Easy One-Pot Hearty Stuffed Pepper Soup
If you’re craving a comforting, hearty meal that’s easy to make and full of rich flavors, this Easy One-Pot Hearty Stuffed Pepper Soup is calling your name. All the delicious flavors of classic stuffed peppers—ground beef, bell peppers, tomatoes, and savory spices—come together in a cozy bowl that’s ready in no time. With just one pot, minimal cleanup, and simple ingredients, this soup is perfect for busy weeknights or cozy weekends. It’s packed with wholesome ingredients and has a warm, homey flavor that’s sure to become a family favorite!
INGREDIENTS YOU’LL NEED:
- 1 lb. Ground Beef (80% Lean): Rich and meaty, this ground beef has the ideal fat content for a tender texture, bringing robust flavor to the soup.
- 1 Large Onion, Diced: Sweet and savory, diced onion softens while cooking, adding depth to the soup.
- 2 Green Bell Peppers, Cleaned and Diced: These add a classic peppery flavor and slight bitterness, balancing the sweetness in the soup.
- 1 Red Bell Pepper, Cleaned and Diced: Red bell pepper brings a natural sweetness, adding complexity to the soup’s flavors.
- 8 Cloves Garlic, Minced: Aromatic and savory, minced garlic gives a rich depth to every bite.
- 29 oz. Crushed Tomatoes: These create the thick, tomato-rich base that gives the soup a hearty, comforting taste.
- 14.5 oz. Fire-Roasted Diced Tomatoes, Undrained: Adds a smoky layer of flavor and a satisfying chunky texture.
- 32 oz. Beef Broth: This savory broth adds a rich, meaty depth that rounds out the soup’s flavor.
- ¾ Cup Jasmine Rice (Uncooked): Absorbs flavors as it cooks, adding texture and body to the soup with a light, fluffy bite.
- 1 Tbsp Sugar: Balances out the acidity of the tomatoes, creating a smoother, richer taste.
- 1½ Tsp Italian Seasoning (Dried): Blends oregano, basil, and thyme for a classic Italian flavor profile that complements the beef and tomatoes.
- Salt and Black Pepper, To Taste: Essential for enhancing and balancing all the other flavors in the soup.
- 1 Cup Shredded Monterey Jack Cheese (or Mozzarella): Melty and creamy, this cheese adds a delicious, comforting finish to each serving.
- ¼ Cup Fresh Parsley (Optional Garnish): Adds a bright pop of color and a fresh, herbaceous flavor that completes the dish.
WHY IS STUFFED PEPPER SOUP THE PERFECT WARM AND COMFORTING FALL SOUP?
- Warm and Cozy: After a long day, nothing beats coming home to a steaming bowl of stuffed pepper soup, filling my kitchen with comforting aromas that remind me of family dinners.
- Easy to Make: This recipe is perfect for busy fall evenings; it only takes an hour to prepare and cook in one pot, leaving me more time to enjoy the season.
- Loaded with Flavor: Packed with fresh peppers, savory beef, and delicious spices, this soup is a tasty way to celebrate the harvest season and warm up on chilly nights.
HOW TO PREPARE EASY STUFFED PEPPER SOUP?
Time needed: 1 hour
- Cook Beef and Vegetables:
In a large pot or Dutch oven, add 1 lb. of ground beef, 1 large diced onion, 2 diced green peppers, and 1 diced red pepper. Sauté over medium-high heat until the beef is fully cooked and the vegetables begin to soften, about 6-8 minutes. Drain any excess fat.
- Add the Garlic, Seasonings, and Sugar:
Stir in 8 cloves of minced garlic, and cook for about 1 minute until fragrant, making sure it doesn’t burn and add 1 tablespoon of sugar, and 1½ teaspoons of dried Italian seasoning. - Add Tomatoes and Broth:
Pour in 29 oz. of crushed tomatoes, 14.5 oz. of undrained fire-roasted diced tomatoes, and 32 oz. of beef broth. Stir to combine all ingredients. - Add Rice:
Stir in ¾ cup of uncooked jasmine rice. Season with salt and black pepper to taste. - Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, or until the rice is tender and flavors are well blended. - Adjust Seasoning and Add Cheese:
Taste the soup and adjust the seasoning if needed. Stir in 1 cup of shredded Monterey Jack or mozzarella cheese until melted and creamy. - Serve and Garnish:
Ladle the soup into bowls, and garnish with fresh parsley if desired. Enjoy this comforting stuffed pepper soup!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes! Ground turkey, chicken, or Italian sausage work well and can change up the flavor. Just adjust the seasoning to taste.
No, you can add uncooked rice. It will cook in the soup, absorbing the flavors and thickening the broth.
Yes! This soup tastes even better the next day. Just keep it in an airtight container in the fridge and reheat before serving.
If you’d like it thicker, use slightly less broth or add a bit more rice, as it will absorb liquid as it cooks.
COMFORTING PEPPER SOUP RECIPE ADD-INS AND VARIATIONS:
- Lower Carb Option: Replace the rice with cauliflower rice, adding it at the end to keep the soup low-carb while still hearty.
- Ground Turkey or Chicken: Substitute the ground beef with ground turkey or chicken for a lighter, leaner option.
- Different Cheese Choices: Try using sharp cheddar, provolone, or Gouda for a new flavor twist.
- Add Beans: Add a can of black beans or kidney beans (drained and rinsed) to make it extra filling and boost fiber.
- Quinoa Swap for Rice: Swap jasmine rice for quinoa to add protein and a different texture to the soup.
- Spice It Up: Add a dash of crushed red pepper flakes or a chopped jalapeño for a bit of heat.
WHAT IS COMMONLY SERVED WITH HEARTY STUFFED PEPPER SOUP?
stuffed pepper soup is a filling meal that goes well with lots of tasty sides. You can serve it with crusty bread or rolls, which are perfect for dipping. A light green salad with a tangy dressing helps balance the soup’s rich flavors. Cornbread, whether sweet or savory, pairs nicely with it, and cheesy garlic bread adds a yummy buttery flavor. For a crunchy contrast, you might also enjoy tortilla chips or a fresh veggie platter with dip. All these sides make your meal even better!
HOW DO YOU STORE AND REHEAT LEFTOVER PEPPER SOUP?
To store leftover stuffed pepper soup, let it cool down first, then put it in an airtight container and place it in the fridge. It should stay good for about 3 to 4 days. When you’re ready to eat it again, you can heat it up on the stove over medium heat, stirring now and then until it’s warm. If you prefer the microwave, just put the soup in a microwave-safe bowl, cover it loosely, and heat it in short bursts, stirring in between until it’s hot. Enjoy your tasty soup!
CAN LEFTOVER STUFFED PEPPER SOUP BE FROZEN FOR LATER CONSUMPTION?
Yes, you can freeze stuffed pepper soup for later! Just let it cool completely and then put it in a freezer-safe container or a strong freezer bag. Remember to leave a little space at the top because the soup will expand when it freezes. Don’t forget to label it with the date so you know how long it’s been in there. When you’re ready to eat, thaw it in the fridge overnight and heat it up on the stove or in the microwave until it’s hot. Enjoy your soup!
LOOKING FOR MORE FALL SOUP FAVORITES? TRY THESE!
Italian Wedding Soup the Ultimate Comfort Food: Simmer together tender meatballs, hearty greens, and delicate pasta in a rich, flavorful broth. Craving something warm and satisfying, this classic soup feels like a hug in a bowl.
The Best Thick and Creamy Baked Potato Soup: This soup is everything you crave in a comfort food—rich, velvety, and loaded with hearty potatoes in every spoonful. It’s the perfect mix of creamy goodness with just the right amount of seasoning, making each bite irresistible.
Quick and Easy Cabbage Roll Soup: This hearty and flavorful soup brings together the classic flavors of stuffed cabbage rolls in a convenient one-pot dish. Packed with tender cabbage, savory ground meat, aromatic spices, and a rich tomato broth, this soup is sure to warm you up from the inside out.
Easy One-Pot Hearty Stuffed Pepper Soup
Equipment
- Large Dutch Oven
Ingredients
- 1 lbs. Ground Beef (80% Lean)
- 1 Onion (large)(diced)
- 2 Green Peppers (cleaned and diced)
- 1 Red Pepper (cleaned and diced)
- 8 Cloves Garlic (minced)
- 29 ounces Crushed Tomatoes
- 14.5 ounces Fire Roasted Diced Tomatoes (undrained)
- 32 ounces Beef Broth
- ¾ Cup Jasmine Rice (uncooked)
- 1 Tbsp Sugar
- 1½ Tsp Italian Seasoning (dried)
- 1 cup Monterey Jack Cheese (or mozzarella cheese) (shredded)
- Salt and Black Ground Pepper (to taste)
- ¼ Cup Parsley (optional garnish)
Instructions
- Cook Beef and Vegetables: In a large pot or Dutch oven, add 1 lb. of ground beef, 1 large diced onion, 2 diced green peppers, and 1 diced red pepper. Sauté over medium-high heat until the beef is fully cooked and the vegetables begin to soften, about 6-8 minutes. Drain any excess fat.
- Add the Garlic: Stir in 8 cloves of minced garlic, and cook for about 1 minute until fragrant, making sure it doesn’t burn.
- Add Tomatoes and Broth: Pour in 29 oz. of crushed tomatoes, 14.5 oz. of undrained fire-roasted diced tomatoes, and 32 oz. of beef broth. Stir to combine all ingredients.
- Add Rice, Seasonings, and Sugar: Stir in ¾ cup of uncooked jasmine rice, 1 tablespoon of sugar, and 1½ teaspoons of dried Italian seasoning. Season with salt and black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, or until the rice is tender and flavors are well blended.
- Adjust Seasoning and Add Cheese: Taste the soup and adjust seasoning if needed. Stir in 1 cup of shredded Monterey Jack or mozzarella cheese until melted and creamy.
- Serve and Garnish: Ladle the soup into bowls, and garnish with fresh parsley if desired. Enjoy this comforting stuffed pepper soup!