If you’re craving that comforting taste of classic stuffed peppers but want it in a cozy, easy-to-simmer bowl, this Stuffed Pepper Soup Recipe is exactly what you need. It’s hearty, flavorful, and perfect for busy weeknights when you want something that feels like a warm hug from your favorite dish.

stuffed pepper soup - 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’ve made stuffed peppers many times, but turning that classic flavor into a soup is a total game changer. It’s easy, comforting, and perfect for feeding a crowd or meal prepping for the week ahead. Plus, it’s forgiving – a great recipe to personalize based on what you love.

Easy One-Pot Meal: Everything cooks together, making cleanup a breeze and getting dinner on the table fast.
Flexible Ingredients: Whether you want it hearty, veggie-packed, or spicy, this recipe adapts to your mood and pantry.
Full of Flavor: The combination of browned beef, bell peppers, and savory tomatoes hits all the right notes your taste buds crave.
Perfect for Leftovers: This soup reheats beautifully and even freezes well, so you’ll have delicious meals ready-to-go.

stuffed pepper soup - 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 behind this Stuffed Pepper Soup Recipe lies in the balance of savory and fresh ingredients. Each element contributes to that familiar stuffed pepper flavor, but in a comforting soup form that everyone loves. Here’s why each part is essential:

stuffed pepper soup - 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 hearty protein without excess grease, keeps it rich and meaty but balanced.
Olive Oil: For sautéing veggies gently to release their sweet flavors without burning.
Yellow Onion: Gives a savory base and subtle sweetness that builds flavor complexity.
Garlic: A little punch that wakes up the whole soup.
Red & Green Bell Peppers: The stars of the show, they bring that classic stuffed pepper taste and freshness.
Diced Tomatoes & Tomato Sauce: Create the rich, tangy broth foundation that feels like home.
Beef Broth: Adds depth and thins the soup, making it satisfyingly drinkable but still hearty.
Worcestershire Sauce: A secret umami boost that layers on richness.
Sugar (optional): Balances acidity from the tomatoes if needed—just a touch goes a long way.
Italian Seasoning: Classic herb notes that complement the veggies and beef flavor.
Cooked Long Grain White Rice: Gives that stuffed pepper texture without overcooking in the soup.
Fresh Italian Parsley: Adds brightness at the end to freshen the flavors beautifully.
Cheese (optional): A melty finish that’s pure comfort—cheddar or mozzarella works wonders here.

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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 my favorite things about this Stuffed Pepper Soup Recipe is how easy it is to tweak. Whether you want to dial up the veggies, add some heat, or swap in your favorite meats, this soup is a blank canvas for your kitchen creativity.

Spicy Kick: I love adding red pepper flakes or jalapeños for just enough heat without overwhelming the comforting flavors.
Veggie Boost: Throw in diced carrots, celery, or even some spinach near the end to sneak in extra nutrients.
Meat Variations: Sometimes I swap half the beef for Italian sausage or chorizo for a flavor twist that my family devours.
Grain Swap: You can use cooked quinoa or brown rice if you want a different texture or a gluten-free option.

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

Step 1: Brown the Beef to Build Flavor

Start by heating up your Dutch oven over medium heat, then add the lean ground beef. Break it up with your spatula, browning it nicely without rushing—this step develops that rich flavor base. Drain any excess grease and season with salt and pepper while it’s still warm. Setting it aside gets it out of the way for sautéing veggies next.

Step 2: Soften the Veggies

In the same pot, add a tablespoon of olive oil and toss in the diced onion and bell peppers. Let them soften for about 5 minutes until they’re fragrant and tender, stirring occasionally. Then add minced garlic and stir just 30 seconds more—garlic burns fast, so keep an eye on it!

Step 3: Combine and Season

Return the cooked beef to the pot. Add diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and sugar if you’re using it. Give it a good stir and do a taste test here. Adjust salt and pepper to your liking—this is where the flavors really come together.

Step 4: Simmer for Depth

Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking and to let the flavors marry beautifully. This short simmer is key for balancing acidity and melding all those savory notes.

Step 5: Add Rice and Fresh Parsley

If you’re serving the soup right away, stir in the cooked rice and chopped parsley and warm through for a minute or two. But if you want leftovers, my tip is to keep the rice separate so it doesn’t soak up all the broth. Then add it freshly to each bowl when reheating—that way, the soup stays perfectly balanced every time.

Step 6: Serve with Cheese and Enjoy!

Ladle your warm soup into bowls and sprinkle with shredded cheddar or mozzarella cheese if you like. The cheese melting on top adds an indulgent finish. Now, dive in and enjoy the ultimate cozy dinner!

Top Tip

From my kitchen to yours, these tips made a big difference the first time I made this Stuffed Pepper Soup Recipe. They’ll help you avoid common pitfalls and boost flavors effortlessly.

Don’t Overcook the Rice: Adding raw rice directly can turn your soup too thick and starchy. Cook it separately and add it at serving time for the best texture.
Season in Stages: Taste and add salt after browning the beef, then again after simmering, to build layers of seasoning instead of over-salting early.
Simmer Gently: Keep the heat medium-low to avoid breaking down the peppers too much and keep the soup looking vibrant.
Use Fresh Herbs at the End: Parsley adds a fresh, bright note—don’t skip this finishing touch for flavor that sings.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I love topping this soup with shredded cheddar—it melts into pockets of cheesy goodness. Sometimes I add a dollop of sour cream or some fresh chopped green onions for an extra pop. A sprinkle of red pepper flakes works great if you want a bit of heat.

Side Dishes

This soup makes a lovely main dish, but I often serve it with warm crusty bread or garlic bread sticks to soak up every last drop. A simple side salad with a tangy vinaigrette cuts through the richness nicely.

Creative Ways to Present

For dinner parties, I’ve poured the soup into hollowed-out mini bell peppers or small bread bowls. It adds delightful charm and keeps the theme going strong. You can even top with different cheeses or fresh herbs for variety.

Make Ahead and Storage

Storing Leftovers

I always cool the soup completely before transferring it to airtight containers in the fridge. Remember to keep the cooked rice separate to avoid it absorbing the liquid and turning mushy. This way, your leftovers reheat with fresh texture and flavor intact.

Freezing

Freezing works well for this soup minus the rice. Freeze in portions and thaw overnight in the fridge before reheating gently on the stove. Add freshly cooked rice when serving for best results.

Reheating

I reheat the soup gently in a pot over medium-low heat, stirring occasionally. When warm, I add cooked rice to each serving bowl rather than into the pot to keep that perfect consistency every time.

Frequently Asked Questions:

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Use plant-based ground crumbles or add extra beans and vegetables like mushrooms or zucchini. Swap beef broth for vegetable broth, and you’ll still have a hearty, satisfying soup.

Why do you add cooked rice instead of raw rice?

Cooked rice prevents the soup from becoming too thick or mushy, as raw rice would absorb much of the liquid and expand during cooking, changing the soup’s texture. Adding cooked rice at the end keeps the perfect balance.

How long does this soup keep in the fridge?

Stored properly in airtight containers, the soup (without rice) stays fresh up to 4 days. Keep cooked rice separate and add fresh when reheating.

Can I freeze stuffed pepper soup with rice?

It’s best to freeze the soup without the rice, as the rice will get mushy when thawed and reheated. Freeze the soup base, then add freshly cooked rice when serving.

Final Thoughts

Stuffed Pepper Soup Recipe is one of those meals I come back to again and again, especially when I want the cozy taste of stuffed peppers without all the fuss of stuffing individual peppers. It’s simple, versatile, and full of that homey flavor you crave. I’m confident once you try it, it’ll become a staple in your kitchen too. Grab a pot, invite some friends or family, and savor every delicious spoonful together!