Cozy Stuffed Pepper Soup

Picture this: It’s a crisp autumn evening, the leaves are ablaze with color, and a pot of simmering, savory goodness fills your kitchen with an irresistible aroma. That’s the magic of Cozy Stuffed Pepper Soup! This isn’t just any soup; it’s a warm hug in a bowl, capturing the essence of classic stuffed peppers without all the tedious layering. We’re talking bell peppers, seasoned ground meat, hearty rice, and a rich tomato broth, all mingling together in perfect harmony.

As a seasoned home cook, I’ve spent years perfecting comfort food recipes that are both delicious and approachable. Stuffed peppers have always been a favorite, but sometimes, you just want that incredible flavor without the effort. This soup delivers precisely that, offering a quick and easy way to enjoy the flavors you crave. And with soup season officially upon us, this recipe is the perfect way to warm up from the inside out. It’s hearty, it’s healthy-ish, and it’s guaranteed to become a family favorite. Plus, it’s endlessly customizable, making it perfect for using up leftover ingredients or tailoring to different dietary needs. So grab your soup pot, and let’s get cooking!

We’re diving into a recipe that’s trending for all the right reasons: it’s budget-friendly, it utilizes fresh seasonal produce (think gorgeous bell peppers!), and it satisfies that craving for comforting classics with a modern twist. Get ready to ladle up some happiness with this easy stuffed pepper soup.

Ingredients for the Best Stuffed Pepper Soup

• Ground Meat: 1 pound of ground beef, turkey, or Italian sausage. I prefer a leaner ground beef (90/10) to minimize grease, but feel free to use what you have. For a vegetarian option, substitute with 1 pound of crumbled plant-based ground meat or 2 cans of drained and rinsed lentils. The browning of the meat is key for flavor.
• Bell Peppers: 3-4 medium bell peppers, any color, chopped. Bell peppers are a nutritional powerhouse, packed with Vitamin C and antioxidants. Choose firm, vibrant peppers for the best flavor. Red and yellow peppers offer a sweeter flavor than green peppers.
• Onion: 1 medium yellow onion, chopped. Onions add depth and sweetness to the soup. Yellow onions are my go-to, but white or even red onions will work in a pinch.
• Garlic: 2-3 cloves garlic, minced. Fresh garlic is essential for that signature stuffed pepper flavor. If you don’t have fresh garlic, ½ teaspoon of garlic powder can be used as a substitute, but the flavor won’t be quite the same.
• Cooked Rice: 1 cup cooked white or brown rice. Rice adds heartiness and texture to the soup. I prefer long-grain rice, but any cooked rice will work. Quinoa or even cauliflower rice can be used for a lower-carb option. Make sure the rice is already cooked before adding it to the soup.
• Canned Diced Tomatoes: 28 ounces canned diced tomatoes, undrained. Diced tomatoes form the base of the broth. Fire-roasted diced tomatoes add a smoky flavor.
• Tomato Sauce: 15 ounces tomato sauce. Tomato sauce adds richness and body to the soup.
• Beef Broth: 4 cups beef broth (or vegetable broth for a vegetarian option). Broth adds moisture and flavor. Low-sodium broth is recommended to control the salt level.
• Italian Seasoning: 2 teaspoons Italian seasoning. This blend of herbs provides that classic Italian flavor. You can also use a combination of dried oregano, basil, thyme, and rosemary.
• Paprika: 1 teaspoon paprika. Paprika adds a smoky sweetness. Smoked paprika will enhance the smoky flavor.
• Salt and Pepper: To taste. Season to your preference. Remember that the broth and canned tomatoes already contain salt, so start with a small amount and adjust as needed.
• Optional Toppings: Shredded cheese (cheddar, mozzarella, or parmesan), sour cream, fresh parsley, or green onions.

Expert Tips for Stuffed Pepper Soup Success

• Don’t skip the browning: Browning the ground meat and sautéing the onions and garlic are crucial for developing deep flavor in the soup.
• Spice it up: Add a pinch of red pepper flakes for a touch of heat.
• Adjust the consistency: If you prefer a thicker soup, simmer uncovered for a longer period to allow some of the liquid to evaporate. For a thinner soup, add more broth.
• Make it ahead: This soup tastes even better the next day, as the flavors have time to meld.
• Use quality ingredients: Opt for fresh, flavorful bell peppers and high-quality ground meat for the best results.
• Taste as you go: Seasoning is key! Taste the soup throughout the cooking process and adjust the salt, pepper, and Italian seasoning to your liking.
• Embrace the leftovers: Leftover stuffed pepper soup makes a fantastic lunch the next day.

Testing Notes: I’ve made this soup countless times and I always find the balance of Italian seasoning to be key. Start with 2 teaspoons and adjust based on your preference. Also, be careful not to overcook the rice in the soup. It should be tender but not mushy.

Storage & Substitutions for Adaptable Soup

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Ground Meat Substitutions: Ground turkey, ground chicken, or Italian sausage can be used in place of ground beef. For a vegetarian option, use crumbled plant-based ground meat or lentils.
• Rice Substitutions: Quinoa, cauliflower rice, or barley can be used in place of white or brown rice.
• Broth Substitutions: Vegetable broth can be used in place of beef broth.
• Bell Pepper Variations: Use a mix of different colored bell peppers for a more visually appealing soup.
• Add-Ins: Corn, black beans, or zucchini can be added for extra vegetables and flavor.

Frequently Asked Questions About Stuffed Pepper Soup

Can I make this in a slow cooker?

Absolutely! Brown the ground meat and sauté the vegetables on the stovetop first. Then, transfer everything to a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours or on high for 3-4 hours. Add the cooked rice during the last 30 minutes of cooking time.

How can I make this soup spicier?

Add a pinch of red pepper flakes to the soup while it’s simmering. You can also use a spicier variety of sausage or add a dash of hot sauce to your bowl before serving.

Can I use frozen vegetables?

Yes, frozen bell peppers and onions can be used in place of fresh. Add them directly to the pot without thawing.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free broth. Be sure to check the label on your broth to confirm.

Can I add other vegetables?

Definitely! Feel free to add other vegetables like carrots, celery, zucchini, or corn to the soup. Add them along with the bell peppers and onions.

What kind of cheese goes well with this soup?

Cheddar, mozzarella, parmesan, or Monterey Jack cheese all taste great with this soup. Choose your favorite or use a combination.

Can I make this soup vegetarian?

Yes! Substitute the ground beef with plant-based ground meat or lentils. Use vegetable broth instead of beef broth. You can also add more vegetables like beans, corn, or zucchini for extra heartiness.

Warm Up with a Bowl of Cozy Stuffed Pepper Soup

There you have it – a simple, satisfying, and incredibly flavorful Cozy Stuffed Pepper Soup recipe that’s perfect for chilly evenings and busy weeknights. This soup is more than just a meal; it’s a comforting experience that brings the flavors of classic stuffed peppers to your table in a fraction of the time.

Whether you’re looking for a hearty family dinner, a delicious make ahead lunch, or a freezer-friendly meal prep option, this recipe ticks all the boxes. So, gather your ingredients, put on some cozy music, and get ready to enjoy a bowl of pure comfort. Don’t forget to share your creations with me on social media – I love seeing your culinary adventures!

Happy cooking, and stay cozy!

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