Stuffed Bell Pepper Soup: Hearty One-Pot Dinner
Here’s the thing about this Stuffed Bell Pepper Soup – it’s basically a warm hug in a bowl!
You know those stuffed peppers your grandma makes? Well, this is all that yummy goodness, but way easier. I’m totally obsessed with this recipe because it tastes amazing and only needs one pot.
No joke, my whole house smells incredible when this is cooking. Plus, every bite has beef, sweet peppers, and rice swimming in the most delicious tomato broth. Trust me, your family will be asking for seconds!
Ingredients You’ll Need
So, this soup is made with simple stuff you probably already have. Nothing fancy here! Look at the recipe card below for all the exact amounts, okay?
- Ground Beef: This gives you that hearty, meaty flavor that makes the soup super filling and satisfying.
- Bell Peppers: These sweet, colorful peppers are what make this soup taste just like stuffed peppers!
- White Rice: The rice soaks up all that yummy broth and makes everything nice and hearty.
- Crushed Tomatoes: This creates that rich tomato base with just the right amount of sweetness and tang.
- Beef Broth: Adds tons of savory flavor that makes the beef taste even more delicious and rich.
- Onion: You need this for that sweet, cooked-onion flavor that makes everything taste better, seriously!
- Garlic: A few cloves add that amazing smell and taste that takes this soup to the next level.
- Italian Seasoning: This spice mix has all the herbs you need without measuring a bunch of stuff separately.
How to Make Stuffed Bell Pepper Soup
Okay, so making this soup is really simple! Just follow along and you’ll have dinner ready before you know it. Here we go!
Step 1: Brown the Beef
Brown ground beef in your big pot over medium-high heat for about 6-8 minutes. Use your spoon to break it into little pieces as it cooks. When there’s no pink left, drain the extra grease but keep a little bit for flavor.
Step 2: Sauté the Aromatics
Add 1 diced onion and 3 minced garlic cloves right in with the beef. Cook everything together for 3-4 minutes. You’ll know it’s ready when your onion looks see-through and smells amazing. Keep stirring so nothing burns!
Step 3: Add the Peppers
Stir in 3 diced bell peppers – I like using different colors because it looks so pretty! Cook them for about 4 minutes. They should get a bit softer but still have some crunch. Can you imagine all those colors?
Step 4: Pour in Liquids
Add crushed tomatoes and 4 cups of beef broth to your pot. Give it a good stir so everything mixes together. The liquid should cover everything with a little extra on top.
Step 5: Season the Soup
Add 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper and mix it all up. Take a little taste and add more salt if you think it needs it. What do you think?
Step 6: Add Rice and Simmer
Stir in ¾ cup uncooked white rice and turn the heat up until it boils. Then turn it way down to low, put the lid on, and let it simmer for 20 minutes. The rice will get nice and fluffy!
Step 7: Final Touches
Check if your rice is done and add more broth if you want it soupier. Let it sit for 5 minutes off the heat. Then serve it up hot with cheese or parsley on top – SO GOOD!
Tips for the Best Stuffed Bell Pepper Soup
- Use colorful bell peppers – Red, yellow, and orange peppers are sweeter and make your soup look really pretty and appetizing.
- Don’t skip browning – Taking time to brown the beef makes everything taste way better and richer, I promise!
- Rinse your rice – This keeps your soup from getting too thick and gummy, which nobody wants in soup.
- Simmer gently – Low and slow is the way to go so your rice cooks perfectly without burning.
- Add rice last – Wait until the end to add rice so it doesn’t get all mushy and gross.
Variations and Substitutions
Want to mix things up? No problem! This soup is super flexible and you can totally make it your own way.
- Ground Turkey or Chicken: Swap the beef for turkey or chicken if you want something lighter but still packed with protein.
- Cauliflower Rice: Use this instead of regular rice if you’re watching your carbs but still want all that flavor.
- Love the Vegetarian Version? Skip the meat and use black beans or lentils instead – it’s just as yummy and filling!
- Spicy Kick: Toss in some jalapeños or red pepper flakes if you like things hot and spicy, yum!
Frequently Asked Questions
Can I make stuffed pepper soup ahead of time?
Yes! Actually, this soup tastes even better the next day after everything sits together. Just keep it covered in your fridge for up to four days.
How do I store leftover soup?
Wait until it’s completely cool, then put it in containers with lids. It stays fresh in the fridge for four days or in the freezer for three months.
Can I freeze this soup?
You bet! Put it in freezer containers, and it’ll last three months. Just thaw it in the fridge overnight and warm it up on the stove.
What to serve with stuffed pepper soup?
I love serving this with corn bread or garlic bread for dipping. A simple salad works great too. Cornbread and grilled cheese are also winners!
Why is my soup too thick?
The rice keeps soaking up liquid even after cooking. Just add more broth or water when you reheat it until it looks good to you.
Can I use brown rice instead?
Sure can! Just cook it longer – about 40-45 minutes – because brown rice takes more time. Add extra broth too, since it soaks up more.
Do I have to use ground beef?
Nope! Ground turkey, chicken, pork, or Italian sausage all work great. If you’re vegetarian, try crumbled tofu, tempeh, or more beans.
How can I make this soup spicier?
Add cayenne pepper, hot sauce, diced jalapeños, or red pepper flakes. Start with a little bit and keep tasting until it’s perfect for you.
Stuffed Bell Pepper Soup: Hearty One-Pot Dinner
Ingredients
- 1.5 pounds ground beef 85% lean
- 3 medium bell peppers mixed colors, diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- ¾ cup white rice uncooked, long-grain
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings:
- shredded cheese
- fresh parsley
- sour cream
Instructions
- Brown the ground beef in your Dutch oven over medium-high heat and break it into small pieces.
- Drain the extra fat from the beef, but leave about one tablespoon in the pot.
- Add the diced onion and minced garlic and cook for three to four minutes.
- Stir in the diced bell peppers and cook for four more minutes.
- Pour in the crushed tomatoes and beef broth and stir everything together really well.
- Add the Italian seasoning, salt, and black peppe,r and mix it all up.
- Stir in the uncooked rice and bring everything to a boil.
- Turn the heat down to medium-low, cover the pot, and let it simmer for twenty minutes.
- Take it off the heat and let the soup rest for five minutes.
- Scoop into bowls and add your favorite toppings like cheese, parsley, or sour cream – ENJOY!
Notes
- Your soup will get thicker as it sits, so add more broth when you reheat it.
- Use different colored bell peppers to make your soup look beautiful and taste even sweeter.
- Rinse the rice before you add it so your soup doesn’t get too thick.
- You can freeze leftover soup in containers for up to three months for quick meals later.
- Try ground turkey or Italian sausage instead of beef for a fun flavor change.
