Stuffed Pepper Soup captures the warm, familiar flavors of classic stuffed peppers—ground beef, sweet bell peppers, rice, and a savory tomato broth—simplified into an easy one-pot meal that’s ready in about 30 minutes. It’s my go-to on busy weeknights when I want comforting food without the time and effort of hollowing and baking peppers. This soup is hearty, satisfying, and perfect for cold weather.
All the cozy, familiar flavors of stuffed peppers with none of the fuss—simmered together in a single pot for a fast, comforting dinner.
Stuffed Pepper Soup Quick Look
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 318 kcal (per serving)
- Flavor Profile: Savory and hearty, with sweet bell peppers, beef, and a rich tomato broth
- Difficulty: Easy — perfect for busy weeknights
Quick Answer
Brown ground beef in a Dutch oven, then set it aside. Sauté chopped green pepper and onion in olive oil until soft, add garlic briefly, then return the beef to the pot. Stir in chopped and crushed tomatoes, beef broth, and Italian seasoning, simmer until the peppers are tender, then stir in cooked rice. Season to taste and garnish with fresh parsley if you like.
Why This Recipe Works
Click to see the technique science
- All the flavor, less work: The soup replicates stuffed pepper flavors—beef, peppers, and rice—without stuffing and baking individual peppers.
- One pot, minimal cleanup: Everything cooks in a single Dutch oven for quick prep and easy cleanup.
- Two kinds of tomatoes for depth: Chopped tomatoes provide texture while crushed tomatoes thicken and enrich the broth.
- Cooked rice keeps its texture: Adding already-cooked rice at the end prevents mushiness and keeps the grain tender.
- Meal-ready in a bowl: Protein, vegetables, and grains come together for a filling, balanced meal.
- Improves overnight: Flavors meld as the soup sits; it reheats well and is convenient for meal prep.
Why You’ll Love This Recipe
- It delivers the classic stuffed-pepper taste without the labor of stuffing and baking.
- It’s a true one-pot meal that’s ready in roughly 30 minutes and cleans up easily.
- Hearty and satisfying enough to serve as dinner on its own—no sides required, though crusty bread pairs beautifully.
- Flexible: swap proteins, grains, or peppers to fit your pantry and preferences.
Key Ingredients
Simple pantry and fridge staples combine to create the familiar stuffed-pepper flavor in soup form:
- Ground beef: Browning it well adds savory depth; substitute ground turkey or chicken for a lighter option.
- Bell peppers and onion: Classic aromatics—green, red, yellow, or orange peppers all work; using a mix increases color and sweetness.
- Chopped and crushed tomatoes: Chopped tomatoes give body and texture, while crushed tomatoes enrich and thicken the broth.
- Cooked white rice: Stirred in at the end so it stays tender rather than overcooked.
- Beef broth and Italian seasoning: Build a savory, herb-forward base that complements the peppers and beef.
See the recipe card below for exact amounts and times.
Variations and Substitutions
This soup is very adaptable—swap ingredients to suit dietary needs or whatever you have on hand.
- Different protein: Ground turkey, ground chicken, or Italian sausage change the flavor and fat content.
- Colorful peppers: Use red, yellow, or orange bell peppers for a sweeter, brighter soup.
- Other grains: Brown rice, quinoa, or cauliflower rice are easy alternatives.
- Add cheese: Finish bowls with shredded mozzarella or cheddar for a melty topping.
- Slow cooker option: Brown the meat first, then assemble everything except the rice and cook on low for several hours; stir in cooked rice at serving time.
How to Make Stuffed Pepper Soup
- In a large Dutch oven, cook the ground beef over medium heat until no longer pink. Drain excess fat and set the beef aside.
- Heat olive oil in the same pot and cook chopped bell pepper and onion until tender, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- Return the browned beef to the pot. Add chopped and crushed tomatoes, beef broth, Italian seasoning, and cooked rice. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, until the peppers are tender and flavors meld.
- Adjust seasoning with salt and black pepper to taste. Ladle into bowls and garnish with chopped fresh parsley if desired. Serve hot.
Recipe Tips & Tricks
- Brown the beef thoroughly: A well-browned meat develops richer flavor; drain excess fat so the broth stays bright and not greasy.
- Keep rice separate for meal prep: If making ahead, store the rice apart and add it when reheating to avoid a stodgy texture.
- Tomato balance: Using both chopped and crushed tomatoes gives the soup a pleasing mix of chunkiness and body.
- Simmer longer for softer peppers: If you prefer very tender peppers and deeper flavor, extend the simmer by 10–15 minutes.
- Adjust salt at the end: Always taste before serving, since broth and canned tomatoes can vary in saltiness.
- Loosen leftovers when reheating: Add a splash of broth or water as rice absorbs liquid while refrigerated.
Serving Ideas and Suggestions
Stuffed Pepper Soup makes a complete meal on its own, but a warm slice of crusty bread, a dinner roll, or a simple green salad pairs beautifully. For a cheesy finish, sprinkle each bowl with shredded mozzarella or cheddar just before serving.
Stuffed Pepper Soup FAQs
Yes. Brown the ground beef first, then add it to the slow cooker with peppers, onion, garlic, tomatoes, broth, and seasoning. Cook on low for 6 to 7 hours, and stir in cooked rice at the end so it stays tender.
Yes. Stirring in pre-cooked rice at serving time prevents it from absorbing too much liquid and becoming mushy. For leftovers, store rice separately when possible.
Absolutely. Ground turkey, chicken, or Italian sausage are all suitable swaps and let you customize the flavor and fat level.
Store in airtight containers in the refrigerator for up to four days. Reheat on the stovetop or in the microwave, adding a splash of broth or water to loosen the soup because the rice absorbs liquid over time.
Yes. For best texture, freeze without the rice and add freshly cooked rice when you reheat. The soup base freezes well for up to three months.
This soup is a balanced, hearty meal with protein, vegetables, and grains. To make it leaner, use lean ground meat, low-sodium broth, and increase the vegetable content. Swapping in brown rice or cauliflower rice can boost fiber or lower carbs.
Other Recommended Cozy Soup Recipes
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Best White Chicken Chili
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Easy Corn Chowder
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Copycat Chili’s Enchilada Soup
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Chicken Pot Pie Soup
If you try this Stuffed Pepper Soup, please leave a rating and tag the recipe on social media—photos and feedback help refine recipes and inspire others.
Looking for additional pairings? Many readers enjoy serving this soup alongside beef and barley soup, creamy kale-potato-and-sausage soup, or homemade meatballs for a more extensive comfort-food spread.
Stuffed Pepper Soup
Ingredients
- 1 lb ground beef
- 1 Tablespoon olive oil
- 2 cups chopped green pepper (or mixed bell peppers)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (14.5 oz) can chopped tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 4 cups beef broth
- 1 Tablespoon Italian seasoning
- 1 cup cooked white rice
- Salt and pepper, to taste
- Optional: fresh parsley for serving
Instructions
- 1. In a large Dutch oven, cook ground beef over medium heat until no longer pink. Drain and set aside.
- 2. Heat olive oil in the same pot and cook the green pepper and onion until tender, about 5 minutes. Add garlic and cook for 1 minute more.
- 3. Return the beef to the pot. Add chopped tomatoes, crushed tomatoes, beef broth, Italian seasoning, and cooked rice. Bring to a simmer.
- 4. Simmer for 20 minutes, until the peppers are soft and the broth is flavorful. Taste and adjust seasoning with salt and pepper.
- 5. Serve hot, garnished with fresh chopped parsley if desired.
Nutrition
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Carbs: 21 g
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Protein: 18 g
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Fat: 18 g
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