Stuffed Pepper Soup
All the comfort of classic stuffed peppers — by the spoonful
There’s something deeply nostalgic about stuffed peppers. The tender bell peppers, savory ground beef, tomato-rich sauce, and rice all baked together until cozy and satisfying. But let’s be honest—some nights you want those flavors without the extra prep, stuffing, and baking.
That’s where Stuffed Pepper Soup comes in.
This soup takes everything you love about the classic dish and turns it into a warm, hearty, one-pot meal that simmers gently on the stove and fills your kitchen with the smell of comfort. It’s the kind of dinner that feels like a hug after a long day—simple, filling, and incredibly satisfying.
Perfect for cold evenings, busy weeknights, or meal prep that actually gets better with time.
Why You’ll Love This Recipe
- All the flavor of stuffed peppers — none of the work
- One-pot comfort food with minimal cleanup
- Hearty and filling, thanks to beef, rice, and peppers
- Budget-friendly ingredients you already know and love
- Even better the next day, making it perfect for leftovers
Ingredients
Soup Base
- 1 pound ground beef (or half beef, half pork)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 4 large bell peppers (any color), diced
Tomato & Broth
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth (or chicken broth)
Seasoning & Rice
- 1 cup uncooked white rice
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon red pepper flakes
For Serving
- Fresh parsley or basil, chopped
- Optional: shredded cheese (cheddar or mozzarella)
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
1. Brown the Meat
Heat a large pot over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat to avoid a greasy soup.
2. Sauté the Aromatics
Add diced onion and garlic to the pot. Cook for 3–4 minutes, stirring often, until softened and fragrant.
3. Add Peppers and Seasoning
Stir in the diced bell peppers, Italian seasoning, paprika, salt, black pepper, and red pepper flakes if using. Cook for about 3 minutes to slightly soften the peppers.
4. Build the Soup
Pour in the diced tomatoes, tomato sauce, and broth. Stir well and bring to a gentle simmer.
5. Cook the Rice
Option 1 (Rice in soup):
Add uncooked rice directly to the pot. Cover and simmer for 20–25 minutes, stirring occasionally, until rice is tender.
Option 2 (Cooked rice):
Cook rice separately and stir it into the soup during the last 5 minutes to prevent overcooking.
6. Taste and Adjust
Taste the soup and adjust seasoning as needed. Add more salt or pepper if desired.
7. Serve
Ladle into bowls and garnish with fresh herbs. Sprinkle with cheese if you like a richer finish.
Pro Tips
- Use lean ground beef to reduce excess grease
- Cooking rice separately helps prevent mushy leftovers
- A splash of Worcestershire sauce adds depth
- A pinch of sugar balances tomato acidity
- Dice peppers evenly for consistent texture
- Let the soup rest 10 minutes before serving for fuller flavor
Variations & Substitutions
- Healthier: Use ground turkey or chicken
- Low-carb: Replace rice with cauliflower rice
- Spicy: Add cayenne or extra red pepper flakes
- Cheesy: Stir in shredded cheese before serving
- Vegetarian: Swap meat for lentils and use veggie broth
Serving, Pairing & Storage
How to Serve:
- Hot, with fresh herbs and optional cheese
Pairs Well With:
- Crusty bread or garlic toast
- Simple green salad
- Grilled cheese sandwich
Storage:
- Refrigerate in an airtight container up to 4 days
Freezing:
- Freeze up to 3 months (best without rice)
- Thaw overnight and reheat gently
Frequently Asked Questions
Can I make this ahead of time?
Yes—this soup tastes even better the next day.
Why did my rice get mushy?
Rice absorbs liquid as it sits. Cook rice separately for best leftovers.
Can I use brown rice?
Yes, but increase simmer time to 35–40 minutes.
Can I use canned cooked rice?
Yes—add during the last 5 minutes.
Is this soup gluten-free?
Yes, as long as your broth is certified gluten-free.
Stuffed Pepper Soup
Ingredients
Equipment
Method
- Brown ground beef and drain fat.
- Add onion and garlic; cook until softened.
- Stir in peppers and seasonings.
- Add tomatoes, sauce, and broth; simmer.
- Add rice and cook until tender.
- Adjust seasoning and serve hot.
Notes