Can I make this soup vegetarian?

Yes! Simply swap the ground beef for plant-based ground or extra beans like lentils or black beans. Also, use vegetable broth instead of beef broth.

How do I keep the rice from getting mushy in leftovers?

Cook the rice separately and add it to each bowl just before serving. This way, the rice won’t absorb all the broth during storage.

What kind of rice works best in this soup?

Jasmine rice adds a light, floral note and cooks quickly, but you can use Basmati, long grain, brown rice, or even quinoa for a different texture.

Can I freeze stuffed pepper soup?

Yes! For best results, freeze the soup without rice. Add freshly cooked rice after reheating for the best consistency.

Cozy Stuffed Pepper Soup

Name: Cozy Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 small yellow onion, diced; 1 green bell pepper, diced; 1 yellow bell pepper, diced; 1 large tomato, diced; 1 pound ground beef (85/15 recommended); 3 cups beef broth; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 2 teaspoons dried basil; 1 teaspoon garlic powder; ¼ to ½ teaspoon black pepper (to taste); Salt (to taste); ¾ cup jasmine rice (or preferred rice)

Description

This cozy stuffed pepper soup is a hearty, one-pot meal that delivers all the comforting flavors of traditional stuffed peppers with none of the hassle. Perfect for busy weeknights or weekend meal prep, it’s packed with tender beef, colorful peppers, aromatic herbs, and fluffy rice—all simmered in a rich, savory broth. A delicious, beginner-friendly option for quick and healthy meals.

Ingredients

Scale

3 tablespoons olive oil
1 small yellow onion, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large tomato, diced
1 pound ground beef (85/15 recommended)
3 cups beef broth
3 tablespoons tomato paste
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
¼ to ½ teaspoon black pepper (to taste)
Salt (to taste)
¾ cup jasmine rice (or preferred rice)

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Instructions

Prep the ingredients: Dice all vegetables and set them aside to keep the cooking process smooth and stress-free.
Sauté the vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions and bell peppers and cook until they begin to soften, about 5 minutes. Stir in the diced tomato and let it cook down for another few minutes to release its juices.
Brown the beef: Push the vegetables to the side and add the ground beef to the center of the pot. Break it apart with a spoon, cover for a few minutes to help it steam, then uncover and stir it into the vegetables until it’s fully browned with no pink remaining.
Add tomato paste and broth: Stir in the tomato paste until evenly distributed, then pour in the beef broth and mix everything well to combine.
Season and simmer: Add oregano, basil, garlic powder, black pepper, and salt. Stir thoroughly, reduce the heat to low, cover the pot with a lid slightly ajar, and let the soup simmer for about 20 minutes to develop flavor.
Cook the rice: Stir in the jasmine rice, cover the pot again, and continue to simmer until the rice is tender, about 15–20 minutes depending on the type of rice used. Stir occasionally to prevent sticking.
Serve and enjoy: Once the rice is cooked through, taste the soup and adjust seasoning if needed. Serve warm with optional toppings like shredded cheese or a dollop of sour cream.

Notes

To avoid mushy rice in leftovers, cook rice separately and add it when serving. This soup is very customizable—try adding mushrooms, spinach, or carrots for extra nutrition. Swap the beef for ground turkey or plant-based alternatives for a lighter version. To make it spicy, add a dash of hot sauce or red pepper flakes. Store leftovers in airtight containers for up to 4 days, or freeze without rice for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 406
Sugar: 4g
Sodium: 360mg
Fat: 23g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 19g
Cholesterol: 54mg