Cozy up with a big bowl of Stuffed Pepper Soup, perfect for chilly evenings when all you want is a warm hug from your dinner. Nostalgic aromas waft through the kitchen, as the sound of sautéing vegetables fills the air and brings back memories of simpler times spent with family—everyone gathered around the table, enjoying a hearty meal. This comforting soup offers all the flavors of stuffed peppers, minus the hassle of stuffing them! It’s an easy weeknight dinner that will delight your taste buds and warm your soul. This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Warm & Comforting: This hearty soup is like a warm embrace on a cold day, perfect for those cozy evenings at home.
Quick & Easy: With simple ingredients and straightforward steps, you can have dinner ready in under an hour—ideal for busy weeknights!
Flavor-Packed: Each spoonful is bursting with rich flavors from savory beef, fresh vegetables, and aromatic spices, making it a family favorite.
Customizable: Make it your own! This soup is versatile, allowing you to add your favorite ingredients or modify the spices to suit your taste.
Perfect for Leftovers: This soup actually gets better the next day, making it great for lunch or an easy meal prep.

Ingredients You’ll Need for Stuffed Pepper Soup Recipe

3 tbsp olive oil
1 small yellow onion
1 green or red bell pepper*
1 yellow bell pepper*
1 large tomato
1 lb ground beef (85/15 recommended)
3 cups beef stock
3 tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
2 tsp garlic powder
1/4-1/2 tsp black pepper (to taste)
Salt (to taste)
3/4 cup Jasmine rice**

Let’s Make It Together

Prep the Vegetables: Begin by dicing all your vegetables. This is the beautiful start to any cozy soup—get those colors and aromas ready to embark on your culinary journey!
Heat It Up: Preheat your Dutch oven over medium heat and add the olive oil. Once shimmering, it’s time for the vegetables.
Sauté the Veggies: Toss in the diced onions and bell peppers, cooking them until softened. Stir in the diced tomatoes and let everything mingle for a few minutes—it already smells amazing, doesn’t it?
Brown the Beef: Push the vegetables to the sides of the pot and add the ground beef to the center. Break it apart, cover it with a lid, and let it cook for a few minutes before mixing it with the vegetables. We want that beef perfectly cooked and nicely blended with all those tasty bits.
Add the Goodness: Stir in the tomato paste, then pour in the beef stock. This is where the soup truly begins to shine!
Season It Right: Sprinkle in the oregano, basil, garlic powder, and salt and pepper to taste. Mix everything well and reduce the heat to low. Cover the pot while leaving a small crack to let the steam escape. Let it simmer for about 20 minutes; this allows all those lovely flavors to marry each other.
Mix in the Rice: Finally, add the Jasmine rice. Close the lid again, letting it continue to cook until the rice is tender and fluffy.
Serve & Enjoy: Ladle the soup into bowls and serve it right away. Perhaps with a bit of fresh bread for dipping—yum!

Fun Ways to Customize It

Zesty Kick: Add in some diced jalapeños or a splash of hot sauce for a delightful spicy twist that’ll keep you warm from the inside out!
Cheesy Delight: Top your soup with a sprinkle of shredded cheese or a dollop of sour cream before serving for that rich and creamy finish.
Vegan Variation: Swap the ground beef for lentils or a plant-based meat substitute, and use vegetable stock for a delicious meat-free option.
Hearty Addition: Throw in some beans for extra protein and fiber, making the soup even more filling.

Chef Emma’s Helpful Tips

Make Ahead: You can chop your veggies a day in advance, making weeknight prep so much easier! Store them in an airtight container in the fridge.
Ingredient Swaps: Feel free to use ground turkey or chicken in place of beef for a lighter version. Leftover rotisserie chicken would also be a great addition!
Storage Suggestions: Leftover soup can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to a month. Just reheat and enjoy!

Nutrition Information per Serving

Serving Size: 1 cup
Calories: 340
Carbohydrates: 35g
Sugar: 3g
Fat: 14g
Protein: 22g
Sodium: 650mg

Frequently Asked Questions

Can I make this ahead? Absolutely! The soup can be prepared a day in advance, and it actually tastes even better the next day.
Can I use different ingredients? Yes! Feel free to customize with your choice of protein or veggies. This recipe is very forgiving!
How do I store leftovers? After cooling, store in an airtight container in the fridge for up to 3 days or freeze for up to a month.
How long does it last? If stored properly, this stuffed pepper soup can last up to 3 days in the fridge and a month in the freezer.

A Cozy Closing Note

This Stuffed Pepper Soup is not just a recipe; it’s a loving reminder of all the simple joys of home-cooked meals shared around the table with family and friends. It’s perfect for chilly evenings, those times when you crave something warm and nourishing. So, grab your pot, gather your ingredients, and let the comforting aromas fill your home. Save this Stuffed Pepper Soup Recipe to your Dinner Ideas board so it’s ready when you need a cozy treat!

Stuffed Pepper Soup

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Author: Chef Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Beef

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Description

A warm and comforting soup that captures all the flavors of stuffed peppers, perfect for chilly evenings.

Ingredients

Scale

3 tbsp olive oil
1 small yellow onion, diced
1 green or red bell pepper, diced
1 yellow bell pepper, diced
1 large tomato, diced
1 lb ground beef (85/15 recommended)
3 cups beef stock
3 tbsp tomato paste
1 tsp dried oregano
2 tsp dried basil
2 tsp garlic powder
1/4–1/2 tsp black pepper, to taste
Salt, to taste
3/4 cup Jasmine rice

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Instructions

Prep the vegetables: Begin by dicing all your vegetables.
Heat it up: Preheat your Dutch oven over medium heat and add the olive oil.
Sauté the veggies: Toss in the diced onions and bell peppers, cooking them until softened. Stir in the diced tomatoes.
Brown the beef: Push the vegetables to the sides of the pot and add the ground beef. Cook until browned.
Add the goodness: Stir in tomato paste and pour in beef stock.
Season it right: Add oregano, basil, garlic powder, salt, and pepper. Let it simmer for about 20 minutes.
Mix in the rice: Add Jasmine rice and let it cook until tender.
Serve & enjoy: Ladle the soup into bowls and serve right away.

Notes

Customize with spicy jalapeños or a sprinkle of cheese for extra flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 3g
Sodium: 650mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 80mg

Stuffed Pepper Soup Recipe