Stuffed Pepper Soup: All the Flavor of Stuffed Peppers in One Cozy Bowl

Stuffed Pepper Soup is everything you love about classic stuffed peppers—savory ground beef, sweet bell peppers, tomato-rich broth, and tender rice—transformed into a hearty, comforting soup that’s easy to make and even easier to love. This recipe captures the nostalgic flavors of traditional stuffed peppers while skipping the time-consuming stuffing and baking process. Instead, everything comes together in one pot, making it perfect for busy weeknights, meal prep, or cozy weekends when you crave something warm and satisfying.

This soup has earned its place as a family favorite because it checks all the boxes: it’s budget-friendly, filling, customizable, and incredibly flavorful. Whether you grew up eating stuffed peppers at the dinner table or you’re discovering those flavors for the first time, Stuffed Pepper Soup delivers comfort in every spoonful.

Why Stuffed Pepper Soup Is So Popular

The appeal of Stuffed Pepper Soup lies in its simplicity and versatility. Traditional stuffed peppers require hollowing out peppers, cooking fillings separately, stuffing, and baking. While delicious, that method can feel like a project. Stuffed Pepper Soup offers the same taste experience with far less effort.

Another reason this soup is so beloved is its adaptability. You can easily adjust the protein, grains, or seasonings to suit your family’s tastes or dietary needs. It’s also naturally hearty without being heavy, making it ideal for fall and winter meals while still being light enough to enjoy year-round.

Ingredients for Stuffed Pepper Soup

Use fresh, simple ingredients to build deep flavor:

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large bell peppers (red and green), diced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth
• ¾ cup uncooked white rice
• 1 teaspoon sugar (optional, balances acidity)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
3. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Add diced bell peppers, salt, pepper, paprika, and Italian seasoning. Stir well and cook for 2–3 minutes.
5. Pour in diced tomatoes, tomato sauce, and beef broth. Stir to combine.
6. Bring the soup to a gentle boil, then add uncooked rice.
7. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender.
8. Taste and adjust seasoning. Add sugar if desired.
9. Serve hot, garnished with fresh parsley.

Tips for the Best Stuffed Pepper Soup

• Use a mix of peppers: Red, green, and yellow peppers add sweetness and color.
• Don’t overcook the rice: Stir occasionally to prevent sticking and mushy texture.
• Make it thicker: Let the soup rest for 10 minutes before serving; it thickens naturally.
• Meal prep friendly: This soup tastes even better the next day as flavors deepen.

Variations to Try

Low-Carb Stuffed Pepper Soup:
Swap rice for cauliflower rice. Add it during the last 5 minutes of cooking.

Turkey Stuffed Pepper Soup:
Use ground turkey instead of beef for a lighter version.

Vegetarian Stuffed Pepper Soup:
Replace meat with lentils or beans and use vegetable broth.

Spicy Stuffed Pepper Soup:
Add red pepper flakes or diced jalapeños for heat.

Serving Suggestions

Serve Stuffed Pepper Soup with crusty bread, garlic toast, or a simple side salad. A sprinkle of shredded cheese on top adds richness, while a dollop of sour cream creates a creamy contrast.

Storage and Freezing

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently.

A Comfort Food Classic with Modern Ease

Stuffed Pepper Soup is proof that comfort food doesn’t need to be complicated. It brings together familiar flavors in a warm, nourishing way that fits modern lifestyles. Whether you’re feeding a crowd or planning leftovers for the week, this soup is reliable, satisfying, and endlessly adaptable.

Stuffed Pepper Soup

A hearty one-pot soup with ground beef, bell peppers, rice, and tomato broth inspired by classic stuffed peppers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 bell peppers diced
• 4 cups beef broth
• 1 can diced tomatoes 14.5 oz
• 1 can tomato sauce 15 oz
• 0.75 cup white rice uncooked

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Knife
• Cutting board

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Brown ground beef until fully cooked; drain excess fat.
3. Add onion and garlic; cook until softened.
4. Stir in bell peppers and seasonings.
5. Add tomatoes, tomato sauce, broth, and rice.
6. Simmer 25–30 minutes until rice is tender.

Notes

Soup thickens as it sits; add broth when reheating if needed.