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If you love stuffed peppers but hate the hassle of making them, then you’re going to love this Deconstructed Stuffed Bell Pepper Soup. It’s filled with all of the elements of traditional stuffed bell peppers that you know and love – the tender meat, fluffy rice, and a rich tomato sauce – but made into a rich and creamy soup. It’s perfect for those cold winter nights, or anytime that you are craving comfort food in a bowl!
Friends, it’s the most wonderful time of the year: soup season! As the weather finally starts to get cooler here in the San Francisco Bay Area, I am looking forward to meal prepping ALL of the delicious, hearty soups. Over the years, there have been so many family-favorites on my blog… from my Tuscan White Bean Soup that is one of my most popular recipes to this DAY, to my Cozy Lemon Chicken & Rice Soup that keeps people coming back for more, there is no shortage of delicious soup recipes on my blog. And this Deconstructed Stuffed Bell Pepper Soup? It may just be one of my new favorites, yet!
Whenever my boys and I go out for Italian food, one of my favorite dishes to order is stuffed bell peppers. When cooked, the bell peppers take on a soft texture that practically melts into your mouth alongside the tender meat and rice. It’s the best! This soup has all of the qualities about traditional Italian stuffed peppers that you know and love, but made in a creamy, tomato-based soup. It’s perfect for serving on those cold winter nights, or any time that you want a hearty and delicious meal!
What You Need to Make This Hearty Bell Pepper Soup
- Rice: Uncooked, long grain rice works perfectly in this recipe.
- Olive Oil: A little olive oil adds healthy fats and is perfect for cooking the onion and meat!
- Onion: Pick your favorite onion (or use what you have) and make this recipe! I like using a white or yellow onion.
- Meat: This hearty soup requires a combination of ground beef and ground mild Italian sausage for the absolute best flavor.
- Bell Peppers: It wouldn’t be a stuffed pepper soup without an abundance of bell peppers! You’ll need both red and green bell peppers for this recipe.
- Tomatoes: You’ll need a combination of tomato sauce, diced tomatoes, and tomato paste, in order to make this recipe.
- Seasonings: To season this soup, you’ll need a combination of Italian seasoning, cumin, sea salt, and ground black pepper. Yum!
- Greek Yogurt: While stuffed bell peppers are generally served with a dollop of sour cream, I like using greek yogurt! Not only is it a healthier, lower-lactose alternative to traditional sour cream, but it’s also packed with protein, helping you stay fuller, longer!
How to Prepare the Rice
Whenever I share a soup recipe that includes rice in it, one of the questions that I get asked is whether or not the rice is cooked or uncooked. And, for this recipe, you’ll want to cook the rice separately, before adding it to the soup.
I include step-by-step instructions for this in the recipe card. Simply prepare the long grain rice according to the method outlined below (or your preferred method) and follow the recipe as instructed.
Now, if you happen to have pre-cooked rice already sitting inside of your fridge, feel free to use that! As always, I recommend using what you have available on-hand.
How to Make This Cozy & Comforting Winter Soup
To make this Stuffed Bell Pepper Soup, start by preparing the rice. Add the long grain rice to a fine mesh sieve and rinse the rice until the water runs translucent. Next, add the rice to a medium saucepan, on the stove, alongside 3 1/2 cups of water. Bring the mixture to a gentle boil. Then, once the water is boiling, reduce the heat to low, cover, and cook for 20 minutes. Once the rice is finished cooking, remove it from the heat and use a fork to fluff it. Set it aside.
Next, heat a large pot or dutch oven on the stove, over medium heat, and add in the olive oil. Dice the onion and garlic. Once the pot is hot, add them to the pot and sauté for about 2 minutes. Then, add in the ground beef and ground mild Italian sausage and use a spoon to break the meat down into small crumbles. Sauté the meat until it’s browned – this should take approximately 4-5 minutes.
Next, wash and chop the bell peppers, being sure to remove the seeds. Add them to the pot with the meat, alongside the tomato sauce, diced tomatoes, tomato paste, beef broth, Italian seasoning, cumin, sea salt, and ground black pepper. Stir to combine. Bring the soup to a gentle boil, then reduce the heat to low, cover, and allow the soup to cook for 30 minutes, until the peppers are soft and tender.
Once the soup is done, remove it from the heat. Fill a bowl with a heaping scoop of the cooked rice, then ladle the soup on top of it. Repeat until all of your bowls have been filled. Garnish with a dollop of greek yogurt, if desired, then serve and enjoy!
Frequently Asked Questions
Should I use cooked or uncooked rice?
You can start with uncooked rice and prepare it according to your favorite method or the method described below. However, if you already have cooked rice on-hand, use that! The rice cooks separately from the soup, so whether you cook it ahead of time or use leftover rice, you will be okay!
What kind of bell peppers are best for this soup?
I recommend using both red and green bell peppers that are sliced, chopped, and have the seeds removed.
What can I use instead of rice?
If you don’t want to use rice, I recommend using orzo for a delicious alternative!
What can I garnish this soup with?
I recommend garnishing this soup with a dollop of greek yogurt, fresh chopped parsley, and a sprinkle of parmesan cheese, if desired!
Can I prepare this soup ahead of time?
Yes! Prepare this soup according to the directions below. Store any leftovers in an airtight container or large mason jar. It should stay good in the fridge for up to one week, or the freezer for up to one month!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
If you love stuffed peppers but hate the hassle of making them, then you're going to love this Deconstructed Stuffed Bell Pepper Soup. It's filled with all of the elements of traditional stuffed bell peppers that you know and love – the tender meat, fluffy rice, and a rich tomato sauce – but made into a rich and creamy soup. It's perfect for those cold winter nights, or anytime that you are craving comfort food in a bowl!
Equipment
- Small Pot
- Dutch Oven
Ingredients
- 2 Cups Long Grain Rice
- 2 Tablespoons Olive Oil
- 1 Onion finely diced
- 1 Pound Ground Beef I use 90/10 ground beef
- 1 Pound Ground Mild Italian Sausage
- 3 Green Bell Peppers chopped with the seeds removed
- 1 Red Bell Pepper chopped with the seeds removed
- 1 15 Ounce Can Tomato Sauce
- 1 28 Ounce Can Diced Tomatoes
- ¼ Cup Tomato Paste
- 5 Cups Beef Broth
- 1 Tablespoon Italian Seasoning
- 2 Teaspoons Cumin
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Kosher Salt
- 1 Cup Greek Yogurt plain
Instructions
- To make this Stuffed Bell Pepper Soup, start by preparing the rice. Add the long grain rice to a fine mesh sieve and rinse the rice until the water runs translucent.
- Next, add the rice to a medium saucepan, on the stove, alongside 3 1/2 cups of water.
- Bring the mixture to a gentle boil. Then, once the water is boiling, reduce the heat to low, cover, and cook for 20 minutes.
- Once the rice is finished cooking, remove it from the heat and use a fork to fluff it. Set it aside.
- Next, heat a large pot or dutch oven on the stove, over medium heat, and add in the olive oil.
- Dice the onion and garlic. Once the pot is hot, add them to the pot and sauté for about 2 minutes.
- Then, add in the ground beef and ground mild Italian sausage and use a spoon to break the meat down into small crumbles. Sauté the meat until it's browned – this should take approximately 4-5 minutes.
- Next, wash and chop the bell peppers, being sure to remove the seeds. Add them to the pot with the meat, alongside the tomato sauce, diced tomatoes, tomato paste, beef broth, Italian seasoning, cumin, sea salt, and ground black pepper. Stir to combine.
- Bring the soup to a gentle boil, then reduce the heat to low, cover, and allow the soup to cook for 30 minutes, until the peppers are soft and tender.
- Once the soup is done, remove it from the heat.
- Fill a bowl with a heaping scoop of the cooked rice, then ladle the soup on top of it. Repeat until all of your bowls have been filled.
- Garnish with a dollop of greek yogurt, if desired, then serve and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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