Indulge in a bowl of healthy stuffed pepper soup prepared with savory ground beef, crisp bell peppers, and tender rice simmered in a rich tomato-based broth.
Healthy and Satisfying Stuffed Pepper Soup
Who’s ready to cozy up with a DELISH bowl of wholesome goodness? Stuffed pepper soup captures all the things we love about hearty and healthy stuffed peppers in a warm, satisfying soup recipe. I love one-pot dinners and this recipe is easy to make and packed with nutrients. It’s full of savory ground beef and rice, with plenty of peppers and veggies, all simmered together in a tomato-based broth. Talk about a soul-nourishing combo!
Why You’ll Love This Stuffed Pepper Soup Recipe
- Comforting. This recipe has all the familiar flavors of stuffed peppers wrapped up in a sippable, slurpable homemade soup. It’s serious comfort food on chilly fall evenings.
- Healthy. This soup is easy to make and packed to the brim with nutritious veggies, lean ground beef, and rice. The flavors are rich and satisfying.
- Make-ahead-friendly. I love having a big batch of this stuffed pepper soup stashed in my fridge. It keeps well throughout the week, perfect to reheat for hearty last-minute dinners and quick lunches.
Ingredients You’ll Need For Stuffed Pepper Soup
- Olive Oil
- Ground Beef: I make this soup with lean ground beef. You could also use ground chicken, turkey, or pork.
- Yellow Onion: Diced onion brings a rich, aromatic flavor when it’s cooked with beef and veggies.
- Green Bell Pepper: Instead of stuffing the bell peppers, we’re chopping them. You can make your soup with any variety of bell pepper you’d like, whether it’s green, yellow, or red bell peppers, or a medley.
- Tomatoes: The last time I made stuffed pepper soup, I’d picked up some fresh garden tomatoes from the farmer’s market. The flavor was next-level! You can also make this recipe with canned diced tomatoes when fresh ones aren’t in season.
- Garlic: Freshly minced garlic cloves, because everything tastes better when garlic is involved.
- Salt and Pepper
- Broth: To avoid overly salty soup, use low-sodium beef or chicken broth or stock.
- Rice: Right at the end, you’ll stir in cooked white rice or any leftover rice you have on hand. This soup is delicious with brown rice, wild rice, or another grain, like quinoa.
How to Make Stuffed Pepper Soup
This soup recipe comes together in one pot on the stovetop, and it’s ready in less than an hour. Weeknight comfort food doesn’t get much better! Here’s how to make it.
- Cook the ground beef. Start by heating olive oil in a large pot. Add the ground beef and saute until the meat is browned throughout.
- Add veggies and broth. Next, stir in the diced onions, tomatoes, and garlic and cook until softened. Pour in the broth, and let the pot simmer on low for 30 minutes.
- Add rice and serve. Finally, stir in cooked rice, season to taste, and serve warm with crusty bread for dunking! See below for more serving suggestions.
Can I Make Stuffed Pepper Soup in the Slow Cooker?
Yes! You can make this soup in the crock pot or slow cooker. You’ll still want to brown the ground beef on the stovetop before adding it to the slow cooker with the other ingredients (leave out the rice for now). Cook for 6-8 hours on low or 3-4 hours on high. Add the cooked rice just before serving.
Tips for Success
- Always brown the meat. Searing the ground beef locks in the flavor and gives it the best texture. Whether you’re making this stuffed pepper soup on the stovetop or in the slow cooker (see below), don’t skip this step!
- If you aren’t serving this soup right away, I recommend keeping the rice separate until serving. The rice absorbs most of the liquid and softens more the longer it sits.
- Don’t forget to season. Always taste for salt and pepper and adjust the seasonings as needed. Don’t be afraid of salt! Salt enhances the other flavors.
- Add cheese. Serve this soup topped with freshly grated parmesan or shaved Pecorino and a fresh crack of black pepper. So good!
- Seasonings. Sprinkle in Italian seasoning, dried oregano, or Herbes de Provence. For a spicy pepper soup, add red pepper flakes or cayenne, but only at the end of cooking (so it doesn’t turn out too spicy).
- Fresh herbs. Add fresh thyme leaves, rosemary, or basil, or a combination of fresh herbs to deepen the flavors of the broth.
- More veggies. Soups are such great “clean out the fridge” recipes. Toss in more vegetables such as diced zucchini, mushrooms, celery, sweet corn, and greens like kale or spinach leaves.
- Different protein. Instead of ground beef, make this recipe with ground turkey or ground chicken for a leaner option.
- Vegetarian. Replace ground meat with lentils, beans, or your favorite meatless mince.
- Southwestern. Take inspiration from my Southwestern quinoa stuffed peppers recipe and make this soup with nutritious quinoa, bell peppers, sweet corn, black beans, chili powder, and cayenne pepper.
- Garnishes. Top with a dollop of sour cream, or a sprinkle of fresh chopped parsley for garnish.
What to Serve With Stuffed Pepper Soup
In Macedonian, any stew-type meal is called mandja (“mahn-dja”). My mom used to make this stuffed pepper mandja for us often. It brings back all the feels of cozy winter dinners with bowls of steaming soup paired with bread spread with ajvar. Here are more tasty sides to serve with soup:
Storing and Reheating Leftovers
- Fridge. Store leftover stuffed pepper soup in an airtight container in the fridge for up to 3-4 days. Reheat servings in the the microwave or in a saucepan on the stovetop until warmed through.
- Freezer. Stuffed pepper soup freezes well. Allow the soup to cool completely, and then transfer it to an airtight container. It can be frozen for up to 3 months. Whenever you’re ready for a cozy bowlful, thaw the soup overnight in the fridge and reheat it on the stove or in the microwave.
More Cozy Soup Recipes
In a large soup pot, heat olive oil over medium heat and add the ground beef, breaking it up with a wooden spoon while it cooks; cook the beef for 6 to 8 minutes or until browned and no longer pink.
Stir in the onions, peppers, tomatoes, and garlic.
Season with salt and pepper and continue to cook over medium heat until vegetables are tender, about 5 minutes.
Add in the broth, and bring to a boil. Cover and cook over low heat for 25 to 30 minutes.
Stir in the cooked rice; cook for a minute.
Remove from heat and taste for salt and pepper; adjust to your liking.
- Protein Options: Swap ground beef for turkey, chicken, or vegetarian crumbles.
- Rice Varieties: Try brown, wild rice, or quinoa for different textures and nutrition. Important to note the rice will absorb most of the liquid. If you don’t plan to serve the entire soup all at once, serve the rice on the side instead of mixing it in with the soup.
- More Veggies: Boost flavor and nutrition by adding zucchini, spinach, or corn.
- Heat Level: Add a kick with cayenne or red pepper flakes.
- Seasoning: Always taste and adjust seasonings. Salt brings out the flavors.
- Garnish: Serve with shredded cheese, fresh parsley, or sour cream for extra flavor.
- Slow Cooker Method: Brown the meat, combine ingredients (except rice) in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours; add rice before serving.
Calories: 329 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 20 g | Saturated Fat: 6 g | Cholesterol: 53 mg | Sodium: 628 mg | Potassium: 506 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 415 IU | Vitamin C: 34.2 mg | Calcium: 40 mg | Iron: 2.1 mg | Net Carbs: 19 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.