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.

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