Stuffed Pepper Soup: All the Cozy Flavor, None of the Fuss
If you love classic stuffed peppers but want something spoonable, quicker, and batch-friendly, this soup is the answer. It’s rich with sweet bell peppers, tender rice, tomatoes, and savory beef (or turkey), with a gentle kiss of paprika and garlic—comfort in a bowl.
At a Glance
- Serves: 6–8
- Active time: 25 minutes
- Total time: 45–55 minutes (stovetop)
- Difficulty: Easy, weeknight-friendly
- Freezer-friendly: Yes (see tips)
Ingredients
Base
- 1½ lb (680 g) ground beef (85–90% lean) or ground turkey
- 2 Tbsp olive oil (use 1 Tbsp if beef is not very lean)
- 1 large yellow onion, diced
- 4 bell peppers, diced (mix red + green for classic flavor)
- 4 cloves garlic, minced
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
Flavor & Liquid
- 2 tsp sweet paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 bay leaf
- 1 Tbsp tomato paste
- 1 (28-oz/800 g) can crushed tomatoes
- 1 (14.5-oz/410 g) can diced tomatoes (fire-roasted if possible)
- 5–6 cups (1.2–1.4 L) beef or chicken broth
Rice
- ¾ cup (135 g) long-grain white rice, rinsed
or 1½ cups cooked rice (see timing notes)
Finish (optional but great)
- 2–3 tsp red wine vinegar or fresh lemon juice
- Handful of chopped parsley
- Shredded mozzarella or provolone, for topping
Equipment
Large heavy pot or Dutch oven, wooden spoon, knife and board, measuring spoons/cups, ladle.
Step-by-Step Method
- Brown the meat (build the base).
Heat the pot over medium-high. Add oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up, until well browned (6–8 minutes). Browning adds deep, stuffed-pepper flavor—don’t rush it. - Sweat aromatics.
Add onion and peppers. Cook until softened and lightly sweet (5–7 minutes). Stir in garlic for 30 seconds until fragrant. - Bloom spices & paste.
Add paprika, oregano, thyme, and tomato paste. Stir 1–2 minutes to darken the paste slightly—this “blooms” the flavors and prevents a raw tomato taste. - Deglaze & simmer.
Pour in crushed and diced tomatoes and 5 cups broth. Add bay leaf and remaining salt/pepper. Scrape up browned bits from the bottom (flavor!). Bring to a lively simmer. - Add rice your way.
- Using raw rice: Stir in rinsed rice. Reduce to medium-low, cover partially, and simmer 18–20 minutes, stirring occasionally so rice doesn’t stick. Add up to 1 more cup broth if you prefer it soupier.
- Using cooked rice (great for leftovers): Simmer the soup 15 minutes without rice so flavors meld. Stir in cooked rice for the last 5 minutes to warm through (it won’t over-swell).
- Finish & balance.
Remove bay leaf. Taste and brighten with vinegar or lemon juice. Adjust salt/pepper. Stir in parsley. - Serve.
Ladle into bowls. Top with a pinch of shredded mozzarella or provolone so it melts like a stuffed pepper’s cheesy cap.
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