Stuffed Pepper Soup

No photo description available.

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

  1. 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.
  2. Sweat aromatics.
    Add onion and peppers. Cook until softened and lightly sweet (5–7 minutes). Stir in garlic for 30 seconds until fragrant.
  3. 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.
  4. 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.
  5. 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).
  6. Finish & balance.
    Remove bay leaf. Taste and brighten with vinegar or lemon juice. Adjust salt/pepper. Stir in parsley.
  7. Serve.
    Ladle into bowls. Top with a pinch of shredded mozzarella or provolone so it melts like a stuffed pepper’s cheesy cap.

 

Please Head On keep  on Reading  (>)

Show Comments

No Responses Yet

Leave a Reply