You know what? There’s something almost magical about a bowl of soup that feels like a warm hug on a cold evening.
This recipe combines all the best parts of classic stuffed peppers—the savory ground beef, tender rice, and vibrant peppers—without the fuss of hollowing out and baking. It’s a no-fuss weeknight winner that still feels like a weekend treat.
Why You’ll Love It
Ever make a dinner so comforting that it feels like a bear hug from the inside? That’s the vibe here. We’ve stripped away the hassle of stuffing peppers one by one but kept every bit of that home-cooked charm. Whether you’re racing in from work or hosting a laid-back game night, this soup is the flavor passport you didn’t know you needed. And let’s be honest—anyone who can serve something this tasty without a mountain of dishes is a kitchen hero.
- Cozy nostalgia: tastes like an heirloom recipe without the fuss.
- Hands-off approach: skip filling each pepper but keep the classic notes.
- Customizable: swap proteins, grains, or spices to match your pantry mood.
- Social magnet: friends and family will circle back for more bowls.
Timing and Servings
This recipe yields about 6 generous servings—that’s a perfect fit for a family dinner or a handful of meal-prep containers. You’ll spend roughly 15 minutes gathering ingredients and doing the chopping, then let the pot do its magic for about 45 minutes. If you find yourself juggling too many things, you can brown the meat and rice the night before—just stash them in the fridge, then finish during a quick simmer. Clock watchers will appreciate how predictable the timeline is—rice tends to dictate the pace, so if you swap in a different grain (like quinoa or barley), allow an extra 10–15 minutes simmer time. Soups often mellow overnight, so leftovers can be a highlight of the week.
Ingredients
- 1 lb lean ground beef (or ground turkey for a lighter twist)
- 1 large onion, finely diced
- 1 cup uncooked rice (wild rice gives a nutty note; brown rice works too)
- 1 (14.5 oz) can diced tomatoes with herbs
- 1 (14.5 oz) can tomato sauce
- 3 bell peppers (mix colors), diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt and ¼ tsp black pepper
- 32 oz chicken stock and 2 cups water
- 2 tbsp powdered beef stock (optional, for an extra umami kick)
- Shredded cheese (cheddar, mozzarella, or Parmesan) for topping
Directions
- Heat a large soup pot over medium-high heat with a light coating of cooking spray. Add beef, onion, and uncooked rice. Stir frequently, breaking up the meat, and let the rice toast briefly until it turns a pale golden color.
- Pour in the diced tomatoes and tomato sauce. Season with oregano, basil, salt, and pepper. Stir well so each grain and bit of meat catches those sparkling herb notes.
- Add chicken stock, water, and powdered beef stock (if using). Bring to a gentle boil, then reduce heat to low, cover, and let it simmer for about 20 minutes.
- Stir in the diced bell peppers, which will soften without losing their pop. Cover and simmer for another 20–30 minutes, until the rice is tender and the peppers are just soft.
- Taste and adjust seasoning if needed. Serve in bowls topped with shredded cheese. Finish with a grind of fresh pepper or a sprinkle of parsley for an extra lift.
Variations
Feel free to tweak or riff—this soup is more like a guideline than gospel.
- Vegetarian edition: swap the meat for diced zucchini, mushrooms, carrots, or cooked lentils. Use veggie stock.
- Spice it up: toss in chopped jalapeños, a dash of cayenne, or swirl in chipotle in adobo for smoky heat.
- Grain experiment: trade rice for quinoa, barley, or farro—each brings its own chew and flavor.
- Cheese lover’s dream: stir in cubes of cream cheese or a dollop of sour cream just before serving for extra richness.
- Global twist: mix in a spoonful of miso for umami, or add curry leaves and turmeric for an Indian-inspired spin.
Storage & Reheating Tips
Leftovers deserve a moment in the spotlight. Store the soup in airtight containers in the fridge for up to 4 days. Freeze in portion-sized bags or containers for up to 2 months.
- Microwave: Transfer a portion to a microwave-safe bowl. Heat on medium power in 1-minute bursts, stirring between cycles.
- Stovetop: Pour into a saucepan and warm over low heat, stirring occasionally. If it’s too thick, add a splash of broth or water until it loosens.
- Freezer to table: Thaw overnight in the refrigerator, then reheat by microwave or stovetop. Adjust liquid if rice has absorbed too much.
Pro tip: A quick squeeze of fresh lemon or a shake of vinegar before serving can brighten flavors that may have dulled in storage.
FAQs
Can I make this in a slow cooker?
Absolutely. After browning the meat, onion, and rice on the stove, move everything to the slow cooker—add tomatoes, sauce, stock, and spices. Cook on low for 4–5 hours (or high for 2–3). Stir in the bell peppers about 30–45 minutes before the end so they stay just tender.
How do I keep it gluten-free?
All main ingredients here are naturally gluten-free, but double-check labels on your broth, tomato sauce, and seasoning blends for hidden additives. Choosing certified gluten-free stock and canned goods adds peace of mind.
Can I skip the rice?
No rice? No problem. Try small pasta shapes like orzo or a mix of beans and lentils. Keep an eye on cooking times: pasta cooks faster than rice, and legumes can vary. Top up with broth as needed to keep that soup-laden goodness.
Conclusion
There you have it—a no-fuss twist on stuffed peppers served in a cozy bowl. Whether you’re squeezing in a quick weeknight dinner or planning ahead with meal prep, this soup hits every mark: simple, satisfying, and flexible to match what’s in your pantry. Feel free to run wild with the variations—maybe you’ll try the miso boost or swap in barley next time. Grab your ladle, call together friends or family, and let each steaming spoonful become a small celebration of comfort.
