Stuffed Pepper Soup is a comforting, flavor-packed dish that brings the essence of classic stuffed peppers into a warm bowl of soup. This hearty soup combines ground beef (or an alternative protein), colorful bell peppers, tomatoes, and rice for a satisfying and wholesome meal. In about an hour, you’ll have a comforting, family‑friendly dinner that tastes like a cross between stuffed peppers and tomato soup. It’s ideal for cooler evenings, meal prep, or anytime you crave bold, familiar flavors in warming form.
Why You’ll Love This Stuffed Pepper Soup Recipe
You’ll love Stuffed Pepper Soup because it captures all the flavors and feel of stuffed peppers—but with less fuss. You don’t need to hollow out vegetables, bake hollowed shells, or worry about fillings falling out. Instead, you get the same pepper‑tomato goodness in an easy, one‑pot soup. It’s flexible (you can add more veggies or swap meats), comforting, customizable, and makes enough to feed a crowd or provide leftovers. Plus, you can control salt, fat, and portion sizes.
Ingredients
Here’s what you’ll need for this Stuffed Pepper Soup :
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper (a little over ½ of a medium pepper)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low‑sodium beef broth
- 2½ Tbsp chopped fresh parsley, plus extra for garnish
- ½ tsp dried basil*
- ½ tsp dried oregano
- 1 cup uncooked long grain white or brown rice (either works)
- Cheddar or mozzarella cheese, for serving (optional)
Step‑by‑Step: How to Make Stuffed Pepper Soup
- Brown the beef.
In a large pot over medium heat, warm 1 Tbsp olive oil. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up, until browned. Drain off excess fat and transfer beef to a plate lined with paper towels. Set it aside. - Sauté the aromatics and peppers.
In the same pot, add the remaining 1 Tbsp olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened. Add the minced garlic and cook an additional 30 seconds, stirring. - Add the tomatoes, broth, herbs, and beef.
Pour in the petite diced tomatoes (with their juices), tomato sauce, and the beef broth. Stir in the chopped fresh parsley, dried basil, and dried oregano. Return the cooked beef to the pot. Season with salt and pepper to taste. - Simmer.
Bring the mixture to a light boil, then reduce heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to prevent sticking. - Prepare the rice.
While the soup simmers, cook the rice separately according to package directions (white or brown). Don’t add uncooked rice directly to the soup — it will absorb too much liquid or become mushy. - Combine or serve.
Once the soup has simmered, stir in your desired amount of the cooked rice into the soup to reach your preferred thickness. Alternatively (especially for leftovers), serve the soup in bowls and add rice individually, storing extra rice separately. - Garnish and serve.
Top bowls with shredded Cheddar or mozzarella, if desired, and garnish with fresh parsley. Serve warm and enjoy.
Helpful Tips
- Don’t overcook garlic — add it after the peppers are softened to avoid burning.
- Taste and adjust salt gradually — since canned tomatoes, broth, and cheese can contribute sodium, season near the end.
- Brown in batches if your pot is crowded — you’ll get better caramelization on the meat.
- Swap the meat — you can use ground turkey, chicken, or even plant‑based crumbles.
- Add more veggies — diced zucchini, carrots, or mushrooms can provide more bulk and nutrition.
- Spice it up — a pinch of red pepper flakes or cayenne gives a gentle heat.
- Thinner or thicker texture? For a thinner soup, add more broth and use less rice; for a thicker, heartier bowl, add more rice.
Substitutions And Variations
- Protein swap: Use ground turkey, chicken, or pork in place of beef. Plant-based alternatives (e.g. crumbled tofu, tempeh, or vegan grounds) also work.
- Grain alternative: Swap white or brown rice for quinoa, farro, or orzo. Cook separately, then add.
- Low-carb version: Omit rice and serve with a side salad or low-carb bread.
- Vegetarian version: Skip the meat and replace beef broth with vegetable broth or add a can of beans (e.g. kidney or black beans) for protein.
- Herb variation: Use fresh herbs like basil and oregano if you have them; add chopped thyme or a bay leaf for extra flavor.
- Cheese styles: Try Parmesan, pepper jack, or a dollop of sour cream instead of Cheddar or mozzarella.
Storage Instructions
- Soup alone (no rice): Cool, then store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Rice separately: Keep cooked rice in a sealed container in the fridge for up to 4 days. Add to each bowl when reheating soup.
- Reheating: Warm gently on the stovetop or microwave. If the soup is too thick, stir in a splash of broth or water.
- Freezing meals: For make-ahead meals, freeze soup (without rice) in portioned containers. Thaw in the fridge overnight before reheating and adding fresh rice.
Nutritional Information
- Calories: ~300–350
- Protein: ~20–22 g
- Carbohydrates: ~30–35 g
- Fat: ~10–12 g
- Fiber: ~3–4 g
- Sodium: depends on broth/tomatoes — use low-sodium versions to control salt
If you add cheese or extra oil, or use whole-grain rice, those will shift the numbers somewhat.
Serving Suggestions
- Serve with crusty bread, garlic toast, or dinner rolls to soak up extra broth.
- Pair with a side salad (mixed greens, cucumber, vinaigrette) for freshness and balance.
- Add a dollop of sour cream or plain yogurt to top each bowl for creaminess.
- Offer hot sauce or crushed red pepper flakes on the side for spice lovers.
- For presentation, garnish with fresh parsley or a sprinkle of shredded cheese just before serving.
Frequently Asked Questions About Stuffed Pepper Soup
Can I add rice directly to the soup before storing it?
It’s not recommended — rice continues to absorb liquid over time and will become mushy or overly thick. Better to store soup and rice separately and combine when reheating.
Can I make this soup in a slow cooker or Instant Pot?
Yes — you can brown the meat first, then transfer all ingredients (except rice) into a slow cooker and cook on low for 4–6 hours or high for 2–3 hours. For Instant Pot, use the sauté function for browning and then pressure-cook for about 10 minutes, doing a quick release. Add rice after cooking.
What if I want to cut carbs?
Omit the rice or replace it with cauliflower rice (added at the very end) or a smaller portion of a grain alternative like quinoa.
How can I make it vegan or vegetarian?
Use vegetable broth instead of beef, skip the meat, and add beans (kidney beans, black beans, or lentils) or plant-based grounds for protein.
Why did my garlic taste bitter or burnt?
If garlic is cooked too long or at too high heat, it can turn bitter. Add it after the vegetables have softened, and cook only briefly.
How can I boost flavor if my soup tastes bland?
Add a splash of Worcestershire sauce, a pinch of sugar (to balance acidity), extra herbs, or even a dash of smoked paprika. Taste as you go.
Can I freeze the fully combined soup with rice?
Technically yes, but texture will suffer — the rice will disintegrate more after thawing. It’s much better to freeze without rice and add fresh after reheating.
Conclusion
Stuffed Pepper Soup is such a joy to make and eat — it gives you all the flavors of classic stuffed peppers without the hassle. I hope you feel inspired to try it, whether for a cozy dinner tonight or as part of your weekly meal prep. Thank you for reading and for letting me share this recipe with you. May your kitchen smell incredible, may your bowls be full, and may this soup bring warmth and delight to your family and guests. Enjoy every spoonful, and happy cooking!
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Stuffed Pepper Soup
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
A hearty, one-pot Stuffed Pepper Soup that brings all the classic flavors of stuffed peppers into an easy, comforting soup perfect for weeknight meals.
Ingredients
1 lb lean ground beef
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion, chopped (1 cup)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can low-sodium beef broth
2½ Tbsp chopped fresh parsley
½ tsp dried basil
½ tsp dried oregano
1 cup uncooked long grain white or brown rice
Cheddar or mozzarella cheese (optional)
Instructions
- Brown the beef.
In a large pot over medium heat, warm 1 Tbsp olive oil. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up, until browned. Drain off excess fat and transfer beef to a plate lined with paper towels. Set it aside. - Sauté the aromatics and peppers.
In the same pot, add the remaining 1 Tbsp olive oil. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about 3 minutes until softened. Add the minced garlic and cook an additional 30 seconds, stirring. - Add the tomatoes, broth, herbs, and beef.
Pour in the petite diced tomatoes (with their juices), tomato sauce, and the beef broth. Stir in the chopped fresh parsley, dried basil, and dried oregano. Return the cooked beef to the pot. Season with salt and pepper to taste. - Simmer.
Bring the mixture to a light boil, then reduce heat to low, cover the pot, and let it simmer for about 30 minutes. Stir occasionally to prevent sticking. - Prepare the rice.
While the soup simmers, cook the rice separately according to package directions (white or brown). Don’t add uncooked rice directly to the soup — it will absorb too much liquid or become mushy. - Combine or serve.
Once the soup has simmered, stir in your desired amount of the cooked rice into the soup to reach your preferred thickness. Alternatively (especially for leftovers), serve the soup in bowls and add rice individually, storing extra rice separately. - Garnish and serve.
Top bowls with shredded Cheddar or mozzarella, if desired, and garnish with fresh parsley. Serve warm and enjoy.
Notes
Double herbs or use 2 tsp Italian seasoning for stronger flavor.
Store soup and rice separately to avoid mushy texture.
Use turkey or veggie crumbles to make it lighter or vegetarian.
Add more broth for a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Nutrition
- Serving Size: 1.5 cups
- Calories: ~330
- Sugar: ~7g
- Carbohydrates: ~32g
- Protein: ~21g