Stuffed Pepper Soup Recipe

If you love the classic taste of stuffed peppers but want an easier, cozier version, this Stuffed Pepper Soup is the perfect solution. It transforms all the flavors of traditional stuffed peppers into a warm, hearty bowl of comfort that’s simple to make and ready in under an hour.

This recipe features tender ground beef, colorful bell peppers, savory tomatoes, aromatic herbs, and perfectly cooked rice—all simmered together in a rich tomato broth. It’s wholesome, budget-friendly, and ideal for family dinners, meal prep, or chilly evenings when you crave something warm and filling.

Whether you’re looking for a quick weeknight dinner or a make-ahead meal for the week, this easy soup recipe has all the homemade charm and bold flavor you’ll love.

Why You’ll Love This Recipe

This stuffed pepper soup has everything you love about stuffed peppers—but without the hassle of stuffing them! Here’s why it’s sure to become a regular in your kitchen rotation:

• One-pot recipe: Everything cooks in a single pot, which means less cleanup.
• Hearty and filling: Packed with protein, vegetables, and rice for a complete meal.
• Family favorite: Mild, comforting flavors that kids and adults both enjoy.
• Great for meal prep: Reheats beautifully and tastes even better the next day.
• Customizable: Easily adapted with your favorite ingredients or dietary preferences.

Ingredients Breakdown

Here’s how each ingredient brings flavor and texture to this comforting soup:

• Ground beef: The base of the soup, adding rich, savory depth. You can also use ground turkey or chicken for a leaner version.
• Onion and garlic: Build a flavorful foundation that enhances every bite.
• Bell peppers: Use red, green, or yellow for sweetness, color, and crunch.
• Diced tomatoes and tomato sauce: Add acidity and body to the broth while keeping it vibrant and thick.
• Beef broth: Deepens the flavor and creates a rich, hearty soup base.
• Cooked rice: Adds comfort and substance, turning this soup into a filling main dish.
• Oregano and basil: Classic Italian herbs that complement the tomato flavor.
• Olive oil: Used to sauté and bring out the natural sweetness of the vegetables.
• Salt and pepper: Essential for seasoning and balance.

Tips and Tricks for Perfect Results

Follow these helpful tips to make your stuffed pepper soup taste like it simmered all day:

• Use lean ground beef (85–90%): Keeps the soup rich but not greasy.
• Add rice at the end: This prevents the rice from absorbing too much broth and becoming mushy.
• Make it ahead: The flavors deepen after sitting overnight, making it perfect for meal prep.
• Adjust consistency: Add more broth if you prefer a thinner soup or less if you want it thicker.
• Season gradually: Taste as you go, especially after adding the broth and tomatoes.

Variations and Customizations

This versatile recipe is easy to adjust based on what you have on hand or your taste preferences:

1. Low-carb option: Skip the rice and add riced cauliflower for a lighter version.
2. Vegetarian version: Substitute the ground beef with lentils or plant-based crumbles.
3. Spicy twist: Add a pinch of crushed red pepper flakes or diced jalapeños for a little heat.
4. Cheesy topping: Sprinkle shredded mozzarella or cheddar on top before serving.
5. Slow cooker method: Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Pairing Suggestions

Stuffed Pepper Soup is hearty enough to serve on its own, but it also pairs beautifully with:

• Crusty garlic bread: Perfect for dipping into the flavorful tomato broth.
• Simple green salad: Adds freshness and balance to this rich soup.
• Grilled cheese sandwich: A comforting side for cozy nights.
• Roasted vegetables: Complete your meal with a colorful, nutrient-packed side dish.

Storage Instructions

This soup stores exceptionally well, making it a great option for meal planning:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months.
• Reheat: Warm on the stovetop over medium heat, adding a splash of broth or water if needed.

Tip: If you plan to freeze the soup, consider storing the rice separately to maintain its texture.

Popular Questions

Can I use uncooked rice instead of cooked rice?

You can, but you’ll need to adjust the cooking time and add extra broth or water. Add the uncooked rice along with the broth and simmer for about 25 minutes or until tender.

How can I make this soup thicker?

Simmer it uncovered for a few extra minutes or add a spoonful of tomato paste to thicken the broth.

Can I substitute ground beef with another protein?

Absolutely. Ground turkey, chicken, or even Italian sausage work well in this recipe.

What type of rice works best?

Long-grain white rice is traditional, but brown rice, jasmine rice, or even wild rice blends can be used for different textures.