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Stuffed Pepper Soup

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Hey there, cherished readers! Pull up a chair and let’s chat over a steaming pot of something truly heartwarming – my Stuffed Pepper Soup. Picture this: it’s a brisk evening, the kind that whispers of winter. You’re craving something that feels like home, something to warm you from the inside out. You want a meal that’s both simple and nostalgic, yet brimming with flavors that can turn a mundane dinner into a festive feast. That, my friends, is where this soup comes into play.
In a culinary landscape teeming with the latest health fads and complex international dishes, there’s an unsung hero that still holds a dear place in our kitchens and our hearts: a traditional, hearty soup. It’s time to give it the limelight it deserves.
Our Stuffed Pepper Soup is a celebration of simplicity and taste. It’s the solution to your busy weekdays when the luxury of time is not on your side but the need for a nutritious, fulfilling meal is. Imagine taking all the beloved flavors of stuffed peppers, the dish that has graced countless family tables, and deconstructing it into a soup that is equally satisfying and delightfully easier to prepare.
Why is this soup special, you might wonder? It’s in the way each spoonful brings a burst of flavors that meld perfectly together – the sweetness of the bell peppers, the savory depth of the beef, the tangy richness of tomatoes, and the comforting starchiness of rice. It’s a recipe that doesn’t just feed the body but also feeds the soul.
Picture your kitchen filled with the aroma of simmering tomatoes and peppers, a scent that’s sure to gather loved ones around the table. This soup isn’t just food; it’s a conversation starter, a reason to sit down and share your day, a way to reconnect.
So, as the days get shorter and the air gets chillier, let’s dive into the warmth of this delightful soup. It’s not just a meal; it’s a gesture of love, a centerpiece for gathering, a reason to pause and enjoy the simple pleasures. This Stuffed Pepper Soup is more than a recipe; it’s a moment of joy in a bowl, waiting for you to take a spoonful.

Why stuffed pepper soup, you ask?
Think of it as all the flavors of the classic stuffed peppers without the fuss. It’s everything you love – the tender peppers, the savory meat, the sweet tomatoes, all simmering in a broth that brings it all together.

But is it a meal on its own?
Absolutely! It’s brimming with protein, veggies, and rice. It’s a one-pot wonder that’ll keep you full and happy.

Can I make it ahead of time?
This soup is a meal-prepper’s dream. It tastes even better the next day as the flavors meld together beautifully overnight.

Is this recipe adaptable for different diets?
Certainly! Swap the meat for a plant-based alternative, use cauliflower rice, and voilà – it’s vegetarian and keto-friendly!

What if I don’t like bell peppers?
The beauty of this soup is its versatility. Don’t like bell peppers? Use zucchini or mushrooms instead. Make it your own!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • Fresh Parsley for garnish
  • Red Pepper Flakes, 1/4 teaspoon (optional)
  • Dried Basil, 1/2 teaspoon
  • Dried Oregano, 1/2 teaspoon
  • Garlic Powder, 1 teaspoon
  • Freshly Ground Black Pepper, 1 teaspoon
  • Sea Salt, 1 teaspoon
  • Cooked White Rice, 1/2 cup
  • Diced Yellow Onion, 1/2 cup
  • Chopped Green Bell Peppers, 2 cups
  • Undrained Petite Diced Tomatoes, 1 can (14.5 ounces)
  • Tomato Sauce, 1 can (15 ounces)
  • Beef Broth, 2 cups
  • Ground Beef, 1 pound


  1. Start with browning the ground beef in a large pot over medium heat. Break it apart with your spoon and revel in the sizzle – this is where our soup begins to take shape, building layers of flavor right from the get-go.
  2. As the meat browns, toss in the onions. Watch them soften and meld with the beef, creating a savory base that’s going to infuse our soup with a subtle sweetness.
  3. Next, pour in the beef broth, tomato sauce, and diced tomatoes. The liquids will de-glaze the pot, so all the tasty bits stuck to the bottom after browning the meat will now enrich the soup.
  4. Let’s talk peppers – add those chopped greens into the pot. They’re not just about color; they add a fresh, slightly tangy flavor that’s key to our stuffed pepper homage.
  5. Seasoning is everything. Salt, pepper, garlic powder, oregano, basil, and red pepper flakes join the party now, turning our simple soup into a complex masterpiece.
  6. Bring the concoction to a boil, then reduce the heat. Let it simmer. This is where patience pays off – as it gently bubbles away, the magic happens. The flavors marry and intensify.
  7. Finally, stir in the cooked rice. It adds that comforting carb element, making our soup a hearty meal that’ll stick to your ribs in the most delightful way.
  8. Serve it up hot. Garnish with a sprinkle of fresh parsley for that herby brightness and a restaurant-worthy presentation.

Cooking Tips:

  • Brown your beef well – it’s not just about cooking it through, it’s about caramelizing the proteins for that deep, rich taste.
  • If you find the soup too thick, splash in a bit more broth to reach your desired consistency.
  • Taste as you go – the power of seasoning is in your hands. Sometimes, all it needs is a pinch more salt.
  • Don’t skip the simmer! It’s essential for the flavors to develop fully.
  • This soup freezes wonderfully, so go ahead and make a big batch.
  • For a lighter version, try ground turkey instead.

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