If you’re craving all the cozy, comforting flavors of stuffed peppers but want something quicker and soupier, you’ve got to try my Stuffed Pepper Soup Recipe. It’s hearty, colorful, and perfect for those cool evenings when you want a bowl full of warmth and satisfaction.

A close-up view of a ladle full of a thick stew showing three layers: the top layer has small, bright red tomato chunks mixed with green parsley flakes, the middle layer contains soft white rice grains, and the bottom layer features crumbly brown ground meat pieces all mixed in a reddish-orange tomato broth with some green vegetable bits scattered throughout, resting in a large white pot with steam rising in the background over 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 love how this soup captures everything I adore about classic stuffed peppers without all the fuss of stuffing and baking individual peppers. It’s a one-pot wonder that fills your kitchen with the smells of home and delivers big on flavor and comfort.

Simple and Convenient: No more wrestling with bell peppers—this recipe has all those flavors mixed into an easy soup.
Flexible and Customizable: You can tweak the veggies, protein, or spices easily to match your preferences or pantry.
Balanced and Satisfying: The mix of ground beef, tomatoes, and rice means it’s hearty without being heavy.
Perfect for Leftovers: It reheats beautifully, making your lunch or dinner the next day just as tasty.

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

This Stuffed Pepper Soup Recipe brings together fresh bell peppers, ground beef, and tomatoes with hearty rice, creating a perfect balance of flavors and textures. Choosing fresh peppers and good quality canned tomatoes really elevates the taste.

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: Provides rich, savory flavor and protein without too much fat.
Olive Oil: Used for sautéing veggies—adds a subtle fruitiness and helps soften onions and peppers.
Yellow Onion: Adds sweetness and depth when sautéed—don’t skip it!
Garlic: Just a couple of cloves, but key in layering that comforting aroma.
Red and Green Bell Peppers: Classic stuffed pepper colors and flavors, giving sweetness and crunch.
Diced Tomatoes & Tomato Sauce: The base of the soup – use good quality canned tomatoes for best flavor.
Beef Broth: Adds liquid and boosts the meaty, savory undertones.
Worcestershire Sauce: A secret weapon that brings umami and depth.
Sugar (optional): Balances the acidity of the tomatoes, but add it to taste.
Italian Seasoning: Herbs tie it all together with classic Mediterranean notes.
Cooked Long Grain White Rice: Keeps the texture perfect since raw rice would soak up too much liquid.
Fresh Italian Parsley: Brightens the soup right at the end with fresh herbal notes.
Shredded Cheese (optional): A melty, cheesy topping that makes the soup extra comforting.

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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’m all about making this soup work with whatever you have on hand or what you're craving that day. I often swap in different meats or toss in extra veggies, and I encourage you to do the same!

Add Some Heat: One time, I threw in sliced jalapeños and a pinch of red pepper flakes. The spicy kick took the soup to a whole new level.
Veggie Boost: Carrots and celery stirred in add extra crunch and nutrition—perfect for sneaking in more greens.
Meaty Upgrade: Sometimes, I swap out ground beef for spicy Italian sausage or add crumbled chorizo for a smoky flair.
Rice Alternatives: I’ve tried quinoa or cauliflower rice for a low-carb twist; both work surprisingly well.
Cheese Toppings: Mozzarella is my go-to, but sharp cheddar or even pepper jack can add delicious layers.

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

Step 1: Brown the Beef with Care

I start by heating a tablespoon of olive oil in a Dutch oven over medium heat. Then, add the lean ground beef, breaking it up with a wooden spoon as it cooks. It’s important to cook it thoroughly and then drain any excess grease to keep the soup from getting oily. Season with salt and pepper once it’s cooked, then remove it from the pot and set aside.

Step 2: Soften the Veggies

Using the same pot, add another tablespoon of olive oil. Toss in diced onions and the finely chopped red and green bell peppers. Sauté them gently for about 5 minutes until they soften and start to sweeten. Then add minced garlic, cooking for just 30 seconds so it doesn’t burn but releases that beautiful aroma.

Step 3: Build the Flavorful Base

Return the cooked ground beef to the pot. Stir in diced tomatoes, tomato sauce, and beef broth. This is where the soup starts to come together. Season with Worcestershire sauce, Italian seasoning, and a little bit of sugar if you want to cut the tomato acidity. Taste, and adjust salt and pepper to your liking—the best soups always get a final seasoning tweak.

Step 4: Simmer for Flavors to Meld

Bring everything to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for about 15 to 20 minutes, stirring occasionally. This simmering step lets all the flavors marry beautifully and the broth thicken slightly—almost like that perfect stuffed pepper filling.

Step 5: Finish with Rice and Parsley

If you’re eating right away, stir in the cooked rice and fresh Italian parsley, heating the soup for another minute or two until everything is warmed through. If you want leftovers, I recommend keeping the rice separate—then reheat and stir it in when serving so the rice doesn’t soak up all the broth. Trust me, this little trick keeps the soup perfectly soupy.

Step 6: Serve Hot with Optional Cheese

Ladle your soup into bowls and top with shredded cheddar or mozzarella if you like. Melty cheese totally completes the cozy vibe, and honestly, it’s the best part when you want a bit of indulgence.

Top Tip

Over the years, I’ve learned a few things that make this Stuffed Pepper Soup Recipe really shine. Here’s what helps me whip it up effortlessly and with extra flavor every time.

Don’t Skip Browning the Beef Properly: Browning adds caramelized flavor, so don’t rush it. Drain any excess fat to keep the soup light.
Add Rice Last (If Planning Leftovers): This keeps rice from absorbing all the broth and turning mushy during storage.
Adjust Seasonings After Simmering: Flavors develop as the soup cooks, so taste and tweak salt, pepper, and sugar toward the end.
Use Fresh Bell Peppers: Fresh peppers bring in much more flavor and crunch than frozen, making a big difference.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I usually top my bowl with a generous sprinkle of shredded mozzarella because it melts so beautifully and adds a luscious texture. Sometimes I’ll add a dollop of sour cream for tang or fresh chopped parsley for a pop of green freshness. Cracked black pepper on top always bumps up the flavor, too.

Side Dishes

This soup pairs gorgeously with crusty bread—think a warm baguette or garlic bread for dipping. A simple green salad with a tangy vinaigrette cuts through the richness and balances the meal just right.

Creative Ways to Present

For special occasions, I’ve ladled the soup into mini bread bowls or hollowed-out bell peppers to echo the stuffed pepper theme. Garnishing with a swirl of cream or tiny fresh herb sprigs instantly make it feel a bit fancy and festive.

Make Ahead and Storage

Storing Leftovers

I always store leftover soup separate from the cooked rice in airtight containers. This way, the soup keeps its brothiness and the rice doesn’t get mushy. When I’m ready to eat, I just reheat each portion and mix them together.

Freezing

This soup freezes like a dream if you keep the rice out until reheating. Freeze the soup base in freezer-safe containers and thaw it overnight in the fridge before heating. Then add freshly cooked rice or thawed rice when serving.

Reheating

To reheat, I warm the soup gently on the stove over medium heat, stirring occasionally. Adding the rice last and stirring it in just before serving helps keep the texture spot on. If the soup feels too thick, stir in a bit more broth or water.

Frequently Asked Questions:

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Swap the ground beef for hearty beans like black beans or lentils and use vegetable broth instead of beef broth. You can also add extra veggies like mushrooms or zucchini for texture.

What’s the best way to prevent the rice from getting mushy?

The key is to cook your rice separately and only add it to the soup right before serving, especially if you’re making leftovers. Store the rice and soup in separate containers to keep the rice from soaking up too much broth.

Can I use different types of rice?

You can! Long grain white rice works best because it’s sturdy and cooks evenly. If you want to try brown rice or quinoa, cook it beforehand and be mindful it may change the texture—quinoa, for example, adds a light nuttiness.

How spicy is this soup, and can I adjust that?

This recipe is mild by default, but you can spice it up easily by adding red pepper flakes, jalapeños, or diced green chiles. Start with a small amount and increase according to your heat tolerance.

Final Thoughts

This Stuffed Pepper Soup Recipe is one of those heartwarming dishes that’s become a favorite in my house for its ease and satisfying taste. Whether you’re making it to warm up a chilly day or want a quick weeknight meal that feels homemade, it’s a winner every time. I hope you enjoy it as much as I do—grab your pot, gather your ingredients, and let’s get cooking!