If you’re craving a comforting, hearty bowl that captures the essence of classic stuffed peppers but with an easy-to-savor twist, this Stuffed Green Pepper Soup Recipe is exactly what you need. It combines rich ground beef, tender peppers, juicy tomatoes, and perfectly cooked rice all mingling in a savory broth that tastes like a warm hug on a chilly day. Whether you’re serving it as a weeknight staple or a crowd-pleasing favorite, this soup brings all the flavors you love in a way that’s fast, fuss-free, and incredibly satisfying.
Ingredients You’ll Need
These ingredients may be simple, but each plays a crucial role in building the layers of flavor, texture, and color that make this soup so irresistible. From the aromatic onions to the fresh green and red peppers, every item adds its own magic to the pot.
- 1 tablespoon olive oil: For browning the meat and sautéing the veggies with a lovely, subtle richness.
- 1 lb ground beef: The hearty, savory foundation that packs every spoonful with satisfying protein.
- Salt & pepper (to taste): Essential seasonings that brighten and balance the flavors perfectly.
- 1 medium yellow onion (chopped): Adds sweetness and depth when softened just right.
- 1 tablespoon Italian seasoning: Brings an herby warmth that complements the meaty, tomatoey base.
- 1 teaspoon garlic powder: For that subtle garlic punch without overpowering the soup.
- 2 tablespoons tomato paste: Intensifies the tomato flavor, giving your broth a rich, savory backbone.
- 1 teaspoon Worcestershire sauce: Adds umami depth to boost every other ingredient’s taste.
- 1 (32-oz) container beef broth: Creates a flavorful, comforting liquid base that carries the whole soup.
- 1 (15-oz) can tomato sauce: For a smooth, tangy tomato presence that ties everything together.
- 1 (32-oz) bottle tomato juice: Adds natural sweetness and freshness to balance the meat and spices.
- 1 large green pepper (cored and diced): The star vegetable of this recipe, offering crispness and vibrant color.
- 1 large red pepper (cored and diced): Adds sweetness and a beautiful pop of red, or swap to 2 reds or 2 greens depending on your mood!
- 1 cup parboiled rice (uncooked): The hearty grain that soaks up the broth and makes the soup filling without being heavy.
- Garnish: grated Parmesan cheese: A little salty, nutty sprinkle that elevates each bowl with rich umami charm.
How to Make Stuffed Green Pepper Soup Recipe
Step 1: Prep Your Ingredients and Pot
Start by gathering all your ingredients and setting up your cooking station. A 5-6 quart pot or a Dutch oven works perfectly for this recipe, giving you plenty of room to build flavors and simmer away without worrying about spills. Having everything chopped, measured, and within reach will make the process smooth and enjoyable.
Step 2: Brown the Beef
Heat the olive oil over medium heat in your pot, then add the ground beef. As it cooks, season with salt and pepper. Let the beef brown well on the bottom—it’s worth waiting for those caramelized bits because they add incredible flavor later on. Once nicely browned, this forms a tasty meaty base for your soup.
Step 3: Add Aromatics and Seasonings
Drain any excess grease, then toss in your chopped onion. Cook it down for about five minutes until it’s soft and fragrant. Now stir in the Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cooking the tomato paste for a minute or two here brings out its sweetness and depth, making sure your broth will be full-flavored.
Step 4: Add Liquids and Peppers
Pour in the beef broth—starting with half if you want a thicker soup, then adjust as you go. Add the tomato sauce, tomato juice, along with the diced green and red peppers. Don’t forget to scrape up those tasty browned bits stuck to the pot’s bottom; they dissolve into the broth and give your soup an irresistible savory boost.
Step 5: Simmer the Soup
Bring everything to a boil, then lower the heat and cover the pot partially. Simmer for at least 30 minutes, stirring occasionally. Partial covering lets steam escape, thickening the soup nicely instead of diluting it. The flavors meld beautifully during this gentle simmer, making the broth deeply satisfying.
Step 6: Add Rice and Finish Cooking
Stir the uncooked parboiled rice into the soup. Keep it simmering for another 15 to 20 minutes until the rice is tender and has soaked up those savory juices. Remember to stir every few minutes to keep the rice from sticking to the bottom. If the soup thickens too much, add a splash more broth or water to loosen it up.
Step 7: Serve Up and Enjoy
Give your soup a final taste, adjusting salt and pepper as needed. Ladle it into bowls and sprinkle generously with grated Parmesan cheese. The cheese melts slightly and adds an extra layer of richness that brings this comforting meal full circle.
How to Serve Stuffed Green Pepper Soup Recipe
Garnishes
Freshly grated Parmesan is the classic topping here, but you can also try a sprinkle of chopped fresh parsley for a bright, herbal finish or a dash of crushed red pepper flakes if you like a little heat. Each garnish adds its own personality to your bowl while complementing the rich, robust soup flavors.
Side Dishes
This soup pairs wonderfully with crusty bread or a warm baguette for dipping. A simple green salad with a tangy vinaigrette can provide a fresh counterbalance if you want something lighter on the side. For a heartier meal, serve alongside garlic bread or cheesy cornbread for ultimate comfort.
Creative Ways to Present
If you’re serving this Stuffed Green Pepper Soup Recipe to guests, try ladling it into rustic bread bowls for an impressive presentation. You can also top with a dollop of sour cream or a drizzle of basil pesto to add color and a rich creaminess that feels extra special. These little touches turn a comforting soup into a memorable occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container and keep in the refrigerator for up to 3 days. The flavors actually develop more after resting overnight, making it even better the next day. Just give it a good stir before warming up.
Freezing
This soup freezes beautifully! Portion out into freezer-safe containers and keep for up to 3 months. When you’re ready, thaw overnight in the fridge for best results. Avoid freezing with the Parmesan garnish; add that fresh after reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking, until warmed through. You might want to add a splash of broth or water if the soup has thickened too much during storage. Do not boil the soup rapidly as it can overcook the rice and change the texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will give a lighter flavor and texture. Just brown it carefully to build flavor, and you might want to add a bit more seasoning to keep the soup punchy and well-rounded.
Is it okay to use regular rice instead of parboiled rice?
Yes, but parboiled rice tends to hold its shape better during simmering, preventing it from turning mushy. If you use regular rice, watch it closely and reduce cooking time slightly to avoid overcooking.
Can I make this soup vegetarian?
Definitely, though it won’t be a classic stuffed pepper flavor without the beef. Use plant-based crumbles or lentils and veggie broth. You might want to add some smoked paprika or liquid smoke to recreate a bit of that savory depth.
What can I substitute for tomato juice if I don’t have any?
You can substitute extra tomato sauce or even some low-sodium V8 juice. Keep in mind tomato juice adds a specific freshness, so adjust seasoning accordingly to balance acidity and sweetness.
How spicy is this Stuffed Green Pepper Soup Recipe?
This soup is naturally mild with no added heat, making it perfect for all ages. If you like a bit of spice, you can add a pinch of crushed red pepper flakes or a dash of hot sauce when serving.
Final Thoughts
This Stuffed Green Pepper Soup Recipe is a total comfort classic that brings all your favorite flavors together in a big, hearty bowl of love. It’s simple to make but packed with flavor and endlessly versatile—perfect for cozy nights, meal prepping, or sharing with friends. Give it a try soon; I promise it’ll become one of those recipes you reach for again and again!
Print
Stuffed Green Pepper Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 generous servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Stuffed Green Pepper Soup is a hearty, comforting dish inspired by the flavors of stuffed peppers. Ground beef is browned and simmered with aromatic onions, Italian seasoning, tomato paste, Worcestershire sauce, and a medley of peppers in a rich tomato and beef broth base. Parboiled rice is added to create a filling, stew-like soup perfect for cozy dinners. Garnished with grated Parmesan cheese, this soup brings classic stuffed pepper flavors to a warm bowl of goodness.
Ingredients
Meat and Seasonings
- 1 tablespoon olive oil
- 1 lb ground beef
- Salt & pepper to taste
Aromatics and Flavorings
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
Liquids and Base
- 1 (32-oz) container beef broth
- 1 (15-oz) can tomato sauce
- 1 (32-oz) bottle tomato juice
Vegetables and Rice
- 1 large green pepper, cored and diced
- 1 large red pepper, cored and diced (or use 2 red/2 green peppers)
- 1 cup parboiled rice (uncooked)
Garnish
- Grated Parmesan cheese
Instructions
- Prep: Get your ingredients and your pot ready. Use a 5-6 quart pot or Dutch oven for best results.
- Brown beef: Heat olive oil in a large pot over medium heat. Cook the ground beef until browned, seasoning with salt and pepper as it cooks. Let it brown slightly on the bottom to develop extra flavor.
- Add aromatics and seasonings: Drain excess grease from the pot. Add chopped onion and cook for 5 minutes until softened. Stir in Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce. Cooking the tomato paste for a minute or two enhances the depth of flavor.
- Add liquids and peppers: Stir in the beef broth (start with half if you prefer a less brothy soup), then add tomato sauce, tomato juice, and diced green and red peppers. Scrape up any browned bits from the bottom of the pot to incorporate their savory taste into the broth.
- Simmer soup: Bring the soup to a boil. Reduce heat to low and partially cover with a lid. Let simmer for at least 30 minutes, stirring occasionally. Partially covering lets steam escape, thickening the soup slightly instead of making it watery.
- Add rice and finish: Stir uncooked parboiled rice into the soup and continue simmering for 15–20 minutes until the rice is tender. Stir every few minutes to prevent the rice from sticking. Add a splash more broth if the soup gets too thick.
- Serve: Taste the soup and adjust seasoning if needed. Serve hot topped with grated Parmesan cheese for added richness.
Notes
- You can adjust the amount of beef broth depending on how thick or brothy you prefer your soup.
- Using parboiled rice helps it cook evenly without turning mushy.
- Partially covering the pot during simmering allows the soup to thicken nicely by letting steam escape.
- For a vegetarian version, substitute ground beef with plant-based meat and use vegetable broth instead of beef broth.
- Freshly grated Parmesan adds a nice finishing touch, but you can omit or use a vegetarian hard cheese if preferred.
