Easy Stuffed Pepper Soup Recipe in 35 Minutes

This easy stuffed pepper soup recipe delivers authentic flavor in just 35 minutes with 10 simple ingredients. Skip the time-consuming stuffing process while keeping all the classic flavors of traditional stuffed peppers. The one-pot method eliminates extra dishes, and the recipe accommodates common dietary needs with straightforward substitutions.

The Simplest Way to Enjoy Stuffed Pepper Flavor

Stuffed peppers often require hours of preparation with multiple steps. This streamlined soup version captures all the beloved flavors—sweet bell peppers, ground meat, rice, and tomato base—in a fraction of the time. Developed through years of kitchen testing, this recipe eliminates common pain points: no pre-boiling peppers, no fiddly stuffing process, and minimal cleanup.

Why This Recipe Works

Traditional stuffed peppers involve cutting tops, removing seeds, pre-cooking peppers, and careful filling. Our soup adaptation maintains the essence while addressing three key challenges home cooks face:

• Time constraints - Ready in 35 minutes instead of 2+ hours
• Ingredient accessibility - Uses common pantry staples
• Skill level - Requires only basic knife and stirring skills

Prep Time	Cook Time	Total Time	Servings
10 minutes	25 minutes	35 minutes	4-6

Ingredients for Easy Stuffed Pepper Soup

Gather these 10 simple ingredients before starting. All measurements are precise for best results:

• 1 pound ground beef (or plant-based alternative)
• 4 medium bell peppers (any color), diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 (15oz) can diced tomatoes
• 4 cups beef or vegetable broth
• 1 cup cooked white rice (or cauliflower rice for low-carb)
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Equipment You'll Need

This one-pot recipe requires minimal equipment:

• Large soup pot or Dutch oven (5-6 quart capacity)
• Wooden spoon or heat-resistant spatula
• Sharp chef's knife
• Cutting board
• Measuring cups and spoons

Step-by-Step Instructions

1. Brown the meat: Heat a large pot over medium-high heat. Add ground beef and cook until browned (5-7 minutes), breaking into small pieces.
2. Sauté vegetables: Add onions and bell peppers to the pot. Cook until softened (5 minutes). Stir in garlic and cook 1 minute until fragrant.
3. Add liquids and seasonings: Pour in diced tomatoes and broth. Add paprika, oregano, salt, and pepper. Stir well to combine.
4. Simmer soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes to allow flavors to meld.
5. Add rice: Stir in cooked rice and heat through for 2-3 minutes.
6. Final seasoning: Taste and adjust salt and pepper as needed before serving.

Serving Suggestions

This versatile soup pairs well with several accompaniments:

• Top with shredded cheddar cheese or dairy-free alternative
• Add a dollop of sour cream or coconut yogurt
• Serve with crusty bread or garlic toast
• Garnish with fresh parsley or cilantro

Storage and Reheating Tips

Store leftovers properly to maintain quality:

• Refrigeration: Keep in airtight container for up to 4 days
• Freezing: Freeze without dairy toppings for up to 3 months
• Reheating: Warm on stove over medium-low heat, adding broth if too thick

Simple Recipe Variations

Customize this easy stuffed pepper soup recipe to fit your dietary needs:

• Vegetarian version: Substitute ground beef with lentils or plant-based crumbles
• Low-carb option: Replace rice with cauliflower rice added at the end
• Spicy kick: Add 1/4 teaspoon red pepper flakes with other spices
• Creamy texture: Stir in 1/2 cup heavy cream or coconut milk before serving

Troubleshooting Common Issues

Even simple recipes can encounter problems. Here's how to fix them:

• Soup too watery: Simmer uncovered for 5-10 minutes to reduce
• Flavors not pronounced: Add more seasoning or a splash of Worcestershire sauce
• Peppers too crunchy: Extend simmer time by 5 minutes
• Meat sticking to pot: Ensure proper heat level and stir frequently during browning

Frequently Asked Questions

Can I make this stuffed pepper soup recipe in a slow cooker?

Yes, brown the meat and sauté vegetables first, then transfer to slow cooker with remaining ingredients except rice. Cook on low for 4 hours, then stir in cooked rice before serving.

How do I prevent bell peppers from becoming mushy?

Add bell peppers later in the cooking process. For this recipe, sauté them until just softened (about 5 minutes) before adding liquids. They'll continue cooking during the simmer, but this prevents overcooking.

What's the best rice substitute for this soup?

Cauliflower rice works best for low-carb needs. Quinoa adds protein but requires separate cooking. For gluten-free needs, regular rice is naturally gluten-free, but ensure your broth is certified gluten-free if needed.

Can I freeze stuffed pepper soup with rice?

Rice can become mushy when frozen and reheated. For best results, freeze the soup without rice and add freshly cooked rice when reheating individual portions.

How can I make this recipe more protein-rich?

Add 1/2 cup white beans or lentils during the simmering stage. You can also increase the meat ratio or add a tablespoon of nutritional yeast for plant-based protein boost.