I first dreamed up Stuffed Bell Pepper Soup on a chilly, rainy evening when I was craving the hearty comfort of my grandmother’s stuffed peppers but didn’t have the patience to wait for them to bake. I thought, “What if I could get all that flavor in a bowl, right now?” The result was pure magic. As it simmered on my stove, my kitchen filled with the most incredible aroma—sweet bell peppers and onions softening in olive oil, the savory scent of browning beef, and the warm perfume of tomatoes and Italian herbs. Ladling that vibrant, chunky soup into a bowl felt like wrapping myself in a warm blanket. That first spoonful, packed with every component of the classic dish but in cozy soup form, was an instant revelation and a permanent addition to my fall and winter lineup.
Why You’ll Love This Recipe
You are going to love this recipe because it captures every single delicious element of a labor-intensive stuffed pepper—the savory meat, the tender rice, the sweet peppers, the tangy tomato sauce—and delivers it in a simple, one-pot, spoonable form that’s ready in under an hour. It’s the ultimate solution for a busy weeknight when you need a meal that feels like a hug. From my experience, this soup is a total crowd-pleaser; it’s hearty enough to be a meal on its own, it makes fantastic leftovers, and it has that magical ability to please both kids and adults with its familiar, comforting flavors.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika (trust me, don’t skip this!)
- Salt and black pepper to taste
- Optional garnish: shredded mozzarella or cheddar cheese, fresh parsley
Let’s talk ingredients, because a few choices here define the soup. For the bell peppers, using a mix of colors (red, yellow, orange) isn’t just pretty—it adds a subtle depth of sweetness compared to using only green. Chop them into hearty, bite-sized pieces; they should be a star component, not an afterthought. The smoked paprika is my secret weapon. It doesn’t make the soup taste smoky, but it adds a deep, warm, almost “roasted” background note that mimics the flavor of oven-baked peppers. Do not use regular paprika here. For the rice, add it cooked at the very end. If you simmer uncooked rice in the soup, it will soak up all the broth and turn the soup into a thick, starchy porridge.(See the next page below to continue…)