If you love the classic, savory flavors of stuffed peppers but—let’s be honest—dread the tedious blanching, stuffing, and baking, this recipe is going to change your weeknight dinner game forever. This Easy Stuffed Pepper Soup is essentially a “deconstructed” stuffed pepper in a cozy bowl. It takes all the stars of the original dish—sweet bell peppers, tangy tomatoes, savory ground beef, and fluffy rice—and simmers them together in one pot. It is hearty, warming, and undeniably comforting without the fuss.
Why You’ll Love This Recipe
- Zero Fuss: You get all the flavor of traditional stuffed peppers with a fraction of the effort. No stuffing required!
- One-Pot Wonder: From browning the beef to simmering the rice, everything happens in a single Dutch oven, making cleanup a breeze.
- Budget-Friendly: It uses pantry staples and affordable produce to create a filling meal that feeds a crowd.
- Texture & Taste: The broth is rich and tomato-heavy, balancing perfectly with the tender beef and soft rice.
Equipment
- Dutch Oven or Large Soup Pot: Essential for browning the meat and simmering the soup evenly.
- Wooden Spoon: For breaking up the ground beef and stirring the soup.
- Chef’s Knife: For dicing the onions, peppers, and tomatoes.
Ingredients
- Olive Oil: 3 tbsp; for sautéing the aromatic vegetables.
- Yellow Onion: 1 small, diced; provides a sweet savory base.
- Bell Peppers: 1 green and 1 yellow (or red), diced. Using a mix of colors balances the slight bitterness of green peppers with the sweetness of red or yellow ones.
- Tomato: 1 large, diced; adds freshness and texture.
- Ground Beef: 1 lb; I recommend an 85/15 lean-to-fat ratio. It offers the juiciest flavor without making the soup too greasy.
- Beef Stock: 3 cups; creates a rich, savory liquid base.
- Tomato Paste: 3 tbsp; deepens the tomato flavor and adds body to the broth.
- Spices: 1 tsp dried oregano, 2 tsp dried basil, 2 tsp garlic powder. This trio mimics the classic Italian-American seasoning often found in stuffed peppers.
- Salt & Black Pepper: To taste (approx. 1/4-1/2 tsp pepper); essential for waking up all the flavors.
- Jasmine Rice: 3/4 cup; cooks quickly and adds a lovely floral aroma, though long-grain white rice works too.
Instructions
- Sauté Veggies: Preheat a Dutch oven or large soup pot over medium heat and add the olive oil. Toss in the diced onions and bell peppers, cooking until they start to soften and become fragrant. Stir in the diced fresh tomato and cook for a few more minutes until it breaks down slightly.
- Brown Beef: Push the vegetables to the sides of the pot to create a well in the center. Add the ground beef to the center. Break it apart with a wooden spoon, cover the pot, and cook for a few minutes. Uncover, mix the beef with the surrounding veggies, and continue cooking until the beef is browned and mostly done, breaking up any large clumps.
- Simmer Base: Stir in the tomato paste to coat the meat and veggies. Pour in the beef stock and season with oregano, basil, garlic powder, salt, and pepper. Lower the heat to low, cover the pot (leaving a small crack for steam to escape), and let it simmer for 20 minutes to let the flavors meld.
- Add Rice: Stir in the uncooked jasmine rice. Close the lid completely and cook until the rice is tender (usually about 10-15 minutes). Taste and adjust seasoning, then serve immediately while piping hot.
You Must Know
- The Mush Factor: Rice acts like a sponge. If you leave it sitting in the hot soup for too long, it will continue to absorb the broth and eventually turn mushy.
- Leftover Strategy: If you plan on having leftovers, do not cook the rice in the pot. Cook the rice separately and add a scoop to individual bowls just before serving. This keeps the soup brothy and the rice fluffy for days.
Storage Tips
- Refrigerator: Store the soup in an airtight container for up to 4 days. If you cooked the rice separately (recommended for leftovers), store it in its own container.
- Reheating: Warm gently on the stove over medium-low heat. You may need to add a splash of extra beef broth or water if the soup has thickened.
- Freezing: This soup base freezes beautifully without the rice. Freeze the meat and veggie soup for up to 3 months. Thaw and add fresh cooked rice when you are ready to eat.
Ingredient Substitutions
- Meat: Ground turkey or chicken makes for a lighter, lower-calorie option. Italian sausage adds a spicy kick.
- Grain: You can swap white rice for brown rice, but you will need to simmer it much longer (approx. 40 minutes) or use pre-cooked brown rice. Quinoa is also a great high-protein alternative.
- Broth: Chicken broth or vegetable broth can be used if you don’t have beef stock, though the flavor will be lighter.
Serving Suggestions
- Crusty Bread: A slice of garlic bread or a baguette is perfect for mopping up the tomato broth.
- Cheese: Top each bowl with a generous sprinkle of shredded Mozzarella, Parmesan, or Cheddar cheese for that gooey “stuffed” effect.
- Sour Cream: A dollop of sour cream adds a nice tangy creaminess.
Cultural and Historical Context
Stuffed peppers (dolma or pimientos rellenos) have roots in many cuisines, from the Mediterranean to the Balkans. In America, the classic ground beef and rice stuffed pepper became a mid-century comfort food staple. This soup version is a modern evolution, born out of the desire for those nostalgic flavors without the time-consuming preparation of stuffing and baking individual peppers.
Seasonal Adaptations
- Summer: Use fresh garden tomatoes and peppers at the height of their season for the sweetest flavor.
- Winter: This is the ultimate “warm-up” meal. Serve it with a grilled cheese sandwich for a hearty cold-weather dinner.
Perfect Occasions
- Busy Weeknights: When you need a nutritious meal on the table in under an hour.
- Meal Prep: Make a big batch of the base (sans rice) on Sunday for lunches all week.
- Family Dinners: It is mild enough for kids but flavorful enough for adults.
Freezer Meal Conversion
To turn this into a freezer kit: Sauté the onions, peppers, and beef until cooked. Let them cool completely. Place the mixture into a freezer bag with the tomato paste and spices. Freeze. When ready to cook, dump the frozen block into your pot, add the beef stock and canned/fresh tomatoes, bring to a simmer, and then add your fresh rice to cook.
Pro Tips
- Mix Your Peppers: I highly recommend using a mix of colors. Green peppers add a savory, slightly bitter note, while red or yellow peppers bring sweetness. Using both creates a more complex flavor profile.
- Toast the Paste: When you add the tomato paste, let it cook against the hot bottom of the pot for a minute before adding the liquid. This caramelizes the sugars and removes the metallic raw taste.
- Drain the Fat: If you use higher fat beef (like 80/20), you might want to drain the excess grease after browning the meat before adding the broth.
FAQs About Recipes
Can I make this in a slow cooker?
Yes! Brown the beef and veggies in a skillet first, then transfer everything (except the rice) to the slow cooker. Cook on Low for 6-8 hours. Stir in cooked rice right before serving.
Is this gluten-free?
Yes, this recipe is naturally gluten-free as long as you check your beef stock and spices to ensure they are certified GF.
Why did my rice disappear?
If you used minute rice or overcooked the jasmine rice, it might disintegrate into the soup. Stick to standard long-grain rice and keep an eye on the timing.
Easy Stuffed Pepper Soup
Ingredients
Equipment
Method
- Preheat a Dutch oven over medium heat and add olive oil. Add diced onions and bell peppers and cook until they start to soften. Mix in diced tomato and cook for a few more minutes.
- Move vegetables to the sides and add ground beef to the center. Break it apart, cover, and cook for a few minutes.
- Uncover, mix with veggies, and cook until beef is mostly done, breaking up clumps.
- Mix in tomato paste and pour in beef stock. Season with oregano, basil, garlic powder, salt, and pepper.
- Lower heat to low, cover (leave a crack), and simmer for 20 minutes.
- Mix in rice, close the lid, and cook until rice is done. Serve right away.
