Go Back

Stuffed Pepper Soup: A Cozy Comfort in Every Spoonful

All the flavors of classic stuffed bell peppers transformed into a hearty, soul-satisfying soup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Dish, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef or ground turkey/chicken
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 2 tbsp tomato paste
  • 4 cups beef or vegetable broth
  • 1 tsp Italian seasoning
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp sugar optional, to balance acidity
  • Salt and black pepper to taste
  • 1 cup cooked white rice cooked separately
  • Fresh parsley chopped (for garnish, optional)
  • Shredded Parmesan or mozzarella cheese for garnish, optional

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add chopped onion and garlic to the pot. Sauté until softened and fragrant, about 5-7 minutes.
  3. Stir in chopped green, red, and yellow bell peppers, Italian seasoning, dried oregano, bay leaf, sugar (if using), salt, and black pepper. Cook for 5 minutes, stirring occasionally, until peppers start to soften.
  4. Pour in crushed tomatoes, tomato sauce, tomato paste, and beef or vegetable broth. Stir well to combine.
  5. Bring the soup to a gentle simmer. Reduce heat to low, cover, and let it simmer for at least 20-30 minutes, or up to an hour, to allow flavors to meld and peppers to become tender.
  6. While the soup simmers, cook the white rice according to package directions.
  7. Once the soup has simmered, remove the bay leaf. Stir in the cooked rice. Taste and adjust seasonings as needed.
  8. Serve hot, garnished with fresh parsley and shredded cheese, if desired.

Notes

This soup tastes even better the next day as the flavors deepen. It freezes well for meal prep. For a vegetarian version, omit the ground beef and use vegetable broth, adding cooked lentils or chickpeas instead.