Stuffed Pepper Soup – Hearty, Comforting, and Full of Classic Flavor
If you love traditional stuffed peppers but want something easier and cozier, this Stuffed Pepper Soup is the perfect answer. It has all the rich, savory flavors of the classic dish — ground beef, bell peppers, tomatoes, rice, and seasonings — but in a warm, spoonable form that’s simple to make and incredibly satisfying.
This hearty soup is the ultimate comfort food for cold days or busy weeknights. It’s rich, tomato-based, and full of tender vegetables and perfectly seasoned meat. You get all the nostalgia and flavor of baked stuffed peppers without the extra prep work.
With its simple ingredients, one-pot convenience, and freezer-friendly nature, this recipe is sure to become a regular favorite in your kitchen.
Why You’ll Love This Stuffed Pepper Soup
1. All the flavor, none of the fuss
Tastes just like stuffed peppers but made in one pot — no roasting, stuffing, or baking required.
2. Family favorite
Wholesome, filling, and flavorful — even picky eaters love it.
3. Budget-friendly ingredients
Uses simple pantry staples like rice, ground beef, tomatoes, and peppers.
4. Great for leftovers and meal prep
The flavor deepens over time, making it perfect for next-day lunches.
5. Naturally gluten-free
All the flavor of the classic without any flour or breading.
6. Customizable
You can adjust spice levels, use different meats, or make it vegetarian.
What You’ll Need
For the Soup:
- 1 pound ground beef (or ground turkey or sausage)
- 1 tablespoon olive oil (if needed for browning)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 bell peppers, chopped (use a mix of red, green, and yellow for color)
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can diced tomatoes (fire-roasted for extra flavor)
- 4 cups beef broth (or chicken broth)
- 1 cup cooked rice (white or brown)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Optional Toppings:
- Shredded cheddar or mozzarella cheese
- Fresh herbs
- Crushed red pepper flakes
Step-by-Step Instructions
Step 1: Cook the Ground Beef
In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
Drain any excess fat if needed.
Season lightly with salt and pepper.
Tip: For extra flavor, you can add a small pinch of crushed red pepper flakes or Worcestershire sauce while the meat browns.
Step 2: Sauté the Aromatics
Add diced onion and minced garlic to the pot. Sauté for about 2–3 minutes, until the onion softens and becomes fragrant.
Next, stir in the chopped bell peppers. Continue cooking for another 3–4 minutes until slightly tender.
Step 3: Add the Tomato Base
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the diced tomatoes (with juice), tomato sauce, Italian seasoning, smoked paprika, and oregano. Stir to combine everything evenly.
Pour in the beef broth and bring the mixture to a gentle boil.
Step 4: Simmer the Soup
Reduce heat to low and let the soup simmer uncovered for 25–30 minutes, stirring occasionally.
This allows the flavors to blend beautifully and the peppers to soften completely.
If you like a thicker soup, simmer longer to reduce some of the liquid.
Step 5: Add the Rice
Once the soup has simmered and the peppers are tender, stir in the cooked rice.
Simmer for another 5 minutes, just until heated through. Taste and adjust seasonings as needed — add more salt, pepper, or herbs if desired.
Tip: If you prefer firmer rice, add it just before serving. For softer rice, simmer a little longer after adding it.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with shredded cheese, fresh parsley, or crushed red pepper flakes for a bit of heat.
Serve warm with crusty bread or a light salad on the side.
Tips for the Best Stuffed Pepper Soup
- Cook rice separately.
Adding cooked rice helps control the texture — it won’t soak up too much liquid or become mushy. - Use a mix of peppers.
Combining green, red, and yellow bell peppers adds color and a balance of sweet and savory notes. - Adjust consistency.
If the soup gets too thick, add a splash of broth or water before serving. - Don’t skip the simmer.
Allowing the soup to cook slowly melds all the flavors and tenderizes the vegetables. - Make it cheesy.
Top with shredded mozzarella, cheddar, or Parmesan for extra richness. - Add spice if you like heat.
A pinch of cayenne or red pepper flakes adds a nice kick without overpowering the classic flavor.
Flavor Variations
Once you’ve mastered the base recipe, try these fun variations:
Savory Twists
Stuffed Pepper Soup with Sausage:
Replace half the ground beef with Italian sausage for a richer, more robust flavor.
Tex-Mex Style:
Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of black beans or corn for a Southwestern twist.
Turkey and Brown Rice:
Use lean ground turkey and brown rice for a lighter, protein-packed version.
Quinoa Stuffed Pepper Soup:
Swap rice for cooked quinoa for a hearty, gluten-free, higher-protein meal.
Vegetarian Option
Skip the meat and add a mix of chopped mushrooms and lentils for a satisfying plant-based version. Use vegetable broth instead of beef broth.
Serving Suggestions
This hearty soup is a complete meal on its own but pairs beautifully with:
- Crusty gluten-free bread or garlic toast
- A simple green salad with lemon vinaigrette
- Roasted vegetables or baked potatoes
- A sprinkle of cheese and fresh herbs on top
It’s also great for casual family dinners, meal prep lunches, or cozy gatherings when you need something warm and filling.
How to Store and Reheat
Refrigerator:
Let the soup cool completely before storing.
Keep in an airtight container in the fridge for up to 4–5 days.
Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
Freezer:
This soup freezes beautifully.
Store cooled soup in freezer-safe containers or bags for up to 3 months.
To reheat, thaw overnight in the fridge and warm on the stove, adding a splash of broth or water if it thickened during freezing.
Tip: If you plan to freeze, store the rice separately and add it when reheating. This keeps the grains from becoming too soft.
Make-Ahead Option
You can easily prepare this soup in advance.
Cook the base (without rice) and refrigerate it for up to 3 days.
When ready to serve, heat it on the stove and stir in freshly cooked rice. This keeps the texture of the rice perfect and prevents it from absorbing too much liquid.
Troubleshooting
Soup too thin:
Simmer uncovered for a few extra minutes to reduce and thicken naturally.
Soup too thick:
Add more broth or water a little at a time until it reaches your desired consistency.
Rice too soft:
Next time, add the rice at the end of cooking or just before serving.
Peppers not tender:
Simmer a few minutes longer until they soften completely.
Too acidic:
Stir in a pinch of sugar or a splash of cream to balance the tomato flavor.
Frequently Asked Questions
Can I use uncooked rice?
Yes, but add 1/2 cup uncooked rice directly to the simmering soup and cook until tender (about 15–20 minutes). You may need to add extra broth.
Can I make this in a slow cooker?
Absolutely. Brown the meat first, then add everything (except rice) to the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in cooked rice before serving.
Can I use cauliflower rice?
Yes. For a low-carb version, add cauliflower rice near the end of cooking and simmer for just 5 minutes until tender.
Can I substitute ground chicken?
Definitely — ground chicken or turkey are great lean alternatives to beef.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ensure no added gluten in the seasonings.
Nutrition Information (Approximate per 1 ½ cups)
- Calories: 310
- Protein: 20g
- Fat: 10g
- Carbohydrates: 33g
- Fiber: 4g
(Nutrition values may vary depending on ingredients used.)
Why This Recipe Works
The combination of seasoned beef, sweet bell peppers, and rich tomato broth captures all the comforting flavors of stuffed peppers in a fraction of the time. Cooking everything in one pot simplifies the process and builds layers of flavor as each ingredient blends together.
Adding cooked rice at the end ensures a perfect texture — hearty but not mushy — while the gentle simmering develops that classic homemade taste.
This recipe is a perfect example of comfort food made simple: nourishing, flavorful, and satisfying without being heavy.
Tips for Customizing Your Soup Routine
- Double the batch for meal prep.
It reheats beautifully and tastes even better the next day. - Top with cheese or sour cream.
Adds creaminess and richness that balances the tomato base. - Serve with bread or cornbread.
Perfect for soaking up the flavorful broth. - Add greens.
A handful of spinach or kale at the end adds color and extra nutrients. - Make mini freezer portions.
Great for single-serve lunches or quick dinners.
Final Thoughts
This Stuffed Pepper Soup delivers everything you love about classic stuffed peppers — tender meat, sweet peppers, tangy tomatoes, and hearty rice — all simmered together in one comforting bowl.
It’s simple to make, full of wholesome ingredients, and endlessly customizable for any taste or diet. Whether you’re meal prepping, cooking for family, or craving a cozy bowl of homemade comfort, this soup will quickly become a favorite go-to recipe.
Warm, hearty, and full of flavor — this is comfort food at its very best.
