As the chill of the season settles in, there’s something profoundly comforting about a warm, hearty bowl of soup. Stuffed Pepper Soup is more than just a meal; it’s a story, a memory, and a tradition all rolled into one pot. It takes the familiar flavors of stuffed peppers—savory beef, sweet bell peppers, and hearty rice—and transforms them into a spoonable masterpiece that warms both the body and soul.
For me, Stuffed Pepper Soup is a dish that feels like home. Growing up, my grandmother’s kitchen would fill with the aroma of simmering tomatoes, onions, and peppers on cold winter nights. I remember sneaking spoonfuls before it was ready, the rich, savory broth hinting at the magic that was to come. She would often share how this recipe originated in her childhood, a thrifty yet satisfying way to stretch simple ingredients into a meal that could feed a family. Now, every time I make it, I feel like I’m carrying forward that legacy, adding my own touches to a dish that feels timeless.
This soup is a fantastic choice whether you’re cooking for a crowd, meal-prepping for the week, or simply looking for a hearty, satisfying dinner to share with your family. With its one-pot simplicity, adaptable ingredients, and deep, rich flavors, it’s sure to become a staple in your kitchen too.
Why You’ll Love This Recipe
- Perfect for Any Season: While it’s ideal for cozying up on chilly nights, this soup is light enough to enjoy year-round.
- Packed with Nutrients: Loaded with vegetables, protein, and rice, it’s a balanced and wholesome meal.
- Customizable: Whether you prefer white or brown rice, ground beef or turkey, this recipe adapts beautifully to your preferences.
- Great for Leftovers: The flavors deepen over time, making this soup even better the next day.
- Family-Friendly: With its mild, comforting flavors, this soup is a hit with kids and adults alike.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon olive oil
- 1¼ pounds ground lamb (or substitute with ground turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 ounces diced tomatoes with green chilies, undrained
- 16 ounces tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust to taste)
- 1–2 tablespoons brown sugar
- 3 cups beef broth (or use chicken broth for a lighter flavor)
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
For the Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- Pinch of red pepper flakes (optional, for a bit of heat)
For the Rice:
- 1½ cups chicken broth
- ¾ cup uncooked white long-grain rice (yields about 2¼ cups cooked rice)
How to Make Stuffed Pepper Soup
Step 1: Prepare the Rice
To ensure your soup has the perfect texture, cook the rice separately. In a small saucepan, bring 1½ cups of chicken broth to a boil. Add the rice, stir, and cover the pot. Reduce the heat to low and let it simmer for 15 minutes. Turn off the heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving. This method guarantees soft, flavorful rice that doesn’t get mushy in the soup.
Step 2: Brown the Ground Lamb
In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground lamb (or turkey) and season with salt and pepper. Cook for about 5 minutes, crumbling it as it cooks, until browned and fully cooked. Drain any excess grease from the pot.
Step 3: Sauté the Aromatics
Lower the heat to medium and add the diced onion, garlic, and bell peppers to the pot. Cook for 3–5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened slightly. The smell of these ingredients cooking together is absolutely irresistible!
Step 4: Build the Soup Base
Stir in the dried basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes. Add the diced tomatoes with their juices, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well to combine.
Step 5: Simmer and Develop Flavors
Pour in the beef and chicken broths, stirring to blend all the ingredients. Bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for 30 minutes. Stir occasionally to ensure all the flavors meld together beautifully.
Step 6: Finish with Optional Cheese
If you’re a cheese lover, this step is for you! Remove the soup from the heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese until it melts into the soup. This step is optional, but it adds an extra layer of richness to the dish.
Step 7: Serve and Enjoy
To serve, spoon a generous helping of cooked rice into each bowl. Ladle the hot soup over the rice, then garnish with additional shredded cheese if desired. Pair with a slice of crusty bread or a simple side salad for a complete, satisfying meal.
Helpful Tips
- Cook Rice Separately: Cooking the rice on its own ensures it stays firm and doesn’t absorb too much broth when stored.
- Taste and Adjust: After simmering, taste the soup and adjust the seasonings as needed. A little extra salt, a dash of hot sauce, or a sprinkle of sugar can make a big difference.
- Freeze for Later: This soup freezes wonderfully! Store in airtight containers without the rice for up to 3 months.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Notes
- Choosing Your Protein: If you prefer a lighter version of this soup, substitute ground lamb with ground turkey or chicken. Both options work beautifully and provide a leaner alternative.
- Rice Options: Feel free to swap white rice with brown rice, quinoa, or even cauliflower rice for a low-carb version. Just adjust the cooking time accordingly.
- Thicker or Thinner Soup: If you like a thicker soup, reduce the amount of broth slightly. For a thinner consistency, add an extra half cup of broth.
- Make It Your Own: This recipe is wonderfully versatile! Add extra vegetables like zucchini, mushrooms, or spinach for added nutrition and color.
- Cheese Lovers Unite: If you’re a fan of cheese, sprinkle a little extra on top just before serving for a gooey, melty finish.
Frequently Asked Questions
Can I use brown rice instead of white?
Absolutely! Brown rice adds a nutty flavor and extra nutrients to the dish. Just adjust the cooking time as needed.
How do I store leftovers?
Refrigerate the soup and rice separately in airtight containers for up to 4 days. Reheat gently on the stovetop or in the microwave.
Related Recipes
If you loved this Stuffed Pepper Soup, you’ll adore these other comforting dishes:
Conclusion
Stuffed Pepper Soup is the ultimate comfort food—simple, satisfying, and packed with flavor. Whether you’re making it for your family, meal-prepping for the week, or just indulging in a cozy night at home, this recipe is sure to become a favorite. Give it a try, and let the warmth and heartiness of this soup wrap you in its delicious embrace.
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Stuffed Pepper Soup: A Cozy Comfort in Every Spoonful
Description
As the chill of the season settles in, there’s something profoundly comforting about a warm, hearty bowl of soup. Stuffed Pepper Soup is more than just a meal; it’s a story, a memory, and a tradition all rolled into one pot. It takes the familiar flavors of stuffed peppers—savory beef, sweet bell peppers, and hearty rice—and transforms them into a spoonable masterpiece that warms both the body and soul.
For me, Stuffed Pepper Soup is a dish that feels like home. Growing up, my grandmother’s kitchen would fill with the aroma of simmering tomatoes, onions, and peppers on cold winter nights. I remember sneaking spoonfuls before it was ready, the rich, savory broth hinting at the magic that was to come. She would often share how this recipe originated in her childhood, a thrifty yet satisfying way to stretch simple ingredients into a meal that could feed a family. Now, every time I make it, I feel like I’m carrying forward that legacy, adding my own touches to a dish that feels timeless.
This soup is a fantastic choice whether you’re cooking for a crowd, meal-prepping for the week, or simply looking for a hearty, satisfying dinner to share with your family. With its one-pot simplicity, adaptable ingredients, and deep, rich flavors, it’s sure to become a staple in your kitchen too.
Ingredients
- 1 tablespoon olive oil
- 1¼ pounds ground lamb (or substitute with ground turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 ounces diced tomatoes with green chilies, undrained
- 16 ounces tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (adjust to taste)
- 1–2 tablespoons brown sugar
- 3 cups beef broth (or use chicken broth for a lighter flavor)
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
For the Seasonings:
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- Pinch of red pepper flakes (optional, for a bit of heat)
For the Rice:
- 1½ cups chicken broth
- ¾ cup uncooked white long-grain rice (yields about 2¼ cups cooked rice)
Instructions
Step 1: Prepare the Rice
To ensure your soup has the perfect texture, cook the rice separately. In a small saucepan, bring 1½ cups of chicken broth to a boil. Add the rice, stir, and cover the pot. Reduce the heat to low and let it simmer for 15 minutes. Turn off the heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork before serving. This method guarantees soft, flavorful rice that doesn’t get mushy in the soup.
Step 2: Brown the Ground Lamb
In a large soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground lamb (or turkey) and season with salt and pepper. Cook for about 5 minutes, crumbling it as it cooks, until browned and fully cooked. Drain any excess grease from the pot.
Step 3: Sauté the Aromatics
Lower the heat to medium and add the diced onion, garlic, and bell peppers to the pot. Cook for 3–5 minutes, stirring occasionally, until the onions are translucent and the peppers have softened slightly. The smell of these ingredients cooking together is absolutely irresistible!
Step 4: Build the Soup Base
Stir in the dried basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes. Add the diced tomatoes with their juices, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well to combine.
Step 5: Simmer and Develop Flavors
Pour in the beef and chicken broths, stirring to blend all the ingredients. Bring the soup to a gentle boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for 30 minutes. Stir occasionally to ensure all the flavors meld together beautifully.
Step 6: Finish with Optional Cheese
If you’re a cheese lover, this step is for you! Remove the soup from the heat and stir in 1 cup of shredded cheddar or Monterey Jack cheese until it melts into the soup. This step is optional, but it adds an extra layer of richness to the dish.
Step 7: Serve and Enjoy
To serve, spoon a generous helping of cooked rice into each bowl. Ladle the hot soup over the rice, then garnish with additional shredded cheese if desired. Pair with a slice of crusty bread or a simple side salad for a complete, satisfying meal.
Notes
- Choosing Your Protein: If you prefer a lighter version of this soup, substitute ground lamb with ground turkey or chicken. Both options work beautifully and provide a leaner alternative.
- Rice Options: Feel free to swap white rice with brown rice, quinoa, or even cauliflower rice for a low-carb version. Just adjust the cooking time accordingly.
- Thicker or Thinner Soup: If you like a thicker soup, reduce the amount of broth slightly. For a thinner consistency, add an extra half cup of broth.
- Make It Your Own: This recipe is wonderfully versatile! Add extra vegetables like zucchini, mushrooms, or spinach for added nutrition and color.
- Cheese Lovers Unite: If you’re a fan of cheese, sprinkle a little extra on top just before serving for a gooey, melty finish.