A Cozy Idea in a Bowl
I love stuffed bell peppers. But sometimes, I do not have the time to make them. So I thought, why not turn it into a soup? All the same cozy flavors, but you can eat it with a spoon. It feels like a big, warm hug from the inside.
This soup is a whole meal in one pot. That matters on busy days. You get your meat, your rice, and your veggies all together. It makes things simple and happy. What is your favorite cozy meal on a busy day?
A Little Story About My Grandson
My grandson Leo used to pick the peppers out of his food. He would put them on the edge of his plate. One day, I made this soup for him. He ate the whole bowl without a word.
Later, he asked for more. I still laugh at that. He did not even notice the peppers were in there. The magic was in the broth. Sometimes, mixing everything together just works.
Let’s Talk Flavor
When you start cooking the onion and peppers, your whole kitchen will smell amazing. That smell is the start of something good. The Italian seasoning makes it feel a little special.
Fun fact: The little bit of sugar is my secret. It is optional, but it helps calm the tomatoes down. It makes the soup taste round and full. Do you like a little sweet with your savory?
Why This Soup Matters
This is more than just food. It is about taking care of people. Cooking a warm pot of soup says I care about you. That is a powerful thing to share.
It also matters because it is flexible. You can use what you have. No basmati rice? Use any other kind. No corn? That is okay too. Cooking should not be stressful. What is one ingredient you like to swap in soups?
A Simple Lesson from My Kitchen
I always cook the beef first. Then I take it out of the pot. This is a small step, but it is important. It lets the vegetables cook in all that good flavor.
Do not rush the step with the garlic. Just one minute is enough. You want to smell it, but not burn it. This builds the flavor from the bottom up. Good food is made of these little, patient steps.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Extra lean ground beef | 1 pound | |
| Onion | 1 | diced |
| Red bell pepper | 1 | chopped |
| Green bell pepper | 1 | chopped |
| Garlic | 4 cloves | minced |
| Diced tomatoes | 2 (14 ounce) cans | |
| Tomato sauce | 1 (14 ounce) can | |
| Italian seasoning | 2 teaspoons | |
| Worcestershire sauce | 1 teaspoon | |
| Beef broth | 4 cups | |
| Basmati rice | 1/2 cup | uncooked |
| Frozen corn | 1 cup | |
| Sugar | 1 teaspoon | optional |
| Fresh parsley | for topping, optional |
My Cozy Stuffed Pepper Soup Story
Hello, my dear! Come sit with me. I want to share my stuffed pepper soup recipe. It tastes just like my mother’s stuffed peppers. But it is so much easier to make on a busy day. The smell fills the whole house with comfort. Doesn’t that smell amazing?
We start by browning our beef. Use a nice big pot for this. You want room for all the good things to come. I still laugh at that time I used a small pot. What a mess I made on the stovetop! (A hard-learned tip: drain the beef well. This keeps your soup from being greasy.)
Step 1: Grab your big soup pot. Brown the ground beef over medium heat. You want it to be all crumbly and cooked through. Then, drain the extra fat away. This makes for a much nicer, lighter soup. Set the beef aside in a little bowl for now.
Step 2: Now, use that same pot. No need to wash it! Toss in your chopped onion and bell peppers. The sizzle is such a happy sound. Cook them until they get a little soft. Then add the minced garlic. It makes the kitchen smell so good.
Step 3: Time for the saucy part! Pour in the diced tomatoes and tomato sauce. Add the Italian seasoning and Worcestershire sauce. Then comes the beef broth and the rice. Give it a good stir. Bring it all to a gentle simmer. Put the lid on and let it cook for about 20 minutes. What does the rice need to be before we move on? Share below!
Step 4: Look at that! The rice should be tender now. Stir in the frozen corn and the cooked beef. Let it all heat through together. The corn adds a lovely little pop of sweetness. It just makes the whole soup feel complete.
Step 5: Almost done! Taste your beautiful soup. Does it need a pinch of salt or pepper? If it tastes a bit too sharp from the tomatoes, add that teaspoon of sugar. It works like a little magic trick to smooth everything out.
Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup
Three Fun Twists on This Soup
This soup is like a good friend. It is happy to change with your mood. Here are some fun ways to make it new again. I do this all the time to keep things interesting in my kitchen.
Hearty Vegetarian Swap: Just leave out the beef! Use a can of drained kidney beans instead. The beans are so filling and delicious. You will not miss the meat at all.
A Spicy Kick: Add a pinch of red pepper flakes with the garlic. Or stir in a little dash of your favorite hot sauce. It gives the soup a lovely warm feeling in your tummy.
Autumn Harvest Version: Try using butternut squash instead of corn. It is so sweet and cozy. This is perfect for a chilly fall evening. Which one would you try first? Comment below!
How to Serve Your Masterpiece
A good meal is more than just one dish. It is about how everything comes together on the table. I love serving this soup with a thick, crusty slice of bread. It is perfect for dipping into that tasty broth. A simple green salad on the side is lovely, too.
Do not forget the toppings! A sprinkle of fresh parsley makes it look so pretty. For a real treat, add a little sprinkle of shredded cheese on top. It melts right in and makes it extra creamy.
What to drink? A cold glass of apple cider is wonderful with this. For the grown-ups, a nice glass of red wine pairs beautifully. Which would you choose tonight?
Storing Your Soup for Cozy Nights Ahead
This soup keeps beautifully in the fridge. Let it cool completely first. Then store it in a sealed container for up to four days.
You can also freeze it for a future busy day. I use old yogurt containers for single servings. Just thaw it overnight in your fridge.
Reheat it gently on the stove. Add a splash of broth if it gets too thick. I once reheated it too fast and made a mess!
Batch cooking matters for busy families. It means a warm meal is always ready. This saves you time and stress on tough days.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Is your soup too watery? Let it simmer a bit longer with the lid off. The extra liquid will cook away and thicken the broth.
Is the rice still hard? This means it needed more time. Just add a little more broth and keep cooking until tender.
Does it taste a bit flat? A pinch more salt can fix that. I remember when my grandson taught me that trick.
Fixing small problems builds your cooking confidence. You learn that most mistakes have an easy solution. This makes cooking more fun and less scary.
Getting the flavor right matters for a happy belly. A well-seasoned soup feels like a warm hug. It turns simple ingredients into a special meal.
Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use a gluten-free soy sauce instead of Worcestershire.
Q: Can I make it ahead? A: Absolutely. The flavors get even better the next day.
Q: What if I don’t have basmati rice? A: Any white rice will work just fine here.
Q: Can I double the recipe? A: Of course. Use a very big pot for doubling.
Q: Is the sugar necessary? A: No, it just helps balance the tomato’s acidity. Fun fact: A little sugar can make tomato sauces taste sun-ripened!
Which tip will you try first?
Until Next Time, My Dear
I hope this soup brings warmth to your kitchen. It is a favorite in my home. I love hearing your stories too.
Please share a picture of your creation. I would love to see your beautiful bowls. It makes my day to see your cooking.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Stuffed Bell Pepper Soup Recipe
Description
A hearty and comforting soup that captures all the classic flavors of stuffed bell peppers in an easy-to-make, one-pot meal.
Ingredients
Instructions
- In a large soup pot, brown the ground beef. Drain any excess grease, then remove the beef from the pot and set aside.
- In the same pot, sauté the onion and bell peppers over medium heat for about 5 minutes, until softened. Add the garlic and cook for 1 minute more.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, Worcestershire sauce, beef broth, and rice. Bring to a simmer and cook covered for 15–20 minutes, or until the rice is tender.
- Add the frozen corn and return the cooked ground beef to the pot. Simmer for a few more minutes, until heated through.
- Taste and season with salt and pepper. Add the optional sugar if you’d like to balance the acidity.
- Serve immediately, topped with fresh parsley if desired.
Notes
- For a spicier version, add a pinch of red pepper flakes with the Italian seasoning. The sugar is optional but helps to balance the acidity of the tomatoes.