This Stuffed Pepper Soup delivers the same savory flavors without the prep hassle—perfect for weeknight dinners!
Wow! Now that I know how easy it is to make stuffed pepper soup, I may not waste time on making stuffed peppers again. Okay, we all know that’s not true because I can’t help but make them at least once a week. That said, I definitely added this recipe to my soup rotation—it’s a great change of pace.
My continued journey into the world of bell peppers has led me to some delicious meals. While I still prefer the sweetness of red, yellow, and orange peppers, the green variety’s grassy flavor is growing on me. In fact, I’m even starting to incorporate them into recipes like this soup. And while this recipe calls for one cup each of red and green bell peppers, feel free to substitute with whatever you have on hand.
One of my top reasons for making stuffed pepper soup is for the leftovers. I’m not much of a meal planner, and the dinner hour often creeps up on me. When that happens, I usually open the freezer and grab something to reheat. Soup is one of the easiest go-to meals—just add it to a covered pot to heat up, even from frozen.
Now that the summer is winding down, I find myself craving soup all that much more. With beef, vegetables, and rice all in one bowl, there’s nothing more I need to feel satisfied and full. Besides, there is so much incredible flavor from the basil, oregano, parsley, and other ingredients that you’ll find it hard to resist the urge to go back for a second bowl!
Delicious substitutions
I’m all about substitutions in recipes, if anything, to add variety. For example, sometimes, I like to swap the carbs for keto-friendly cauliflower rice and shirataki rice (from the Miracle Noodle brand). Whichever you choose, cook separately from the soup and then add a portion to your bowl—the same goes for carb-friendly options like quinoa, millet, and orzo.
Want an even heartier soup? Sure, you can add more meat, but how about some veggies instead? I like to chop some celery and carrots and cook them along with the bell peppers. Frozen corn, added during the last 15 minutes of cooking, is another delicious addition.
Also, don’t hesitate to substitute the beef with another type of meat. If you go the poultry route, switch to low-sodium chicken or turkey broth. And for vegetarians, ditch the animal products entirely. Add in some ground tofu or more veggies, and use a vegetable broth. Vegans will need to trade the Worcestershire sauce for something like soy sauce or coconut aminos.
Finally, just as with stuffed peppers, sprinkling some freshly shredded mozzarella or cheddar cheese on top before serving is always a win!
How do I store leftovers?
Allow the soup to cool to room temperature, then refrigerate it in an airtight container for up to 4 days. Freeze the chilled soup in freezer-safe containers or zippered bags for up to 2 months.
If I’m planning to have leftovers, I often omit the rice since it usually soaks up all the broth and turns the soup into a mushy mess. Instead, I’ll freeze the soup and the rice separately in individual-sized containers. Then I defrost them overnight in the refrigerator before reheating on the stove or in the microwave.
Serving suggestions
Stuffed pepper soup is a filling meal, providing protein and vegetables in one delicious bowl. Enjoy it with this Navajo Fry Bread Recipe, which is perfect for soaking up soup, and you can never go wrong serving some delightful Corn Bread Muffins. I also love this savory Olive Bread Recipe—it’s more Mediterranean, but the flavors contrast well. A crisp Mexican Caesar Salad is another excellent accompaniment if you’d like a refreshing crunch to your meal.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound lean ground beef
- Salt and freshly ground black pepper to taste
- 1 small yellow onion chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 4 cloves garlic minced
- 2 cans cans petite diced tomatoes (14 1/2 ounces each) undrained
- 1 can tomato sauce (15 ounces)
- 1 can low-sodium beef broth (14 1/2 ounces) plus more, if needed
- 1/2 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3 tablespoons chopped fresh parsley plus extra, for garnish
- 1 cup uncooked long grain white or brown rice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces. Drain any excess fat and set the beef aside.
- In the same pot, add the remaining olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3-4 minutes until they start to soften. Then add the minced garlic and cook for 30 seconds.
- Return the beef to the pot. Stir in the diced tomatoes, tomato sauce, and beef broth. Add the dried basil, dried oregano, and chopped parsley. Bring the mixture to a gentle boil, reduce the heat to low, cover, and simmer for 30 minutes.
- While the soup simmers, cook the rice separately according to the package instructions.
- Stir the cooked rice into the soup. If the soup is too thick, add another splash or two of broth until it reaches your desired consistency. Adjust salt and pepper to taste. Mix in the Worcestershire and hot sauce. Serve hot and garnish with extra fresh parsley, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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