The story behind my obsession with easy stuffed pepper soup
Okay, honest time: I landed on this "easy stuffed pepper soup" years ago after I got fed up with undercooked peppers in regular stuffed pepper recipes (no offense, Mom, but your oven timing is a bit optimistic). One chilly Thursday after soccer practice, I just threw everything in a pot instead. The kitchen smelled heavenly by halftime—and because it's soup, you don't have to stand like a goalie making sure it doesn't burn. Plus, the clean-up? Minimal. I’m not gonna lie; that’s its own reward. The real kicker? My sister-in-law asked for the recipe and that never happens. So, soup wins.
Why you’re going to love this (or at least, not regret making it)
I usually pull this one out when I want something cozy but don’t have the patience to layer and stuff peppers. My family actually cheers when they see the big red Dutch oven (no joke—or maybe they’re just extra hungry). It’s hearty enough for dinner and forgiving if you, say, get distracted yelling at your kids to keep it down. Honestly, I used to burn the bottom of stuffed peppers; now, even if I get distracted, soup saves me. If you’re a fan of big flavors and need leftovers (it might even taste better on day two, if you can wait that long), then this one’s for you.
What you’ll need—plus my lazy swaps
- 1 pound ground beef (sometimes I use ground turkey or those faux-beef crumbles if we’re pretending to be healthy—totally works)
- 2–3 bell peppers, diced (red and green for that old-school look, but orange is what I grab if they’re on sale)
- 1 medium onion, chopped (in a pinch, I’ve used a few green onions plus a sad shallot—no one noticed)
- 3–4 cloves garlic, minced (the jar stuff is weirdly okay, just double it)
- 1 large can (28 oz) crushed tomatoes (My grandmother swore by San Marzano, but store brand is honestly fine)
- 1 can (15 oz) diced tomatoes (don’t skip this, or try fire-roasted for a campfire vibe)
- 4 cups beef broth (sometimes I just do half water and a bouillon cube—it tastes nearly the same!)
- ¾ cup uncooked rice (I use white rice; brown rice takes longer and I have, on occasion, forgotten it was cooking and ended up with soup-paste)
- 1–2 teaspoons Italian seasoning (or, honestly, whatever dried herbs are in reach)
- Salt & pepper to taste (little more salt than you think if it tastes flat)
- Pinch of sugar (I sometimes add this if my tomatoes are feeling sharp)
- Optional: A handful of fresh parsley, shredded cheese for topping or, if you’re extra, a squeeze of lemon right at the end… but you do you.
How to bring it all together (with a few detours)
- In a big soup pot or Dutch oven (I use my semi-chipped red one), brown the ground beef over medium heat. I drain the grease—not all, just most. If you skip this, don’t worry, it just tastes a little richer (or greasier, depending). Add onion and cook till soft. Garlic goes in last; don’t let it brown (burnt garlic is a crime, mostly against yourself).
- Throw in diced peppers—don’t panic if they look like too much; I promise they soften into the soup. Now dump in the crushed and diced tomatoes, broth, Italian seasoning, a good crank of pepper and a shake of salt. Sugar if you want, but taste first. Stir. This is where I usually sneak a taste, even though it’s nowhere near done—old habits.
- Bring the whole thing to a simmer. Let it bubble gently for about 15 minutes so everything gets friendly. I try not to stir too much or too little; just the Goldilocks amount.
- Add your rice. Here’s the deal: if you like softer, thick soup (almost like a stew), throw rice straight in and let it cook 15–20 more minutes, stirring sometimes so it doesn’t become rice-cake at the bottom. Or, if you have leftover cooked rice hanging out in your fridge, just stir it in at the very end—gives you a more brothy bowl.
- Taste test! Adjust your seasonings—a splash more broth if it’s too thick, more salt or a squeeze of lemon if it’s too dull. Let it rest for five minutes. (I wander off and set the table, and sometimes, regrettably, forget about it for half an hour—it’s fine. Warm soup is forgiving.)
- Ladle into bowls and top with whatever makes you happy. Cheese, parsley, or nothing—your call.
Hard-won notes you won’t find in a fancy cookbook
- Don’t use instant rice—it’ll go mushy. I tried once, and it was basically baby food. But hey, maybe you like that texture?
- If you forget the sugar, it’s not a disaster. Sometimes I skip it and no one even blinks.
- Canned tomatoes can taste tinny; a squeeze of lemon or a pinch of sugar fixes that up. Or, on second thought, just let it be – you might not notice.
- If it ends up too thick (like stew), just splash in more broth or water. If it’s too thin, simmer with the lid off a bit. Easy.
Weird but sometimes great twists I’ve tried (and one flop)
- Tried a veggie version: swap beef for lentils or those fake ground crumbles. Legit good, especially with smoky paprika.
- Sausage instead of beef: A bit spicy, adds a smack of flavor (too much, once, so half-and-half is my sweet spot).
- I attempted to make a quinoa variation. Eh, didn’t love it—quinoa gets weird in soup, in my humble opinion. Maybe you’ll prove me wrong.
- Added a handful of frozen corn one time by accident—delicious surprise!
What I use to cook it (and what you could use if you’re winging it)
- I rely on my big Dutch oven (red, chipped, always busy). But a sturdy soup pot or even a deep frying pan with tall-ish sides will work.
- No lid? Use a baking sheet, foil, or honestly, just simmer uncovered and keep an eye on it. Soup’s not picky.
- Chopping everything with a knife is fine; food processor is awesome, but then it’s another thing to wash. Up to you.
How long does this last? (Not long in my kitchen...)
Supposedly, this will last up to 3–4 days in the fridge. But honestly, I swear it’s always gone within a day (teenagers sneak midnight bowls, I suspect). If you want to freeze it, go ahead, but rice sometimes gets a little mushy when reheated. I usually just make enough to disappear fast.
Favorite ways I serve it
I always put out some shredded cheddar, a little hot sauce, and (this is odd) Ritz crackers for crunch. My kids take it with buttered bread—old habits die hard. Sometimes I’ll even drop a dollop of sour cream for myself. At family gatherings, we’ve been known to eat it straight from coffee mugs in front of the TV. Not fancy, but it works.
Lessons I’ve learned the tastebud-hard way
- Don’t try to speed up the simmering—once I cranked the heat to rush it, and the rice half stuck, half burned. Not worth the cleanup.
- Taste before adding more salt. Bouillon can be sneaky salty; learned this after one too many thirsty nights.
- Actually, I find it works better if you let it rest a bit before serving. Flavors meld. Or maybe that’s just my excuse for being late to the table.
Frequently asked (or shouted at me from the next room) questions
- Can you make this in a slow cooker?
Yep—brown the meat and onions first, then pile everything into the slow cooker and cook on low 6–8 hours. Wait to add the rice till towards the end. (Otherwise, sludge-city.) - How spicy is it?
Not at all, unless you toss in hot sausage or extra pepper. If someone wants spice, pass the hot sauce at the table. - Can I double this recipe?
Absolutely, but use your biggest pot—I learned the hard way that "just barely fits" means it will bubble over. Good luck. - Is this gluten free?
If you skip any questionable broths or use certified stuff, sure! Just keep an eye on your bouillon or bread sidekicks. - What do I do if I don’t have crushed tomatoes?
Mash up a can of whole tomatoes. I’ve done it with my (clean) hands once or twice. Works fine, just more rustic.
And here’s my completely unnecessary side note: Once, I tried watching a movie while making this and got so wrapped up I put parsley in before simmering. The world didn’t end, but it’s prettier sprinkled on at the end. So I try to do that—mostly. Anyway, hope this soup warms you up, fills you up, and gives you a break from the perfection chase.
Ingredients
- 1 pound ground beef
- 1 cup long grain white rice, uncooked
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
Instructions
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1Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.
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2Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
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3Stir in minced garlic, diced red and green bell peppers, and cook for 3-4 minutes until vegetables are tender.
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4Add diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and black pepper. Bring to a boil.
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5Stir in the uncooked rice. Reduce heat, cover, and simmer for 20-25 minutes, until the rice is cooked and the soup is thickened.
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6Taste and adjust seasonings if needed. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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