By tinkering with the proportions of fresh herbs and spices, this deconstructed stuffed pepper soup can be tangy and invigorating or bone-warmingly rich and comforting. Use my recipe as your roadmap and jump in the driving seat!
Wondering what else you can stuff? Try this Ground Turkey and Wild Rice Stuffed Squash recipe next.
Although bell peppers originated from South and Central Americas, tributes to the stuffed pepper can be found all across the world. From Mexico to Morocco and almost everywhere in between, the pepper has been stuffed for centuries.
Easy Stuffed Bell Pepper Soup
Easy? Yes!! Stuffed? Er… no.
I’ve been talking a lot about ‘stuffed’ peppers, but in this dish they are actually unstuffed peppers. The secret to this easy recipe is that there is no stuffing involved!
All the delicious flavour of a filled fat pepper, without the fiddle and faff. Done in under 30 minutes and only one pot to wash up.
This is a super healthy soup recipe, crammed with fresh vegetables and protein. The cornerstones are bell peppers, tomatoes and meat- but even those can be tweaked to your taste.
Meat- ground beef is less sweet than other meats like ground pork, minced turkey or sausage meat and I think this dish has all the sweetness it needs coming from the peppers.
Peppers- red or yellow are my favourites for this soup.
Rice- long grain rice is a store cupboard staple, but if you’re looking for an extra protein punch experiment with your favourite grain. Millet, barley, quinoa or even buckwheat will work well.
Sour cream- this is what parks this particular recipe on Eastern European soil. Tart and acidic, it balances the beef beautifully. If you prefer crème fraiche, that’s a fair substitute. Or if you’re dairy-free, leave it out completely.
Herbs- fresh herbs will lift this soup to another level. I use dill, in keeping with my Russian roots, and parsley. But if you’re taking a turn-off to Mexico, try out coriander. Or mint for Morocco.
Spices- paprika is made from peppers and can vary in pungency and heat. For me, half a teaspoon is enough. But you could go up a gear with hot paprika, chilli powder or chilli flakes.
Recipe tips and notes
- Sautéing your base vegetables will impart much more flavour into the soup. It takes just ten minutes and is totally worth the time.
- I love the sweet and slightly fruity tones in this soup so I use either red or yellow peppers. For me, green are on the bitter side. But take your pick!
- There is so much room for experimentation in this recipe- even down to the meat. I’ve gone for lean ground beef, but you could try ground pork, ground turkey or even sausage meat.
- Fresh herbs are any dish’s friend. They can cut through meaty richness and liven up any type of tomato. Whatever you have in your fridge will usually do. Don’t let them go to waste!
- Finish off your own bowl of soup with a dollop of tangy sour cream. Be careful not to add it any earlier to avoid curdling.
Storage and leftovers
Like all those rich and ingredient-packed soups and stews, the flavours of this one will continue to meld and develop overnight making it just as good, if not better a day later.
If you have any leftovers, store in an air-tight container in the fridge for up to two days.
If you’re batch-cooking, leave out the sour cream and freeze your soup for up to three months.
Favourite Stuffed Pepper Recipes to Try
Stuffed Pepper Soup
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 2 bell peppers any colour
- 2 cloves garlic
- 4 tbsp chopped herbs like parsley or dill see more suggestions in notes
- 450g/1lbs ground beef lean
- ¼ tsp dried thyme
- ½ tsp paprika
- ½ tsp salt
- 250ml/1 cup tomato passata/crushed tomatoes
- 1.5 litres/6 cups beef stock or chicken stock
- 2 bay leaves
- 150g/3/4 cup uncooked long grain rice
- Heat the olive oil in a soup pot, then add the chopped onion, carrots and bell pepper, saute over low heat for 10 minutes, then add the minced garlic and chopped herbs, cook for 20-30 seconds longer while stirring.
- Turn the heat to medium and add the ground beef and break it up with a wooden spoon or a spatula, season the mix with the dried thyme, paprika and salt, cook until no longer pink inside.
- Pour in the tomato passata or crushed tomatoes and beef stock, stir to combine, then add the bay leaves and rice and bring to a simmer, simmer for 15 minutes until the rice is done.
- Serve with sour cream on the side for a creamy soup if desired.
- Cilantro(Coriander) for Mexican
- Mint for Morrocan
- Basil for Italian
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