salt and black pepper to bring out the layered flavors.
Step 3: Simmer the Soup
Bring everything up to a rolling boil, then reduce the heat to low. Cover the pot and let it gently simmer for about 20 minutes. This slow simmer allows all those delicious ingredients to mingle, creating a rich and comforting broth filled with familiar stuffed pepper goodness.
Step 4: Stir in the Rice and Finish
Finally, add the cooked rice to the pot and stir it through thoroughly. The rice softens while absorbing the flavorful broth, adding body and texture to your soup. At this point, the Stuffed Pepper Soup Recipe is ready to serve piping hot and savor!
How to Serve Stuffed Pepper Soup Recipe
Garnishes
Elevate your soup serving by adding fresh garnishes! A sprinkle of chopped fresh parsley or shredded mozzarella cheese adds a fresh pop of color and flavor. A dollop of sour cream or a little grated Parmesan can also bring a creamy, tangy twist that complements the tomato base beautifully.
Side Dishes
This soup pairs wonderfully with simple sides like a crusty loaf of French bread, garlic breadsticks, or even a light green salad with a tangy vinaigrette. These sides provide a nice contrast in texture and help soak up every last bit of the savory broth.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or alongside stuffed pepper sliders for a themed dinner. You might also sprinkle some crushed red pepper flakes on top if you want to add a touch of spice and surprise your guests with an added kick.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Pepper Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and hearty texture. When reheated, give it a quick stir to reincorporate any ingredients that may have settled.
Freezing
If you want to save this soup for longer, it freezes well for up to 3 months. Be sure to cool it completely before transferring to freezer-safe containers. Avoid adding rice before freezing—add fresh cooked rice when reheating to retain the best texture in your Stuffed Pepper Soup Recipe.
Reheating
Reheat gently on the stove over medium-low heat until warmed through. Stir occasionally to prevent sticking and evenly distribute heat. Add the rice during reheating if you froze the soup without it, then cook until the rice is tender and hot.
FAQs
Can I use a different kind of rice in this recipe?
Absolutely! Long-grain white rice is typically used, but you can swap in brown rice or even quinoa for a healthier twist. Just note that different grains may require slightly longer cooking times.
Is ground turkey a good substitute for ground beef?
Yes, ground turkey works wonderfully and lightens up the dish. It still absorbs the seasonings well and keeps the soup deliciously hearty.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the ground meat with plant-based crumbles or extra beans, and use vegetable broth instead of beef broth. The flavors will be just as rich and satisfying.
How spicy is this soup?
This Stuffed Pepper Soup Recipe is mild by default, but you can kick it up by adding red pepper flakes or a dash of hot sauce to your taste.
Can I prepare this soup in advance for a crowd?
Definitely! This soup is a fabulous make-ahead meal that tastes even better the next day, making it perfect for feeding a hungry group with minimal effort.
Final Thoughts
There is something truly comforting about a bowl of Stuffed Pepper Soup Recipe that fills both the belly and the heart. Whether you’re making it for a busy weeknight or a casual gathering, this soup brings bright flavors and homestyle warmth to the table with ease. I hope you’ll give it a try soon and enjoy it as much as I do—here’s to many cozy meals ahead!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Stuffed Pepper Soup that combines the flavors of ground turkey or beef, green peppers, onions, and tomatoes simmered together with herbs and cooked rice for a filling meal perfect for any time of year.
Ingredients
Meat and Vegetables
- 1½ lbs ground turkey or ground beef
- 3 green peppers, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
Liquids and Canned Goods
- 2 (10.5-oz) cans tomato soup
- 4 cups beef broth
- 1 (28-oz) can crushed tomatoes
Seasonings and Others
- 1 tsp oregano
- 1 tsp basil
- Salt and black pepper, to taste
- 1½ cups cooked rice
Instructions
- Cook the Meat and Vegetables: In a Dutch oven over medium heat, cook ground turkey or ground beef along with chopped green peppers and onions until the meat is browned. Drain any excess fat to reduce greasiness.
- Add Garlic and Liquids: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant. Then add the tomato soup, beef broth, oregano, basil, and crushed tomatoes. Season the mixture with salt and black pepper according to your taste preferences.
- Bring to a Boil: Increase the heat and bring the soup mixture to a boil to combine all flavors and gently start the cooking process.
- Simmer: Lower the heat to a gentle simmer. Cover the Dutch oven and cook the soup for 20 minutes, allowing the flavors to meld together beautifully.
- Add Rice and Serve: Finally, stir in the cooked rice to give the soup a hearty texture. Serve hot and enjoy a delicious, filling soup that tastes like stuffed peppers in every spoonful.
Notes
- Use ground turkey for a leaner option or ground beef for a richer flavor.
- Cook rice ahead of time for convenience or use leftover rice.
- Adjust seasoning with salt and pepper to personal taste.
- For a spicier kick, add red pepper flakes or cayenne pepper.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
