Pioneer Woman Stuffed Pepper Soup: A Hearty and Flavorful Family Meal

This Pioneer Woman Stuffed Pepper Soup recipe brings all the beloved flavors of classic stuffed peppers to your bowl in a comforting, easy-to-make soup. Imagine the savory combination of ground beef, vibrant bell peppers, and rich tomato broth, all simmered together to create a hearty and satisfying meal that’s perfect for any night of the week. Forget the fuss of stuffing individual peppers; this deconstructed soup version delivers the same delicious taste with significantly less effort and time.

Hearty Pioneer Woman Stuffed Pepper Soup in a bowl, showcasing its rich texture and colorful ingredients.

If you’re a fan of stuffed peppers but are looking for a quicker, more convenient way to enjoy those flavors, this soup is your answer. It’s packed with all the essential ingredients – ground beef, bell peppers, fire-roasted tomatoes, garlic, and rice – but in a warm, spoonable format. Serve it up with some crusty bread or your favorite side for a complete and memorable dinner that the whole family will love. For a truly comforting touch, try it with corn muffins or garlic cheese bread to round out this down-home delicious experience.

A large pot of Pioneer Woman Stuffed Pepper Soup, highlighting its homemade appeal and generous vegetable content.

This recipe simplifies the process without sacrificing any of the flavor you crave. It’s essentially deconstructed stuffed peppers transformed into a soup, making it an ideal choice for busy weeknights. Preparation time is around thirty minutes, meaning you can have a flavorful and nourishing meal on the table even when time is short.

Key Ingredients and Smart Swaps for Your Stuffed Pepper Soup

Ground Beef: Opt for ground beef with a bit of fat content for the best flavor. The fat renders down during cooking, adding richness to the soup. Don’t hesitate to explore other protein options; ground turkey, pork, chicken, or even Italian sausage can be excellent substitutes, each bringing a unique twist to the flavor profile.
Bell Peppers: Embrace the rainbow! Any color of bell pepper works wonderfully in this soup. A mix of red, green, yellow, and orange bell peppers not only adds visual appeal but also a variety of subtle flavors and sweetness.
Fire Roasted Tomatoes: The depth of flavor from fire-roasted tomatoes is truly special, lending a smoky and slightly charred note to the soup. However, if you don’t have them on hand, regular canned diced tomatoes will work just fine.
Rice: Versatility is key here. You can use any type of rice you prefer – long-grain, short-grain, white rice, brown rice, jasmine rice, basmati rice, or even quinoa. Keep in mind that brown rice and quinoa will require a bit more cooking time to become tender.

Step-by-Step Guide to Making Pioneer Woman Stuffed Pepper Soup

Let’s walk through how to create this comforting Pioneer Woman Stuffed Pepper Soup in your own kitchen:

Sauté the Beef and Vegetables: Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it apart with a spoon as it browns. About halfway through browning, introduce the chopped onions and bell peppers to the pot. Stir frequently to ensure the beef browns evenly and the vegetables soften without burning. Once the beef is fully browned, drain off any excess grease from the pan.
Infuse with Aromatics: Reduce the heat to low. Add the minced garlic, dried oregano, basil, and thyme to the pot. Stir continuously for about a minute to allow the garlic to become fragrant and the herbs to release their aromas.

Step-by-step preparation of stuffed pepper soup, showing browning beef and adding vegetables and spices.

Simmer the Soup: Pour in the fire-roasted tomatoes, tomato sauce, beef broth, and brown sugar. Add the rice to the mixture. Increase the heat to bring the soup to a boil, then reduce it to a gentle simmer. Cover the pot with a lid and let it simmer for approximately 30 minutes, or until the rice is cooked through and tender.
Season and Serve: Once the rice is tender, season the soup to taste with kosher salt and freshly ground black pepper. Ladle the hot soup into bowls and offer toppings like shredded cheese, fresh parsley, or a pinch of red pepper flakes for those who like a little heat. For the best flavor and texture, serve this soup immediately.

A ladle scooping up a generous portion of hot stuffed pepper soup from a Dutch oven, highlighting its rich and inviting appearance.

Tips for Perfecting and Storing Your Soup

Uniformly Diced Vegetables: For the best eating experience, dice your bell peppers into small, bite-sized pieces. Feel free to use a colorful mix of bell peppers for added visual appeal and flavor diversity.
Rice Texture Tip for Leftovers: If you’re planning on having leftovers, consider cooking the rice separately. Add a spoonful of cooked rice to each bowl just before serving the soup. This prevents the rice from absorbing too much liquid and becoming overly soft as it sits in the soup.
Proper Storage: Store leftover stuffed pepper soup in an airtight container in the refrigerator for up to 3 days. When reheating, use a lower power setting in the microwave or a low heat on the stovetop to gently warm the soup through without overcooking the rice.

Serving Suggestions to Complete Your Meal

This Pioneer Woman Stuffed Pepper Soup is satisfying and hearty enough to be a meal on its own. However, it pairs wonderfully with a variety of side dishes.

For bread options, consider serving it with crusty baguettes slathered with sweet cream butter or classic cornbread. A fresh garden salad can provide a light and refreshing contrast to the richness of the soup. Grilled cheese sandwiches or a chicken quesadilla also make for comforting and complementary pairings. To finish off the meal, a light dessert like lemon chiffon pie or refreshing orange sherbet would be delightful.

A single serving of Pioneer Woman Stuffed Pepper Soup in a rustic bowl, accompanied by a golden corn muffin, suggesting a comforting and complete meal.

Frequently Asked Questions About Stuffed Pepper Soup

Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey, ground pork, ground chicken, or Italian sausage are all excellent substitutes for ground beef. Each will impart a slightly different flavor, so choose based on your preference.

Is it freezer-friendly? Can you freeze stuffed pepper soup?
Yes, stuffed pepper soup freezes very well, making it great for meal prepping or saving leftovers for later. Keep in mind that the bell peppers might become a bit softer in texture after freezing and thawing, but the overall flavor will remain delicious. To freeze, let the soup cool completely, then ladle it into freezer-safe bags or containers. Lay bags flat to freeze for efficient storage. Thaw overnight in the refrigerator before reheating.

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Pioneer Woman Stuffed Pepper Soup Recipe

Enjoy the taste of home-cooked comfort with this Pioneer Woman Stuffed Pepper Soup recipe. Ground beef, onions, bell peppers, garlic, tomatoes, and rice simmer in a flavorful beef and tomato broth seasoned to perfection.

5 from 27 votes

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Course: Soup
Cuisine: American

Prep Time: 5 minutes
Cook Time: 30 minutes

Servings: 6 bowls
Calories: 339kcal
Author: Beth Pierce

Ingredients

1 tablespoon olive oil
1 lb ground beef
1 small onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
2 (14.5-ounce) cans fire roasted tomatoes
1 (15-ounce) can tomato sauce
2 cups low sodium beef broth
2 tablespoons brown sugar
¾ cup uncooked white or brown rice
Kosher salt and fresh ground black pepper to taste
1 tablespoon chopped fresh parsley
Shredded cheddar cheese for garnish (optional)

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up as it browns. When the beef is about halfway browned, add the onions and bell peppers and cook until the vegetables start to soften. Stir occasionally to prevent burning and ensure even cooking. Drain any excess grease.
Reduce the heat to low, add the minced garlic, oregano, basil, and thyme. Stir constantly for about 1 minute until fragrant.
Add the fire-roasted tomatoes, tomato sauce, beef broth, brown sugar, and rice. Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 25-30 minutes, or until the rice is tender. Stir occasionally.
Season with kosher salt and fresh ground black pepper to taste. Garnish with fresh parsley and shredded cheddar cheese if desired, and serve hot.

Recipe Notes

Dice bell peppers into small, bite-sized pieces. Use any combination of colored bell peppers.
For best leftovers, cook rice separately and add to bowls before serving soup to prevent rice from becoming too soft.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to avoid overcooking the rice.

Nutrition Information

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