1. Can I use a different protein in stuffed pepper soup?

Yes! While this recipe uses ground beef, you can easily swap it out for ground turkey, chicken, or even sausage. If you're looking for a lighter version, ground turkey or chicken works great without sacrificing flavor. You can also try ground pork for a slightly different taste.

2. How can I make this recipe vegetarian?

To make a vegetarian version of stuffed pepper soup, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra vegetables like mushrooms, spinach, or zucchini to make up for the missing protein. Cauliflower rice is also a great low-carb rice substitute for added texture.

3. How do I prevent the rice from soaking up all the broth?

The trick to keeping the rice from soaking up all the broth is to use cooked rice instead of raw rice. If you want to make the soup ahead of time, store the rice separately and add it when reheating. This way, the rice will absorb just the right amount of liquid, keeping your soup flavorful without becoming too thick.

4. Can I freeze stuffed pepper soup?

Yes, you can freeze stuffed pepper soup for up to two months. However, it's best to store the rice separately and add it when reheating, as rice can absorb too much liquid during freezing. To reheat, simply thaw overnight in the refrigerator and warm on the stove or in the microwave.

Stuffed Pepper Soup – Easy Hearty Comfort Food

Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (90% lean recommended); 3/4 cup chopped onion; 1 1/2 teaspoons garlic, minced; Salt and pepper, to taste; 1 red bell pepper, cut into 1/2 inch pieces; 1 green bell pepper, cut into 1/2 inch pieces; 1 (14.5 ounce) can petite diced tomatoes; 1 (15 ounce) can tomato sauce; 1 (14.5 ounce) can beef broth; 2 teaspoons Italian seasoning; 2 cups cooked white rice; 2 tablespoons chopped parsley

Description

This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice, and bell peppers in a tomato-based broth. It tastes just like classic stuffed peppers, but without all the work! It’s perfect for a cozy weeknight dinner, packed with savory flavors and a satisfying texture.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef (90% lean recommended)
3/4 cup chopped onion
1 1/2 teaspoons garlic, minced
Salt and pepper, to taste
1 red bell pepper, cut into 1/2 inch pieces
1 green bell pepper, cut into 1/2 inch pieces
1 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can beef broth
2 teaspoons Italian seasoning
2 cups cooked white rice
2 tablespoons chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces (approximately 5-6 minutes).
Add the chopped onion to the pot and cook for 4-5 minutes or until softened. Stir in the minced garlic and cook for another 30 seconds.
Season the beef and onion mixture with salt and pepper to taste.
Add the chopped red and green bell peppers to the pot and cook for 2-3 minutes until they start to soften.
Stir in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Bring the soup to a simmer and cook for 15-20 minutes or until the peppers are tender.
Add the cooked rice and stir well. Season with more salt and pepper as needed. Let the soup simmer for another 2-3 minutes.
Sprinkle the soup with chopped parsley and serve hot.

Notes

Use 90% lean ground beef for the best balance of flavor and less grease.
Be sure to use cooked rice to prevent it from absorbing too much broth. Store rice separately if making ahead.
If you prefer a vegetarian version, replace the beef with extra vegetables and use vegetable broth.
The soup can be made ahead and stored in the fridge for up to 2 days, or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 286 kcal
Sugar: 8g
Sodium: 769mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 20g
Cholesterol: 49mg