Step 3: Add Liquids and Seasonings
- Pour in the broth, diced tomatoes, and tomato sauce.
- Stir in the rice, basil, oregano, smoked paprika, salt, and pepper.
- Mix everything well, ensuring the rice is submerged in liquid.
Step 4: Simmer the Soup
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover and simmer for 25–30 minutes, stirring occasionally, until the rice is tender and the flavors meld together.
Step 5: Adjust Seasonings
- Taste the soup and adjust salt, pepper, or herbs if needed.
- For a slightly tangy flavor, add a splash of red wine vinegar or lemon juice at the end.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Sprinkle with fresh parsley or grated Parmesan cheese, if desired.
- Serve hot with crusty bread for a complete meal.
Tips for the Best Stuffed Pepper Soup
- Rice Options: Use white, brown, or even quinoa depending on your preference. If using brown rice, increase cooking time by 10–15 minutes.
- Make it Creamy: Stir in ½ cup of heavy cream or sour cream just before serving.
- Freezer-Friendly: This soup freezes well; store in airtight containers for up to 3 months.
- Vegetarian Version: Replace meat with extra beans (kidney or black beans) for a hearty vegetarian option.
Stuffed Pepper Soup is a warm, comforting dish that brings all the flavors of traditional stuffed peppers into a quick and easy soup. Perfect for busy weeknights or cozy weekends, this recipe is sure to become a family favorite.
If you want, I can also create a quick version using an Instant Pot or slow cooker so it’s ready even faster.
Do you want me to do that?
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