Stuffed Pepper Soup Recipe – A Summer Tang Twist

Dive into a culinary adventure that unites nostalgia and innovation – the stuffed pepper soup recipe. Indulge in a delicious symphony of bell peppers, ground meat, and hearty rice, all swirling in a tangy tomato base. 

This recipe honors tradition while offering an inventive twist on a family favorite. Perfect for any season, it brings comfort on a chilly night, yet its vibrant ingredients reflect the bounty of summer’s harvest. 

Step-by-step, we will guide you through this delectable journey, ensuring a flavorful result that garners applause at your dinner table. By the end, you’ll not only relish a wonderful meal, but you’ll also gain an insight into the magic that is creative cooking. 

So, let’s roll up those sleeves, ignite your stoves, and embark on this gastronomic voyage with our Stuffed Pepper Soup recipe – where comfort food meets culinary art.

What Is Stuffed Pepper Soup?

Stuffed Pepper Soup is a comforting, hearty dish that mirrors the flavors of traditional stuffed bell peppers but is served in soup form.

It’s a robust blend of ground meat—usually beef or turkey—mixed with colorful bell peppers, onions, and tomatoes. 

Cooked rice is added for substance, while a mix of herbs and spices imbue it with rich, savory notes.

This recipe captures the essence of a classic stuffed pepper, offering it in a warming, easily enjoyed bowlful that’s perfect for any meal.

Can You Vary The Recipe With Other Ingredients?

• Keto: Use riced cauliflower instead of traditional rice. Ensure to use a keto-friendly stock and lean meat.
• Paleo: Similar to keto, replace rice with cauliflower rice. Additionally, check that your canned tomatoes and stock are paleo-approved.
• Gluten-Free: This recipe is inherently gluten-free if you use a gluten-free stock. However, always check labels to ensure that no hidden gluten is present.
• Whole30: Again, replace rice with cauliflower rice. Use Whole30-compliant stock and canned tomatoes.
• Vegetarian/Vegan: Substitute meat with hearty legumes like lentils or plant-based meat alternatives. For vegans, ensure your stock is plant-based too.

Recipe Directions 

• Over medium-high heat, brown beef in a Dutch oven, then drain off fat.
• Add peppers to the meat, and sauté it for about 3 minutes.
• Mix in tomato sauce, bouillon cubes, brown sugar, salt, diced tomatoes (with juice), soy sauce and pepper.
• Reduce heat to low, cover, and simmer for 30-45 minutes.
• Stir in rice, heat through, and serve.

Variations, Add-Ons And Toppings

Variations

• Add a protein twist with different meats like ground turkey or chicken.
• Substitute the beef with lentils or a plant-based meat alternative for a vegetarian version.
• Spice lovers can add a dash of cayenne pepper or chopped jalapeños for a kick.
• Swap rice with quinoa, barley, or cauliflower rice for dietary preferences.

Add-Ons

• A splash of red wine, while simmering, adds depth of flavor.
• Stir in some garlic and onions for added aroma and taste.
• Incorporate vegetables like corn or zucchini for added nutrition and texture.

Toppings

• Sprinkle shredded cheese that melts into a delicious gooey delight.
• A dollop of sour cream or Greek yogurt adds creaminess and a cooling contrast.
• Fresh herbs like chopped parsley or cilantro provide a color pop and freshness.
• Crunchy croutons or a slice of crusty bread serve as perfect soup companions.
• Squeeze fresh lime just before serving to enhance the overall flavor profile.

Can I Make Soup Name In A Slow Cooker Or Instant Pot?

Slow Cooker

• Brown the beef on the stovetop first, then drain off the excess fat.
• Transfer the meat to the slow cooker and add the peppers, tomato sauce, diced tomatoes, bouillon cubes, brown sugar, salt, pepper, and soy sauce.
• Cover and cook on low for 6-8 hours or high for 3-4 hours.
• About 30 minutes before serving, stir in cooked rice and allow it to heat through.

Instant Pot

• Use the “Sauté” function to brown the beef, then drain off the excess fat.
• Add the peppers, tomato sauce, diced tomatoes, bouillon cubes, brown sugar, salt, pepper, and soy sauce to the pot.
• Secure the lid and set the Instant Pot to “Manual” or “Pressure Cook” on high for 10 minutes.
• Allow a natural release for 10 minutes, then quickly release the remaining pressure.
• Stir in the cooked rice and use the “Sauté” function again to allow the soup to heat through before serving.

Can I Use Store Broth, Or Should I Make My Own?

You certainly can use store-bought broth in your Stuffed Pepper Soup. It’s a convenient option and can save you significant prep time. When selecting a store-bought broth, opt for a low-sodium version so you have better control over the salt content of your soup.

However, if you have the time and ingredients, homemade broth can elevate your soup to another level. It allows you to control the flavor profile and eliminates preservatives or additives often found in commercial broths.

How To Serve ?

• Temperature: Ensure the soup is served hot. If made in advance, reheat it properly before serving.
• Garnish: Garnishing not only enhances the flavor but also the visual appeal. Sprinkle fresh herbs, shredded cheese, or a dollop of sour cream just before serving.
• Accompaniments: While the soup is hearty on its own, you can serve it with a side of crusty bread or a fresh salad for a complete meal.
• Bowls: Use warm bowls to serve the soup. This helps to keep the soup hot for a longer time. Rinse the bowls with hot water or place them in an oven at the lowest setting for a few minutes.
• Presentation: Consider the presentation aspect. Ladle the soup carefully into the bowls to avoid spills and mess.

Perfect Side Dishes

• Crusty Bread: A slice of crusty bread or a warm baguette is perfect for dipping into the soup and soaking up its flavors.
• Side Salad: A light, refreshing salad with a vinaigrette dressing can balance the rich, hearty flavors of the soup. Consider a simple green salad or a tangy slaw.
• Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese sandwich for a comforting meal.
• Roasted Vegetables: A side of roasted vegetables, like Brussels sprouts or asparagus, can add a satisfying, healthful component.
• Quinoa Salad: Consider a vibrant quinoa salad with fresh veggies for a wholesome, protein-packed side.

Storage And Make Ahead

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the soup for longer storage. Cool it completely, then transfer to a freezer-safe container. It will keep well for up to 3 months.
• Thawing: To thaw frozen soup, place it in the refrigerator overnight or thaw it in the microwave.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through.
• Make Ahead: This soup is perfect for making ahead! Prepare the soup without adding rice. Store it in the refrigerator for up to 2 days or freeze it. When ready to serve, reheat the soup and add cooked rice.

What Can We Do With Leftovers?

• Reheat and Eat: The most straightforward way to enjoy leftover soup is to reheat and serve it as is. The flavors often deepen and improve after a day or two.
• Stuff a Pepper: For a twist, hollow out bell peppers and fill them with the leftover soup (without too much broth). Top with cheese and bake until the peppers are tender, and the cheese is melted.
• Grain Bowls: Use the soup as a hearty topping over a bed of cooked quinoa, farro, or cauliflower rice.
• Baked Casserole: Mix the soup with pasta, top with cheese, and bake for a comfort food casserole.
• Stuffed Wraps or Burritos: Use the hearty ingredients of the soup (drained of most liquid) as a filling for wraps or burritos.

Stuffed Pepper Soup Recipe – A Summer Tang Twist

5 from 6 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

250-300

kcal

Unleash a burst of vibrant flavors with our Stuffed Pepper Soup. It’s a comforting blend of browned meat, bell peppers, and rice swimming in a tangy tomato broth. This hearty soup encapsulates the essence of traditional stuffed peppers in an easy-to-enjoy form. 

Ingredients

• 2 Pounds 2 Ground Beef

• 1 1 Green Bell Pepper (Chopped)

• 29 Ounces 29 Tomato Sauce

• 29 Ounces 29 Diced Tomatoes

• 2 2 Beef Bouillon Cubes

• 1/4 cup 1/4 Brown Sugar (Packed)

• 2 Teaspoons 2 Salt

• 1 Teaspoon 1 Ground Black Pepper

• 2 Cups 2 Cooked White Rice

• 1 Tablespoon 1 Soy Sauce

Step-By-Step Directions 

• Place a Dutch oven on the stove and turn the heat to medium-high. Add beef, stirring and breaking it up until it browns evenly. This should take around 5-7 minutes.
• Carefully drain any excess fat from the browned beef, safely discarding it.
• Incorporate the peppers into the Dutch oven with the browned meat. Sauté these together for about 3 minutes, until the peppers begin to soften.
• Introduce the tomato sauce to the Dutch oven. Also, add the diced tomatoes, including the juice, for additional flavor. Sprinkle in the bouillon cubes, brown sugar, salt, and pepper for seasoning. Finish with a dash of soy sauce for depth.
• Once all ingredients are combined, reduce the heat to low. Cover the Dutch oven and allow the mixture to simmer. This simmering phase will let the flavors meld together over 30-45 minutes.
• Uncover the Dutch oven and stir in the rice. Let this mixture heat through, ensuring the rice is well-integrated and warm.
• For serving, ladle the soup into bowls. As additional options, consider toppings like chopped fresh herbs, a sprinkle of cheese, or a dollop of sour cream to add an extra layer of flavor and presentation.
• EQUIPMENT LIST
• Dutch Oven Or Large Soup Pot
• Wooden Spoon
• Knife And Cutting Board
• Ladle
• Measuring Cups And Spoons

Notes

• Meat: While ground beef is traditional, feel free to substitute with ground turkey or chicken for a leaner option.
• Rice: To prevent overcooking, consider cooking the rice separately and adding it to the soup just before serving.
• Broth: You can use beef broth instead of bouillon cubes for a deeper flavor.
• Vegetarian Version: For a plant-based alternative, substitute the beef with lentils or a meat substitute and use a vegetable broth.
• Slow Cooker/Instant Pot: This soup can also be prepared in a slow cooker or Instant Pot. Adjust the cooking times accordingly.
• Leftovers: This soup stores well and often tastes even better when the flavors have melded together the next day.

Nutrition Table

• Author
• Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

Latest posts by Hanna Barnes (see all)

• How To Make Butternut Squash Soup Recipe – Easy And Delicious - February 13, 2024
• Perfect Chinese Chicken Soup Recipe – A Delightful Feast - October 3, 2023
• Easy Red Pepper Soup Recipe (Sweet-Mild Flavors) - October 3, 2023