Enjoy the comforting flavors of stuffed peppers in this delicious soup, loaded with seasoned ground meat, tender rice, and a rich, savory broth—a family favorite!
Ingredients:
- 1 lb ground beef or turkey – Adds rich flavor; choose lean ground beef or turkey for a lighter option.
- 1 medium onion, diced – Adds sweetness and depth to the broth.
- 1 large bell pepper, diced – Green for a classic stuffed pepper taste, or use red, yellow, or orange for added sweetness.
- 1 can (14.5 oz) diced tomatoes – Adds acidity to balance the richness of the meat.
- 4 cups beef or vegetable broth – Beef broth brings a deeper flavor, but vegetable broth works for a lighter taste or vegetarian version.
- 1 cup cooked rice – White rice for a traditional texture, or use brown rice for more fiber.
- 2 tsp Italian seasoning – A blend of basil, oregano, and thyme enhances the flavors.
- Salt and pepper, to taste – Adjust to your preference.
Optional Garnishes:
- Fresh herbs (like parsley or cilantro) – Brightens the flavor.
- Shredded cheese – Cheddar or mozzarella melts nicely on top.
- Sour cream – Adds a touch of creaminess and tang.
Directions:
- Prepare Ingredients:
- Chop the vegetables: Dice the onion and bell pepper finely to ensure they cook quickly and evenly.
- Cook the rice: Prepare 1 cup of rice separately and set aside, or use leftover rice to save time.
- Brown the Meat and Veggies:
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef or turkey, breaking it up with a spoon. Brown the meat until it’s no longer pink.
- Add diced onion and bell pepper, stirring occasionally, and cook until they’re soft and translucent (about 5-7 minutes).
- Add the Base Ingredients:
- Pour in the diced tomatoes (with juice) and beef or vegetable broth.
- Stir in Italian seasoning, salt, and pepper to taste.
- Simmer the Soup:
- Bring the mixture to a boil over medium-high heat. Once it’s bubbling, reduce the heat to low and cover the pot.
- Let the soup simmer for about 20 minutes, allowing the flavors to blend and the broth to thicken slightly.
- Add the Rice:
- Stir in the cooked rice and let the soup heat through for another 5 minutes. This will allow the rice to absorb some of the flavors without getting mushy.
- Adjust Seasoning:
- Taste the soup and adjust salt, pepper, and Italian seasoning if needed.
- Serve:
- Ladle the hot soup into bowls, and garnish with fresh herbs, shredded cheese, or a dollop of sour cream if desired.
Tips & Tricks:
- Make it in a Slow Cooker: Brown the meat and veggies in a skillet first, then add everything (except rice) to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cooked rice in the last 30 minutes.
- Customize the Vegetables: Add chopped carrots, celery, or zucchini for extra flavor and nutrients.
- Rice Alternatives: For a low-carb option, swap the rice for riced cauliflower. Stir it in during the last 5 minutes of cooking for the best texture.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a little extra broth if needed.
- Freezing: To freeze, let the soup cool completely. Transfer to freezer-safe containers and freeze for up to 3 months. Pro Tip: Add the rice after thawing and reheating to prevent it from absorbing too much liquid.
Q&A for Stuffed Pepper Soup ️
Q: Can I use uncooked rice instead of cooked rice?
A: Yes! If you prefer using uncooked rice, simply add 1/2 cup of uncooked rice directly to the soup along with an extra cup of broth or water. Let it simmer for an additional 15-20 minutes, or until the rice is fully cooked.
Q: What type of ground meat works best?
A: Ground beef gives a classic stuffed pepper flavor, but ground turkey or chicken are great for a lighter option. You can also mix ground beef and pork for a richer taste.
Q: Can I make this recipe in a slow cooker?
A: Definitely! Brown the meat, onion, and bell pepper first, then transfer them to the slow cooker. Add the tomatoes, broth, and seasoning (hold off on adding cooked rice until the end). Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cooked rice during the last 20 minutes.
Q: How can I make this soup more filling?
A: Add more veggies like diced zucchini, carrots, or celery to boost the volume and nutrition. Adding extra protein, such as a can of beans or more meat, can also make it heartier.
Q: Can I make this soup in advance?
A: Yes! This soup stores well in the refrigerator for up to 3 days. The rice may absorb some of the broth as it sits, so you might want to add a bit more broth when reheating.
Q: What are some good toppings for this soup?
A: Shredded cheese, a dollop of sour cream, or chopped fresh herbs like parsley or cilantro make excellent garnishes. For a spicy kick, try a sprinkle of red pepper flakes or a dash of hot sauce.
Q: Can I freeze Stuffed Pepper Soup?
A: Absolutely! To freeze, let the soup cool completely, then transfer it to airtight containers, leaving space at the top. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. Tip: If you plan to freeze the soup, add the rice after thawing to avoid a mushy texture.
Q: Can I substitute the diced tomatoes?
A: Yes, crushed tomatoes or tomato sauce work well for a smoother consistency. Fire-roasted diced tomatoes add a smoky flavor, while petite diced tomatoes offer a finer texture.
Q: How can I make this soup lower in carbs?
A: Replace the rice with riced cauliflower for a low-carb version. Simply stir in the riced cauliflower during the last 5 minutes of cooking.
Q: Any suggestions to make this soup spicier?
A: Add diced jalapeños, red pepper flakes, or a few dashes of hot sauce. You can also use spicy Italian sausage in place of ground meat for an extra kick.
