Stuffed Pepper Soup

Stuffed Pepper Soup brings together everything you love about classic stuffed peppers—tender ground beef, sweet bell peppers, tomatoes, and rice—into a cozy, flavorful soup. It’s hearty, family-friendly, and much easier to make than the traditional version. With minimal prep and one pot, this is the kind of meal that hits the spot on chilly evenings or busy weeknights.

Warm, filling, and packed with simple ingredients, this soup is perfect for batch cooking, freezing, or reheating throughout the week. It’s an all-in-one dish that delivers comfort with every spoonful.

If you enjoy slow-cooked beef dishes, you’ll also love these Crockpot Barbecue Brisket Sandwiches and the ultra-tender Slow Cooker Beef Short Ribs with Rich Gravy.

Credit: Pinterest

Ingredients You Will Need

For the Soup:

• 1 lb ground beef (or ground turkey for a leaner option)
  
• 1 tablespoon olive oil (if using lean meat)
  
• 1 medium onion, diced
  
• 3 cloves garlic, minced
  
• 2 bell peppers, diced (red, green, or yellow)
  
• 1 can (14.5 oz) diced tomatoes
  
• 1 can (15 oz) tomato sauce
  
• 2 tablespoons tomato paste
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried basil
  
• 1/2 teaspoon salt (or to taste)
  
• 1/4 teaspoon black pepper
  
• 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat)
  
• 4 cups beef broth (or chicken broth)
  
• 3/4 cup uncooked white rice (or cooked rice added at the end)
  
• Fresh parsley or basil, chopped (for garnish)
  

Cooking Time

• Prep Time: 10 minutes
  
• Cook Time: 30–35 minutes
  
• Total Time: 40–45 minutes
  
• Serves: 4–6
  

Equipment You Will Need

• Large soup pot or Dutch oven
  
• Cutting board and knife
  
• Wooden spoon or spatula
  
• Measuring cups and spoons
  
• Ladle
  

How to Make Stuffed Pepper Soup: Step-by-Step

1. Brown the Ground Beef

In a large soup pot or Dutch oven, heat olive oil over medium heat (if needed). Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.

2. Add Onion and Peppers

Stir in the diced onion and bell peppers. Sauté for 5–6 minutes until the vegetables begin to soften.

3. Add Garlic and Tomato Paste

Stir in the garlic and tomato paste. Cook for 1 minute, letting the paste darken slightly to deepen the flavor.

4. Stir in Tomatoes and Seasonings

Add the diced tomatoes (with juice), tomato sauce, oregano, basil, salt, pepper, and red pepper flakes. Stir well to combine.

5. Pour in Broth and Add Rice

Add the beef broth and uncooked rice. Bring the soup to a gentle boil, then reduce heat to low and cover. Simmer for 20–25 minutes, or until the rice is tender and the soup has thickened slightly.

Note: If using pre-cooked rice, reduce broth slightly and add the rice during the last 5 minutes of simmering.

6. Adjust Seasoning and Serve

Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh herbs. Serve hot.

Nutritional Information (Per Serving)

• Calories: 370
  
• Protein: 22g
  
• Fat: 14g
  
• Carbohydrates: 38g
  
• Fiber: 4g
  
• Sugar: 7g
  
• Sodium: 780mg
  
• Cholesterol: 55mg
  

Tips and Variations

• Use Ground Turkey or Chicken: Swap beef for a leaner option without sacrificing flavor.
  
• Switch the Rice: Brown rice, cauliflower rice, or even small pasta shapes like orzo work well.
  
• Make it Spicy: Add cayenne pepper or hot sauce for extra heat.
  
• Add Beans: A can of kidney or black beans boosts the protein and fiber content.
  
• Slow Cooker Version: Brown the meat and then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.
  
• Make It Vegetarian: Skip the meat and use vegetable broth plus a can of beans or lentils.
  

How to Store and Reheat

Refrigerator:
Store cooled soup in an airtight container for up to 4 days. The rice will continue to absorb some liquid, so the soup may thicken.

Freezer:
Let the soup cool completely and freeze in portions for up to 3 months. For best results, freeze without rice and add fresh rice when reheating.

Reheat:
Warm gently on the stove or microwave. Add a splash of broth or water to loosen the texture if it has thickened too much.

Why You’ll Love This Recipe

Stuffed Pepper Soup offers all the comforting elements of a stuffed pepper—savory ground meat, sweet peppers, tomato richness, and tender rice—without the fuss of stuffing and baking. It’s incredibly satisfying and adaptable, with room to play around based on what you have on hand.

Whether you’re feeding a hungry family or meal prepping for the week, this one-pot wonder is a reliable, flavor-packed option that always hits the spot.

Final Thoughts

This soup is a weeknight hero in my kitchen. It’s simple, deeply flavorful, and endlessly customizable. The blend of beef, sweet peppers, and tomato with tender rice creates a perfectly balanced, hearty soup that’s as good reheated as it is fresh. I often double the batch to freeze leftovers for quick lunches or dinners down the line.

Stuffed Pepper Soup proves that comfort food doesn’t have to be complicated—and with just a few ingredients and one pot, it becomes a meal worth making again and again.

Credit: Pinterest

Frequently Asked Questions

Can I make this soup ahead of time?
Yes. It stores and reheats beautifully. For best results, cook the rice separately and add when serving to avoid it getting too soft.

Do I have to use rice?
No. You can substitute with cooked quinoa, cauliflower rice, or even pasta.

What’s the best way to make this soup thicker or thinner?
To thicken, simmer uncovered longer. To thin, add more broth or water until desired consistency is reached.

Can I use fresh tomatoes instead of canned?
Yes, just be sure to peel and dice them. You may need to simmer a bit longer to achieve the same depth of flavor.

Is this soup freezer-friendly?
Absolutely. Just note that the rice will soften a bit upon thawing. You can freeze without rice and add it fresh later for best texture.

For another warming and richly flavored dish, check out this Drunken Slow Cooker Beef Stew (Beef Carbonnade).