Stuffed Pepper Soup

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Why This Soup Is So Addictive

Stuffed Pepper Soup takes everything people love about classic stuffed peppers — savory beef, tender rice, sweet bell peppers, rich tomato broth — and removes the fussy parts. No stuffing. No baking. No waiting an hour just to realize you should’ve made more.

Instead, you get:

  • Deep, meaty flavor

  • Slight sweetness from peppers and tomatoes

  • Comforting, filling rice

  • A broth that somehow tastes even better the next day

It’s hearty without being heavy, cozy without being boring, and flexible enough to adapt to whatever you have in the fridge.

Ingredients (Serves 6–8 hungry people)

For the soup base:

  • 1½ pounds ground beef (80/20 gives the best flavor)

  • 1 large yellow onion, diced

  • 3 bell peppers, chopped
    (Use a mix of green, red, and yellow for depth and color)

  • 3–4 cloves garlic, minced

  • 2 tablespoons olive oil (if your beef is lean)

  • Salt and black pepper, to taste

Tomatoes & broth:

  • 2 cans (14.5 oz each) diced tomatoes

  • 1 can (15 oz) tomato sauce

  • 6 cups beef broth
    (Chicken broth works too, but beef is richer)

Seasonings (this is where the magic happens):

  • 1½ teaspoons Italian seasoning

  • 1 teaspoon paprika

  • ½ teaspoon smoked paprika (optional but amazing)

  • ½ teaspoon dried oregano

  • ¼–½ teaspoon red pepper flakes (optional)

  • 1 teaspoon sugar (balances acidity — don’t skip)

  • 1 bay leaf

The rice:

  • ¾ cup uncooked long-grain white rice
    (Jasmine or basmati also work great)

Optional toppings:

  • Shredded mozzarella or cheddar

  • Fresh parsley

  • A dollop of sour cream

  • Crusty bread or garlic toast on the side

Step-by-Step Instructions (Perfect for Teaching a Beginner)

Step 1: Brown the beef

Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook until fully browned, breaking it up as it cooks. This is where flavor starts, so don’t rush it — let the beef get a little color.

Once cooked, drain excess grease if needed, but leave a little behind for flavor.

👉 Teaching tip: If your hubby learns only one thing, teach him not to stir constantly. Browning = flavor.

Step 2: Add onion, peppers, and garlic

Add the diced onion and bell peppers directly into the pot with the beef. Stir and cook for about 5–7 minutes, until the vegetables soften and the onions turn translucent.

Add the garlic and cook for 30 seconds more — just until fragrant.

Your kitchen should already smell ridiculous at this point.

Step 3: Season generously

Sprinkle in:

  • Italian seasoning

  • Paprika

  • Smoked paprika

  • Oregano

  • Red pepper flakes

  • Salt and pepper

Stir well and let the spices toast for about 1 minute. This step deepens the flavor and keeps the soup from tasting flat.

Step 4: Build the broth

Pour in:

  • Diced tomatoes (with juices)

  • Tomato sauce

  • Beef broth

Add the bay leaf and sugar, then stir everything together.

Bring the soup to a gentle boil.

Step 5: Add the rice

Once boiling, stir in the uncooked rice. Reduce heat to low, cover, and let the soup simmer for 30–35 minutes, stirring occasionally so the rice doesn’t stick.

The rice will slowly absorb the broth, thickening the soup and making it hearty and filling.

👉 Important: If it gets too thick, just add more broth or water. This soup is forgiving.

Step 6: Taste and adjust

Remove the bay leaf. Taste the soup and adjust seasoning — more salt, more pepper, maybe another pinch of sugar or Italian seasoning.

Let it rest for 5–10 minutes before serving. The flavors settle and deepen even more.

How to Serve It (The “Addicted” Way)

Ladle into big bowls and top with:

  • A handful of shredded cheese (it melts beautifully)

  • Fresh parsley for color

  • Crusty bread for dipping

Some people swear by a spoonful of sour cream stirred in. Others love it just as-is. Either way, expect silence at the table — the good kind.

How to Teach Your Hubby to Make It

This is a GREAT beginner recipe because:

  • No precise timing is required

  • Nothing is baked or stuffed

  • Mistakes are easily fixed

Assign him roles:

  • Browning the beef

  • Chopping peppers

  • Stirring and tasting

Once he learns this soup, he basically learns:

  • How to brown meat

  • How to build flavor in layers

  • How to taste and adjust seasoning

Boom. Confidence unlocked.

Storage & Freezing (Yes, It Gets Better)

Refrigerator:

  • Store in airtight containers for up to 4 days

  • Soup thickens overnight — add broth when reheating

Freezer:

  • Freeze without toppings for up to 3 months

  • Thaw overnight and reheat gently

Pro tip: Freeze individual portions so “just one bowl” is always ready.

Easy Variations (Because You Will Make This Again)

  • Low-carb: Skip rice, add cauliflower rice at the end

  • Turkey version: Use ground turkey, add extra seasoning

  • Spicy: Add diced jalapeño or hot sauce

  • Extra hearty: Add a can of kidney or black beans

  • Cheesy: Stir cheese directly into the pot before serving

Final Thoughts (Aka Why He’s Already Asking for It Again)

Stuffed Pepper Soup hits that sweet spot between nostalgic and satisfying. It feels like home food. The kind of meal that makes people hover around the stove for seconds before you’ve even sat down.

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