This Stuffed Pepper Soup Recipe takes everything you love about classic stuffed peppers and turns it into a cozy, one pot dinner.
Ground beef, sweet bell peppers, tender rice, and a rich tomato broth come together in under an hour.
No stuffing, no baking, no fuss. Just a big pot of comfort that tastes exactly like the filling you’d find tucked inside a pepper, minus all the extra work.
I make this soup at least twice a month once the weather turns cool.
It’s the kind of meal that fills the whole kitchen with the smell of simmering tomatoes and garlic, and it always gets seconds at my table.
If you love the flavors of Classic Stuffed Bell Peppers, you’re going to love this soup even more on a busy weeknight.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Stuffed Pepper Soup Recipe
This soup gives you every bit of the flavor of stuffed peppers without any of the fiddly assembly.
It cooks in a single pot, which means less time at the stove and fewer dishes at the end of the night.
It’s also incredibly forgiving. You can swap the meat, adjust the rice, or turn up the seasoning and it still turns out great.
Another reader favorite in the same spirit is my Stuffed Pepper Casserole, which uses the same base flavors in a baked format.
- Ready in under an hour from start to finish
- One pot means minimal cleanup
- Freezes beautifully for easy future dinners
- Naturally gluten free when made with rice instead of pasta
- Easy to double for a crowd or meal prep
Ingredients
Every ingredient here is doing real work in this soup, from the ground beef that gives it heft to the bell peppers that give it that unmistakable stuffed pepper flavor.
Nothing fancy is required, just good pantry staples and fresh produce.
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef (85/15)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup uncooked long grain white rice
- 1 cup shredded mozzarella or cheddar cheese, for topping
- 2 tablespoons chopped fresh parsley, for garnish
Read Also: Crockpot Pepper Steak Recipe
Kitchen Equipment Needed
You really only need one good pot for this recipe, plus a few basics you probably already have on hand.
A heavy bottomed pot makes a noticeable difference in how evenly the soup cooks.
- Enameled Dutch Oven or large soup pot
- Cutting board
- Sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Medium saucepan, if cooking rice separately
A sturdy pot like a good Beef Barley Soup base pot works perfectly here too, since both soups benefit from slow, even simmering.
Recommended Products for This Recipe
These are a few products I personally use and recommend for this recipe based on years of making soups like this one.
None of them are required, but each one solves a small pain point and makes the process a little smoother.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is the pot I reach for every time I make a tomato based soup like this one.
It heats evenly, holds temperature well during a long simmer, and the enameled interior means the tomato sauce never sticks or scorches on the bottom.
2. Fire Roasted Diced Tomatoes
Swapping regular diced tomatoes for fire roasted ones adds a subtle smoky depth to the broth that plain tomatoes just can’t match.
It’s a small change that makes this soup taste like it simmered all day, even though it didn’t.
3. Freshly Shredded Block Mozzarella
Pre-shredded bags of cheese are coated in anti-caking starch, which keeps them from melting as smoothly on top of a hot bowl of soup.
Shredding your own from a block gives you that stretchy, gooey topping that really sells the stuffed pepper flavor.
4. Stainless Steel Ladle Set
A good ladle with a deep bowl and comfortable handle makes serving a thick, chunky soup like this one much easier, especially when it’s loaded with rice, beef, and peppers.
It’s a small tool that gets used every single time I make soup.
You might also enjoy: Texas Chili
Step-by-Step Instructions: How to Make Stuffed Pepper Soup
This method uses the same basic technique I rely on for my Easy Cowboy Soup, building flavor in layers before letting everything simmer together.
1. Brown the Ground Beef
- Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium high heat.
- Add the ground beef to the pot and break it apart with a wooden spoon into small crumbles.
- Cook the beef for 6 to 8 minutes, stirring occasionally, until it is fully browned and no longer pink in the center.
- Season the beef with a pinch of salt and pepper as it cooks.
- Once browned, transfer the beef to a plate lined with paper towels to drain any excess grease, then set it aside.
2. Sauté the Onion and Peppers
- Return the pot to the heat and add the remaining 1 tablespoon of olive oil.
- Add the diced onion, green bell pepper, and red bell pepper to the pot.
- Sauté the vegetables for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the peppers begin to soften.
- Add the minced garlic and cook for another 30 seconds, stirring constantly so it does not burn.
3. Build the Broth
- Pour the diced tomatoes, including their juices, into the pot.
- Add the tomato sauce and beef broth, then stir everything together to combine.
- Stir in the Italian seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper.
- Return the browned ground beef to the pot and stir it into the broth mixture.
4. Simmer the Soup
- Bring the soup to a gentle boil over medium high heat.
- Once it reaches a boil, reduce the heat to low and cover the pot with a lid.
- Let the soup simmer for 20 minutes, stirring every so often so nothing sticks to the bottom of the pot.
- Taste the broth partway through and adjust the salt and pepper if needed.
5. Cook the Rice
- While the soup simmers, cook the uncooked white rice separately according to the package instructions.
- Cooking the rice on its own keeps it from soaking up too much broth and turning mushy in the pot.
- Once the rice is tender, fluff it with a fork and set it aside.
6. Combine and Finish
- After the soup has simmered for 20 minutes, stir the cooked rice directly into the pot.
- If you are planning to have leftovers, add rice to individual bowls instead of the whole pot so it does not overcook and thicken further overnight.
- Let the soup simmer uncovered for another 5 minutes so the rice can warm through and absorb a little of the broth’s flavor.
7. Garnish and Serve
- Ladle the hot soup into serving bowls.
- Top each bowl with a generous handful of shredded mozzarella or cheddar cheese, letting it melt into the broth.
- Sprinkle chopped fresh parsley over the top for a pop of color and freshness.
- Serve immediately while hot.
Tips for The Best Stuffed Pepper Soup
A few small adjustments can take this soup from good to great.
These are the tricks I’ve picked up after making this recipe more times than I can count.
- Use 85/15 ground beef so the soup stays rich without becoming greasy
- Cook the rice separately to keep the texture from turning mushy
- Let the soup simmer low and slow to deepen the tomato flavor
- Shred your own cheese from a block for the smoothest melt
- Taste and adjust the seasoning right before serving, since flavors mellow as it simmers
Read Also: Cabbage Soup Recipe
Serving Suggestions
This soup is hearty enough to stand on its own, but a few sides round out the meal nicely.
I usually keep things simple with crusty bread or a light salad on the side.
For something warm alongside it, this pairs beautifully with a bowl of Tomato Basil Soup for a double soup night the whole family enjoys.
- Crusty bread or garlic bread for dipping
- A simple green salad with vinaigrette
- Warm cornbread muffins
- Extra shredded cheese and sour cream on top
- Saltine crackers for a nostalgic touch
Variations of Stuffed Pepper Soup
This recipe is easy to adapt depending on what you have on hand or what your family prefers.
Here are some of my favorite ways to switch it up.
- Swap ground beef for ground turkey or ground Italian sausage
- Use cauliflower rice instead of white rice for a lower carb version
- Add a can of kidney beans for extra protein and fiber
- Make it spicy with a diced jalapeno or a pinch of red pepper flakes
- Cook it in a slow cooker on low for 6 hours instead of on the stovetop
Another favorite in the same comforting, tomato-forward category is my Classic Beef Chili, which uses many of the same pantry staples.
Storage and Reheating
This soup stores well and honestly tastes even better the next day once the flavors have had time to meld together.
Just keep the rice separate if you plan on freezing it.
- Refrigerate in an airtight container for up to 4 days
- Freeze without the rice for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat on the stovetop over medium low heat, stirring occasionally
- Add a splash of beef broth when reheating if the soup has thickened too much
If you’re building out a weekly soup rotation, this one pairs well next to a pot of Vegetable Soup for meal prep variety.
Nutritional Facts
These values are approximate and will vary depending on the exact brands and quantities used.
This is based on one of six servings, including the cheese topping.
- Calories: approximately 380 per serving
- Protein: approximately 26 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 17 grams
- Fiber: approximately 3 grams
- Sodium: approximately 890 milligrams
Read Also: Turkey Chili Recipe
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in a few genuinely good-for-you ingredients.
The bell peppers alone bring a serious nutritional boost to the bowl.
Ground beef also contributes plenty of protein and iron, similar to what you’d find in a bowl of Beef Stew.
- Bell peppers are loaded with vitamin C and antioxidants
- Ground beef provides protein, iron, and vitamin B12
- Tomatoes contain lycopene, an antioxidant linked to heart health
- Garlic and onion offer natural anti-inflammatory compounds
- Rice provides an easily digestible source of energy
FAQs About Stuffed Pepper Soup
1. Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the vegetables first, then transfer everything except the rice and cheese to a slow cooker.
Cook on low for 6 hours or on high for 3 hours, then stir in cooked rice right before serving.
2. Why is my rice mushy?
This usually happens when raw rice is cooked directly in the soup for too long, since it keeps absorbing liquid.
Cooking the rice separately and stirring it in at the end solves this problem completely.
3. Can I use a different color of bell pepper?
Absolutely, any combination of green, red, yellow, or orange peppers will work well in this recipe.
Red, yellow, and orange peppers are sweeter, while green peppers add a slightly more bitter, classic flavor.
4. Is this soup gluten free?
Yes, as long as you check that your beef broth and Worcestershire sauce are labeled gluten free.
All of the other ingredients in this recipe are naturally gluten free.
5. Can I freeze the leftovers?
Yes, but it’s best to freeze the soup without the rice added, since rice can turn grainy after thawing.
Cook fresh rice when you’re ready to reheat and stir it in right before serving.
Another favorite: Slow Cooker Beef Chili
Stuffed Pepper Soup
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds ground beef 680g, 85/15 blend
- 1 medium yellow onion about 1 cup or 150g, diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 28 ounces diced tomatoes 794g, undrained; fire roasted recommended
- 15 ounces tomato sauce 425g
- 4 cups beef broth 960ml
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce ensure gluten-free if needed
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup uncooked long grain white rice 190g
- 1 cup shredded mozzarella or cheddar cheese for topping; freshly shredded recommended
- 2 tablespoons chopped fresh parsley for garnish
Equipment
- Enameled Dutch Oven or large soup pot Heavy bottomed pot recommended for even heating
- Cutting board
- Sharp chef’s knife
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Medium saucepan For cooking rice separately (optional but recommended)
Method
- Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Add ground beef and break apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until fully browned. Season with a pinch of salt and pepper. Transfer to a plate lined with paper towels to drain.
- Return pot to heat and add remaining 1 tablespoon olive oil. Add diced onion, green bell pepper, and red bell pepper. Sauté for 4-5 minutes, stirring occasionally, until onion is translucent and peppers begin to soften. Add minced garlic and cook for 30 seconds, stirring constantly.
- Pour in diced tomatoes with juices, tomato sauce, and beef broth. Stir to combine. Add Italian seasoning, smoked paprika, Worcestershire sauce, salt, and black pepper. Return browned beef to the pot and stir into the broth.
- Bring soup to a gentle boil over medium high heat. Reduce heat to low, cover with lid, and simmer for 20 minutes, stirring occasionally. Taste broth and adjust seasoning if needed.
- While soup simmers, cook the uncooked white rice separately according to package instructions. Once tender, fluff with a fork and set aside.
- After soup has simmered for 20 minutes, stir the cooked rice into the pot. For leftovers, add rice to individual bowls instead. Simmer uncovered for 5 more minutes to warm rice through.
- Ladle hot soup into serving bowls. Top each with shredded mozzarella or cheddar cheese, letting it melt into the broth. Sprinkle with chopped fresh parsley. Serve immediately.
Nutrition
Notes
- Use 85/15 ground beef for the best balance of richness without greasiness.
- Cook rice separately to prevent it from absorbing too much broth and turning mushy.
- Let the soup simmer low and slow to deepen the tomato flavor.
- Shred cheese from a block for the smoothest, creamiest melt.
- Swap ground beef for ground turkey or Italian sausage for a variation.
- Use cauliflower rice instead of white rice for a lower carb version.
- Add a can of kidney beans for extra protein and fiber.
- Store soup and rice separately in the refrigerator for up to 4 days; freeze without rice for up to 3 months.
- Add a splash of beef broth when reheating if soup has thickened too much.
- Fire roasted diced tomatoes add a subtle smoky depth that elevates the broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Stuffed Pepper Soup Recipe is the kind of meal that turns a chilly evening into something worth looking forward to.
It’s simple, it’s filling, and it tastes like a hug in a bowl.
I hope this one earns a regular spot in your dinner rotation the same way it has in mine.
Give it a try this week, and let me know in the comments how it turned out for you.
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- Pepper Steak Pie Recipe
- Tomato Soup Recipe
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- Crockpot Turkey Chili Recipe
