Cozy Stuffed Pepper Soup Recipe
If you’re looking for a soup that feels like a warm hug on a chilly day, this Cozy Stuffed Pepper Soup Recipe is exactly what you need. It’s comforting, filling, and just packed with familiar flavors that remind me of classic stuffed peppers—but without the fuss of hollowing out the peppers themselves. I love how flexible and forgiving this recipe is, making it perfect for busy weeknights or a lazy weekend slow-cooker day.
What makes this Cozy Stuffed Pepper Soup Recipe truly special is its balance of hearty ground beef, vibrant bell peppers, and just the right amount of herbs to keep every spoonful interesting. Plus, it’s a fantastic way to sneak in veggies with a little cheesy twist if you choose. Trust me, once you try it, you’ll want to make it your go-to soup as the weather cools down.
Ingredients You’ll Need
Each ingredient in this Cozy Stuffed Pepper Soup Recipe plays a big part in layering flavors—no ingredient feels like it’s just filling space. Shopping tip: fresh herbs really bring it to life, so I recommend grabbing parsley if you want that fresh kick. Also, feel free to choose your favorite type of rice to make it your own.
- Lean ground beef: Using lean beef keeps the soup from getting greasy but still hearty and satisfying.
- Olive oil: Divided use balances browning your meat and sautéing veggies perfectly.
- Yellow onion: Adds just the right sweetness and depth—don’t skip it!
- Red bell pepper: Offers a naturally sweet flavor and beautiful color contrast.
- Green bell pepper: Gives that classic stuffed pepper taste, slightly earthier than red.
- Garlic cloves: Fresh garlic really brightens the entire soup.
- Petite diced tomatoes: These keep the tomato pieces small and evenly distributed, which I love for texture.
- Tomato sauce: Adds richness and helps create a perfectly saucy base.
- Low-sodium beef broth: Keeps the beefy flavor balanced without making it too salty.
- Fresh parsley: Brightens the flavor; plus, a bit sprinkled on top is a simple garnish that looks amazing.
- Dried basil and oregano: Classic herbs that tie all the flavors together wonderfully.
- Uncooked long grain rice: I’ve used both white and brown rice here. White cooks faster, but brown gives a nuttier texture—your call!
- Cheddar or mozzarella cheese (optional): A cheese topping is a cozy, indulgent finish that melts into the soup beautifully.
Variations
I’m all about making this Cozy Stuffed Pepper Soup Recipe your own—sometimes I swap out ingredients depending on what’s in my fridge or my mood. Feel free to get creative with your add-ins and tweaks!
- Vegetarian version: I’ve tried this recipe swapping ground beef for lentils or plant-based crumbles—still delicious and packed with protein.
- Spicy twist: Adding a pinch of crushed red pepper flakes or diced jalapeños gives it a nice warmth without overpowering the flavors.
- Different grains: Quinoa or barley can replace rice for a different texture and nutritional boost.
- Slow cooker adaptation: I sometimes toss everything except the rice into the slow cooker in the morning and stir in cooked rice toward the end for a hands-off dinner.
How to Make Cozy Stuffed Pepper Soup Recipe
Step 1: Brown the Beef and Sauté the Veggies
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add the lean ground beef, seasoning with salt and black pepper as it cooks. Break it up with your spoon and let it brown nicely—this is where those rich, meaty flavors develop. Once browned, scoop the beef out, set it aside, and drain any excess fat. Using the remaining tablespoon of olive oil, add the chopped onion and both bell peppers to the pot, sautéing just until they soften, about 5-7 minutes. This step helps the peppers keep their body and the onions get sweet without turning mushy.
Step 2: Add Garlic and Tomatoes
Stir in the minced garlic and cook for another minute until fragrant—don’t let it burn! Then pour in the petite diced tomatoes and tomato sauce. I like using petite diced because the pieces are small and blend easily into the soup, helping create that “stuffed pepper” texture without big chunks.
Step 3: Combine Broth, Herbs, and Return Beef
Now pour in the low-sodium beef broth and sprinkle the dried basil and oregano over the top. Return the browned ground beef to the pot, stirring to combine everything well. Once it starts to simmer, lower the heat just enough to maintain a gentle bubble—this is where the flavors marry beautifully.
Step 4: Cook the Rice and Finish the Soup
Add the uncooked long grain rice, cover the pot, and let it cook for about 18-20 minutes if using white rice (longer for brown rice, around 40 minutes). Check occasionally and stir gently to prevent the rice from sticking to the bottom. When the rice is tender and the soup has thickened just enough, stir in the fresh chopped parsley for a final burst of freshness.
How to Serve Cozy Stuffed Pepper Soup Recipe
Garnishes
I often top my bowl with a generous handful of shredded cheddar or mozzarella—it melts beautifully into the hot soup and makes it feel like a comforting indulgence. A sprinkle of extra chopped fresh parsley or a dollop of sour cream adds a lovely contrast and brightness.
Side Dishes
This soup is pretty hearty on its own, but it pairs wonderfully with a crisp green salad or some crusty bread for dipping. Sometimes, I go for garlic toast or a simple piece of cornbread to soak up every last spoonful.
Creative Ways to Present
For a cozy dinner party, I’ve ladled this soup into mini pumpkin bowls during fall—it instantly makes the meal feel festive and special. You can also serve it with cheese-stuffed breadsticks on the side for a playful twist that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftover Cozy Stuffed Pepper Soup Recipe in airtight containers in the fridge, and it usually lasts about 3 to 4 days. The flavors even deepen after sitting overnight, making leftovers a winner in their own right. Just give it a good stir before reheating.
Freezing
Freezing this soup works great too! I like to freeze it before adding cheese toppings, as they can get a bit rubbery after thawing. Portion it out in freezer-safe containers or bags, and it keeps well for up to 3 months. Remember to leave some space for expansion.
Reheating
When reheating, I prefer to warm the soup gently on the stovetop with a splash of beef broth or water to bring back the perfect consistency. If it feels too thick, just thin it out a bit. Avoid microwaving straight from frozen; it’s best to thaw overnight in the fridge first for even reheating.
FAQs
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Can I make this Cozy Stuffed Pepper Soup Recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you check that your beef broth and tomato sauce do not contain gluten additives. For an extra safety step, choose certified gluten-free products and double-check any seasoning blends.
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Can I use ground turkey instead of ground beef?
Yes! Ground turkey is a leaner substitution that works great here. I recommend adding a little extra olive oil when browning turkey since it has less fat than beef, to keep the soup flavorful and moist.
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What’s the best rice to use for this soup?
I usually go for long grain white rice because it cooks fairly quickly and stays fluffy. However, brown rice gives a nuttier flavor and more chew, but requires more cooking time—about double. Just adjust cooking accordingly.
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How can I make this soup spicier?
Add some crushed red pepper flakes while sautéing your veggies or a splash of hot sauce when serving. You can also toss in diced jalapeño or a pinch of cayenne pepper to the pot for a spicy kick.
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Can this soup be made in a slow cooker?
Yes! Brown the beef and sauté the veggies first, then transfer everything except the rice to your slow cooker. Add the rice about 30-40 minutes before serving so it doesn’t overcook. Cook on low for 6 hours or high for 3 hours before adding rice.
Final Thoughts
This Cozy Stuffed Pepper Soup Recipe has become a winter staple for me and my family—there’s something so satisfying about a bowl full of this vibrant, comforting soup on a cold night. I love sharing it because it’s approachable, forgiving, and endlessly adaptable. I hope you enjoy making it as much as I do, and that it brings as much warmth and joy to your kitchen as it does to mine!
Print
Cozy Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cozy Stuffed Pepper Soup combines the hearty flavors of ground beef, bell peppers, tomatoes, and rice in a comforting, nutritious bowl perfect for chilly days. Inspired by classic stuffed peppers, this soup delivers all the familiar tastes in an easy-to-make, one-pot meal rich in flavor and texture.
Ingredients
Meat and Oils
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids and Canned Goods
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Herbs and Spices
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Grains
- 1 cup uncooked long grain white or brown rice
Optional Additions
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- Cook the ground beef: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the lean ground beef, season with salt and pepper, and cook until browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat if necessary.
- Sauté aromatics and peppers: In the same pot, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion, red bell pepper, and green bell pepper. Cook until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add tomatoes and broth: Pour in the canned petite diced tomatoes (with juices), tomato sauce, and low-sodium beef broth. Stir to combine all ingredients.
- Season the soup: Stir in the fresh parsley, dried basil, dried oregano, and adjust salt and pepper to taste. Bring the soup to a gentle boil.
- Cook the rice: Add the uncooked long grain white or brown rice to the boiling soup. Reduce heat to a simmer, cover, and let cook until the rice is tender—about 18-20 minutes for white rice or 40-45 minutes for brown rice. Stir occasionally to prevent sticking.
- Finish and serve: Once the rice is cooked and the soup has thickened slightly, taste and adjust seasonings if needed. Ladle soup into bowls, and optionally sprinkle with shredded cheddar or mozzarella cheese and garnish with additional fresh parsley. Serve warm and enjoy your cozy stuffed pepper soup!
Notes
- Using lean ground beef helps reduce excess fat but you can substitute with ground turkey for a lighter option.
- Brown rice will take longer to cook than white rice, so adjust cooking times accordingly.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the peppers and onions.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
- Leftover soup thickens as it cools; add a bit of extra beef broth or water when reheating if needed.
Keywords: stuffed pepper soup, ground beef soup, comfort soup, easy soup recipe, homemade soup, one-pot meal, cozy soup
