If you're craving the comforting flavors of stuffed peppers but want something quicker and cozier, this Stuffed Pepper Soup Recipe is exactly what you need. It’s hearty, flavorful, and the perfect weeknight fix that feels like a warm hug in a bowl. Let me show you how easy it is to make!

The image shows a close-up of a metal ladle holding a mix of cooked rice, ground meat, and diced red and green vegetables in a rich, reddish broth, steaming hot in a large white pot. The ingredients create a textured look with layers of soft white rice grains, small chunks of bright red tomatoes, green herbs sprinkled on top, and browned meat pieces, all combined in the slightly thick, shiny broth. The background is a white marbled surface that highlights the warm colors of the stew. 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 have to tell you, this stuffed pepper soup recipe quickly became one of my favorites because it captures all those classic stuffed pepper flavors without any of the fuss. Plus, it warms you up on those chilly evenings like nothing else.

Comfort Food at Its Best: All the savory goodness of stuffed peppers transformed into a cozy, easy-to-simmer soup.
Simple Ingredients: Most of what you need is probably already in your pantry, making it a perfect last-minute meal.
Flexible & Customizable: You can easily swap ingredients or add extras to make it your own.
Meal Prep Friendly: It stores well and leftovers are just as tasty as day one.

A close-up of a white bowl filled with a stew made of rice, ground meat, large red tomato chunks, and green bell pepper pieces, all covered in a light reddish broth and topped with chopped green herbs. A silver spoon scoops a portion of the stew showing the mix of ingredients clearly. The bowl sits on a white plate placed on a white marbled background. Small bits of herbs are scattered on the surface around the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Stuffed Pepper Soup Recipe lies in the simple yet complementary ingredients that marry perfectly to recreate the dish in soup form. Each one brings a layer of flavor or texture that's worth paying attention to when you shop.

Flat lay of fresh red and green bell peppers with their smooth, shiny skins, a bright yellow onion diced into small pieces with its crisp layers visible, plump garlic cloves with slightly papery white skins, a mound of raw lean ground beef showing its rich red color and fine texture, ripe diced tomatoes bursting with vibrant red juiciness, fresh Italian parsley sprigs with deep green, delicate leaves, and a small heap of uncooked long grain white rice grains with a pearly, smooth finish, all beautifully arranged in natural groupings with contrasting colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Lean ground beef: Adds savory depth and protein; I like using lean so it’s not greasy.
Olive oil: For sautéing the aromatics — it enhances flavor without overpowering.
Yellow onion: Sweet and mellow, it forms the flavorful base alongside garlic.
Garlic: A must-have for that punch of aroma and warmth.
Red and green bell peppers: Freshness and a bit of crunch, plus the iconic stuffed pepper color combo.
Diced tomatoes & tomato sauce: Provide the tangy tomato base that ties the soup together.
Beef broth: Adds rich umami and thins out the soup to just the right consistency.
Worcestershire sauce: This little secret ingredient amps up the savory complexity.
Italian seasoning: A blend of herbs that brightens and rounds out the flavors.
Sugar (optional): Balances acidity if the tomatoes feel too sharp, but taste before adding!
Cooked long grain white rice: The classic stuffed pepper filler—pre-cooked instead of raw keeps the soup from getting gloopy.
Fresh Italian parsley: Adds a fresh herbal finish just before serving.
Shredded cheddar or mozzarella cheese (optional): Because who doesn’t love a melty cheesy topping?

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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

I love how versatile this Stuffed Pepper Soup Recipe is. Over the years, I've tweaked it to suit my cravings or what’s in the fridge, and you should totally make it yours, too!

Variation: One time, I swapped ground beef for Italian sausage – it gave it a spicy kick that my family adored.
Vegetarian version: Just swap out the meat for lentils or mushrooms and use veggie broth – just as hearty.
Extra veggies: Throw in diced carrots, celery, or spinach for some added nutrition and color.
Make it spicy: Add jalapeños or red pepper flakes to bring some heat to the bowl.

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

Step 1: Brown the Beef and Build Flavor

Start by heating a Dutch oven over medium heat. Add the ground beef and break it up with a wooden spoon as it browns—this will take about 5-7 minutes. The key here is to get some nice caramelization on the meat, which adds depth to the soup. Drain any excess fat, season the beef with salt and pepper, then remove it to a bowl and set aside. This keeps the beef from overcooking while you prep the veggies.

Step 2: Sauté Onions, Peppers, and Garlic

In the same pot, add 1 tablespoon of olive oil. Toss in your diced onion and the finely chopped red and green bell peppers. Let them cook gently for about 5 minutes until everything softens and the onion turns translucent. This is where the flavor base really builds. Then stir in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!

Step 3: Combine Ingredients and Simmer

Return the cooked beef to the pot and pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, and, if you want, a little sugar to tame acidity. It’s important to taste here and adjust salt and pepper. Bring everything to a gentle boil, then reduce to a simmer and let it bubble away for 15 to 20 minutes, stirring occasionally so nothing sticks to the bottom.

Step 4: Add Rice and Fresh Parsley

This is where folks often ask: When do I add the rice? Since cooked rice holds its texture much better, I stir it in at the end along with fresh parsley, warming it through just 1-2 minutes. If you plan to have leftovers, keep the rice separate—trust me, it makes reheating so much nicer and keeps the soup from getting thick and gummy.

Step 5: Serve with Your Favorite Toppings

Ladle the soup into bowls and hit it with a sprinkle of shredded cheddar or mozzarella cheese if you like things melty and indulgent. This extra step is my little secret to transforming simple soup into a crowd-pleaser.

Top Tip

From my many attempts at perfecting this stuffed pepper soup recipe, here are a few tips that really make the cooking easier and tastier.

Pre-cook the rice: I learned the hard way that throwing raw rice directly in the soup makes it soak up all the liquid, leaving you with a stew, not a soup.
Don’t skip draining the beef: While it’s lean, some fat still renders out and can make the soup greasy.
Taste as you go: The leftover broth and tomato acidity vary, so tasting after adding Worcestershire and seasoning is a must to balance flavors.
Customize the heat: Add your own spice level—start small with chili flakes and bump it up over time.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

For me, a sprinkle of shredded cheddar cheese or mozzarella on top is non-negotiable because it melts into the warm soup beautifully. I also love a pinch of chopped fresh parsley or even a little chopped green onion for brightness. Sometimes, a dollop of sour cream adds a lovely cool contrast to the warm spice.

Side Dishes

I often pair this soup with a crusty baguette or garlic bread — perfect for mopping up the broth. A simple green salad or roasted veggies on the side adds some freshness to the meal.

Creative Ways to Present

For a fun twist during gatherings, I’ve served this soup in hollowed-out mini bell peppers — so cute and ties back to the stuffed pepper theme. And for an extra touch of comfort, topping each bowl with a toasted cheese crouton never fails to impress.

Make Ahead and Storage

Storing Leftovers

I always store the soup and rice separately in airtight containers. This keeps the soup’s texture lively and prevents the rice from getting mushy overnight. It lasts up to 4 days in the fridge and reheats wonderfully.

Freezing

This soup freezes beautifully without the rice. Once thawed, I reheat the soup on the stove and stir in fresh-cooked or leftover rice for the best texture. Freezing with rice usually results in it absorbing too much liquid.

Reheating

Gently reheat your soup over medium heat, stirring occasionally. When warmed through, add your cooked rice and fresh parsley. This method revives the flavors and keeps the rice from clumping or becoming gummy.

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken work great as a leaner alternative. Just brown it the same way, but keep an eye on cooking times and season accordingly since the flavor is milder.

Is it necessary to add sugar to the soup?

Sugar is optional and helps balance the acidity of the tomatoes. I recommend tasting the soup first before adding; sometimes it’s perfectly balanced without sweetness.

Why do you use cooked rice instead of raw rice?

Using cooked rice prevents the soup from thickening too much and becoming paste-like. Raw rice absorbs a lot of liquid while cooking, so adding it cooked keeps the soup’s texture pleasant.

How long does leftover stuffed pepper soup last?

Stored properly in the fridge—soup and rice separately—it lasts for about 3 to 4 days. Always reheat thoroughly before eating.

Final Thoughts

This Stuffed Pepper Soup Recipe has become my go-to comfort meal when I want all the stuffed pepper flavor but without the hands-on effort of assembling peppers one by one. It’s cozy, quick, and filling – perfect for both busy weeknights and when you want to impress loved ones with homey goodness. I hope you enjoy making it as much as I do, and don’t forget to make it your own with your favorite tweaks!