Fall is here, and there’s nothing better than curling up with a warm bowl of something comforting. One of my favorite meals growing up was Moldovan stuffed bell peppers, and that childhood favorite inspired this Stuffed Bell Pepper Soup! It’s hearty, creamy, and full of cozy flavors that taste just like home but in soup form. Whether you’re cooking for your family or just want something warm and filling, this soup is about to become your go-to this season!
Method
Warm Up the Pot
To begin, take a large soup pot and place it over medium heat. Add the butter and oil together and let them melt until they begin to sizzle gently. Once hot, toss in the diced onion, grated carrot, and minced garlic. Let everything sauté for about 3 minutes, stirring occasionally. The goal here is to soften the veggies and bring out their natural sweetness the aroma at this stage is already mouthwatering!
Add the Bell Peppers
Next, it’s time to build more flavor with the bell peppers. Add your diced red, orange, and yellow peppers to the pot. These colorful beauties not only make the soup look vibrant but also give it that classic stuffed pepper taste. Season them with about ½ teaspoon of salt and a small pinch of black pepper. Sauté the mixture for around 8 minutes, allowing the peppers to soften and release their flavor into the base of the soup. Stir occasionally to keep everything cooking evenly.
Tomato Time!
Now stir in the tomato paste. This concentrated ingredient gives your soup a rich tomato depth. Let the tomato paste cook with the veggies for about 2 minutes. This step is important because it helps the paste “caramelize” slightly, which deepens the flavor and gets rid of any raw tomato taste.
Meat In!
Once the veggies and tomato paste have mingled, it’s time to add the ground turkey (or your meat of choice). Break it up with your spoon or spatula as it cooks. Season the meat with 1 teaspoon of salt, garlic powder, and paprika. These spices help bring that comforting stuffed pepper flavor to life. Continue to cook the meat for about 5 minutes, until it’s fully browned and mixed well with the rest of the ingredients.
Soup Base
Now it’s time to turn all those yummy bits into soup! Pour in the crushed tomatoes and the chicken stock. Give it a good stir to combine. Drop in the bay leaves and add 1 teaspoon of sugar to balance the acidity from the tomatoes. Turn up the heat slightly and bring everything to a gentle boil. This stage really starts to bring all the flavors together.
Rice & Seasonings
Once the soup is gently boiling, stir in the rinsed long-grain rice. Rinsing the rice ahead of time helps remove excess starch so your soup stays smooth, not sticky. Add in the oregano, basil, and another teaspoon of salt. Let the soup simmer for about 10 minutes, stirring every few minutes. This is important so the rice doesn’t settle at the bottom and stick. The rice will begin to cook and absorb all those delicious flavors.
Creamy Finish
When the rice is nearly done, slowly stir in the heavy whipping cream. Keep the heat low and let it gently simmer for just 2 more minutes. Don’t let it boil at this stage boiling after adding cream can cause it to curdle. Taste the soup and adjust with extra salt or black pepper if needed. If you like, you can also sprinkle in some fresh chopped parsley for a pop of color and freshness right before serving.
Necessary Tools
- Large soup pot
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Grater (for the carrot)
- Ladle (for serving!)
Stuffed Bell Pepper Soup-A Cozy Fall Favorite from My Childhood
Cuisine: AmericanDifficulty: Easy6
servings20
minutes35
minutes55
minutesIngredients
Main Ingredients
3 large bell peppers (red, orange, yellow), diced
1 medium onion, diced
1 medium carrot, grated
4 cloves garlic, minced
1 lb ground turkey (or any ground meat you like)
28 oz crushed tomatoes
8 cups chicken stock
1 ½ cups heavy whipping cream
2 tablespoons tomato paste
¾ cup long-grain rice (rinsed well)
2 dry bay leaves
1 tablespoon butter
1 tablespoon oil
Seasonings:
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon sugar
Salt and black pepper to taste
Directions
- Warm Up the Pot
In a big soup pot, melt your butter with oil over medium heat. Add the diced onion, grated carrot, and minced garlic. Cook for about 3 minutes until it smells amazing and everything softens. - Add the Bell Peppers
Toss in your colorful diced bell peppers. Sprinkle with ½ teaspoon of salt and a little black pepper. Let it cook for about 8 minutes this brings out the natural sweetness! - Tomato Time!
Stir in the tomato paste and cook for 2 minutes to deepen the flavor. - Meat In!
Add the ground turkey. Season with 1 teaspoon salt, garlic powder, and paprika. Cook for about 5 minutes, breaking it up into small pieces. - Soup Base
Pour in the crushed tomatoes and chicken stock. Toss in the bay leaves and sugar. Bring everything to a gentle boil. - Rice & Seasonings
Stir in the rinsed rice, oregano, basil, and 1 more teaspoon of salt. Let it simmer for 10 minutes, stirring now and then so the rice doesn’t stick to the bottom. - Creamy Finish
Slowly stir in the heavy cream and let it simmer for 2 more minutes. Give it a taste and adjust the salt or pepper if needed. Sprinkle in some chopped parsley if you like!
Notes
- Make sure to rinse your rice well! It helps keep the soup from getting too starchy.
- Stir the soup every few minutes while it’s simmering to stop the rice from sticking.
- Don’t boil after adding the cream keep it to a gentle simmer so it stays smooth and creamy.
- Taste your soup before serving and adjust salt and seasonings. Every broth and tomato brand is different!
Serving Suggestions
This soup is super cozy on its own, but you can also enjoy it with:
- A slice of warm crusty bread or garlic toast
- A sprinkle of shredded cheese on top
- A side salad for something fresh
- Or even a dollop of sour cream for extra creaminess!
Fun Fact!
Did you know that bell peppers aren’t actually “spicy” peppers at all? They’re the sweetest of the bunch and come in fun colors like red, yellow, and orange because they ripen more than green ones. That’s why they’re perfect for this soup!
Conclusion
There you have it my cozy, creamy, and oh-so-comforting Stuffed Bell Pepper Soup! It’s like a hug in a bowl and brings back so many childhood memories for me. Whether you’re looking for a comforting weeknight dinner or something to impress your guests, this soup is always a winner. I hope it warms your heart as much as it warms your belly.
