Stuffed Pepper Soup

Step 3: Sauté Aromatics

1. Push the beef to the side of the pot or remove it temporarily.
2. Add the onions and garlic to the pot. Sauté for 3-4 minutes until translucent and fragrant.
3. Stir everything together, mixing the beef with the onions and garlic.

Step 4: Add Bell Peppers

Stir in the diced bell peppers and cook for 3-5 minutes, until they begin to soften. This step helps retain a slight crunch and vibrant color in the soup.

Step 5: Build the Soup Base

1. Add the diced tomatoes, tomato sauce, and broth to the pot.
2. Season with oregano, basil, salt, and pepper.
3. Stir well to combine all the flavors.

Step 6: Cook the Rice (Optional)

If using rice, add it to the soup at this stage. Simmer uncovered over medium-low heat for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed some of the soup’s flavors.

Tip: If you prefer a thicker, stew-like consistency, cook longer to allow the rice to absorb more liquid.

Step 7: Taste and Adjust

Taste the soup and adjust seasoning with more salt, pepper, or herbs as needed. If you like a slightly tangy kick, add a teaspoon of vinegar or a squeeze of lemon juice.

Step 8: Serve

Ladle the soup into bowls and top with shredded cheese, fresh parsley, or a dollop of sour cream for extra creaminess. Serve hot with crusty bread or a side salad.

Tips for Perfect Stuffed Pepper Soup

• Bell Pepper Variety: Use a mix of red, yellow, and green peppers for a vibrant presentation and layered flavor.
• Make It Ahead: This soup tastes even better the next day as the flavors meld together.
• Low-Carb Option: Skip the rice or replace it with cauliflower rice for a lighter version.
• Freezer-Friendly: Freeze leftovers in individual portions for up to 3 months.

Why You’ll Love This Soup

Stuffed Pepper Soup is a comfort food miracle: all the taste of a stuffed pepper casserole in a single, hearty bowl. It’s quick to prepare, endlessly customizable, and perfect for family dinners or meal prep. Each spoonful bursts with the savory sweetness of bell peppers, the richness of ground beef, and the tangy warmth of tomato—making it a go-to recipe for any season.

If you want, I can also make a quick 30-minute version of this soup for busy weeknights, keeping it just as flavorful but faster to cook.

Do you want me to do that?