There’s something incredibly comforting about a hearty bowl of Stuffed Pepper Soup Recipe. The way those tender bell peppers, savory beef, and flavorful tomato broth all blend together? It’s like your favorite stuffed peppers transformed into an easy, cozy soup – perfect for any night you want a satisfying, nourishing meal without fuss.

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 Stuffed Pepper Soup 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 Recipe

Why You'll Love This Stuffed Pepper Soup Recipe

I’ve made my fair share of soups, but this Stuffed Pepper Soup Recipe always feels a little extra special. It’s the perfect balance of fresh veggies and rich beef, plus the rice adds just the right heartiness to turn it into a full meal. Plus, it’s incredibly easy to customize to your taste.

One-pot convenience: Everything cooks in a single pot, which means less cleanup and more time to savor your bowl.
Fresh veggie goodness: The diced red and green bell peppers bring vibrant color and that classic stuffed pepper flavor.
Comfort food classic: This soup nails the cozy feeling of your favorite stuffed pepper dinner, but quicker and easier to make weeknight after weeknight.
Flexible and forgiving: You can easily tweak it for leftovers, add your favorite spices, or swap in different cheese toppings.

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

Every ingredient in this Stuffed Pepper Soup Recipe plays a crucial role—from the lean beef providing protein and richness, to the sweet bell peppers that add crunch and freshness. Having good quality canned tomatoes and beef broth also elevates the soup’s flavor, making everything sing together beautifully.

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: Keeps the soup hearty without excess fat, plus browning it well adds a deep meaty flavor.
Olive oil: Just enough to sauté the veggies tender and fragrant.
Yellow onion: Adds sweetness and depth when softened.
Garlic: A little punch that transforms the base flavors completely.
Red and green bell peppers: That iconic stuffed pepper color combo, fresh and slightly sweet.
Diced tomatoes: Juicy, acidic, and full of umami, they form the soup’s robust body.
Tomato sauce: Smooths out the texture and adds richness.
Beef broth: Gives a savory base, essential for that comforting depth.
Worcestershire sauce: Just a touch to boost the savory complexity.
Sugar (optional): Balances the natural acidity of the tomatoes—try it and adjust to your taste.
Italian seasoning: Herbal notes that tie everything together beautifully.
Salt and pepper: Essential for seasoning and bringing out all the flavors.
Cooked long grain white rice: Adds body and turns the soup into a full meal; stir in when serving for the best texture.
Fresh Italian parsley: Brightens the flavors at the end with a fresh pop.
Shredded cheddar or mozzarella cheese (optional): Because melty cheese on top of soup is always a win in my book.

📝

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

I love swapping things up depending on what’s in my fridge or what mood I’m in, and this Stuffed Pepper Soup Recipe is perfect for that. Feel free to add in extra spices, try ground turkey for a lighter option, or even stir in some beans for extra protein and fiber.

Variation: One time, I added a pinch of smoked paprika and a dash of cayenne for a smoky, spicy kick that my family devoured.
Vegetarian tweak: Swap the ground beef for lentils or chopped mushrooms to create a delicious plant-based version.
Seasonal change: In colder months, I love adding a handful of frozen corn or diced carrots to bulk it up even more.
Cheese options: Besides cheddar and mozzarella, trying pepper jack can add a fun twist.

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

Step 1: Brown the Beef to Build Flavor

Start by heating half the olive oil in a Dutch oven over medium heat. Add the ground beef, breaking it up with your spoon while it browns—this part is *key* for rich, meaty flavor. When it looks cooked through and a little browned, drain off any grease, season with salt and pepper, then set it aside to rest while you cook the veggies.

Step 2: Sauté Onions & Peppers Until Tender

In the same pot, add the remaining olive oil. Toss in the diced onion and finely chopped red and green bell peppers. Let them soften gently over medium heat for about 5 minutes. You want them tender but not mushy. Stir in minced garlic last and cook for just 30 seconds – garlic burns quickly, so keep an eye on it!

Step 3: Combine and Simmer for Depth

Return the cooked beef to the pot, then add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, sugar (if using), and Italian seasoning. Give everything a good stir, then taste and adjust salt and pepper. Bring to a gentle boil, then reduce heat to medium-low and let it simmer for 15-20 minutes. This simmer melds all the flavors and thickens the broth just right.

Step 4: Add Rice and Fresh Parsley Last

If you’re eating this soup right away, stir in the cooked rice and parsley, then simmer just a couple minutes to warm them through. For leftovers, I prefer stirring parsley into the pot and warming the rice separately before adding it to each serving to keep the rice texture fresh and fluffy.

Step 5: Serve Hot with Your Favorite Cheese

Ladle the soup into bowls and sprinkle with shredded cheddar or mozzarella if you like. The melted cheese melts in and adds that comforting final touch that you won’t want to miss!

Top Tip

Making this Stuffed Pepper Soup Recipe over and over has taught me a few things that really help your soup come out just perfect every time.

Brown the beef well: Don’t rush the browning step—those caramelized bits add so much flavor.
Keep garlic fresh: Add garlic last and cook briefly to avoid bitter burnt garlic flavors.
Adjust rice timing: For best texture, add cooked rice at the very end instead of letting it simmer too long.
Balance acidity: Use sugar sparingly to cut the acidity of tomatoes if needed, but taste first.

How to Serve Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

I honestly can’t resist topping my bowl with shredded sharp cheddar—melts beautifully and adds richness. Sometimes I toss on a few fresh parsley leaves too for that refreshing herbal pop. Crushed red pepper flakes are great if you want a little heat.

Side Dishes

Crusty bread or garlic toast pairs wonderfully to mop up the tomato broth. A simple green salad with vinaigrette rounds out the meal nicely without being too heavy. I’ve also served this with roasted veggies when I want a veggie-packed dinner.

Creative Ways to Present

For a dinner party, I like serving this soup in mini bread bowls or hollowed-out bell peppers for a fun "deconstructed" stuffed pepper experience. A drizzle of good olive oil or a dollop of sour cream on top takes it up a notch, too.

Make Ahead and Storage

Storing Leftovers

I store leftover Stuffed Pepper Soup Recipe in airtight containers in the fridge for up to 3 days. I keep the rice separate if I’m planning to store leftovers longer to avoid it getting mushy—reheat the rice fresh when serving.

Freezing

This soup freezes beautifully—just leave out the rice if you intend to freeze it. Freeze the soup base in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating and add freshly cooked rice after warming.

Reheating

I like reheating this soup gently on the stove over medium-low heat, stirring often to keep it from sticking. Add freshly cooked rice as you reheat for perfect texture. Microwave works fine too—just add rice after heating.

Frequently Asked Questions:

Can I make stuffed pepper soup vegetarian?

Absolutely! You can swap ground beef with lentils, beans, or mushrooms to create a delicious vegetarian version that’s just as hearty and flavorful.

How do I keep the rice from getting mushy in stuffed pepper soup?

The key is to add cooked rice at the very end, just before serving. For leftovers, store the rice separately and add it fresh when reheating to maintain its texture.

Can I make this soup in a slow cooker?

Yes! Brown the beef and sauté the veggies first, then add all ingredients except rice to your slow cooker. Cook on low for 6-8 hours, then stir in cooked rice right before serving.

What cheese works best as a topping?

Cheddar and mozzarella are the classics—cheddar adds sharpness, mozzarella melts smoothly. Pepper jack is a fun spicy alternative if you want a little heat.

Final Thoughts

This Stuffed Pepper Soup Recipe has become one of those go-to meals I make when I want comfort that doesn’t take all day. It’s straightforward, tastes like a hug in a bowl, and is totally flexible to make your own. I really hope you give it a try—you might find it becoming your weeknight savior too!