Cozy Stuffed Pepper Soup Recipe
Oh, I’m so excited to share this Cozy Stuffed Pepper Soup Recipe with you! It’s like all the best parts of a stuffed pepper dinner—except it’s warm, comforting, and way easier to put together on a busy weeknight. This soup cozy-ups your soul with tender ground beef, sweet bell peppers, and that rich tomato base. Trust me, it’s one of those recipes where you finish a bowl and instantly crave another.
What really makes this Cozy Stuffed Pepper Soup Recipe worth trying is how versatile it is. You can swap out ingredients depending on what’s in your fridge, and it still turns out perfectly. Plus, it’s a fantastic way to enjoy the flavors of stuffed peppers when you’re craving something comforting but don’t feel like fussing with hollowing and stuffing peppers. If you ask me, this soup wins both the flavor and ease-of-cooking awards.
Ingredients You’ll Need
These ingredients work in harmony to bring that classic stuffed pepper flavor into a bowl. The combination of the ground beef and bell peppers is the heart of this recipe, while the herbs and tomato give it that familiar, tangy warmth.
- Lean ground beef: I use lean to keep it hearty but not greasy. You want enough fat for flavor but not so much that it clumps.
- Olive oil: Dividing it helps brown the beef nicely and sauté the veggies without burning.
- Yellow onion: Adds sweetness and depth—don’t skip it!
- Red bell pepper: For that signature sweetness, use fresh and crunchy.
- Green bell pepper: Gives a nice contrasting sharpness and color.
- Garlic: Just two cloves—enough to brighten the flavors without overpowering.
- Petite diced tomatoes: I like petite for the perfect chunk size in soup.
- Tomato sauce: Smooths it all out and thickens the broth.
- Low-sodium beef broth: Control the salt and boost that beefy base.
- Fresh parsley: Adds a fresh herbal note, and more on top for garnish is a must!
- Dried basil and oregano: Essential herbs for that classic Italian stuffed pepper vibe.
- Uncooked long grain white or brown rice: I switch between both depending on my mood—brown rice works well if you want a nuttier texture.
- Cheddar or mozzarella cheese: Totally optional but melted on top? Comfort food heaven.
Variations
One of the best things about this Cozy Stuffed Pepper Soup Recipe is how easily it can be tailored to your tastes, so don’t hesitate to mix it up. I often tweak it depending on what’s in the pantry or dietary needs.
- Vegetarian version: I’ve swapped ground beef with cooked lentils or plant-based crumbles and loved the depth it adds.
- Spicy kick: Adding a pinch of red pepper flakes or some chopped jalapeño peppers really woke up the flavor for me when we wanted some heat.
- Rice alternatives: Quinoa or cauliflower rice works beautifully if you want a gluten-free or lighter twist.
- Different cheeses: Try topping with pepper jack or smoked gouda for an interesting twist.
How to Make Cozy Stuffed Pepper Soup Recipe
Step 1: Browning the Beef & Aromatics
Start by heating 1 tablespoon of olive oil over medium-high heat, then add your lean ground beef. Give it a good stir and break it into crumbles while cooking until it’s nicely browned and no pink remains. Don’t rush this step—browning builds flavor. Once the beef is cooked, remove it from the pan and set aside, but don’t clean the pan just yet! Add the remaining olive oil, then toss in your chopped onion, red bell pepper, and green bell pepper. Sauté these until they soften around 5-7 minutes and the onions become translucent. Stir in minced garlic for the last 30 seconds until fragrant—be careful not to burn it!
Step 2: Adding Tomatoes, Broth & Herbs
Next, stir in the canned petite diced tomatoes (with their juices), tomato sauce, and beef broth. Bring this to a gentle simmer before adding your browned beef back into the pot. Toss in the chopped fresh parsley, dried basil, and oregano, giving everything a good stir. This is when all those classic stuffed pepper flavors start to meld beautifully.
Step 3: Cooking the Rice
Finally, stir in your uncooked rice. The key here? Let it simmer gently, covered, for about 20 minutes if using white rice, or closer to 40 minutes for brown rice, until the rice is tender. Keep the heat low and stir occasionally to make sure nothing sticks to the bottom. If the soup seems too thick, add a little more beef broth or water. Season with salt and freshly ground pepper toward the end, tasting as you go. By now, your kitchen should smell amazing—the best kind of cozy.
How to Serve Cozy Stuffed Pepper Soup Recipe
Garnishes
I always sprinkle fresh parsley on top to add that pop of color and brightness. When feeling indulgent, a handful of shredded sharp cheddar or mozzarella melting into each bowl takes this soup to another level. Sometimes, I add a dollop of sour cream or a little avocado for creaminess. Trust me, those finishing touches feel like a warm hug in every spoonful.
Side Dishes
Since this soup is so substantial, I keep sides simple. Crusty bread or buttery garlic toast are my go-tos—they’re perfect for soaking up the flavorful broth. A fresh green salad with a light vinaigrette pairs nicely to balance the heartiness. Sometimes, I’ll make roasted veggies on the side if I want to bulk out the meal.
Creative Ways to Present
Once, for a fun family dinner, I served the soup in mini bread bowls I hollowed out. It was a hit! For special occasions, adding a drizzle of pesto or a sprinkle of toasted pine nuts on top adds unexpected flavor and texture. If you’re having guests, set out a toppings bar with shredded cheese, chopped herbs, and sour cream so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and eat them within three days. The flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it down before refrigerating to keep the texture of the rice nice and fluffy.
Freezing
This Cozy Stuffed Pepper Soup freezes beautifully. I portion it into freezer-safe containers or bags (leave some room for expansion!), and it keeps well for up to three months. To avoid mushy rice, I sometimes undercook the rice slightly before freezing—it finishes cooking when reheated. That little trick has saved my leftovers from getting too soggy.
Reheating
When reheating, I use the stovetop with a splash of beef broth or water to loosen the soup up gently. Heat it on low to medium until warmed through, stirring occasionally. This method preserves the rice’s texture and keeps the beef tender. Microwave works too—just reheat in short bursts and stir in between to avoid hot spots.
FAQs
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Can I use ground turkey instead of beef in this Cozy Stuffed Pepper Soup Recipe?
Absolutely! Ground turkey works great for a leaner option and still absorbs all those delicious flavors from the peppers, herbs, and tomato base. Just brown it carefully as it cooks faster than beef.
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How can I make this Cozy Stuffed Pepper Soup Recipe gluten-free?
The recipe is naturally gluten-free if you use gluten-free beef broth and rice. Just double-check canned goods for any hidden gluten additives and you’re good to go!
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Is there a way to speed up cooking time?
Sure! Using quick-cooking rice or pre-cooked rice added near the end reduces cook time significantly. Just adjust liquid quantities accordingly since the rice won’t need long to soften.
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Can I make this soup in a slow cooker?
You can! Brown the beef and sauté the veggies first, then transfer everything to the slow cooker. Add rice during the last hour of cooking, so it doesn’t get mushy. Slow cooking melds flavors beautifully but keep an eye on the liquid levels.
Final Thoughts
Honestly, this Cozy Stuffed Pepper Soup Recipe has become a staple in my rotation whenever I want something soothing but flavorful. It’s straightforward to make, and the leftovers are just as good—sometimes even better the next day. I hope you’ll give it a try soon and enjoy that warm, homely feeling it brings to your table. It’s the kind of recipe that feels like a big, comforting hug in a bowl, and who doesn’t need that?
Print
Cozy Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cozy Stuffed Pepper Soup is a hearty and comforting meal that captures the flavors of classic stuffed peppers in a warm, satisfying soup form. Made with lean ground beef, fresh bell peppers, aromatic herbs, diced tomatoes, and rice, this soup is perfect for chilly days when you want a nutritious and flavorful dish. Topped with melted cheese, it’s a delicious twist on a beloved casserole, easy to prepare and sure to please the whole family.
Ingredients
Meat and Oils
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids and Canned Goods
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Herbs and Seasonings
- Salt and freshly ground black pepper to taste
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Grains
- 1 cup uncooked long grain white or brown rice
Optional
- Cheddar or mozzarella cheese for serving
Instructions
- Prepare and Brown the Beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the lean ground beef and season with salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion, red bell pepper, and green bell pepper. Cook over medium heat until the vegetables are softened, about 5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Add Tomatoes and Broth: Pour in the petite diced tomatoes with their juices, tomato sauce, and low-sodium beef broth. Stir well to combine all ingredients.
- Season the Soup: Add dried basil, dried oregano, and 2 1/2 tablespoons of chopped fresh parsley to the pot. Adjust salt and pepper to taste. Stir to incorporate the herbs evenly.
- Add Rice and Simmer: Stir in the uncooked rice. Bring the soup mixture to a boil, then reduce heat to low and cover the pot. Simmer gently for 20-25 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent the rice from sticking.
- Finish and Serve: Taste the soup and adjust seasoning as needed. Ladle the hot soup into bowls, garnish with extra fresh parsley, and sprinkle with shredded cheddar or mozzarella cheese if desired. Serve immediately for a cozy meal.
Notes
- You can substitute ground turkey or chicken for lean ground beef for a lighter version.
- For a vegetarian twist, omit the meat and use vegetable broth instead of beef broth.
- If you prefer brown rice, allow extra simmering time (about 40-45 minutes) since it takes longer to cook.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Feel free to add a pinch of crushed red pepper flakes for a mild spicy kick.
Keywords: stuffed pepper soup, ground beef soup, comforting soup, bell pepper soup, easy dinner soup, one pot soup
