There’s just something so comforting about a big, warm bowl of stuffed pepper soup. It’s got all the flavors of classic stuffed peppers—savory ground beef, sweet bell peppers, and a rich tomato base—but in a cozy, spoonable form. Plus, it’s so much easier to make than actually stuffing peppers! If you’re craving a hearty and satisfying meal that’s simple to throw together, this is it.

Why You’ll Love This Recipe

All the flavor of stuffed peppers with way less effort
Perfect for meal prep—leftovers taste even better the next day
Customizable—swap the protein, add extra veggies, or spice it up
One-pot meal means fewer dishes to clean up

Ingredients

Ground beef (or turkey for a lighter option)
Bell peppers (red, green, yellow—whatever you have on hand)
Onion and garlic for flavor
Diced tomatoes and tomato sauce
Beef broth for a rich base
Cooked rice (or substitute with cauliflower rice for a low-carb version)
Seasonings: salt, pepper, oregano, and a pinch of red pepper flakes

Full list of ingredients with measurements is below.

Directions

Brown the Meat

In a large pot, cook the ground beef over medium heat, breaking it apart as it browns. Drain any excess grease and set aside.

Sauté the Aromatics

In the same pot, add a little oil and sauté the diced onions and bell peppers until they soften. Stir in the garlic and cook for another minute until fragrant.

Build the Soup Base

Return the beef to the pot and pour in the diced tomatoes, tomato sauce, and beef broth. Add the seasonings and stir everything together. Let it simmer for about 20 minutes to develop the flavors.

Add the Rice

Stir in the cooked rice and let it warm through for a few more minutes. If the soup is too thick, add a splash of extra broth to loosen it up.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley or shredded cheese for an extra touch of goodness.

Expert Tips and Tricks

Make it ahead: The flavors get even better as they sit, so this soup is perfect for making ahead of time.
Adjust the thickness: If you like a brothier soup, add more beef broth. If you want it thicker, let it simmer a little longer.
Rice alternatives: Swap in brown rice, quinoa, or even orzo pasta for a different twist.

Recipe Variations and Possible Substitutions

Protein swap: Use ground turkey, chicken, or even plant-based crumbles.
Veggie boost: Add mushrooms, zucchini, or spinach for extra nutrients.
Spicy kick: Stir in a dash of hot sauce or extra red pepper flakes.

Serving and Pairing Suggestions

This soup is hearty on its own, but you can’t go wrong serving it with:

A slice of crusty bread or garlic toast
A simple green salad
Grated Parmesan or shredded cheddar on top

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portion-sized containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: Warm on the stovetop over low heat, adding a splash of broth if needed to loosen it up.

FAQs

Can I make this in a slow cooker? Yes! Brown the beef first, then add everything except the rice to the slow cooker. Cook on low for 6-8 hours, then stir in the cooked rice before serving.

Can I use uncooked rice? You can, but you’ll need extra broth to accommodate the absorption. Add an additional 1-2 cups of liquid and let the rice cook in the soup.

What’s the best type of rice for this soup? White rice, brown rice, or even wild rice works. Just adjust the cooking time or add pre-cooked rice at the end.

Can I make it dairy-free? Absolutely! Just skip the cheese garnish or use a dairy-free alternative.

Conclusion

Stuffed pepper soup is one of those recipes that feels like home in a bowl. It’s simple, flavorful, and perfect for any night of the week. Whether you’re making it for a family dinner or meal prepping for the week, this soup is sure to be a hit. Give it a try and let me know how you like it!

Simple and Delicious Stuffed Pepper Soup

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This stuffed pepper soup takes all the comforting flavors of classic stuffed peppers and transforms them into a cozy, hearty bowl of goodness. Made with ground beef, bell peppers, tomatoes, and rice, it’s an easy one-pot meal that’s perfect for busy weeknights.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Instructions

1. Brown the Beef
In a large pot or Dutch oven over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat if needed.

2. Sauté the Aromatics
Add the diced onion and garlic to the pot and cook for 2–3 minutes until fragrant.

3. Add the Peppers and Tomatoes
Stir in the diced bell peppers, diced tomatoes, and tomato sauce. Let everything cook for another 2–3 minutes.

4. Pour in the Broth and Seasonings
Add the beef broth, Worcestershire sauce, Italian seasoning, salt, pepper, and paprika. Stir well and bring the soup to a gentle simmer. Cover and let it cook for 20–25 minutes.

5. Stir in the Rice
Add the cooked rice to the soup and let it warm through for about 5 minutes. Adjust seasoning if needed.

6. Serve and Enjoy
Ladle the soup into bowls and serve warm. Garnish with fresh parsley or shredded cheese if desired.