Tips for the Best Stuffed Bell Pepper Soup
- Use a mix of red and green peppers for sweetness and color contrast.
- Cook rice separately if you plan on lots of leftovers; add it to each bowl when serving so it doesn’t soak up too much broth in the fridge.
- Adjust thickness by adding more broth if the soup gets very thick as it sits or as the rice continues to absorb liquid.
FAQs
Can I make this soup in a slow cooker?
Yes. Brown the beef with onion and garlic first, then transfer to the slow cooker with peppers, tomatoes, sauce, broth, seasoning, and Worcestershire. Cook on low 6–8 hours or high 3–4 hours, then stir in cooked rice shortly before serving.
Can I use ground turkey instead of beef?
Absolutely. Many recipes use lean ground turkey or Italian sausage; just brown it well and season generously since turkey is milder than beef.
How long do leftovers keep?
Stored in an airtight container in the refrigerator, the soup keeps 3–4 days. If the rice soaks up too much broth, stir in extra stock or water while reheating to loosen it back to a soup consistency.
Why You’ll Love This Soup
Stuffed Bell Pepper Soup delivers all the savory, tomato‑and‑pepper flavor of traditional stuffed peppers with a fraction of the prep work. It’s budget‑friendly, freezer‑friendly, and easily scaled up, making it an excellent option for meal prep, family dinners, and cozy nights when you want something hearty in a single pot.