Stuffed Pepper Soup — a cozy, spoonable version of the classic stuffed pepper

Stuffed Pepper Soup takes the satisfying flavors of stuffed bell peppers — beef (or turkey), rice, tomato, and sweet peppers — and turns them into a hearty, comforting soup. It’s faster than stuffing and baking whole peppers, flexible (use ground beef, turkey, or a plant-based substitute), and perfect for weeknights or a bowl-by-bowl family meal. Below is a detailed, unique recipe with step-by-step instructions, tips, and variations so you can make it your own.

About this recipe

• Yield: 6–8 servings
• Prep time: 15–20 minutes
• Cook time: 35–45 minutes (stovetop)
• Total time: ~55–65 minutes
• Difficulty: Easy–medium

Ingredients

Base

• 1 lb (450 g) ground beef or ground turkey (or 16 oz plant-based crumbles)
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 large bell peppers (mixed colors), diced — about 3 cups
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced (optional — for extra veg and sweetness)
• 2 tablespoons tomato paste
• 1 (28 oz / ~800 g) can crushed tomatoes
• 4 cups beef or chicken broth (use vegetable broth for vegetarian)
• 1 cup long-grain white rice, rinsed (see variation for brown rice)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 1–1½ teaspoons kosher salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon Worcestershire sauce (optional, skip for vegetarian)
• 1–2 tablespoons olive oil (or cooking oil)

Finishing

• 2 tablespoons chopped fresh parsley or basil
• Optional toppings: shredded cheddar, grated Parmesan, sour cream or Greek yogurt, crusty bread

Equipment

• Large Dutch oven or heavy-bottomed pot (6–8 quart)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board

Step-by-step method

1. Prep the ingredients

1. Dice the onion, bell peppers, and carrot. Mince the garlic. Rinse the rice under cold water until the water runs nearly clear (this removes excess starch and helps separate grains).

2. Brown the meat (or sauté the crumbles)

1. Heat the pot over medium-high heat and add 1 tablespoon oil.
2. Add the ground meat in an even layer. Season lightly with a pinch of salt and pepper.
3. Brown, breaking it up with a spoon, until no longer pink and edges get a little caramelized — about 6–8 minutes.
4. If using vegetarian crumbles, sauté according to package directions until warmed through and lightly browned.
5. Using a slotted spoon, transfer the cooked meat to a bowl, leaving most of the fat in the pot (drain excess if there’s a lot).

3. Sweat the aromatics and peppers

1. Reduce heat to medium and add another 1 tablespoon oil if the pot looks dry.
2. Add the diced onion, carrot, and a pinch of salt. Cook, stirring occasionally, until softened and translucent — about 5–6 minutes.
3. Add the diced bell peppers and cook 3–4 minutes more until slightly softened but still bright.
4. Stir in the minced garlic and cook 30–45 seconds until fragrant (don’t let it burn).

4. Build the soup

1. Stir in the tomato paste and cook 1 minute to caramelize slightly — this deepens flavor.
2. Add the rinsed rice and stir to coat grains with the savory base for 1 minute.
3. Pour in the crushed tomatoes and broth. Scrape any browned bits from the bottom of the pot (those add flavor).
4. Return the browned meat to the pot. Add oregano, basil, bay leaf, Worcestershire sauce (if using), salt, and pepper.
5. Bring soup to a gentle boil over medium-high heat.

5. Simmer to finish

1. Once boiling, reduce heat to low–medium to maintain a gentle simmer. Cover the pot partially (lid slightly askew) and cook until rice is tender — about 18–22 minutes for white rice. Stir occasionally to prevent sticking.
2. Taste after 15 minutes and adjust seasoning. If soup becomes too thick, add ½–1 cup water or broth until you reach desired consistency.

If using brown rice: Add an extra 20–25 minutes of simmer time and possibly 1 additional cup of liquid. Alternatively, cook brown rice separately and stir in at the end.

6. Finish and serve

1. Remove the bay leaf. Stir in fresh parsley or basil.
2. Ladle into bowls and top with shredded cheese, a dollop of sour cream, or extra herbs if desired. Serve with crusty bread.

Variations & swaps

• Vegetarian/Vegan: Use plant-based ground crumbles or lentils (1½ cups cooked lentils). Use vegetable broth and skip Worcestershire or use vegan Worcestershire.
• Rice-free: Use 1 cup small pasta (orzo, acini di pepe) — cook separately and add at the end, or use cauliflower rice for a low-carb version (add near the end and simmer 5–7 minutes).
• Spicy: Add ½ teaspoon red pepper flakes with the dried herbs, or use a diced jalapeño with the peppers.
• Cheesy stuffed pepper: Stir 1 cup shredded cheddar into the soup at the end until melted, then serve with extra on top.
• One-pot slow cooker: Brown meat and sauté vegetables first, then transfer everything to a slow cooker with uncooked rice and cook 3–4 hours on high or 6–7 hours on low (check rice for doneness and add liquid if needed).

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