Amazing 350 Calorie Stuffed Pepper Soup

Oh, who doesn’t love the idea of stuffed peppers? They’re classic comfort food, right? But honestly, sometimes rolling all that rice and meat into those bell peppers feels like too much work after a long day. I love the flavor—the savory beef, the sweet peppers, the bright tomato—but I don’t always have the patience for the assembly line!

That’s why I developed this amazing, quick version: the Stuffed Pepper Soup. It’s basically all the deliciousness of your favorite baked stuffed pepper, but you just dump it all in a pot and let it simmer. Seriously, you get that rich, comforting flavor profile without ever having to touch a baking dish. This soup is my weeknight hero, promising a hearty, satisfying meal in under an hour. Try it; you won’t go back to the fussy old way!

Why This Stuffed Pepper Soup Recipe Works So Well

I know what you’re thinking: “Can soup really taste like a stuffed pepper?” Oh, honey, yes it can! This recipe is designed to give you maximum comfort with minimum fuss. You get all those wonderful classic flavors without any of the rolling or stuffing gymnastics. It’s a real lifesaver when you crave that savory, herby flavor but dinner needs to be on the table fast.

• Quick Prep Time for Your Stuffed Pepper Soup: Seriously, I can chop everything up in about 15 minutes flat. That time frame means you can decide at 5 PM that you want soup, and it’s ready for the table before people start getting grumpy.
• Rich, Familiar Flavors in Every Spoonful of Stuffed Pepper Soup: We keep all the heavy hitters in here—the ground beef, the sweet peppers, the oregano, and that perfect amount of rice. It tastes exactly like the filling, just swimming in the most glorious tomato broth you can imagine. It’s truly satisfying!

Essential Ingredients for the Best Stuffed Pepper Soup

Okay, let’s talk about what goes into this pot because, trust me, the ingredients are what make this simple soup taste like you worked all day on it. We aren’t fancy here. We use pantry staples, but we use them correctly. A big part of what makes this Stuffed Pepper Soup so comforting is that familiar flavor base. You’ll need to gather everything first, and if you’re feeling ambitious, you can check out my favorite way to make a rich sauce base right here: homemade tomato sauce secret flavor.

Meat and Aromatics for Your Stuffed Pepper Soup Base

This is where the savory foundation begins. You’ll start with one pound of ground meat. I usually use ground beef because I love that richer flavor, but feel free to use ground turkey if you want something a little lighter! Don’t forget your chopping work: one large onion, finely chopped, and two cloves of garlic, minced fine. And we need those peppers! I always use one green and one red, just for the color contrast. Chopped is the way to go!

Liquids and Seasonings to Create the Stuffed Pepper Soup Broth

For the broth, you need that rich tomato base. Grab one big 28-ounce can of crushed tomatoes and one 15-ounce can of plain tomato sauce. The key here is the liquid: four cups of beef broth. Please, use the best quality beef broth you can find; it makes a huge difference in how deep the Stuffed Pepper Soup tastes! Then we season it up with one teaspoon each of dried oregano and basil, some salt, and a little crunch of black pepper.

Finishing Touches for Your Stuffed Pepper Soup

These last ingredients are what make it taste like the actual stuffed pepper filling, not just vegetable soup. You absolutely need one cup of white rice, but it *must* be cooked already before you toss it in. If you use raw rice, you’ll end up with solid starch! Finally, for that little bit of cheesiness that melts perfectly on top, half a cup of shredded mozzarella is optional, but I highly recommend it.

Step-by-Step Instructions for Making Stuffed Pepper Soup

This is where the magic happens, and I promise, it’s so much easier than stuffing those actual peppers! We’re going to build this flavor layer by layer, just like a good cook should. Don’t rush this part—especially the simmering—because that’s when all those herbs marry up with the tomatoes and the meat juices. If you’re looking for another great soup to try next week, my cozy Italian sausage soup is also a huge hit when the weather gets chilly! You can check out that recipe here: cozy Italian sausage soup.

Browning the Meat and Sautéing Vegetables for Stuffed Pepper Soup

First things first, grab your biggest pot—a Dutch oven works perfectly—and get one tablespoon of olive oil warming over medium heat. Next, toss in your ground meat. You need to cook this until it’s nice and brown all over. Once it looks good, drain off any extra fat; we want flavor, not grease! Now it’s time for the vegetables. Add your chopped onion, minced garlic, and those glorious green and red bell peppers right into the pot with the meat. Let those cook down for about five to seven minutes until they start getting soft and sweet. You’ll start smelling that amazing pepper aroma!

Simmering the Base of Your Stuffed Pepper Soup

Once the veggies have softened up nicely, it’s time for the liquid part of our Stuffed Pepper Soup! Stir in your crushed tomatoes, the tomato sauce, and all four cups of beef broth. Don’t forget the flavor builders: the oregano, basil, salt, and pepper. Give it a really good stir to make sure everything is mixed from the bottom of the pot. Bring that whole mixture up to a rolling boil over medium-high heat. Then, immediately turn the heat down low, cover the pot, and let it simmer for a full 20 minutes. This is essential for melding those deep, savory flavors together!

Incorporating Rice and Serving the Stuffed Pepper Soup

After that 20 minutes of simmering, the flavor base is set, but we still need that signature heft from the rice. Take your one cup of pre-cooked white rice and stir it right into the simmering soup. Now, you only simmer this for the *last 5 minutes*. We just want to heat the rice through and let it soak up some of that broth, not turn it to mush!

When those five minutes are up, turn off the heat. Ladle that beautiful, hearty goodness into bowls. If you’re serving this right away, sprinkle that optional mozzarella cheese on top. Watch it melt while it’s piping hot. Talk about comfort in a bowl!

Tips for Perfect Stuffed Pepper Soup Every Time

I love this Stuffed Pepper Soup because it’s already pretty straightforward, but there are always little tweaks you can make depending on what you have in the pantry or what mood you are in that night. These aren’t mandatory steps, but they are the things I do when I really want to take dinner up a notch or fix a texture issue right quick.

Adjusting Consistency in Your Stuffed Pepper Soup

So, you followed the recipe, but maybe your broth seems a little thin for your liking? Maybe you really prefer a thicker, stew-like consistency instead of a nice, clear soup broth? Don’t panic! We have a quick fix that works like a charm. You need a cornstarch slurry—and pay attention here because it needs to be cold liquid hitting warm soup!

Just mix one tablespoon of cornstarch with two tablespoons of cold water in a tiny bowl until it’s totally smooth. Seriously, mix it until you can’t see any white lumps. Then, you stir that slurry right into your simmering soup during those last five minutes when the rice is going in. It thickens up beautifully right there on the stovetop. It’s such an easy way to manage how runny things get!

Ingredient Swaps for Your Stuffed Pepper Soup

One of my favorite things about weeknight cooking is flexibility. If you’re having a leaner week or just trying to eat lighter, swapping out the ground beef for ground turkey is a fantastic move. You get nearly the same look and texture, but it cuts down on the fat content quite a bit without sacrificing much of that savory flavor profile.

And don’t feel totally locked into green and red peppers! If you see a yellow or orange pepper that looks really gorgeous at the store, grab it. Any color bell pepper will work perfectly fine here. They might add a slightly different level of sweetness, but they will break down into the broth just the same, adding great flavor and color to your final Stuffed Pepper Soup.

Storage and Reheating Your Leftover Stuffed Pepper Soup

You know, this soup is actually even better the next day, which is perfect for busy schedules! When you have leftovers of this wonderful Stuffed Pepper Soup, you need to store them correctly so the rice doesn’t get too mushy or soak up all the broth.

Just let the soup cool down a bit on the counter, then transfer the leftovers into a good airtight container. Pop that right into the refrigerator; it should keep nicely for about three or four days. When you’re ready to eat it again, don’t even bother with the microwave if you can help it! Just heat it gently on the stovetop over medium-low heat.

Stovetop reheating lets you control things. If you notice it got a little thick while chilling, just stir in a splash of extra beef broth or even just water until you get that perfect soupy consistency back. It heats evenly that way and maintains the texture beautifully. You might also want to check out my recipe for creamy deliciousness soup if you’re looking for another great dish to enjoy the next day!

Variations on Classic Stuffed Pepper Soup

Even though this Stuffed Pepper Soup hits all the right comfort notes as written, I just can’t help myself—sometimes I need to tinker! It’s part of the fun of cooking, right? Finding those little twists that make the recipe yours. I’ve played around with this one so many times, and I have a few favorite ways to spice things up or bulk it out without losing that core familiar taste.

If you’re looking for a smoky depth that really elevates the pepper flavor, try adding about half a teaspoon of smoked paprika when you add your other dried herbs. It gives the soup a warm, almost woodsy note that pairs beautifully with the beef. You can find my tips on choosing the best spices over here: cozy Italian sausage soup.

Also, if you aren’t already planning on it, try making this with brown rice next time instead of white rice! It takes a little longer to cook, so adjust your timing slightly, but brown rice adds a wonderfully nutty texture and a little extra fiber. It makes the soup feel heartier without adding anything heavy.

And if you want to sneak in some extra veggies, mushrooms are your best friend here. Slice up about a cup of cremini mushrooms and toss them in when you sauté the onions and peppers. They shrink down, add an earthy richness, and nobody ever complains about getting extra mushrooms in a delicious soup like this!

Serving Suggestions for Stuffed Pepper Soup

Now that you have this glorious, hearty bowl of Stuffed Pepper Soup ready to go, the only question left is, what do you serve it with? This soup really holds its own as a full meal—it has the meat, the veggies, and the rice—but there’s just something about dipping something crusty into rich broth that makes everything better, right?

My absolute favorite pairing, especially when I’m feeling a little decadent, is a big chunk of crusty bread. We’re talking sourdough or a rustic Italian loaf that stands up to the broth without immediately dissolving. You need something sturdy for dipping! And if you have a fantastic recipe for homemade garlic bread? Oh my goodness, that’s the ticket. I usually whip up a batch of cheesy garlic bread when I make this soup because it’s just too good not to have! You can find my go-to recipe for that cheesy goodness right here: garlic bread grilled cheese.

If you are trying to keep things a little lighter or maybe you are serving this as a starter before a bigger meal, a simple side salad is perfect. You just need something crisp and acidic to cut through the richness of the tomato and beef broth. Something with a light vinaigrette works wonders.

Beyond that, some people love just throwing a handful of salty crackers right on top instead of cheese. Rinsed saltines or oyster crackers—they add a great little crunch right before you eat it. Honestly, though, whether you go rich with garlic bread or light with a salad, this Stuffed Pepper Soup is ready to go!

Frequently Asked Questions about Stuffed Pepper Soup

I always get questions when people make a variation of a classic dish, and that’s totally fair! This Stuffed Pepper Soup is based on a baked favorite, so folks want to make sure they aren’t missing any essential steps to get that perfect flavor. Here are a few things people ask me all the time when they are standing over their stove!

Can I make this Stuffed Pepper Soup vegetarian?

Oh, absolutely! You can definitely skip the ground beef and make this a hearty vegetarian meal. When I do this, I usually swap out the meat for one cup of cooked green or brown lentils—they give you that satisfying, slightly chewy texture that stands up well in the broth.

Alternatively, you can use one package of store-bought vegetarian ground crumbles. Just make sure you brown those crumbles in the olive oil just like you would the beef, and then proceed with sautéing your onions and peppers right on top of them. It works just as well and tastes so fresh!

What kind of rice works best in Stuffed Pepper Soup?

This is a really important point, so listen up! The rice *must* be cooked before it goes into the pot. If you dump raw rice into the soup, it’s never going to cook all the way through in that short simmer time, and you’ll end up with hard, chalky little bits in your broth. Yuck!

The recipe calls for standard white rice, which is fast and easy. If you want a nuttier flavor and a slightly firmer texture that holds up great even as leftovers, you can certainly use pre-cooked brown rice, too! Just make sure whatever rice you use is already fully cooked according to package directions before adding it in the last five minutes.

How do I make this Stuffed Pepper Soup spicier?

If you’re like me and prefer a little kick—a little excitement in your soup bowl—it’s incredibly easy to spice up this Stuffed Pepper Soup! You have a couple of good options.

The easiest way is to add about a half teaspoon of red pepper flakes right when you add the dried oregano and basil. It will infuse that heat right into the simmering broth. If you want a sharper, tangier heat that hits the back of your throat just right, just stir in a few dashes of your favorite bottled hot sauce right before you serve it.

Nutritional Estimates for Stuffed Pepper Soup

Okay, let’s talk fuel! You want to know what you’re putting into your body, and I totally get that. This Stuffed Pepper Soup is designed to be a filling, satisfying meal, and it actually packs a good punch nutritionally, especially with the lean protein we get from the meat and beans!

Here are the estimated values based on the recipe using ground beef, serving six equal bowls. Please remember that these are just estimates, you know? Exact numbers can wiggle around a bit depending on the exact brand of beef broth or the size of your tomatoes. If you switch to turkey, your fat content will drop, for example!

• Serving Size: 1.5 cups
• Calories: 350
• Protein: 30g
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 5g
• Sugar: 12g
• Sodium: 650mg
• Cholesterol: 75mg

See? Great protein count to keep you full! Just use this chart as a guideline, not a scientific guarantee. Enjoy the fact that you’re eating something homemade that tastes amazing!

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