Turn stuffed peppers into a warm, hearty soup. It's got everything you love about stuffed peppers - ground beef, tomatoes, and rice - but in an easy-to-make soup that fills your kitchen with great smells.
Why Make This Soup
This soup takes less than an hour to make and tastes just like real stuffed peppers. Perfect for cold nights when you want something filling. Skip the rice to make it low-carb, or keep it in for a hearty meal. Great for sharing at potlucks or warming up the next day. Pair it with some crusty bread and you've got dinner ready.
What You Need
- Ground Beef: Get the lean kind
- Olive Oil: For cooking veggies
- Salt and Pepper: Regular table salt works fine
- Yellow Onion: One small one, chopped up
- Bell Peppers: One red, one green, cut in chunks
- Garlic: Fresh cloves, chopped small
- Diced Tomatoes: Two cans of the small-cut kind
- Tomato Sauce: Just the plain kind
- Beef Broth: Low-salt works best
- Parsley: Fresh is nice but dried works too
- Basil: The dried kind from your spice rack
- Oregano: Dried spice works great
- Rice: White or brown, your choice
- Cheese: Shred some cheddar or mozzarella for the top
How to Make It
- Start with the meat:
- Heat oil in a big pot. Add beef, sprinkle with salt and pepper. Break it up while it cooks until no pink shows. Drain the grease. Put meat on a paper towel.
- Cook the veggies:
- Put more oil in the pot. Throw in chopped onions and peppers. Let them cook 3 minutes until soft. Add garlic, cook 30 more seconds.
- Make the soup base:
- Pour in tomatoes, sauce, and broth. Add your spices and cooked beef. Add more salt and pepper if needed. Let it start bubbling, then turn heat down low. Cover and cook 30 minutes, stirring now and then.
- Make your rice:
- While soup cooks, make rice following the box directions. When soup's done, stir in as much rice as you like.
- Get ready to eat:
- Fill bowls with hot soup. Top with cheese if you want. Sprinkle fresh parsley on top.
- Check the taste:
- Try a spoonful. Need more salt? Pepper? Add what it needs.
- Serve it up:
- Put bread on the side if you want. Soup should be nice and hot.
Why People Love This Soup
This soup's easier than making real stuffed peppers but tastes just as good. It's full of good stuff - meat, veggies, and rice - that fills you up. Make it without rice if you're watching carbs. Best part? It's ready fast and makes your house smell amazing.
Perfect Winter Food
When it's cold outside, this soup hits the spot. It's thick like chili and warms you right up. Doesn't take all day to cook like most winter soups. Dip some bread in it and you've got the perfect cold-weather meal.
Great for Sharing
This soup brings people together. Make a big pot for family dinner or take it to a friend who's sick. It travels well and stays hot in a thermos. Everyone asks for seconds and wants the recipe.
Mix It Up Your Way
Try different things each time you make it. Use chicken broth instead of beef. Add some spicy sausage. Throw in extra veggies like carrots. Try quinoa instead of rice. Make it how your family likes it best.
Ways to Serve It
Keep it simple - this soup's already pretty filling. Serve with crusty bread for dipping or rolls on the side. Want more? Add a small salad. Don't forget cheese on top if you like it extra good.
Saving Leftovers
Soup tastes even better the next day. Keep it in the fridge up to 4 days. If it gets too thick, add some broth when you heat it up. Freezes great too - just leave out the rice and add fresh rice when you warm it up.
Frequently Asked Questions
- Can I make this ahead?
Cook the soup part early, but wait to add rice. If you mix it too soon, the rice gets mushy. Make a fresh pot of rice when you heat up the soup. Great for busy days - just heat and eat!
- Which rice is best?
Regular white rice or brown rice work great. They stay firm in the soup and soak up the good flavors. Minute rice works in a pinch, but it gets soft fast. Wild rice is nice too - adds a nutty taste.
- How do I save leftovers?
Keep soup and rice in different boxes in the fridge. Good for 3 days. When you want some, heat the soup first, then stir in the cold rice. Heats up better this way.
- Does it freeze well?
Freeze just the soup part (no rice) for up to 3 months. Use freezer bags - they store flat. Make fresh rice when you thaw and heat the soup. The peppers stay brighter this way too.
- What cheese goes on top?
Sharp cheddar's our favorite - adds good bite. Mozzarella gets all stretchy and fun. Even a sprinkle of parmesan works. Put it on right before eating so it gets melty.
Some More Ideas
Love this soup? Try these meals too:
- Quick Pepper Stir-Fry: Beef strips with sweet peppers
- Classic Stuffed Peppers: The old-school version
- Chunky Beef Stew: Loaded with veggies
- Rice with Peppers: Simple side dish
- Light Beef Soup: Clear broth with veggies