There’s just something so comforting about a bowl of Stuffed Pepper Soup Recipe that warms you from the inside out. I love this soup because it takes all the cozy goodness of stuffed peppers — juicy ground beef, tender bell peppers, savory tomato broth — and turns it into this hearty, spoonable wonder. Whether you’re craving a simple weeknight dinner or want something to cozy up with on a chilly day, this soup fits the bill perfectly.
When I first tried this Stuffed Pepper Soup Recipe, I was amazed at how quickly it came together without sacrificing that layered, home-cooked flavor you’d expect from stuffed peppers baking in the oven. Plus, it’s super customizable, so you can make it lighter or heartier depending on your mood. Trust me, once you make this, it’s going to be your go-to soup whenever you want a delicious, fuss-free meal.
Why You’ll Love This Recipe
- Comfort in a Bowl: All the flavors of classic stuffed peppers without the hassle of preparing individual peppers.
- Easy Weeknight Meal: It comes together quickly with simple ingredients you probably already have in your kitchen.
- Customizable Texture: You control how thick or soupy it is by adjusting how much rice you add in.
- Family Favorite: My family goes crazy for this soup, making it a repeat on our dinner rotation.
Ingredients You’ll Need
The beautiful thing about this Stuffed Pepper Soup Recipe is how the ingredients work together to create that familiar stuffed pepper flavor in soup form. Each element shines — from the fresh peppers to the savory beef — so choosing quality produce and lean beef really makes a difference.
- Ground beef: I recommend lean for less grease and a cleaner soup base.
- Olive oil: Divided use helps with browning and sautéing veggies without burning.
- Yellow onion: Adds subtle sweetness and a natural depth.
- Red bell pepper: Gives a pop of color and a sweet flavor that balances the beef.
- Green bell pepper: Brings a slightly bitter, fresh kick that’s essential for that authentic stuffed pepper taste.
- Garlic: A must for adding aromatic layers.
- Petite diced tomatoes: They provide body and texture without being chunky or watery.
- Tomato sauce: Creates a rich, smooth base that ties everything together.
- Beef broth (low sodium): To keep the saltiness in check, plus it adds natural umami.
- Fresh parsley: Adds brightness and freshness at the end.
- Dried basil and oregano: Classic Italian herbs that enhance the stuffed pepper vibe.
- White or brown rice: Cooked separately and stirred in, it thickens the soup and makes it satisfying.
- Cheddar or mozzarella cheese (optional): A melty topping that makes the soup extra comforting.
Variations
I love that this Stuffed Pepper Soup Recipe is a great base for making it your own. Whether you want to swap meats, go vegetarian, or change up the herbs, there’s plenty of room for creativity here.
- Vegetarian version: Replace ground beef with cooked lentils or crumbled tofu — it’s surprisingly tasty and keeps the heartiness.
- Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce for a subtle heat that wakes up your taste buds.
- Herb upgrade: Try doubling the basil and oregano or using Italian seasoning for bolder flavors, especially if you’re short on fresh parsley.
- Rice alternatives: Quinoa or cauliflower rice work well for a lighter or gluten-free option.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the beef to build flavor
Start by heating 1 tablespoon of olive oil in a large pot over medium heat. When it’s shimmering, add the ground beef, seasoning it with salt and pepper. Break the meat apart with your spoon and let it brown fully, which usually takes about 6–8 minutes. I like to drain the excess fat and set the beef aside on a paper towel-lined plate to keep the soup from getting greasy, but if you use lean meat, you might skip this step.
Step 2: Sauté the aromatic veggies
Next, add your remaining tablespoon of olive oil to the pot and toss in the onions, red bell pepper, and green bell pepper. Sauté for about 3 minutes until they start softening up. Then stir in the minced garlic and cook for another 30 seconds until fragrant. This step really builds the base flavor, so don’t rush it!
Step 3: Combine the tomato goodness and herbs
Pour in the diced tomatoes, tomato sauce, and beef broth right over your sautéed veggies. Add the fresh parsley along with dried basil and oregano. Then, gently fold in the browned beef and season everything with salt and pepper to taste. Bring this mixture up to a gentle boil, then lower the heat to simmer.
Step 4: Simmer away and cook the rice
Cover your pot and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking and help the flavors meld. While the soup simmers, cook your rice according to the package directions. Brown rice takes a bit longer but offers a nuttier flavor; white rice cooks quicker and delivers a softer texture.
Step 5: Bring it all together
After simmering, stir in your cooked rice to reach your preferred thickness — use less for a thinner soup or all the rice for a hearty stew-like meal. If you want leftovers, I discovered it’s best to keep rice separate and add it when serving the next day to avoid mushiness. Top your bowl with shredded cheese and a sprinkle of fresh parsley if you’re feeling fancy, and enjoy!
Pro Tips for Making Stuffed Pepper Soup Recipe
- Brown Beef Thoroughly: Browning the beef well adds depth and keeps the soup flavorful, so don’t rush this step.
- Separate Rice for Leftovers: Rice can soak up too much liquid and get mushy, so store cooked rice separately if you want to keep leftovers fresh.
- Adjust Thickness with Rice: Adding rice last gives you control over soup texture, which is especially helpful if you like it more brothy or thick.
- Don’t Skip the Herbs: Fresh parsley at the end brightens the bowl, and doubling dried herbs can really boost the flavor if you want more punch.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
I’m a big fan of topping this soup with a handful of shredded cheddar cheese — it melts right in and makes everything richer. Freshly chopped parsley sprinkled on top adds a lovely pop of color and freshness that balances the hearty flavors.
Side Dishes
Crusty bread or buttery garlic toast make perfect companions to soak up every last drop. Sometimes I serve it alongside a crisp green salad to lighten things up, and my family always appreciates the contrast in textures.
Creative Ways to Present
For special occasions, I’ve served this Stuffed Pepper Soup Recipe in individual bread bowls — it’s a fun way to impress guests and adds an edible bowl that’s perfect for dunking. Another time, I layered some roasted bell pepper slices on top to mimic stuffed peppers visually, which was a hit at a dinner party.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in an airtight container in the fridge, but I usually keep the rice separate to avoid it getting mushy overnight. This makes reheating much easier and keeps the texture just right.
Freezing
This soup freezes beautifully as long as you leave out the rice or freeze it separately. When I freeze it without rice, it thaws perfectly without losing texture, so I just cook fresh rice when reheating.
Reheating
Reheat on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, thaw overnight in the fridge first. Add freshly cooked rice or reheat pre-cooked rice separately and stir in just before serving.
FAQs
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Can I make Stuffed Pepper Soup Recipe vegetarian?
Absolutely! You can swap the ground beef for lentils, crumbled tofu, or even plant-based meat substitutes. Just sauté your chosen protein with the veggies and follow the recipe as usual to keep those classic stuffed pepper flavors.
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Should I add rice before storing leftovers?
It’s best not to add the rice before storing leftovers because rice tends to absorb liquid and become mushy. Instead, store the rice separately and add it to each bowl when reheating for the best texture.
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Can I use different types of rice in this soup?
Yes! Long grain white and brown rice both work wonderfully. Brown rice offers a nuttier flavor and chewier texture, while white rice cooks faster and gives a softer bite. Just cook whichever you prefer separately before adding to the soup.
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How long does the Stuffed Pepper Soup last in the fridge?
When stored properly in an airtight container, the soup will last about 3 to 4 days in the refrigerator. Again, keep the rice separate if you add it, as it preserves better that way.
Final Thoughts
This Stuffed Pepper Soup Recipe really holds a special place in my heart — it’s like the tastiest hug on a plate. I love sharing it with friends and family because it’s both cozy and straightforward, perfect for busy nights or when you want something nourishing without fuss. I hope you give it a try and find as much joy in every spoonful as I do. Once you make it, you’ll see why it’s such an easy favorite around here!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Stuffed Pepper Soup combines the classic flavors of stuffed peppers with a hearty soup twist. Ground beef, bell peppers, tomatoes, and aromatic herbs create a rich and flavorful base, complemented by rice for added texture and substance. Perfect for a cozy meal, it’s easy to prepare and can be customized with your favorite cheese as a topping.
Ingredients
Meat and Oil
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
Vegetables and Aromatics
- 1 small yellow onion, chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
Liquids and Tomatoes
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
Herbs and Seasonings
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Grains and Toppings
- 1 cup uncooked long grain white or brown rice
- Cheddar or mozzarella cheese, for serving (optional)
Instructions
- Brown the Beef: In a large pot, heat 1 Tbsp olive oil over medium heat. Once hot, add the lean ground beef. Season with salt and freshly ground black pepper. Cook, stirring occasionally and breaking up the beef, until browned and no longer pink inside. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- Sauté Vegetables: In the same pot, heat the remaining 1 Tbsp olive oil over medium heat. Add chopped yellow onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until vegetables soften. Add minced garlic and cook for an additional 30 seconds, stirring continuously to release flavors.
- Add Tomatoes, Broth, Herbs, and Beef: Pour in the petite diced tomatoes, tomato sauce, and low-sodium beef broth into the pot. Stir in 2 1/2 Tbsp chopped fresh parsley, dried basil, dried oregano, and the cooked ground beef. Season with additional salt and freshly ground black pepper to taste. Stir well to combine all ingredients.
- Simmer the Soup: Bring the soup just to a light boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking and blend flavors.
- Cook the Rice: While the soup simmers, cook the rice separately according to the package directions. This prevents the rice from becoming mushy if the soup is stored as leftovers.
- Combine and Serve: Once the soup has finished simmering, stir in your desired amount of cooked rice into the soup for thickness and texture. For a thinner soup, add less rice; for a heartier soup, add all of it. Serve the soup warm, topped with optional shredded cheddar or mozzarella cheese and garnished with fresh parsley.
Notes
- For more robust flavor, double the amount of dried basil and oregano, or use 2 tsp Italian seasoning instead.
- Adjust the amount of rice added according to your preferred soup consistency.
- To avoid soggy rice when storing leftovers, keep cooked rice separate and add it to individual bowls when reheating.
- You can substitute white rice with brown rice for added fiber and a nuttier flavor.
- Using low-sodium beef broth allows you to better control the salt level in the soup.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
