Stuffed Pepper Soup

So rich and flavorful, this Stuffed Pepper Soup tastes like your favorite stuffed peppers in a steaming, spoonable bowl of comfort.

It is a must-try one-pot dinner: tender bell peppers, perfectly seasoned beef, and a tomato-garlic broth with just the right tang. It comes together fast and fills the house with the best cozy aroma.

Make it for a weeknight family favorite, a game-day crowd-pleaser, or meal prep you will actually look forward to eating all week.

Why You'll Love This Recipe

• One-pot ease: Minimal dishes, maximum flavor, and dinner on the table in under an hour.
• Hearty and satisfying: Protein, veggies, and rice make this a full, stick-to-your-ribs meal.
• Flexible and forgiving: Use any color peppers, swap in turkey, or make it low-carb with cauliflower rice.
• Meal prep friendly: Reheats beautifully and freezes well for busy nights.

Key Ingredients for Stuffed Pepper Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Bell Peppers

The star of the show, peppers bring sweetness and that classic stuffed-pepper flavor. Choose firm peppers with shiny skin; a mix of red, yellow, and green gives great color and a balance of sweet and grassy notes. Dice them into even, bite-size pieces so they soften at the same rate. If you prefer a milder, sweeter soup, use mostly red and yellow. Green adds a nostalgic bite.

Ground Beef

Beef adds richness and savory depth. Use 85 to 90 percent lean so you get flavor without greasy broth. Brown it well to develop fond on the bottom of the pot, which makes the soup taste like it simmered all day. Want a lighter version? Ground turkey or chicken works great, or go half beef, half Italian sausage for extra oomph.

Rice

Rice gives that stuffed pepper comfort vibe and makes the soup hearty. Long-grain white rice cooks quickly and stays tender. Rinse it to remove excess starch for a clearer broth. For sturdier grains, use parboiled rice. If you plan on lots of leftovers, stir cooked rice into individual bowls to prevent the soup from thickening too much. Brown rice or quinoa are solid swaps with adjusted cook times.

Crushed Tomatoes and Tomato Sauce

Tomatoes create the lush, tangy base. Fire-roasted or crushed tomatoes add gentle smokiness and body, while tomato sauce ties everything together without being too chunky. Taste your tomatoes; if they are very acidic, a pinch of brown sugar balances things. Prefer less tang? Swap part of the tomatoes for more broth.

Beef Broth

Broth thins the base to the perfect sippable consistency and boosts savory notes. Low-sodium broth lets you control seasoning. Chicken broth works in a pinch, and vegetable broth keeps it lighter. If you want extra richness, add a splash of beef consommé or a teaspoon of Better Than Bouillon.

Instructions for Stuffed Pepper Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the vegetables

Dice the onion and peppers into small, even pieces so they cook at the same pace. Rinse the rice until the water runs mostly clear. Mince the garlic and have your spices measured and ready.

Brown the beef

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until well browned with crispy edges, 5 to 7 minutes. Drain excess fat if needed, leaving about a teaspoon for flavor.

Soften the aromatics

Add the onion and peppers to the pot with a pinch of salt. Cook, stirring occasionally, until the onions are translucent and the peppers are just tender, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.

Build the tomato base

Sprinkle in oregano, basil, smoked paprika, black pepper, and red pepper flakes if using. Stir for 30 seconds to bloom the spices. Pour in the tomato sauce and diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.

Add broth and seasonings

Stir in the beef broth, Worcestershire sauce, and brown sugar if using. Bring to a lively simmer over medium-high heat, then reduce heat to medium-low.

Cook the rice

Stir in the rinsed uncooked rice, cover partially, and simmer gently until the rice is tender, 15 to 18 minutes, stirring a couple of times so the rice does not stick. If using cooked rice instead, leave it out now and add it to bowls when serving.

Finish and adjust

Taste and adjust salt and pepper. If the soup has thickened more than you like, splash in extra broth or water. For a silkier finish, swirl in a spoonful of sour cream right before serving.

Serve

Ladle into bowls and garnish with fresh parsley. Add a sprinkle of shredded cheese and a dollop of sour cream if you like that classic stuffed pepper vibe.

Recipe Variations

Turkey or Chicken Swap

Lighten it up by using lean ground turkey or chicken. Add a teaspoon of olive oil when browning to prevent sticking and bump up the savory factor with an extra splash of Worcestershire.

Veggie-Only Option

Skip the meat and start by sautéing the onions and peppers in 1 tbsp olive oil. Add a can of drained kidney or black beans for protein. Vegetable broth keeps it fully vegetarian.

Low-Carb with Cauliflower Rice

Replace the white rice with 2 cups cauliflower rice. Stir it in during the last 3 to 4 minutes of cooking so it stays tender-crisp and does not water down the broth.

Spicy Arrabbiata Style

Use fire-roasted tomatoes plus 1 to 2 teaspoons Calabrian chili paste or extra red pepper flakes. Garnish with shaved Parmesan for a spicy, tangy kick.

Slow Cooker Friendly

Brown the beef with the onions and peppers on the stovetop, then transfer to a slow cooker with remaining ingredients except rice. Cook on Low 6 to 7 hours or High 3 to 4 hours. Stir in cooked rice just before serving.

Serving Suggestions

Make it a meal with warm crusty bread or garlicky Texas toast for dunking, and a crisp side salad with Italian vinaigrette. Garnish bowls with chopped parsley, shredded cheddar, a dollop of sour cream, and a pinch of red pepper flakes for heat. A squeeze of lemon perks up the tomato base if you like brightness.

Storage and Reheating

• Refrigerate: Cool completely, then store soup in airtight containers up to 4 days. For best texture, store rice separately or add cooked rice to each bowl as you serve.
• Reheat: Warm gently on the stovetop over medium, stirring occasionally, 5 to 7 minutes. Microwave individual portions 1 to 2 minutes, stirring halfway. Add a splash of broth or water to loosen if thick.
• Freeze: Freeze the soup without rice in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat. Stir in freshly cooked rice when serving for best texture.

Frequently Asked Questions About Stuffed Pepper Soup (FAQ)

Q: Can I make Stuffed Pepper Soup in a slow cooker?
A: Yes. Brown the beef with onions and peppers first for the best flavor, then add everything except rice to the slow cooker. Cook on Low 6 to 7 hours or High 3 to 4 hours. Stir in cooked rice just before serving.

Q: Do I have to cook the rice separately?
A: No. You can simmer uncooked white rice directly in the soup for 15 to 18 minutes. If you want leftovers to stay brothy, cook the rice separately and add it to each bowl when serving.

Q: Can I use brown rice or quinoa?
A: Absolutely. Brown rice takes longer; parboil it for 15 minutes first or simmer it in the soup 35 to 40 minutes. Quinoa cooks in about 12 to 15 minutes and adds a light, nutty flavor.

Enjoy every cozy spoonful of this easy, satisfying Stuffed Pepper Soup. It is hearty, flexible, and friendly for busy weeknights. If you make it, leave a rating and drop a comment to share your tweaks and serving ideas.