Can I use different types of rice in this recipe?

Yes! You can absolutely swap out the jasmine rice for other types of rice. Brown rice is a great option if you're looking for a healthier, whole-grain version. If you prefer white rice, long-grain or basmati would work well too. Just keep in mind that cooking times may vary slightly depending on the type of rice you use.

Can I make this soup ahead of time?

Definitely! This soup stores really well in the fridge for up to 3 days. It’s actually even better the next day as the flavors have more time to meld together. If you’re planning to freeze it, I recommend not adding the rice until you reheat the soup. The rice can get mushy if frozen with the soup. To reheat, just add the rice when you warm it up again.

Can I make this soup in the slow cooker?

Yes! You can easily convert this recipe to a slow-cooker version. Brown the ground beef and transfer it to the slow cooker with all the other ingredients (except the rice). Cook on low for 6-8 hours or high for 3-4 hours. Add the cooked rice in the last 20-30 minutes before serving.

What can I use instead of ground beef?

If you want to make this soup lighter or more suitable for dietary preferences, you can swap out the ground beef for ground turkey, chicken, or even a plant-based protein like lentils or a veggie crumble. Just be sure to cook it through before adding the other ingredients.

Can I add other vegetables to the soup?

Absolutely! Stuffed pepper soup is versatile. Feel free to throw in other veggies like zucchini, mushrooms, or corn for added flavor and texture. Just chop them up and add them when you add the bell peppers. You can even experiment with adding some leafy greens like spinach or kale for extra nutrients.

Stuffed Pepper Soup Recipe: Hearty and Easy Family Meal

Name: Stuffed Pepper Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup uncooked rice (jasmine, white, or brown); 1 tablespoon olive oil; 1/2 medium onion, chopped; 1.5 pounds lean ground beef; 3 cloves garlic, minced; 1 red bell pepper, chopped finely; 1 green bell pepper, chopped finely; 1 (13.5 oz) can tomato sauce; 1 (28 oz) can fire-roasted diced tomatoes; 4 cups chicken broth; 1/4 teaspoon Italian seasoning; 1 teaspoon paprika; Salt and pepper to taste

Description

A hearty and comforting soup that combines all the classic stuffed pepper flavors into one bowl, without the hassle of stuffing peppers.

Ingredients

Scale

3/4 cup uncooked rice (jasmine, white, or brown)
1 tablespoon olive oil
1/2 medium onion, chopped
1.5 pounds lean ground beef
3 cloves garlic, minced
1 red bell pepper, chopped finely
1 green bell pepper, chopped finely
1 (13.5 oz) can tomato sauce
1 (28 oz) can fire-roasted diced tomatoes
4 cups chicken broth
1/4 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper to taste

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Instructions

Cook rice according to package directions, then set aside.
In a large soup pot, heat olive oil and sauté chopped onion for 5-7 minutes. Add minced garlic and sauté for another 30 seconds.
Add ground beef, breaking it apart while cooking for about 5 minutes. Drain excess fat if necessary.
Add chopped bell peppers, tomato sauce, diced tomatoes, and chicken broth to the pot. Add Italian seasoning and paprika. Bring to a boil and then simmer for 15 minutes.
Add cooked rice and simmer for an additional 10 minutes. Season with salt and pepper to taste.
Serve in bowls and enjoy! Pair with crusty bread or a side salad for a complete meal.

Notes

Feel free to swap ground beef with turkey or a vegetarian protein. Adjust the veggies to your liking, or add some heat with red pepper flakes or jalapeño.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 7g
Sodium: 800mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 20g
Cholesterol: 60mg