Stuffed Pepper Soup Bowl

This hearty stuffed pepper soup is the perfect answer when you crave the flavors of classic stuffed peppers but want a cozy meal that comes together in a single pot. Packed with colorful bell peppers, tender beef, tangy tomatoes, and jasmine rice, it is easy enough for a weeknight while filling enough for a family dinner.

I first made this soup after craving my mom’s stuffed peppers but not wanting to do all the fiddly prep. Every time I make this version, it disappears fast and always gets requests for seconds.

Ingredients

• Olive oil: gives the soup richness and helps sauté vegetables choose a fragrant extra-virgin type for the best flavor
• Yellow onion: adds foundational sweetness and savor use a fresh firm onion with papery skin
• Green or red bell pepper and yellow bell pepper: these lend sweetness and color look for smooth skin and no blemishes
• Large tomato: brings freshness and acidity opt for a ripe but still firm tomato
• Ground beef: delivers the dish’s hearty base I like 85-twenty fifteen for depth but not too greasy go for bright pink meat with little odor
• Beef stock: boosts the meaty undertones choose a low sodium or make your own
• Tomato paste: adds richness and that classic stuffed pepper tang check for deep red color and no metallic smell
• Dried oregano and dried basil: bring in herbal notes try to use recently bought dried herbs for brightness
• Garlic powder: keeps the soup deeply savory choose from a reputable brand for best flavor
• Black pepper and salt: allow seasoning flexibility black pepper offers a touch of warmth grind fresh if you can
• Jasmine rice: provides body and a subtle aroma buy good quality rice that looks evenly colored and not broken

Step-by-Step Instructions

Prepare the Vegetables:

Dice onion bell peppers and tomato into medium pieces and set aside this ensures everything cooks evenly

Sauté the Aromatics:

Preheat your Dutch oven on medium heat and pour in olive oil add the diced onions and both types of bell pepper cook for about five minutes stirring often until they begin to soften

Add Tomato and Continue Sautéing:

Stir in the diced tomato and cook for another three minutes the tomatoes should start to break down adding flavor and juiciness

Brown the Beef:

Push vegetables toward the sides of the pot and add ground beef to the center break it up with a spoon place a lid on the pot and let it steam for three minutes lift the lid break up the meat further and stir to combine with the vegetables cover again and cook until most of the beef is browned through

Build the Soup Base:

Mix in tomato paste and stir well to coat then pour in the beef stock and scrape any browned bits from the bottom add oregano basil garlic powder salt and black pepper stir well bring the mixture to a gentle simmer cover with the lid slightly ajar and let it cook for twenty minutes so the flavors meld

Cook the Rice:

Uncover the pot and stir in the jasmine rice spread it out evenly and cover again simmer gently until the rice is tender about fifteen to twenty minutes

Finish and Serve:

Taste the soup for seasoning and adjust as needed serve hot for maximum comfort

Save

My favorite part of this soup is the combo of sweet bell peppers and aromatic jasmine rice which makes it fragrant and colorful. It always reminds me of chilly evenings with my family crowding the kitchen waiting for dinner to be ready.

Storage Tips

Let any leftover soup cool to room temperature before packing into airtight containers. Store in the fridge for up to four days. For longer storage ladle into freezer-friendly containers and freeze for up to three months. The rice will continue to absorb liquid as it sits so you might want to cook and store the rice separately if you plan to freeze larger batches.

Ingredient Substitutions

If you are out of ground beef ground turkey or chicken both make this soup lighter but still hearty. For a lower carb option swap rice with cauliflower rice just stir in during the last few minutes of cooking. Vegetarian versions work well too use lentils or your favorite plant based ground meat and swap beef stock for a rich vegetable stock.

Serving Suggestions

Ladle into bowls and finish with a sprinkle of chopped fresh herbs or a dollop of sour cream. A slice of crusty bread or a grilled cheese sandwich makes this even more comforting. Top with a bit of shredded cheese if your family loves extra richness.

Save

Cultural Context

Stuffed peppers have a long history in American and European kitchens showing up in many cultures under different names. Turning this classic into a soup is a clever way to capture everything you love about the original dish while making it weeknight friendly. It is also a budget conscious way to feed a crowd and use up extra veggies from your garden or fridge drawer.

Recipe FAQs

→ Can I use different types of rice?

Yes, Jasmine rice gives a fragrant touch, but long-grain white or brown rice also work well. Adjust cook time accordingly.

→ Is it possible to make this soup vegetarian?

Swap out the ground beef for lentils or plant-based crumbles and use vegetable stock to keep the soup rich and satisfying.

→ How long does homemade pepper soup keep?

Stored in an airtight container in the refrigerator, the soup lasts 3-4 days. Store rice separately to maintain texture.

→ Can I freeze stuffed pepper soup?

Yes, the soup (without rice) freezes well for up to 3 months. Add freshly cooked rice when reheating for best results.

→ What toppings work well with this soup?

Sprinkle shredded cheese, fresh parsley, or a dollop of sour cream for extra flavor and creaminess.