Cozy Stuffed Pepper Soup Recipe – Easy Comfort Food Dinner Idea
This cozy stuffed pepper soup recipe is the ultimate comfort food! Packed with ground beef, rice, bell peppers, and tomatoes, it’s simmered to perfection in a savory broth. Perfect for chilly nights, weeknight dinners, or when you’re craving a hearty, flavorful soup that tastes just like classic stuffed peppers.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife & cutting board
- Measuring cups & spoons
Ingredients
- 1 lb ground beef (or turkey/chicken)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 bell peppers (mixed colors), diced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice (or quinoa)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp parsley
- 1 tsp brown sugar (optional, balances acidity)
- Salt & pepper, to taste
- Shredded mozzarella or parmesan, for garnish
Instructions
- Brown Beef: In a large pot, heat olive oil. Add ground beef, onion, and garlic. Cook until beef is browned. Drain excess fat.
- Add Peppers: Stir in diced bell peppers and sauté for 3–4 minutes until slightly softened.
- Build Broth: Add crushed tomatoes, tomato sauce, and beef broth. Stir in basil, oregano, parsley, brown sugar, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat. Simmer for 20–25 minutes to allow flavors to meld.
- Add Rice: Stir in cooked rice just before serving. (If cooking rice in soup, simmer until tender.)
- Serve: Ladle into bowls, garnish with shredded cheese and fresh parsley. Serve hot with bread.
Notes
- Cook rice separately if freezing to avoid mushy texture.
- Use turkey or chicken for a lighter version.
- Quinoa adds protein and nutty flavor.
- Vegetarian option: substitute beans for meat.
- A touch of brown sugar balances tomato acidity.