Stuffed Pepper Soup

Why You’ll Love This Recipe

This soup offers all the delicious flavors of stuffed peppers but in an easy-to-make, one-pot form. It’s packed with hearty ingredients like ground beef, tomatoes, green peppers, and rice, and the sweet touch of brown sugar balances the acidity of the tomatoes beautifully. The addition of beef bouillon granules enhances the depth of flavor, while the tender rice makes each spoonful even more satisfying. It’s a cozy, filling meal that’s perfect for busy nights when you want something comforting yet simple to make.

Ingredients

• 2 pounds ground beef
• 6 cups water
• 1 can (28 ounces) tomato sauce
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups chopped green peppers
• 1/4 cup packed brown sugar
• 2 teaspoons salt
• 2 teaspoons beef bouillon granules
• 1 teaspoon pepper
• 2 cups cooked long grain rice
• Chopped fresh parsley, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot or Dutch oven, brown the ground beef over medium heat, breaking it apart as it cooks. Drain any excess fat.
2. Add the water, tomato sauce, diced tomatoes (with juices), and chopped green peppers to the pot. Stir to combine.
3. Stir in the brown sugar, salt, beef bouillon granules, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld together.
4. Add the cooked rice to the soup, stirring until it’s well combined. Continue to simmer for another 5-10 minutes until the rice is heated through.
5. Taste the soup and adjust seasoning if needed, adding more salt, pepper, or sugar to suit your taste.
6. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Servings and Timing

This recipe serves about 6-8 people and takes approximately 45 minutes from start to finish, including prep and cooking time.

Variations

• Vegetarian version: Skip the ground beef and use plant-based ground “beef” or a combination of other vegetables like mushrooms, zucchini, and beans for a hearty vegetarian version.
• Spicy soup: Add a diced jalapeño or a pinch of crushed red pepper flakes to give the soup some heat.
• Different grains: You can use a different type of rice, such as brown rice or quinoa, if you prefer, though cooking times may vary slightly.
• Add cheese: Stir in some shredded cheese like cheddar or mozzarella right before serving for a creamy touch.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well! Let it cool completely, then store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and then heat on the stove over medium heat.
• Reheating: To reheat the soup, heat it on the stove over medium heat until warmed through, or microwave individual portions for 2-3 minutes.

FAQs

Can I make this soup in advance?

Yes, this soup is even better the next day as the flavors have more time to meld. You can make it ahead of time and store it in the fridge until you’re ready to serve.

Can I use a different type of meat?

Yes, you can use ground turkey, chicken,  as a substitute for the ground beef in this recipe. Adjust the seasoning as needed based on the meat you choose.

How do I make this soup spicier?

To add some heat, try adding diced jalapeños, a dash of hot sauce, or crushed red pepper flakes to the soup. You can also add some cayenne pepper for a bit more of a kick.

Can I use a different type of rice?

Yes, you can use brown rice or any other type of cooked rice in place of long-grain white rice. Just be aware that cooking times may change depending on the type of rice.

Can I make this soup in a slow cooker?

Yes, you can! Brown the ground beef first and then transfer all the ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cooked rice in the last 30 minutes of cooking to avoid it getting too mushy.

Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh diced tomatoes for canned ones. If you use fresh, you may need to add a little extra liquid to get the right consistency.

Can I skip the rice in this recipe?

Yes, you can omit the rice if you’re looking for a low-carb version of the soup. The soup will still be delicious without it, and you can add extra vegetables like zucchini or bell peppers for more texture.

Can I make this soup in advance and freeze it?

Absolutely! This soup freezes very well. After cooking, let it cool completely, then store it in airtight containers in the freezer for up to 3 months.

What can I serve with this soup?

This soup pairs perfectly with a side of crusty bread, cornbread, or a simple green salad. You can also top it with shredded cheese or a dollop of sour cream.

Can I make this soup without beef bouillon granules?

Yes, if you don’t have beef bouillon granules, you can substitute them with beef broth or stock. Adjust the salt accordingly since broth can be salty.

Conclusion

Stuffed Pepper Soup is a comforting, flavorful meal that brings all the savory goodness of stuffed peppers into a cozy bowl of soup. With its combination of tender ground beef, vibrant green peppers, and a sweet-savory broth, this soup is perfect for any day you want something hearty and satisfying. Easy to make and full of flavor, it’s a dish your family will keep coming back to!

Print