Okay, picture this: you’re craving that comforting, hearty goodness of stuffed peppers, but honestly, who has the *time* to stuff and roll all those little peppers? Yeah, me neither! That’s why I’m so thrilled about this Easy Stuffed Pepper Soup. It’s got all those beloved flavors – the savory beef, sweet peppers, rich tomatoes, and a hint of that classic Italian seasoning – all simmered together in one pot. It’s seriously like a warm hug in a bowl, perfect for those busy weeknights when you want something delicious without all the fuss. This recipe comes from my mom, who always knew how to make magic with simple ingredients!
Why You’ll Love This Easy Stuffed Pepper Soup
This soup is a total game-changer!
- Super Speedy: Seriously, it’s ready in about 45 minutes, start to finish, making it perfect for those busy weeknights when you just need something delicious FAST.
- So Simple: Forget complex steps! You just dump everything in one pot. That’s it! Minimal effort, maximum wow-factor flavor.
- All the Flavor, Less Work: You get that amazing taste of classic stuffed peppers – the savory beef, sweet peppers, rich tomatoes – without all the time-consuming stuffing and rolling.
- Incredibly Versatile: Don’t have a green pepper? Use a red one! Want to add some corn? Go for it! This recipe is super forgiving and happy to adapt to what you have on hand.
Gather Your Ingredients for Easy Stuffed Pepper Soup
Alright, let’s get our ducks in a row! To make this super easy stuffed pepper soup, you’ll want to round up these goodies. Trust me, having everything ready makes the whole cooking process a breeze, and you’ll be digging into a warm bowl in no time.
- 1 pound ground beef (I like to use 80/20 for the best flavor, but you can use leaner if you prefer!)
- 1 large onion, about 1 cup, finely chopped
- 2 cloves garlic, minced (fresh is best, but garlic powder works in a pinch!)
- 1 green bell pepper, chopped (or any color bell pepper you have!)
- 1 red bell pepper, chopped (adding a splash of color makes it pretty!)
- 28 ounces crushed tomatoes (a big can is perfect here)
- 4 cups beef broth (low sodium is good so you can control the saltiness)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper to taste (seasoning is key, my friends!)
- 1 cup cooked rice (I usually cook up a batch ahead of time or use leftover rice!)
Step-by-Step Guide to Making Easy Stuffed Pepper Soup
Alright, let’s get this soup on the stove! It’s honestly so simple, you’ll wonder why you haven’t made it before. Just follow these easy steps and you’ll have a delicious, hearty bowl of comfort in no time. I always find that having everything prepped makes the actual cooking go by super fast, so use that ingredient list above!
Preparing the Base for Your Easy Stuffed Pepper Soup
First things first, grab a big pot or a Dutch oven – one that’s nice and deep. Pop it on medium-high heat and toss in your ground beef. We want to get it nice and brown all over. Don’t be afraid to break it up with your spoon! Once it’s all browned, carefully drain off any excess fat. Then, throw in your chopped onion and minced garlic. Stir it around for a minute or two until you can smell that wonderful garlic aroma – usually about 2-3 minutes. You want the onion to start getting a little soft and see-through.
Simmering the Flavors of Easy Stuffed Pepper Soup
Now for the magic! Add in your chopped bell peppers – I love using both red and green for color, but use whatever you’ve got! Give them a quick stir for about 3-5 minutes, just until they start to soften up a bit. Next, pour in those crushed tomatoes and the beef broth. Don’t forget the seasonings! Sprinkle in the dried oregano and basil, and then add a good pinch of salt and pepper. Give everything a good stir to combine. Bring the whole pot up to a boil, then immediately reduce the heat to low, cover it, and let it simmer away for at least 20 minutes. This is where all those yummy flavors really get to know each other and meld together perfectly. You can even let it go a little longer if you have the time; the longer it simmers, the deeper the flavor!
Finishing Touches for Your Easy Stuffed Pepper Soup
Almost there! After your soup has simmered and all those flavors have married beautifully, it’s time for the rice. Stir in your cooked rice and let it heat through for about 5 minutes. This is what gives the soup that comforting, hearty, stuffed-pepper-like texture. Give it a final taste and adjust the salt and pepper if needed. And that’s it! Ladle it up into bowls and enjoy your amazing homemade stuffed pepper soup. You can find another great stuffed pepper soup recipe here, but I think ours is pretty darn special too!
Tips for the Best Easy Stuffed Pepper Soup
Okay, so this soup is already pretty foolproof, but I’ve learned a few little tricks over the years to make it *extra* special. These are my go-to tips for making sure my Easy Stuffed Pepper Soup is always a hit!
First, don’t skimp on the browning! Getting a good sear on that ground beef adds so much depth of flavor. It’s not just about cooking it through; it’s about developing those little flavorful bits at the bottom of the pot. Scrape ’em up when you add the liquid – that’s pure gold!
Also, and this is a small thing but it makes a big difference, consider adding a tiny pinch of smoked paprika along with your other spices. It gives a subtle smokiness that really enhances that classic stuffed pepper vibe. It’s my little secret weapon for an extra cozy flavor!
Ingredient Notes and Substitutions for Stuffed Pepper Soup
This recipe is super flexible, which is one of the things I love most about it! For the ground beef, 80/20 is my usual go-to because that little bit of fat adds wonderful flavor and richness. But hey, if you’re watching things or just prefer leaner, 90/10 works too, you might just need a splash more broth to keep things moist.
Bell peppers are a classic, but don’t stress if you only have one color! Any mix of red, green, yellow, or orange will be delicious. They all bring their own sweetness, but green is a bit more traditional with that slight peppery bite. And for the broth? Chicken broth can totally stand in for beef broth in a pinch, giving it a slightly different flavor profile but still super yummy. You can even use vegetable broth if you want to make this vegetarian, just make sure it’s a good quality one!
Serving Suggestions for Easy Stuffed Pepper Soup
This easy stuffed pepper soup is hearty enough to be a meal on its own, but if you’re looking to round out your dinner, I’ve got some ideas! A classic pairing with soup is always good bread, so maybe some crusty sourdough or my fluffy cheesy garlic bread would be amazing for dipping. A simple side salad with a light vinaigrette would also cut through the richness beautifully. And don’t forget those delicious dollops of sour cream or a sprinkle of shredded cheese on top – they really make it feel extra special!
Storage and Reheating Instructions
Leftovers of this delicious Easy Stuffed Pepper Soup are actually even better the next day! Once it’s cooled down, just pop it into an airtight container and pop it in the fridge. It should keep nicely for about 3-4 days. You can also freeze portions of it for up to 2-3 months, which is perfect for those “oh my goodness, I don’t want to cook tonight” moments.
When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring occasionally until it’s heated through. If it seems a little thick after sitting, just add a splash more beef broth or water to get it back to your desired soup consistency. Microwaving works too – just zap it in a microwave-safe bowl until hot, giving it a stir halfway through.
Frequently Asked Questions about Easy Stuffed Pepper Soup
Got questions about this yummy soup? I’ve got answers!
Can I make this soup vegetarian?
Absolutely! To make this a vegetarian delight, just skip the ground beef. Sauté your veggies in a little olive oil, and then add a can of drained and rinsed lentils or some crumbled firm tofu along with the broth and tomatoes. You might want to boost the herbs a bit or add a pinch of smoked paprika for extra depth!
What kind of rice is best for stuffed pepper soup?
Honestly, any cooked rice will work! I usually use long-grain white rice because it’s quick to cook and has a nice soft texture. Brown rice is also great if you prefer something a little heartier and healthier. Just make sure it’s already cooked before you stir it into the soup at the end!
How long does this soup last in the fridge?
This Easy Stuffed Pepper Soup is fantastic for leftovers! It will keep well in an airtight container in the refrigerator for about 3 to 4 days. The flavors actually tend to meld even more, making it even tastier on day two!
Can I add other vegetables?
Yes, totally! Feel free to toss in other veggies you have on hand. Diced zucchini, chopped carrots, or even some frozen corn would be delicious additions. Add them when you add the bell peppers and cook until they’re tender-crisp.
Nutritional Information
Just a heads-up, this nutritional info is an estimate because, well, we all use different brands and maybe tweak things a little bit! Based on a serving size of about 1 cup, you’re looking at roughly 250 calories, 12g of fat, 15g of protein, and 25g of carbohydrates with about 4g of fiber. Enjoy!