Oh, honey, when the air gets crisp and you just need a bowl of something that hugs you from the inside, you know it’s soup season. Forget the fuss of stuffing individual peppers! I figured out how to take all those amazing, savory, tomato-y flavors we love and turn them into the easiest liquid gold. This Hearty Stuffed Pepper Soup is everything good about that classic dinner, minus the hours of work.
The bright peppers against that deep red broth instantly took me back to my mom’s legendary stuffed pepper dinners. Capturing those familiar flavors in soup form felt both nostalgic and wonderfully comforting. It’s just so satisfying; you get that perfect texture from the ground beef and the sweetness of the peppers floating in a thick, rich hug of tomato. Trust me, once you try this, it’ll be canned for emergencies! This recipe comes straight from Clara Bennett, who designs plates over at Recipes by Betty, and she knows how to deliver on comfort.
Why This Hearty Stuffed Pepper Soup is a Weeknight Favorite
I know you’re busy, so let’s get straight to why this recipe earned a permanent spot on my rotation. It really delivers on comfort without demanding your entire evening. It’s the ultimate weeknight hero when you want something substantial!
- It’s a genuine 30-Minute Soup! Seriously, from chopping to simmering, we’re talking next to no downtime.
- This is a true Hearty Soup. That ground beef and robust tomato broth are satisfying enough for anyone, even the picky eaters in your house.
Quick Preparation for Hearty Stuffed Pepper Soup
You won’t believe the prep time—just 10 minutes! That’s faster than deciding what takeout to order. You just chop your veggies, brown your meat, and toss everything else in the pot. It’s so minimal, you’ll probably have time to put your feet up while it simmers!
Rich, Comforting Flavors
This soup tastes like it simmered all day, but it achieves that depth so quickly. You get the savory punch from the beef, the sweetness pops right up from the peppers, and the tomato base clings to everything beautifully. It’s warming—exactly what you need when fall starts creeping in!
Essential Ingredients for Hearty Stuffed Pepper Soup
Okay, if you want this Hearty Stuffed Pepper Soup to taste rich and truly authentic, you can’t skimp on the fresh stuff. I always have a few core items on hand because they just sing together. Don’t worry, these are easy finds at any market. We want the colors to pop when this soup is done!
Meat and Vegetables for Your Hearty Stuffed Pepper Soup
First up, let’s talk about the filling. You’ll need 400g of ground beef. I usually use 85/15 because you want a little fat for flavor, but go with what you prefer! Dice up two nice, firm bell peppers—whatever color you love! Green is traditional, but mixing in red or yellow gives you that beautiful, vibrant look in the bowl. Please, chop up one onion nice and small, too. Those three ingredients are the backbone of flavor here.
Broth and Seasoning Components
Next, we layer in the deep, savory notes. Grab a 400g can of crushed tomatoes; the texture you get from crushed tomatoes makes the broth so much better than plain diced. Then, pour in 750ml of beef broth. If you have a really good quality one or some homemade stock, use it—it makes a HUGE difference in your final soup, trust me! For seasoning, keep it simple but potent: 1 teaspoon of paprika (smoked if you have it!) and 1 teaspoon of garlic powder. That’s it! Those simple additions create that classic flavor profile we are aiming for in this Stuffed Pepper Soup.
Step-by-Step Instructions for Making Hearty Stuffed Pepper Soup
Now that our ingredients are all lined up, let’s get cooking! The beauty of this recipe is that it’s mostly hands-off once the initial browning is done. You want to use a nice, heavy pot for this because it holds the heat evenly while everything settles into those amazing flavors. If you have a stockpot that’s seen a few meals, that’s perfect!
Browning the Base of Your Hearty Stuffed Pepper Soup
First order of business: get that ground beef and the chopped onion into your pot over medium heat. You need to brown the beef completely, breaking it up with your spoon so there aren’t any giant clumps left hanging around. Once the beef is nicely browned and the onion is softening up—that’s when you want to carefully drain off any extra grease. I always tilt the pot and use a spoon to scoop out the fat. It keeps the broth cleaner, which is perfect for such a rich base. Now, some folks brown the veggies first, but honestly, browning them together here works great because the onion softens while it absorbs the beef flavor right away before we add the peppers!
Simmering to Perfection in Your Hearty Stuffed Pepper Soup
Once drained, toss in your chopped peppers! Let those cook for just a minute or two with the meat mixture. Then, it’s time for the liquid gold. Pour in the crushed tomatoes and the beef broth. Don’t forget your seasonings—that paprika and garlic powder go right in now! Give it a good stir to make sure everything is mingling nicely. The instructions say to let this simmer uncovered for 30 minutes. This step is non-negotiable! Simmering uncovered lets just a little bit of that liquid bubble off, which concentrates the tomato and beef broth flavor. That’s how you get that signature thick texture in your Hearty Stuffed Pepper Soup without needing any thickeners. You can see a similar cooking approach over at Spend With Pennies, but sticking to my method keeps it quick! If you prefer a slower approach, check out my favorite Crockpot Pepper Soup alternative.
Tips for the Best Hearty Stuffed Pepper Soup
Even though this recipe is fast, taking a few extra seconds can elevate your soup from good to absolutely unforgettable. I’ve learned a few little tricks over the years when I’m making a Hearty Stuffed Pepper Soup that tastes like it cooked for hours. Trust me, these little boosts really help layer that savory depth you crave in a good Fall Soup. For techniques that bring out massive flavor, check out what the folks over at Cooking Classy recommend!
Achieving the Right Consistency in Hearty Stuffed Pepper Soup
Since this 30-Minute Soup doesn’t rely on rice or oats to thicken it up, the consistency is purely tomato concentration. If you find after simmering that you want it just a little thicker—maybe you like it almost stew-like—here’s my secret: make a slurry! Just mix one tiny tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk it right into the simmering soup. Let it boil for just a minute, and watch it thicken up beautifully. It’s much faster than waiting for more liquid to evaporate!
Flavor Boosts for Your Hearty Stuffed Pepper Soup
If you want to take that savory base to the next level, try adding a splash of Worcestershire sauce near the end of that 30-minute simmer. It adds this incredible umami depth that just makes the beef flavor sing. Or, if you’re feeling rustic, toss in one bay leaf while it’s cooking, but remember to fish it out before serving! For more deep flavor ideas, you can check out my thoughts on when to cook your aromatics.
Ingredient Substitutions for Hearty Stuffed Pepper Soup
Life happens, ingredients run out, and sometimes you just want to mix things up! That’s why I always keep a few simple swaps in mind for this Hearty Stuffed Pepper Soup. You don’t have to run to the store if you’re missing one thing; you can easily pivot and still get a fantastic, cozy bowl for your dinner table. This flexibility is key to making great comfort food, especially when you’re planning ahead for a colder day!
Meat Swaps for This Hearty Soup
The ground beef gives us that classic, deep flavor, but if you’re trying to lighten things up, ground turkey is a perfectly lovely substitute. The flavor will be a bit milder, so you might want to bump up that garlic powder just a touch to keep the savory notes strong. If you need a completely meat-free version for a hearty Fall Soup night, don’t hesitate to use vegetarian crumbles. Make sure you brown the crumbles with the onions just like you would the beef, and you’ll get that nice texture base needed for the soup.
Vegetable Variations
Don’t stop at just green bell peppers! Honestly, using red or yellow peppers totally changes the sweetness factor and makes the soup look incredibly inviting. Mix them all up—variety is the spice of life, right? If you want to add more body to the soup without adding rice, tossing in a little chopped celery or a shredded carrot alongside your onion works wonders. They soften beautifully into the broth and just add another layer of goodness to the overall experience. For more ways to stretch ground meat recipes, take a peek at my ideas for easy ground beef and rice recipes!
Frequently Asked Questions About Stuffed Pepper Soup
I always get a few questions when people make this recipe for the first time, usually about speed or adapting it for later. It’s such a versatile dish, so let’s clear up any confusion about this fantastic Stuffed Pepper Soup so you can get back to eating!
Can I make this Hearty Stuffed Pepper Soup in a slow cooker?
Oh, absolutely you can! That is such a smart question, especially if you want to set it and forget it. You still need to brown the ground beef and onion first—you just can’t skip that browning step for flavor. After draining the fat, toss everything right into your slow cooker. For the best results when making Crockpot Pepper Soup, cook low for six to seven hours or high for about three to four hours. It gets incredibly tender!
What is the best way to store leftover Stuffed Pepper Soup?
This soup keeps beautifully, which is great because I always seem to have leftovers! Make sure it cools down a little bit first, then pop it into an airtight container. I find it lasts wonderfully in the fridge for about four days. When you reheat it on the stove, just give it a good stir, and it tastes just as good as the first night.
Does this recipe include rice?
To keep this specific recipe quick and focused on the pepper flavor—making it a true 30-Minute Soup—I didn’t originally call for rice. However, if you prefer your Stuffed Pepper Soup texture to be thicker and more traditional, feel free to add about a half-cup of uncooked white rice along with your liquids! Just know you might need to extend that simmer time by another 10 to 15 minutes so the rice cooks completely through. I found a great variation for thicker soup over at Le Crème de la Crumb if you want to check that out!
Storage and Reheating Instructions for Hearty Stuffed Pepper Soup
The fact that this Hearty Stuffed Pepper Soup tastes even better the next day is one of my favorite kitchen miracles! It holds up so well. You can keep airtight containers of the soup in the fridge for about four days. If you’re planning way ahead—maybe you made a double batch because you knew leftovers would be life-changing—it freezes like a dream.
When reheating, I always suggest throwing it back on the stovetop over medium heat. Give it a gentle stir now and then. If you’re worried about it drying out a bit during storage, just splash in a tiny bit of extra beef broth or water as it warms up. This keeps the texture perfect, just like the first time. For tips on keeping things fresh longer, you can always check out my article on how to keep baked goods moist, because freshness is key!
Nutritional Estimates for Hearty Stuffed Pepper Soup
Now, I know most of us aren’t eating soup just for the numbers, but when something tastes this good, it’s nice to know what we’re getting! Since this is a very wholesome, veggie-and-meat-packed dish, it really holds up well as a satisfying meal. Remember, these numbers are just my best guess based on the ingredients listed. If you use leaner beef or add extra rice during cooking, those calculations will shift a bit!
For roughly one serving (the recipe makes about 4 generous bowls), you are looking at something both filling and balanced. If you want to compare these estimates to what other folks are seeing, check out what Skinnytaste has for their version of Stuffed Pepper Soup!
- Calories: Around 350-400 per serving (this varies wildly based on beef fat content!)
- Total Fat: Approximately 18g
- Protein: A solid 30g—that’s why it feels so substantial!
- Carbohydrates: Roughly 15g
See? It’s hearty but nothing scary! It’s loaded with protein and fiber from those lovely peppers, making it a great choice when you need something that really sticks with you through the evening.
Share Your Experience Making This Hearty Soup
I truly hope you loved making this Hearty Stuffed Pepper Soup as much as I loved figuring out the perfect balance for you! This recipe works best when we all cook and chat together. I want to know what you thought!
Did you use sweet red peppers, or did you stick with the classic green ones? Did you sneak in any extra garlic powder like I sometimes do? Please hop down to the comments below and give this recipe a rating! Those stars really help other busy cooks find this comforting dish when they need a quick, filling meal.
And listen, if you snapped a picture of your gorgeous, thick, steaming bowls of soup, tag me! I absolutely adore seeing this recipe come to life in your kitchens. It helps me know I’m guiding you right! If you have any lingering questions or want to share a story about your favorite comfort foods, you can always reach out directly via my contact page. Happy cooking!
About the Author: Clara Bennett
By Clara Bennett, Lead Plate Designer at Recipes by Betty. Clara specializes in blending nostalgic comfort food flavors with modern, speedy cooking techniques for busy families.
Hearty Stuffed Pepper Soup
Equipment
- Pot
Ingredients
- 400 g ground beef
- 2 bell peppers chopped
- 1 onion chopped
- 400 g crushed tomatoes
- 750 ml beef broth
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- Brown the ground beef and onion together in a pot.
- Add the chopped peppers, crushed tomatoes, beef broth, paprika, and garlic powder to the pot.
- Simmer the soup uncovered for 30 minutes to develop a deep flavor.