Why You’ll Love This Recipe
- Simple ingredients: Ground beef, vegetables, canned tomatoes, broth, and rice.
- Easy preparation: Everything cooks in one soup pot, with rice prepared separately.
- Comforting flavor: A rich tomato base complements the beef and peppers.
- Flexible consistency: Adjust each serving with extra broth or a smaller scoop of rice.
- Convenient for meal preparation: Store the soup and rice separately for easy reheating.
What Is Stuffed Pepper Soup?
Stuffed pepper soup is a hearty soup inspired by the ingredients in classic stuffed bell peppers. Instead of packing beef and rice into whole peppers, you chop the vegetables and simmer them with browned meat in a tomato-based broth.
The rice is added after cooking, giving the finished soup substance without making the preparation complicated. Keeping it separate also helps prevent it from absorbing too much broth when storing leftovers.
Ingredients and Helpful Notes
Ground Sirloin
Ground sirloin provides a savory base with relatively little excess fat. You can use another type of ground beef, draining any extra grease after browning.
Green Bell Pepper
Green bell pepper gives the soup its characteristic stuffed pepper flavor. Cut it into small, even pieces so it softens consistently.
For a sweeter variation, substitute red bell pepper.
Onion
Finely diced onion adds a mild sweetness and savory depth. Cooking it briefly with the pepper helps soften its flavor before simmering.
Diced Tomatoes
Use the tomatoes and their juices. The tomato pieces provide texture, while the liquid contributes to the soup base.
A 28-ounce can is a practical substitute if a 29-ounce can is unavailable.
Tomato Sauce
Tomato sauce gives the broth a smooth, rich consistency and brings the ingredients together.
Chicken Broth
Chicken broth adds savory flavor. Use low-sodium broth if you prefer more control over the final seasoning.
Thyme and Sage
Small amounts of dried thyme and sage provide a gentle herbal flavor. Avoid adding too much sage, which can overpower the vegetables.
White Rice
Cook the rice separately according to its package directions. Different varieties may require a different amount of water or cooking time.
Salt and Black Pepper
Season lightly at the beginning, then taste again after simmering. The canned ingredients may already contribute plenty of salt.
How to Make Stuffed Pepper Soup
1. Brown the Beef
Add the ground sirloin to a large pot over medium heat. Break it into crumbles and cook until browned and cooked through.
Drain any excess grease.
2. Cook the Vegetables
Stir in the chopped green pepper and diced onion. Cook for 4–5 minutes, stirring occasionally.
The vegetables will finish softening during the simmering stage.
3. Build the Broth
Add the undrained diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and black pepper. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer.
4. Simmer Until the Peppers Are Tender
Reduce the heat to low, cover, and simmer for 30–45 minutes. Stir occasionally to keep the thick tomato mixture from sticking.
Cook until the peppers reach your preferred tenderness.
5. Prepare the Rice
While the soup simmers, cook the rice separately using the package directions. The listed two cups of water suits many types of white rice, but use the package’s recommended ratio if it differs.
6. Combine and Serve
Stir the cooked rice into the soup and heat for another 2–3 minutes. Add broth if the mixture is thicker than you prefer.
If you expect leftovers, put a scoop of rice in each serving bowl and ladle the soup over it instead. Taste and adjust the seasoning before serving.
Tips for the Best Stuffed Pepper Soup
Keep the Rice Separate When Possible
Rice continues soaking up liquid after cooking. Adding it to individual bowls preserves the soup’s consistency and gives everyone control over their portion.
Chop the Vegetables Evenly
Uniform pieces cook at a similar rate and make the soup easier to eat.
Use a Gentle Simmer
A strong boil can reduce the liquid too quickly. Keep the heat low and stir occasionally.
Adjust the Broth at the End
Cooked rice changes the thickness considerably. Assess the consistency after adding it, then stir in extra broth a little at a time.
Easy Variations
Sweeter pepper flavor: Replace the green bell pepper with red, yellow, or orange pepper.
Ground turkey version: Substitute ground turkey for the beef and adjust the seasonings to taste.
Brown rice version: Cook brown rice separately according to its package directions. Start it earlier because it generally takes longer than white rice.
A little heat: Add a pinch of crushed red pepper flakes while the soup simmers.
Cheesy finish: Top individual bowls with a small amount of shredded cheddar or Parmesan.
What to Serve with Stuffed Pepper Soup
Crusty bread is ideal for dipping into the tomato broth. Garlic toast, dinner rolls, or a grilled cheese sandwich also make satisfying accompaniments.
For a lighter pairing, serve the soup with a crisp salad or simply prepared green vegetables.
Make-Ahead Instructions
Prepare the soup base and rice separately. Refrigerate promptly in covered containers, using shallow containers for larger quantities.
When ready to serve, reheat the soup and rice thoroughly, then combine them in individual bowls. Add extra broth as needed to restore the consistency.
Storage and Reheating
Refrigerator
Refrigerate promptly in airtight containers for 3–4 days. Keep the rice separate whenever possible.
Freezer
Freeze the soup without rice for up to three months. Use freezer-safe containers and leave room for expansion.
Thaw in the refrigerator before reheating.
Reheating
Warm the soup in a saucepan, stirring occasionally, until thoroughly heated. Add broth as needed.
Reheat rice separately with a small splash of water, then add it to the hot soup.
Frequently Asked Questions
Can I add uncooked rice directly to the soup?
This recipe is designed for separately cooked rice. Adding dry rice directly would require changes to the liquid and cooking time. Cooking it separately provides more predictable results.
Can I use leftover rice?
Yes. One cup of uncooked white rice generally yields about three cups cooked. Add your preferred amount of thoroughly reheated rice to each bowl.
Can I use beef broth instead of chicken broth?
Yes. Substitute an equal amount of beef broth for a deeper beef flavor.
Why did my soup become thick overnight?
The rice absorbed some of the liquid. Add broth when reheating, or keep the rice separate next time.
Can I make it without rice?
Yes. Omit the rice and serve the beef and vegetable soup on its own. Adjust the broth to your preferred consistency.