There’s something incredibly comforting about a warm bowl of hearty soup, especially when it tastes like your favorite stuffed peppers in a cozy, spoonable form. This Stuffed Pepper Soup Recipe brings together savory ground beef, tender bell peppers, and fluffy rice all simmered in a rich tomato broth that feels like a big, delicious hug on a chilly day.

The image shows a close-up of a single large metal spoon scooping a thick mixture from a pot. The mixture has visible layers including cooked ground meat in dark brown, cooked rice grains in off-white, diced tomatoes in bright red, and small chopped green and orange vegetables. Fresh green herbs are sprinkled on top, adding a light green color contrast. The mixture appears moist and rich with the bright red tomato sauce spreading throughout. The pot is beige with a slightly darker rim and is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Top Tip
How to Serve Stuffed Pepper Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Soup Recipe

Why You'll Love This Recipe

I always reach for this Stuffed Pepper Soup Recipe when I want something that’s quick, filling, and incredibly satisfying. It’s a one-pot wonder that tastes like a homestyle dinner, but without the fuss of stuffing actual peppers. Plus, it’s versatile enough for a weeknight meal or meal prep.

All-in-one comfort: It combines protein, veggies, and carbs in a rich, flavorful broth that’s perfect for dinner and leftovers.
Simplified classic: Enjoy the essence of stuffed peppers without the time-consuming step of hollowing and filling actual peppers.
Flexible and customizable: You can adjust the veggies, spices, and protein to suit your taste and dietary needs.
Meal prep friendly: It reheats beautifully and even freezes well for busy days ahead.

A large white pot filled with a thick stew of reddish tomato broth mixed with brown minced meat, white rice, and small chunks of bright red and green bell peppers. Fresh green herbs are sprinkled on top, adding a pop of color. A silver spoon rests inside the pot on the left side. The pot sits on a white marbled surface with a gray striped cloth beside it, and there is a white bowl with chopped green herbs and a red bell pepper nearby, along with two wooden salt and pepper grinders at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances savory, sweet, and tangy flavors with fresh, hearty ingredients that play well together. Each one has a role in building the soup’s character and texture — plus, they’re easy to find at any grocery store.

Flat lay of lean ground beef shaped into a small mound, a half medium yellow onion diced into small cubes, two whole uncracked brown garlic cloves, a red bell pepper finely chopped into small pieces, a green bell pepper finely chopped into small pieces, two simple white ceramic bowls filled with bright red diced tomatoes and smooth red tomato sauce, a small white ceramic bowl of rich brown beef broth, a small white ceramic bowl holding golden olive oil, a small white ceramic bowl containing light brown Worcestershire sauce, a small white ceramic bowl with granulated white sugar, a small white ceramic bowl filled with a dried blend of Italian seasoning herbs, a small mound of cooked long grain white rice, a small pile of fresh Italian parsley leaves, and a small heap of shredded cheddar and mozzarella cheese together, all carefully arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: It adds rich flavor and satisfying protein without too much grease, keeping the soup hearty but not heavy.
Olive oil: Used to sauté veggies, it brings out their sweetness and adds a lovely depth of flavor.
Yellow onion: Gives a subtle sweetness and savory base once softened.
Garlic: Adds an aromatic punch that livens up the entire pot.
Red and green bell peppers: True to the classic stuffed pepper combo, they provide crunch, color, and sweetness.
Diced tomatoes & tomato sauce: Form the rich, tangy broth that ties all the flavors together beautifully.
Beef broth: Deepens the soup’s umami and keeps it satisfying.
Worcestershire sauce: A little secret weapon that adds complexity and a subtle tang.
Sugar (optional): Balances acidity from the tomatoes; you can skip or adjust this based on your taste.
Italian seasoning: A blend of herbs that complements the pepper and tomato flavors perfectly.
Salt and pepper: Essential for seasoning and bringing everything to life.
Cooked long grain white rice: Adds that comforting, starchy element that mimics the stuffed pepper experience.
Fresh Italian parsley: A bright finish that adds freshness and color.
Shredded cheddar or mozzarella cheese (optional): Melts beautifully on top for that extra indulgence.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most is how easy it is to tailor this Stuffed Pepper Soup Recipe. Sometimes I'll swap in ground turkey or chicken for a lighter option, and other times I'll sneak in extra veggies like zucchini or carrots for more texture. Don’t hesitate to make it your own.

Variation: Once I added some cooked quinoa instead of rice for a grain twist — still warm and comforting but with a nutty texture I loved.
Diet-friendly: Use ground turkey or plant-based crumbles to lower fat but keep the hearty texture.
Seasonal: Add fresh basil or oregano when in season for a herbal boost that brightens the soup.
Spice it up: Add a pinch of red pepper flakes or cayenne for a gentle heat if you like a little kick.

Step-by-Step: How I Make Stuffed Pepper Soup Recipe

Step 1: Brown that ground beef perfectly

Start by heating a Dutch oven or a heavy pot over medium heat. Add your lean ground beef and let it brown, breaking it up as it cooks. You want nice, small crumbles without overcooking. Drain any excess grease and season with salt and pepper. Set it aside while you work on the veggies — browning the beef first means it gets that caramelized flavor that really makes the soup sing.

Step 2: Sauté onions and peppers for a flavorful base

In the same pot, add a tablespoon of olive oil. Toss in diced onion and chopped red and green bell peppers. Cook until they’re tender and starting to get sweet — about 5 minutes. Then add minced garlic and sauté for just about 30 seconds. Garlic burns fast, so keep an eye on it here to avoid bitterness.

Step 3: Bring it all together with tomatoes and broth

Time to assemble the hearty flavors. Stir the cooked ground beef back into the pot along with diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, and that little optional dash of sugar to balance acidity. Give it a good stir, then do a taste test. Add more salt and pepper if it needs it—you can always adjust seasoning as the soup simmers.

Step 4: Simmer to meld all those flavors

Bring your soup to a gentle boil, then reduce heat to medium-low. Let it simmer for 15 to 20 minutes, stirring every now and then. This simmer is where all the ingredients marry together, thickening slightly and making the kitchen smell like dinner is ready.

Step 5: Add rice and parsley for the final touch

If you’re eating it right away, stir in cooked rice and fresh Italian parsley, letting the rice warm up for a minute or two. If you're saving leftovers, I like to hold off on adding rice because it absorbs liquid over time and can get mushy. Instead, I heat cooked rice individually when serving and add fresh parsley just before.

Step 6: Serve with your favorite cheesy toppings

Ladle into bowls and sprinkle with shredded cheddar or mozzarella cheese if you like it melty and indulgent. Grab a crusty bread or a simple salad to round out the meal, and enjoy that warm, comforting classic flavor that’s so satisfying.

Top Tip

Throughout my cooking, I’ve discovered a few key tricks that help this Stuffed Pepper Soup Recipe turn out just right every time. These tips come from the times I tweaked and adjusted when things didn’t quite go as planned, and I’m excited to share them so you avoid those common pitfalls.

Don’t overcook peppers: Sauté peppers just until tender but still vibrant to keep their flavor fresh and avoid mushiness.
Season in layers: Taste and adjust seasoning at multiple steps, especially after simmering, so the soup has balanced, rich flavor.
Rice timing matters: For best texture, add cooked rice right before serving instead of during simmering if you want leftovers.
Don’t skip draining grease: Removing excess fat from browned beef keeps the broth from being oily and keeps flavors clean.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I love topping my soup with sharp cheddar cheese, letting it melt into gooey ribbons, but shredded mozzarella is a milder, creamier choice you might prefer. A sprinkle of fresh parsley or even a tiny drizzle of good olive oil adds freshness and color that brightens the bowl.

Side Dishes

This soup pairs wonderfully with simple sides like crusty French bread for dipping or a crisp green salad tossed in vinaigrette. For heartier nights, I sometimes add roasted garlic breadsticks that soak up the broth perfectly.

Creative Ways to Present

For a dinner party, I’ve served the soup in hollowed-out bell peppers for an Instagram-worthy twist that nods to the original dish. You can also ladle it into mini bread bowls for a cozy, fun presentation that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover soup into airtight containers and keep it in the fridge for up to 4 days. Holding off on the rice until reheating keeps it from turning gummy. When ready to eat, I add freshly cooked rice to the bowl before warming it up.

Freezing

This soup freezes really well — just freeze it without rice to maintain the best texture. When thawed, I reheat the soup gently on the stove and stir in freshly cooked rice before serving. It’s a lifesaver for busy weeks.

Reheating

I reheat leftovers on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to evenly warm everything through. Adding rice right before serving keeps it fluffy and fresh, never thick or mushy.

Frequently Asked Questions:

Can I make Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Swap out the ground beef for plant-based crumbles or cooked lentils, and use vegetable broth instead of beef broth. To keep that meaty flavor, add mushrooms or smoked paprika.

What type of rice works best in this soup?

Long grain white rice is ideal because it stays fluffy and separate when cooked. You can also use brown rice, but note it will take longer to cook. Always add rice at the very end or just before serving to avoid mushiness.

Can I prepare this soup in a slow cooker?

Yes! Brown the beef and sauté the veggies first for best flavor, then combine all ingredients (except rice) in the slow cooker. Cook on low for 6-8 hours. Add cooked rice just before serving.

How spicy is this soup?

This Stuffed Pepper Soup Recipe is mild and family-friendly by default. You can easily ramp up the heat with red pepper flakes or cayenne if you prefer some spice.

Final Thoughts

Stuffed Pepper Soup has become one of those dishes I love pulling out when I want a no-fuss, heartwarming meal that feels homemade. The beautiful blend of peppers, meat, and rice in a luscious tomato broth hits all the right notes, especially as the weather cools. I really hope you enjoy making and sharing this recipe as much as I do — it’s like a big, flavorful hug in a bowl that will keep you coming back for more.