Serve with a side salad and a basket of bread and you’ve got a complete family-friendly meal any night of the week! I’ve said it once and I’ll say it again, give me all the soup this time of year! Everything from creamy broccoli cheddar soup, to immune-boosting Instant Pot chicken noodle soup and everything in between like my incredibly delicious slow cooker butternut squash soup. There’s nothing better than a big bowl of warming cozy soup when there’s a chill in the air and this stuffed pepper soup is among my favorite soup recipes! If you love stuffed peppers, this recipe for stuffed pepper soup may very well become one of your new favorites too. It’s made with the essence and signature flavors of stuffed peppers but deconstructed in the form of a hearty and wholesome bowl of deliciousness. This peppery soup is comfort food at its finest and because it’s a complete meal all you need to worry about is adding a basket of crusty bread to your table and perhaps a side salad and you’re done! So simple, so flavorful, and so quick and easy! Another easy way to enjoy the flavors of stuffed peppers is in my Stuffed Pepper Casserole.
Why You’ll Love This Pepper Soup
Ingredients Used
Olive oil – Needed to cook the ground beef, since we’re using lean meat it won’t produce as much excess fat needed for nonsticking. Ground beef – Look for 90% lean. It still has the flavor but not an overpowering amount of saturated fat. Salt and pepper – A touch of salt and pepper is all this flavorful soup needs. The tomatoes, the broth, and the herbs give it the perfect amount. Aromatics – Minced garlic cloves and diced yellow onion give it tons of aromatic flavor while remaining humble in the background. Pepper and onions always go hand in hand. Don’t worry your kids won’t be biting into big chunks of onion or garlic! Bell peppers – Use both red and green bell pepper if you have it. Their different levels of sweetness (green having none) are a nice contrast. Using peppers in soup brings out their tender juicy flavors. Canned tomato sauce or Italian passata – It’s up to you which you prefer. Passata is pure tomato puree, it’s thick like a sauce with a more concentrated tomato flavor. Tomato sauce will usually come with additional flavors (and sometimes sugar), so it’s all dependant on your tastes. Can diced tomatoes – If you’re concerned about the amount of salt, look for low sodium. If not, go ahead and use the regular kind. The tomatoes as well as the juices they’re in will be added to the soup. Can beef broth – Complements the beef flavor, but if you have vegetable stock on hand, you can definitely use that instead. Have some homemade beef broth on hand? Even better! Dried herbs – Oregano, rosemary, and basil are delicious in stuffed peppers. You can use 1 teaspoon of Italian seasoning herb blend if that’s what you have on hand. Cooked white or brown rice – To get the right amount of white rice, you need ½ cup uncooked rice. Follow the directions on the package, just keep in mind, if you’re timing the rice, brown rice takes longer to cook. Or use leftover rice! Garnish – Chopped parsley for a lovely fresh finish.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make This Stuffed Pepper Soup Recipe
Top Tips
If you love the melted cheese on top of stuffed peppers you can definitely have that in your soup as well. Sprinkle with your favorite cheese before serving, and enjoy! Save time by using leftover beef or leftover rice that you’ve already got cooked in the fridge. Make this dish ahead by cooking the rice and beef separately the night before. Store them separately in the fridge and add them to the soup for a quick weeknight dinner. Serve with Olive Garden breadsticks and a simple tossed green salad and you’ve got a complete meal ready to warm you to the bones.
Substitutions
Meat. Use ground chicken or ground turkey instead of beef. Ground sausage would be great too. Peppers. If you prefer just green bell peppers or just red, you can definitely use just one or the other. Feel free to switch it up with yellow or orange instead. Stock or broth. Have no beef broth on hand? No problem, vegetable broth/stock or even chicken broth will work. Of course, the flavor won’t be exactly the same, but it’ll still be great! Spice. Like a little heat? Toss in a few red pepper flakes, cayenne, or diced jalapenos for a slight kick. Grains. Swap the rice for quinoa or barley for a different grain option. No grains. Omit the grains completely and increase the number of veggies by using cauliflower rice instead. If you’ve tried my Russian buckwheat soup, you’ll know buckwheat is also a great grain-free alternative (yes, despite its name!).
Storing Tips
For easy meal prep, portion out the soup in individual airtight containers and keep it in the fridge for up to 4 days. It’s a great way to grab a quick and healthy lunch that you can pop in the microwave. As the colder weather approaches everyone will be looking for yummy warming soup recipes. Make sure to pin this so other people can enjoy it too! What are some of your other favorite winter soups? Let me know in the comments! © Little Sunny Kitchen
