How to Make Stuffed Pepper Soup
1. Brown the Meat
In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
2. Sauté the Veggies
Add onion, bell peppers, and garlic to the pot. Cook for 4–5 minutes until softened and fragrant.
3. Build the Base
Stir in crushed tomatoes, tomato sauce, broth, and seasonings. Bring to a boil, then reduce heat and let simmer for 30 minutes to allow flavors to meld.
4. Add the Rice
Stir in the cooked rice just before serving so it doesn’t absorb too much liquid.
5. Taste and Garnish
Adjust seasonings with salt and pepper, then ladle into bowls. Garnish with fresh parsley for a burst of color and freshness.
Tips for Success
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Make it ahead: The soup base can be cooked a day in advance; add the rice when reheating.
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Spice it up: Add a pinch of red pepper flakes or diced jalapeños for heat.
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Go low-carb: Use cauliflower rice instead of regular rice.
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Cheesy touch: Top with shredded mozzarella or Parmesan for a stuffed pepper feel.
Why This Soup Deserves a Spot in Your Rotation
Stuffed Pepper Soup is proof that comfort food doesn’t need to be complicated. It’s cozy, filling, and brimming with flavor—perfect for chilly nights or busy weeknights when you want something nourishing without spending hours in the kitchen.
Whether you serve it with crusty bread, a green salad, or just a sprinkle of cheese, this soup is a hearty hug in a bowl.
