Introduction
Stuffed Pepper Soup is a hearty, comforting dish that takes the beloved flavors of traditional stuffed peppers — tender bell peppers, savory beef, tomatoes, and rice — and transforms them into a rich, satisfying soup. It’s a perfect way to enjoy a wholesome, homey meal without the extra prep that stuffed peppers often require.
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Origin and Cultural Significance
Stuffed peppers have deep roots in global cuisine, appearing everywhere from Mediterranean dolma to Eastern European “golabki” and Latin American “pimientos rellenos.” The American-style stuffed pepper, typically filled with seasoned meat, rice, and tomato sauce, gained popularity in the mid-20th century as a thrifty yet hearty family meal. Turning this dish into a soup is a relatively modern twist, born out of home kitchens seeking a faster, one-pot version of the classic — proving how timeless comfort foods evolve while keeping their soul.
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Ingredients & Quantities
(Serves 6)
1 lb (450 g) lean ground beef (or turkey/chicken)
1 tablespoon olive oil
1 medium onion, chopped
3 bell peppers (red, green, yellow, or orange), diced
3 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
4 cups beef or chicken broth
1 cup cooked rice (white or brown)
1 teaspoon dried Italian seasoning (or oregano/basil mix)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1–2 teaspoons Worcestershire sauce (optional, for depth)
2 tablespoons fresh parsley, chopped (for garnish)
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Optional Additions
Heat: Add a pinch of red pepper flakes or diced jalapeño for a spicy kick.
Grain Swap: Substitute cooked quinoa, farro, or cauliflower rice for a different texture.
Vegetables: Toss in carrots, zucchini, or corn for extra nutrients and color.
Cheesy Finish: Top each serving with shredded mozzarella, cheddar, or Parmesan.
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Tips for Success
Use a mix of red, yellow, and green peppers for color and sweetness.
Brown the beef well to build rich flavor.
Cook rice separately and add it near the end so it doesn’t overcook in the soup.
Taste before serving — the acidity of tomatoes may require a touch more salt or a pinch of sugar to balance.
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Instructions
1. Prepare the base: In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Add aromatics: Stir in onion, garlic, and diced bell peppers. Cook for 3–4 minutes until softened.
3. Simmer: Add crushed tomatoes, broth, Italian seasoning, Worcestershire (if using), salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20–25 minutes to meld flavors.
4. Add rice: Stir in cooked rice and heat through for 2–3 minutes.
5. Finish & serve: Garnish with parsley and, if desired, sprinkle with cheese before serving.
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Description
A steaming bowl of Stuffed Pepper Soup is full of vibrant colors and textures: tender peppers, juicy beef, fluffy rice, and a robust tomato broth. Every spoonful delivers the cozy satisfaction of stuffed peppers — but with less effort and more warmth.
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Nutritional Information (Approx. per serving, 6 servings)
Calories: ~260 kcal
Protein: 16 g
Carbohydrates: 22 g
Fat: 12 g
Fiber: 3 g
Vitamin C: 60% DV
(Values vary with rice choice, broth, and toppings.)
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Conclusion
Stuffed Pepper Soup is proof that you don’t need to sacrifice comfort for convenience. It’s quick to prepare, nourishing, and versatile — a dish you’ll return to for cozy weeknights, meal prep, or feeding a crowd.
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Recommendation
Serve with crusty bread, cornbread, or a crisp green salad for a complete meal. Freeze leftovers in individual portions for easy, hearty lunches.
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Embracing Healthful Indulgence
This soup is naturally rich in protein and vegetables, making it a balanced choice. For an even lighter version, use lean turkey or chicken, swap rice for cauliflower rice, or reduce cheese toppings. Or enjoy it in its traditional form — it’s a wholesome way to indulge in comfort without guilt.
