Hearty Stuffed Pepper Soup Recipe for Weeknight Dinners

Stuffed Pepper Soup is a stovetop soup made with bell peppers, ground beef, rice, and tomatoes. As it cooks, the peppers soften, and the tomato paste deepens in the pot, building a richer base. The rice and beef give the broth body as it simmers. It works well for weeknight dinners and reheats easily for lunches the next day.

Why This Recipe Works

Browning the beef first builds the base flavor for the soup. As the rice cooks, it gently thickens the broth while the peppers soften and blend into the base.

Ingredients

• 3 tbsp olive oil
• 1 small yellow onion
• 1 green or red bell pepper*
• 1 yellow bell pepper*
• 1 large tomato
• 1 lb ground beef (85/15 recommended)
• 3 cups beef stock
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4-1/2 tsp black pepper (to taste)
• salt (to taste)
• 3/4 cup Jasmine rice** — jasmine gives a slightly sticky finish

How to Make It

1. Dice all the vegetables first and set the aside, the uniform pieces will cook evenly and help timing.
2. Preheat a Dutch oven over medium heat and add olive oil, heat until it shimmers and moves easily in the pan.
3. Add diced onions and bell peppers and cook until they start to soften, the edges will go translucent and the aroma becomes sweet.
4. Mix it diced tomato and cook for a few more minutes, the tomato will break down and darken slightly.
5. Move vegetables over to the sides and add ground beef to the center of the pan, the meat will sizzle when it hits the hot oil.
6. Break it apart, cover the pot with a lid, and cook for a few minutes, steam will rise and the outside of the meat will brown.
7. After a few minutes, break up the meat some more and start mixing it with veggies, the pan should show little browned bits coming free.
8. Close the lid and keep cooking until the beef is mostly done, make sure to break up as many clumps as you can so it cooks through evenly.
9. Mix in tomato taste and then, pour in beef stock, scraping the bottom to lift the browned flavor into the liquid.
10. Season with oregano, basil, garlic powder, salt, and pepper, mix well and lower the heat to low, the broth should simmer with a few small bubbles.
11. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes, the vegetables will soften and the flavors will marry.
12. Mix in rice, close the lid back up and cook until rice is done, the rice will swell and the soup will thicken a touch.
13. Serve right away, spoon into bowls and check seasoning again so salt is balanced.
14. Alternate option: stir in a handful of chopped spinach after the rice is tender for a fresh color and mild bitterness.

Nutrition at a Glance

• Serving size: about 1 generous bowl (1/4 of pot)
• Calories: ~520 per serving
• Protein: ~32 g
• Carbohydrates: ~40 g
• Fat: ~27 g
• Fiber: ~3 g

Values are estimates. Results may vary depending on specific ingredients and portions used.

How to Serve It

• Spoon over a slice of toasted sourdough for a crunchy contrast and to sop up the broth.
• Top with a sprinkle of grated sharp cheddar or crumbled feta for a salty finishing note and creamy texture.
• Add a spoonful of plain yogurt or sour cream at the table to cool the heat and add silkiness.
• Serve alongside a simple green salad dressed with lemon and olive oil to cut the richness, or try pairing with my turmeric chicken soup recipe if you want a lighter broth on the side.

Storage and Reheating

• Fridge: cool the soup to room temperature and store in an airtight container for up to 4 days.
• Freezer: this soup freezes well for up to 3 months, leave room at the top of the container because rice expands slightly.
• Reheating: warm gently on the stovetop over low heat, add a splash of water or stock if the rice has absorbed most liquid; high heat can make rice break down.
• Honest note: the flavors settle and meld overnight, so leftovers often taste more coherent the next day.

Leftover Ideas

• Spoon over a bed of fresh greens and reheat the soup briefly, the warm topping softens the lettuce for an easy warm-cold salad.
• Tuck into a pita with shredded cabbage and a drizzle of yogurt for a quick handheld meal.
• Stir a cup of cooked pasta into warmed soup to bulk it up and use smaller pasta shapes as a change in texture.

Before You Start

• Use a wide Dutch oven. A narrow pot steams the vegetables and prevents good browning.
• Dice peppers and onion roughly the same size, uneven pieces lead to some underdone and some overcooked.
• Salt at the end, because stock and tomato paste concentrate as the soup reduces and can push saltiness over the edge.

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