You know those nights when you’re just craving something warm, cozy, and packed with flavor, but don’t have hours to spend in the kitchen? That’s exactly when my Stuffed Pepper Soup comes to the rescue! Seriously, it’s like taking all the deliciousness of classic stuffed peppers – the savory ground beef, the tender peppers, the rich tomato base – and turning it into the easiest, most comforting bowl of soup you can imagine. I’ve made so many variations of comforting meals over the years, and this stuffed pepper soup is a staple in my house. It’s my go-to when I want something satisfying without all the fuss, and I just know you’re going to love it as much as I do!
Why You’ll Love This Stuffed Pepper Soup
Honestly, why wouldn’t you love this soup? It hits all the right notes:
- Super Speedy: You get all those yummy stuffed pepper flavors in under an hour, including prep time!
- Seriously Flavorful: It’s packed with ground beef, tomatoes, rice, and those classic spices.
- Pure Comfort: It’s the ultimate cozy meal for a chilly evening or whenever you need a hug in a bowl.
- So Easy: Minimal chopping, one pot, and simple steps make this a weeknight winner.
Ingredients for Easy Stuffed Pepper Soup
Alright, let’s talk ingredients! This soup is pretty straightforward, which is part of what makes it so fantastic. You probably have most of this stuff in your pantry already. Here’s what you’ll need to grab:
- A pound of good old ground beef – 80/20 is my go-to for flavor.
- One big onion, chopped up nice.
- A couple of cloves of garlic, minced super fine. Don’t skip the garlic, it’s key!
- One 28-ounce can of diced tomatoes, don’t drain ’em – all that juice is flavor!
- A 15-ounce can of tomato sauce for that smooth, rich base.
- Four cups of beef broth – this really deepens the flavor.
- One cup of rice that’s already cooked. Leftover rice works perfectly here!
- A teaspoon of salt, or just to your taste.
- Half a teaspoon of black pepper – fresh cracked is always best if you have it.
- Half a teaspoon of dried oregano for that classic Italian-ish vibe.
- And a little pinch, about a quarter teaspoon, of red pepper flakes if you like a tiny bit of warmth. Totally optional, though!
How to Make Stuffed Pepper Soup: Step-by-Step
Alright, let’s get this soup on the go! Making this stuffed pepper soup is honestly a breeze, and honestly, it’s about to become your new favorite weeknight meal. Grab your biggest pot – the one that feels ready for some serious comfort food action – and let’s do this.
Browning the Beef and Aromatics
First things first, get your ground beef into a big pot or Dutch oven over medium-high heat. Break it up with your spoon and let it get all nicely browned. Once it’s no longer pink, carefully drain off any extra grease – we want flavor, not fat! Now, toss in your chopped onion and let it soften up for about 5 minutes until it’s looking a little translucent and smelling sweet. Then, add in that minced garlic and stir it around for just a minute until it’s super fragrant. Be careful not to burn your garlic; we just want it to wake up! You can see the whole process of building flavors in dishes like this Classic Beef Bourguignon.
Simmering the Stuffed Pepper Soup Flavors
Now for the magic! Pour in your diced tomatoes (juice and all!), the smooth tomato sauce, and the beef broth. Give it all a good stir to make sure everything is combined. Next, toss in your cooked rice, the salt, black pepper, oregano, and those optional red pepper flakes if you’re feeling a little spicy. Bring the whole thing up to a boil, then turn the heat down to low, cover it, and let it just gently simmer away. The longer it simmers, the more those amazing flavors will meld together, so at least 20 minutes is great, but honestly, an extra 10 or 15 minutes makes it even better!
Tips for the Best Stuffed Pepper Soup
Okay, so making this stuffed pepper soup is already pretty easy, but let me tell you a few little secrets I’ve picked up to make it absolutely *amazing* every single time. These aren’t complicated, just little things that make a big difference in flavor and texture. Trust me, a little attention goes a long way!
First off, don’t skimp on browning that beef! Getting a nice sear on it adds so much more depth than just cooking it through. And when you add the onions and garlic, let them really soften and get fragrant – that’s where a lot of the base flavor comes from. Also, consider using fire-roasted diced tomatoes if you can find them; they add a subtle smokiness that’s just divine. And speaking of flavor, don’t be afraid to let this soup simmer a little longer than the minimum. Giving those ingredients more time to really get to know each other in the pot makes for a richer, more complex taste. It’s like any good stew or soup, really; the longer it melds, the better it gets! For more inspiration on hearty, flavorful soups, check out my Italian Minestrone Soup – another one-pot wonder!
Ingredient Notes and Substitutions for Stuffed Pepper Soup
We’re keeping this stuffed pepper soup super accessible, but let’s chat about a couple of things. For the rice, I almost always use leftover white rice because it’s just the easiest, but honestly, brown rice works great too – it’ll just take a tiny bit longer to soften up in the soup. If you’re going for a vegetarian vibe or just want to pack in more veggies, you can totally swap out the ground beef for some plant-based crumbles. Or, even better, load it up with extra chopped mushrooms, zucchini, or even some green bell pepper if you want more of that classic pepper flavor! Just sauté them with the onions until they’re tender.
Serving and Storing Your Stuffed Pepper Soup
Okay, serving this stuffed pepper soup is the fun part! That sprinkle of shredded cheddar cheese is non-negotiable for me – it just melts into the hot soup perfectly. Some fresh parsley or even a dollop of sour cream is lovely too! If you’ve got leftovers (which are honestly even better the next day!), just let the soup cool down completely before popping it into an airtight container in the fridge. It’ll keep for about 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water if it’s gotten a bit too thick. It’s almost as satisfying as enjoying some cheesy garlic bread sloppy joe melts!
Frequently Asked Questions about Stuffed Pepper Soup
Got questions about this comforting bowl of goodness? I’ve got answers!
Can I make this stuffed pepper soup ahead of time?
Absolutely! This soup is one of those magical dishes that actually tastes even better the next day. I often make it a day in advance to let those flavors really meld and deepen. Just store it in an airtight container in the fridge and reheat gently on the stovetop. It’s perfect for meal prep!
Can you freeze stuffed pepper soup?
Yes, you totally can! Once it’s cooled down, transfer it to a freezer-safe container or large ziplock bag. It should keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and then reheat on the stovetop. It might separate a little when thawing, but a good stir usually fixes that right up!
What kind of rice is best for this soup?
Honestly, whatever rice you have on hand is usually fine! I most often use leftover cooked white rice because it’s quick and easy. However, cooked brown rice works wonderfully too, it just adds a little more chew and nutritional punch. Just make sure your rice is already cooked before you add it to the simmering soup so it doesn’t soak up all the broth!
How can I make stuffed pepper soup vegetarian?
It’s super easy to make this stuffed pepper soup vegetarian or even vegan! Just swap out the ground beef for your favorite plant-based crumbles, or load it up with extra veggies like mushrooms, zucchini, or extra bell peppers. You’ll want to sauté those veggies with the onions and garlic until tender. And, of course, for a vegan version, use a dairy-free shredded cheese substitute for topping!
What are some other fun ways to jazz up this stuffed pepper soup?
Beyond the cheese topping, I love adding a swirl of sour cream or a bit of Greek yogurt for creaminess. A sprinkle of fresh parsley or even some chopped chives brightens it up. If you’re feeling adventurous, a dash of hot sauce or a dollop of pesto can give it a whole new personality. It’s pretty versatile, kind of like my Taco Soup – always ready for a little twist!
Nutritional Information for Stuffed Pepper Soup
Okay, so for those of you who like to keep track, here’s a rough idea of what you’re getting with a serving of this hearty stuffed pepper soup. These numbers are just estimates, of course, since brands and specific ingredients can change things up a bit! This breakdown is for about a 1.5 cup serving:
- Calories: Around 350
- Fat: About 18g (with 7g saturated)
- Protein: Roughly 22g
- Carbohydrates: Around 25g
- Sodium: Around 1200mg (this can vary a lot depending on your broth and canned tomatoes!)