What is Stuffed Peppers Soup Recipe?

Stuffed Peppers Soup is essentially a deconstructed stuffed pepper served as a soup. It combines all the traditional ingredients—bell peppers, ground beef, tomatoes, and rice—into a hearty and flavorful broth. This soup captures the essence of the classic dish but is easier to prepare and enjoy, especially on chilly days.

Why You Should Try This Recipe

Easy One-Pot Meal – Simplifies cooking and cleanup.
Rich in Flavor – Combines savory beef, sweet peppers, and aromatic spices.
Nutritious – Packed with vegetables and lean protein.
Versatile – Perfect for lunch, dinner, or meal prepping.
Family-Friendly – A crowd-pleaser for all ages.

Pro Tips & Variations

Customize the Protein: Substitute ground beef with ground turkey or chicken for a lighter option.
Vegetarian Version: Omit the meat and add more vegetables like zucchini or mushrooms.
Spice It Up: Add red pepper flakes or diced jalapeños for a kick.
Grain Alternatives: Use quinoa or cauliflower rice instead of jasmine rice for a different texture.
Cheesy Topping: Sprinkle shredded cheese on top before serving for extra richness.

FAQs – Common Questions

Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as flavors meld together.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, let the soup cool completely, then freeze in airtight containers for up to 2 months.
How do I reheat frozen soup?
Thaw overnight in the refrigerator and reheat on the stovetop over medium heat until warmed through.

Final Thoughts – Enjoy & Share!

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Hearty Stuffed Peppers Soup – Comfort in a Bowl!

Recipe by Chef Haven

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minute

Ingredients

3 tablespoons olive oil
For sautéing the vegetables and adding richness.
1 small yellow onion, diced
Provides a sweet and aromatic base flavor.
2 bell peppers, diced (use green, red, or yellow)
Adds color and a mild, sweet taste.
1 large tomato, diced
Introduces freshness and acidity to the soup.
1 pound ground beef (85% lean)
Offers a hearty and flavorful protein component.
3 cups beef stock
Serves as the savory liquid base of the soup.
3 tablespoons tomato paste
Enhances the tomato flavor and adds depth.
1 teaspoon dried oregano
Imparts a subtle earthy and herbal note.
2 teaspoons dried basil
Contributes a sweet and slightly peppery flavor.
1 teaspoon garlic powder
Adds a mild garlic flavor without overpowering.
¼ to ½ teaspoon black pepper, to taste
Provides a gentle heat and seasoning.
Salt, to taste
Enhances all the flavors in the soup.
¾ cup Jasmine rice
Adds a soft texture and slight floral aroma.

Directions

Prepare the Vegetables:
Dice the onion, bell peppers, and tomato; set them aside.
Sauté the Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onions and bell peppers; cook until softened, about 5-7 minutes.
Stir in the diced tomato and cook for an additional 3 minutes.
Cook the Ground Beef:
Push the vegetables to the sides of the pot, creating a well in the center.
Add the ground beef to the center; cook until browned, breaking it up as it cooks.
Once the beef is fully cooked, mix it with the sautéed vegetables.
Add Broth and Seasonings:
Pour in the beef stock and stir in the tomato paste until well combined.
Add dried oregano, dried basil, garlic powder, black pepper, and salt to taste.
Incorporate the Rice:
Bring the soup to a gentle boil.
Stir in the Jasmine rice.
Simmer the Soup:
Reduce the heat to low; cover the pot and let the soup simmer for about 20-25 minutes, or until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
Adjust Seasonings and Serve:
Taste the soup and adjust the salt and pepper as needed.
Ladle the soup into bowls and serve hot.