When the rain is coming down and you just need something warm that tastes like home, nothing beats a big bowl of comfort food, right? I’m so excited to share this recipe because it takes one of our favorite cozy dinners—stuffed peppers—and turns it into the easiest soup you’ll ever make. Seriously, the Stuffed Pepper Dinner Soup still has all the flavor but skips all the fuss of stuffing those little peppers!
Lately, things have been hectic, and I needed meals that were reliable. This recipe is my go-to for busy families because the ingredients are simple, and the cleanup is practically nothing. It’s comforting, familiar, and just so satisfying on a chilly night.
Trust me, you’re going to want to keep this one handy!
Why This Stuffed Pepper Dinner Soup is Your New Weeknight Favorite
I know you’re busy, so let’s talk practical reasons why this recipe has earned a permanent spot in my rotation. It’s all about making things easier without tasting like you took shortcuts. This soup is proof that you can have amazing flavor with minimal effort.
- Seriously, the cleanup is a dream! Since almost everything goes into one pot, you’re washing way less afterward.
- It uses classic, familiar ingredients, so you probably already have half of what you need in the pantry.
- The total time is under an hour on the stove, which makes it perfect for those chaotic weeknights when you need something fast.
- If you’re looking for more easy family dinner recipes, bookmark this one! And if you love the slow cooker version, you should really check out my crockpot stuffed pepper soup recipe next time.
Essential Ingredients for Stuffed Pepper Dinner Soup
This recipe shines because you don’t need fancy things—just standard groceries that cook up beautifully together. When you gather your items, remember that freshness counts, especially with the vegetables. We are building that classic baked pepper flavor without the baking part!
Here is exactly what you need:
500g of ground beef or turkey (we sometimes use turkey if we’re feeling lighter).
1 onion, chopped.
2 bell peppers, chopped (use whatever color you have on hand, they all work).
800g of tomato sauce.
750ml of beef broth—this is crucial for the soup base.
120g of uncooked rice—don’t pre-cook it, we cook it right in the soup!
1 teaspoon of garlic powder.
1 teaspoon of paprika.
Salt and pepper, just to taste.
Ingredient Notes and Substitutions for Your Stuffed Pepper Dinner Soup
I stick to ground beef because the fat really adds flavor to the broth, but ground turkey works wonderfully if you are looking for a lean option. If you don’t have beef broth, vegetable broth is an easy swap! Now, about the rice: I use standard long-grain white rice, but I’ve had readers have success using orzo pasta in place of the rice if they want that texture instead, though you might need to reduce the simmer time slightly.
Step-by-Step Instructions for Perfect Stuffed Pepper Dinner Soup
Okay, making this soup is incredibly straightforward, which is why I love it so much for dinner. We’re just combining simple steps to get that rich, savory flavor profile we all crave from classic stuffed peppers. If you are using the stovetop, you’ll have this ready in under 45 minutes total. If you’re using your slow cooker, just give it a long, low cook time!
It’s important to make sure we get the meat and onions right at the start; that forms the delicious backbone of this Stuffed Pepper Dinner Soup. While my instructions are tried and true, you can always check out what others are doing for inspiration!
Browning Meat and Aromatics for the Stuffed Pepper Dinner Soup Base
First things first, you need to get that skillet hot! Brown your ground meat with the chopped onion. You’ll know the meat is done when there’s no pink left and it’s crumbling nicely. Trust me on this one—take the extra minute to drain off any excess grease after browning. A clean base makes for a cleaner tasting soup! Once done, just scoop that flavorful browned mixture right into your soup pot; we don’t want to waste any of that goodness.
Simmering Your Stuffed Pepper Dinner Soup to Completion
Now for the easy part! Add everything else to the pot: the peppers, that big can of tomato sauce, the broth, your uncooked rice, and all your seasonings. Give it a really good stir to make sure that rice doesn’t stick together on the bottom. If you are using the stovetop, cover it and let it simmer gently for about 30 to 35 minutes until the rice is tender. If you’re using the slow cooker, put it on LOW and let it go for about 6 hours. Before you serve, give it one last stir because the rice tends to settle. Taste it and add more salt and pepper if you think it needs it! For more great slow cooker inspiration, don’t forget to check out my stovetop and slow cooker recipes!
Tips for Success When Making Stuffed Pepper Dinner Soup
Even though this soup is simple, I always have a few little tricks up my sleeve to make sure it turns out perfectly textured and bursting with flavor every single time. It’s all about those small details, you know? Don’t worry if you accidentally chop your peppers a little bigger or smaller; this recipe is super forgiving.
Here’s what I do to guarantee a winner:
First, don’t walk away when the rice is cooking on the stovetop! If you let it boil too hard, the rice grains will break down too fast and you’ll end up with mush instead of tender bites. Keep that heat low and covered, letting it steam cook for most of the time. If you’re cooking it for a long time in the slow cooker, you might want to start checking it around the 5-hour mark.
Also, if you want a deeper pepper flavor, try sautéing the chopped peppers along with the onion and meat for about five minutes before you add the liquids. It softens them up and really brings out their sweetness. It’s a small step that makes a huge difference in the final taste!
If you find your soup is just a little too thin once everything is cooked—maybe your broth was lighter than usual—don’t panic. I learned a great trick from my Aunt Carol: mix one tablespoon of cornstarch with an equal part of cold water in a small cup until it’s smooth. Slowly whisk that slurry into the simmering soup until it thickens up just the way you like it. It’s the quickest fix for consistency issues!
And one last thing: always adjust that seasoning at the end! Broth can vary wildly in sodium content. Taste it right before serving and be generous with that fresh black pepper. If you’re looking to boost that ground beef flavor even more before you even add the broth, check out these ideas for enhancing ground beef!
Serving Suggestions for Your Stuffed Pepper Dinner Soup
A hearty soup like this practically begs for something delicious to dip into it, right? We’ve done all the work making this truly satisfying **Stuffed Pepper Dinner Soup**, so now we just need the perfect sidekick!
Since the soup itself is so rich with meat, rice, and vegetables, I like to keep the sides simple and focused on texture. You don’t need a huge production here—just something soft or crispy to scoop up those last delicious tomato-y bits in the bottom of the bowl.
Here are my favorite ways to round out the meal:
- Crusty Bread is Mandatory: Forget flimsy rolls! You need something with a solid crust that can hold up to the broth. I just grab a fresh baguette from the store or, if I have time, I bake up some quick mini naan bread. That’s perfect for dipping!
- A Little Cheese Boost: A simple sprinkle of freshly grated Parmesan right before serving is a game-changer. It melts just slightly into the hot broth and adds the perfect salty tang. My kids often ask for a dollop of sour cream on top, too, which cools it down nicely.
- A Light Salad: If you need to sneak in some greens, keep the salad super light so it doesn’t compete with the soup. A simple mixed green salad with a bright, acidic vinaigrette (like lemon and olive oil) cuts through the richness of the ground beef perfectly. Don’t make anything too creamy!
Honestly, you could serve this soup all by itself and it would be a complete meal, but a little side crunch always makes dinner feel more special. For more ideas on great pairings, sometimes I peek at creative recipe sites like Le Creuset for inspiration, just to see what other people are serving with their comfort classics!
Storage and Reheating Instructions for Leftover Stuffed Pepper Dinner Soup
One of the best things about making a big pot of soup is having leftovers the next day! This **Stuffed Pepper Dinner Soup** actually tastes even better the next day; all those spices just get to know each other better overnight. Don’t worry; I’ve got the lowdown on keeping it tasting fresh.
If you’re planning on eating it within four days, the fridge is your best bet. Make sure you let it cool down a little bit on the counter first—never put piping hot food directly into the fridge, that’s just bad practice for keeping all your food safe! Then, transfer the soup into shallow, airtight containers. Storing it in shallower containers helps it chill faster, which is important. It should keep nicely for about three to four days.
Now, can you freeze it? Absolutely! This soup freezes wonderfully, which is great for busy families who need **Easy Desserts For A Crowd** someday, I suppose, but mostly for easy future dinners! Pop it into heavy-duty freezer bags or sturdy containers, leaving about an inch of headspace at the top since liquids expand when they freeze.
Reheating to Perfection: Saving That Rice Texture
Here’s the trickiest part when reheating something with rice in it: you don’t want the rice to turn into absolute mush or for the soup to taste dry. If you’re reheating from the fridge, I always recommend adding just a splash—maybe a quarter cup—of extra broth or water per serving before you heat it up. This keeps the liquid level where it should be once everything warms through.
When using the saucepan, keep the heat on medium-low and stir frequently while it heats up slowly. Don’t let it come to a rolling boil; just simmer gently until it’s heated all the way to the center. If you’re reheating frozen portions in the microwave, start it on 50% power until it’s mostly thawed, then finish it at full power, stirring every minute or so. This slow reheating process protects the rice texture beautifully!
For more easy, make-ahead meal ideas that save time for things like whipping up some quick desserts later, always look through my **dinner** category links!
Frequently Asked Questions About Stuffed Pepper Dinner Soup
It’s so funny how many things people wonder about when making a new recipe, even a simple one! I always get questions about swapping ingredients around or adjusting things for different needs. This soup is super flexible, so I’ve gathered up the most popular ones here. If you’re already thinking about making some easy ground beef and rice recipes for next week, this will be right at the top of your list!
Can I make this Stuffed Pepper Dinner Soup vegetarian?
Yes, absolutely! I often make a meatless version when I just want something lighter, and it’s just as tasty. The key is swapping out the ground beef for something hearty. I love using brown or green lentils—just make sure you cook them a little longer than the rice, or pre-cook them slightly. Another great option is mushrooms! Dice them finely so they mimic the texture of the ground meat when they cook down in the tomato sauce. And don’t forget to use vegetable broth instead of beef broth, obviously! It makes wonderful easy treats for when you want something savory instead of sweet.
What is the best rice to use in this soup?
For this recipe, I strictly recommend using long-grain white rice, just like what the recipe calls for. The reason is simple: timing! The recipe is balanced for that specific type of rice to cook perfectly tender in 30–35 minutes on the stovetop without turning into total mush. If you use instant or quick-cooking rice, it will absorb all the broth too fast and break down before the peppers or seasonings have time to meld. It just changes the entire texture, so stick to regular white rice!
How can I make this soup spicier?
Oh, I love that you asked! If you need some heat, this is the perfect soup to customize that way because the tomato base handles spice beautifully. You can toss in about half a teaspoon of crushed red pepper flakes right when you add the paprika and garlic powder. That gives you a nice background warmth! If you want a real kick, a small dash of cayenne pepper works miracles, too. Just whisk it in with your other spices so it dissolves evenly. These little tweaks help turn a basic meal into one of those fun easy dessert ideas—wait, I mean *dinner* ideas—that everyone loves!
Estimated Nutritional Data for Stuffed Pepper Dinner Soup
Listen, I am a cook, not a nutritionist! You asked for the numbers for one serving (out of our 6 total servings), so I went ahead and pulled some general estimates together for you. But you have to stick with me on this disclaimer: these numbers are just a ballpark figure. The brand of tomato sauce you use, whether you chose fatty ground beef or lean turkey, and the size of your bell peppers can all change things wildly!
This is really just an idea to help you track things if you need to, but for accurate dieting or nutrition tracking, you’d need to input every specific brand into a dedicated tracking app. I’m just trying to give you a realistic snapshot based on the core ingredients we used in the recipe development phase, like the ground beef and the rice.
Here are the rough estimates for one generous bowl of this cozy soup:
- Calories: Approximately 350-400 per serving
- Total Fat: Around 15-18g (This changes hugely based on meat choice!)
- Protein: Roughly 25-30g
- Carbohydrates: About 30-35g
It’s a really balanced meal—you get your protein from the meat, complex carbs from the rice, and tons of vitamins from the peppers and tomato sauce. It’s satisfying without feeling too heavy! It’s a winner, whether you’re eating it solo or making easy desserts with few ingredients later!
Share Your Experience Making This Stuffed Pepper Dinner Soup
Wow, we made it through! I hope you are already smelling that delicious savory aroma coming from your pot. Now that you’ve tried my favorite way to get the classic stuffed pepper flavor without all the prep work, I truly want to hear what you thought!
Seeing your results and hearing how this **Stuffed Pepper Dinner Soup** worked for your busy family is the best part of sharing these recipes. Did you stick to the stovetop, or did you use the slow cooker method?
Leave a Rating and Review!
This is super helpful for me and for other cooks looking for reliable recipes. If you made this for a whole crowd, let us know how easily it scaled up! Every star rating you leave helps other people trust that this is a solid, comforting meal they can rely on when the week gets hectic. Don’t hold back on compliments or critiques—I take it all to heart!
Share Your Twists and Variations
Did you add mushrooms, or maybe use different spices? Did you pair it with something amazing I didn’t think of? Tell us about any successful swaps you made. I’m always learning new ways to serve up my favorites, and seeing the variations you come up with keeps things exciting! If you love finding those easy dinner recipes that fit your life, sharing your success here helps everyone else!
Go ahead, drop a comment below and let me know how much comfort you found in that bowl!
By Grace Williams, Contributor at Recipes by Betty.
Stuffed Pepper Dinner Soup
Equipment
- Skillet
- Soup Pot or Slow Cooker
Ingredients
- 500 g Ground beef or turkey
- 1 Onion chopped
- 2 Bell peppers chopped
- 800 g Tomato sauce
- 750 ml Beef broth
- 120 g Uncooked rice
- 1 tsp Garlic powder
- 1 tsp Paprika
- to taste Salt and pepper
Instructions
- Brown the meat with the onion in a skillet.
- Transfer the browned meat and onion mixture to a soup pot or slow cooker.
- Add the chopped peppers, tomato sauce, beef broth, and uncooked rice to the pot.
- Season the mixture with garlic powder, paprika, salt, and pepper.
- Simmer on the stovetop for 30 to 35 minutes, or slow cook on LOW for 6 hours.
- Stir the soup before serving and adjust the seasoning if needed.