unstuffed pepper soup recipe

Written ByJenny Smyth Posted on
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The Best unstuffed pepper soup recipe

I’ve been making unstuffed pepper soup for years, and it’s always a hit with my family. The dish is a twist on the classic stuffed peppers recipe, but without the hassle of stuffing and sewing peppers.

It’s a hearty, comforting soup that’s perfect for a weeknight dinner or a special occasion. The flavors are rich and deep, with a hint of sweetness from the bell peppers and a boost of flavor from the onions and garlic.

I love that it’s easy to make in large quantities, so it’s perfect for big families or crowds. My kids always ask for seconds (and sometimes even thirds!)

, and my husband loves how it warms him up on chilly evenings. Plus, it’s a great way to get some extra veggies into our diet without feeling like we’re eating healthy food.

The key to this recipe is using high-quality ingredients and taking the time to let the soup simmer slowly, which allows all the flavors to meld together. I like to serve it with some crusty bread or over rice to soak up all the juices.

Unstuffed Pepper Soup

4.7 from 891 votes

This unstuffed pepper soup delivers all the comforting flavors of classic stuffed peppers without the hassle of filling and baking. A hearty blend of ground beef, bell peppers, rice, and tomatoes simmers in a savory broth for a satisfying one-pot meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
2 large bell peppers (any color), diced
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
3 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/2 cup uncooked long-grain white rice
1 tablespoon Worcestershire sauce

For Garnish (optional)

Fresh parsley, chopped
Grated Parmesan cheese

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 to 7 minutes.
3Add the diced onion and cook, stirring occasionally, until softened, about 3 minutes.
4Stir in the minced garlic and cook until fragrant, about 30 seconds.
5Add the diced bell peppers and cook, stirring, for 2 minutes.
6Pour in the diced tomatoes with their juices, tomato sauce, and beef broth.
7Stir in the oregano, basil, smoked paprika, salt, and black pepper.
8Bring the soup to a boil over high heat, then reduce the heat to low and simmer, covered, for 10 minutes.
9Stir in the uncooked rice and Worcestershire sauce.
10Continue to simmer, covered, until the rice is tender, about 15 to 20 minutes.
11The soup will thicken slightly.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 55mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

For a vegetarian version, substitute the ground beef with a plant-based crumble and use vegetable broth. To make it gluten-free, ensure the Worcestershire sauce is gluten-free and use certified gluten-free broth.

Watch Video Of How Unstuffed Pepper Soup Works

This unstuffed pepper soup is always a good idea for any occasion because it is easy, affordable, and loved by everyone. I make it for family dinners, potlucks, and even busy weeknights when I need something quick and satisfying.

The flavors come together beautifully and it fills the house with a comforting aroma. For storage, let the soup cool completely and keep it in an airtight container in the fridge for up to 4 days.

To reheat, just warm it on the stove over medium heat, adding a little broth or water if it has thickened. You can also freeze it for up to 3 months.

When serving, I like to offer toppings like shredded cheese, sour cream, or fresh herbs so everyone can customize their bowl. It works perfectly for family gatherings because you can make it ahead and it holds up well.

❓ Frequently Asked Questions About Unstuffed Pepper Soup

Q1: What type of peppers should I use in this recipe?

For unstuffed pepper soup, you can use any color bell pepper you like – green, red, yellow, or orange. I personally prefer using a mix of colors for a fun presentation.

Q2: Can I make this recipe in advance?

Yes! This soup freezes beautifully, so feel free to make it ahead of time and store it in the freezer for up to 3 months. When you’re ready to serve, simply thaw and reheat.

Q3: Is this soup suitable for vegetarians?

This recipe is vegetarian-friendly, but if you’re cooking for vegans, be sure to check the ingredients of your broth and replace it with a vegan alternative if needed.

Q4: How do I store leftovers?

You can store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When reheating, be sure to bring the soup to a boil before serving.

Q5: Can I customize this recipe with my own favorite spices?

Absolutely! This soup is very versatile, so feel free to add your own favorite spices or herbs to make it your own. Some ideas might include cumin, smoked paprika, or diced jalapeños.

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