A super easy, fast, budget-friendly one pot dinner! So hearty and so cozy with ground beef, rice and bell peppers.
This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.
It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!
Ingredients
1/2 lb Italian sausage
1/2 lb lean ground beef
1 small finely chopped onion
1 green pepper, finely chopped
1 red pepper, finely chopped
3 cloves garlic, chopped
4 c low sodium beef broth
2 cups low sodium chicken or vegetable broth
1 can (14.5 oz) salsa tomatoes
3/4 cup raw rice (I use jasmine)
kosher salt and fresh ground black pepper
How To Make Stuffed Pepper Soup
In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times.
During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken broth and tomatoes to the salsa and simmer.
Simmer for 15 minutes or until the peppers begin to soften.
Add the rice and coat well.
Cover and cook for 5-7 minutes or until the rice is tender.
For best results, serve quickly.
Season with kosher salt and freshly ground black pepper to taste.
Stuffed Pepper Soup is a hearty, comforting dish that combines the flavors of traditional stuffed peppers in soup form.
You can easily adapt it with various ingredients or cooking techniques to suit your preferences. Below are some variations and tips to enhance your stuffed pepper soup:
Variations:
Classic Stuffed Pepper Soup:
The traditional version includes ground beef, bell peppers, onions, rice, tomatoes, and broth.
You can use a combination of green, red, yellow, or orange bell peppers for added color and flavor.
Turkey or Chicken Stuffed Pepper Soup:
For a leaner option, swap ground beef for ground turkey or chicken.
These proteins are lower in fat and calories but still provide plenty of flavor.
Vegetarian/Vegan Stuffed Pepper Soup:
Omit the meat and add more vegetables such as zucchini, mushrooms, and spinach. For protein, use lentils or beans (like black beans or kidney beans).
You can also use vegetable broth and a plant-based ground “meat” for a vegan option.
Low-Carb/Keto Stuffed Pepper Soup:
Replace the rice with cauliflower rice to make a low-carb version.
This cuts down on the carbohydrates while keeping the texture similar.
You can also increase the amount of meat and vegetables for a more filling soup.
Cheesy Stuffed Pepper Soup:
Stir in shredded cheddar or mozzarella cheese at the end of cooking for a cheesy, comforting variation.
You can also add a dollop of sour cream or cream cheese to make the soup creamier.
Spicy Stuffed Pepper Soup:
Add heat with diced jalapeños, red pepper flakes, or a splash of hot sauce.
You can also use spicy Italian sausage or ground chorizo in place of beef for an extra kick.
Italian Stuffed Pepper Soup:
Give the soup an Italian twist by using Italian seasoning, diced tomatoes with basil, and adding pasta (like small shells or orzo) instead of rice.
A sprinkle of Parmesan cheese and fresh basil at the end enhances the Italian flavors.
Tex-Mex Stuffed Pepper Soup:
Add taco seasoning or cumin, and stir in black beans, corn, and diced green chiles.
You can top the soup with shredded cheese, sour cream, and tortilla strips for a Tex-Mex flair.
Tips for Perfect Stuffed Pepper Soup:
Use a Mix of Peppers:
Using different colored bell peppers (green, red, yellow, orange) adds more depth to the flavor and makes the soup visually appealing.
Green peppers are more bitter, while red and yellow peppers add sweetness.
Pre-Cook Rice Separately:
For best results, cook the rice separately and add it to the soup just before serving.
This prevents the rice from becoming mushy as it soaks up the liquid in the soup.
Use Low-Sodium Broth:
If you’re using canned broth or tomatoes, opt for low-sodium versions to control the salt level in the soup.
You can always adjust the seasoning later with salt to taste.
Simmer for Flavor:
Allow the soup to simmer for at least 30-40 minutes to let the flavors meld together. If you have time, let it cook even longer for a deeper, richer taste.
Adjust Thickness:
If you prefer a thicker soup, reduce the amount of broth or simmer the soup uncovered to let it reduce. For a thinner soup, simply add more broth or water as needed.
Add Greens:
For an extra nutritional boost, stir in some fresh spinach or kale at the end of cooking. These greens wilt quickly and add both color and nutrients.
Make it Ahead:
Stuffed pepper soup stores well and often tastes better the next day after the flavors have had time to meld.
You can also freeze it for up to 3 months without the rice, then add fresh rice when reheating.
Top It Off:
Customize your soup with toppings like shredded cheese, sour cream, fresh herbs (parsley or cilantro), or crumbled tortilla chips for added texture and flavor.
With these variations and tips, you can easily adapt Stuffed Pepper Soup to your liking, whether you want a classic, cheesy, low-carb, or spicy version!
Stuffed Pepper Soup stores well and can be enjoyed as leftovers or even frozen for later.
Proper storage helps maintain its flavor and texture. Here’s how to store it for short-term and long-term use:
Refrigeration:
Duration: You can store stuffed pepper soup in the refrigerator for up to 3-4 days.
Method:
Allow the soup to cool completely before storing it.
Transfer it to an airtight container to prevent any odors from the fridge seeping in and to keep it fresh.
Store the soup without the rice (if possible), as rice can absorb the broth and become mushy. Add freshly cooked rice when reheating if needed.
Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. You may need to add a little water or broth to thin it out if it has thickened.
Freezing:
Duration: Stuffed pepper soup can be frozen for up to 3 months.
Method:
Cool the soup completely before freezing.
Store the soup in freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to save space and make thawing quicker.
Leave some space at the top of the container for expansion during freezing.
Note: It’s best to freeze the soup without rice, as rice doesn’t freeze well and can become mushy. Add freshly cooked rice when reheating the thawed soup.
Thawing and Reheating:
Thaw the frozen soup in the refrigerator overnight.
Reheat the soup on the stovetop over medium heat, stirring occasionally, or in the microwave in shorter intervals, stirring between each one.
Add fresh rice or cooked grains if you didn’t freeze it with the soup.
Additional Tips:
Portion Control: Freeze the soup in individual portions for easy, quick meals.
This also allows you to reheat just what you need without thawing a whole batch.
Texture Adjustments: The soup may thicken after being refrigerated or frozen.
Simply add a bit of broth or water when reheating to bring it back to the desired consistency.
By storing Stuffed Pepper Soup properly, you can enjoy it for days or months, keeping it flavorful and fresh!
The nutritional content of Stuffed Pepper Soup depends on the specific ingredients and quantities used, but here’s an approximate breakdown for a typical serving (about 1.5 cups) based on a traditional recipe with ground beef, bell peppers, tomatoes, rice, and broth:
Nutritional Information (per 1.5-cup serving):
Calories: 250 – 350 kcal
Protein: 18 – 22 g
Fat: 8 – 15 g
Saturated Fat: 3 – 6 g
Carbohydrates: 25 – 35 g
Sugars: 5 – 7 g (from tomatoes and bell peppers)
Fiber: 3 – 5 g (from vegetables and rice)
Sodium: 600 – 900 mg (can be reduced using low-sodium broth)
Cholesterol: 45 – 65 mg
Vitamin C: 50 – 70% of daily value (from bell peppers)
Iron: 10 – 15% of daily value (from beef and peppers)
Factors Affecting Nutritional Content:
Ground Beef: Using lean ground beef (90% lean or higher) will reduce the fat content.
Ground turkey or chicken are leaner alternatives with fewer calories and less fat.
Rice: White rice adds simple carbohydrates, while brown rice adds more fiber and nutrients.
You can also use cauliflower rice to lower the carbohydrate count and make the soup low-carb.
Broth: Low-sodium or homemade broth can significantly reduce the sodium content.
Using full-sodium broth or canned tomatoes with added salt increases sodium levels.
Additional Vegetables: Adding more vegetables like carrots, zucchini, or spinach can increase the fiber, vitamin, and mineral content without adding many calories.
Cheese or Cream: If you add cheese or sour cream to the soup, this will increase the fat and calorie content.
For a creamy version, using cream cheese or heavy cream adds richness but also more calories and fat.
This estimate provides a general idea of the nutritional profile of Stuffed Pepper Soup, making it a balanced meal with protein, carbohydrates, and plenty of vegetables.
Adjusting the ingredients allows you to make it lighter, heartier, or more nutrient-dense based on your preferences.