If you love the comforting flavors of classic stuffed peppers but don’t want the hassle of prepping individual peppers, this Stuffed Pepper Soup is the perfect solution. Packed with tender ground beef, sweet bell peppers, savory tomatoes, and hearty rice, it delivers everything you crave from the original dish in an easy, cozy soup form. Each spoonful is warm, flavorful, and satisfying, making it an ideal recipe for weeknight dinners, meal prep, or family gatherings.

Think of this soup as a comforting bowl of nostalgia—it’s hearty, nutritious, and loaded with flavor. It brings together the earthy sweetness of bell peppers, the richness of beef, and the tang of tomatoes in a broth that simmers everything to perfection. Whether you serve it with crusty bread or a crisp salad, it’s the kind of recipe that feels like a hug in a bowl, perfect for chilly nights and busy schedules.

Why You’ll Love This Stuffed Pepper Soup

Comfort food classic – all the flavors of stuffed peppers without the extra prep work.
One-pot meal – easy to make, easy to clean up, and perfect for weeknight dinners.
Family-friendly – mild flavors that both kids and adults will love.
Nutritious & filling – packed with protein, fiber, and veggies to keep you satisfied.
Versatile – easy to adapt with different proteins, grains, or added veggies.
Meal prep ready – makes a large batch that stores and reheats beautifully.

Ingredient Breakdown

Olive oil: Helps brown the beef and sauté the vegetables, adding richness and depth.
Ground beef: The hearty protein base that makes this soup filling and flavorful. Choose lean beef to cut down on excess grease.
Onion: Adds a savory, aromatic flavor that builds the foundation for the soup.
Garlic: Infuses the dish with a subtle, earthy kick that enhances every bite.
Bell peppers (green, red, yellow): Bring sweetness, crunch, and vibrant color while staying true to the stuffed pepper theme.
Diced tomatoes: Provide acidity and tang, balancing the richness of the beef and broth.
Tomato sauce: Thickens the soup while adding a smooth, tomato-forward flavor.
Beef broth: Creates a savory base that ties all the flavors together.
Cooked rice: Adds heartiness and makes the soup extra satisfying. White or brown rice works equally well.
Oregano & basil: Classic Italian-inspired herbs that bring warmth and flavor depth.
Salt & pepper: Essential for balancing and enhancing all the flavors.
Fresh parsley: A bright, fresh garnish that adds color and a pop of flavor to finish the dish.

Pro Tips

Cook the rice separately: If you’re meal-prepping, cook and store the rice separately to avoid it soaking up too much broth. Add just before serving.
Drain excess fat: After browning the beef, always drain off extra grease so the soup doesn’t become heavy.
Use fresh herbs when possible: Fresh basil or oregano can add a brighter, fresher finish than dried herbs.
Simmer low and slow: Let the soup simmer gently for at least 20 minutes so the flavors meld beautifully.
Double the batch: This soup freezes well (if you leave out the rice), making it perfect for future dinners.

Ingredient Swaps or Variations

Swap the protein: Use ground turkey, chicken, or Italian sausage for a lighter or spicier version.
Different grains: Try quinoa, barley, or even orzo pasta instead of rice for a twist.
Add beans: A can of black beans or kidney beans can boost fiber and make the soup even more filling.
Make it spicy: Add crushed red pepper flakes, jalapeños, or hot sauce for a kick.
Vegetarian version: Replace the beef with lentils or plant-based crumbles and use vegetable broth.

Serving Suggestions

Serve Stuffed Pepper Soup in deep bowls with warm crusty bread or garlic breadsticks on the side for dipping. Pair it with a light green salad to balance the hearty flavors, or go all out with roasted vegetables for a nutrient-packed meal. For toppings, try shredded cheese, sour cream, or even a sprinkle of crushed red pepper if you enjoy a little spice. This dish also works well as a starter for family dinners or potlucks.

Make Ahead + Storage Tips

Make ahead: Cook the soup base (without rice) up to 2 days in advance. Store it in the fridge, then reheat and stir in freshly cooked rice before serving.
Storing leftovers: Keep cooled soup in an airtight container in the refrigerator for up to 3 days. If the rice absorbs too much broth, add a splash of beef broth or water before reheating.
Freezing: Freeze the soup base without rice in airtight containers for up to 2 months. Thaw overnight in the fridge, reheat, and add freshly cooked rice before serving.
Reheating: Warm on the stovetop over medium heat, stirring occasionally. For single portions, the microwave works just fine.

Cultural or Historical Notes

Stuffed peppers have roots in many global cuisines—from Mediterranean to Eastern European traditions—where peppers are filled with rice, meat, and spices. This soup adaptation is a modern American twist that simplifies the process while keeping the classic flavors intact. It’s a perfect example of how comfort food evolves, making traditional dishes quicker and easier for today’s busy families.

Frequently Asked Questions (FAQ)

Can I use uncooked rice in the soup?
Yes, but you’ll need to increase the broth by about 1 extra cup and simmer longer (about 35–40 minutes) until the rice is tender.

Can I make this soup in a slow cooker?
Absolutely. Brown the beef and onion first, then add all ingredients (except the rice) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cooked rice just before serving.

What type of rice works best?
Long-grain white rice is traditional, but brown rice adds a nutty flavor and more fiber. Just remember that brown rice takes longer to cook.

Can I add cheese to the soup?
Yes! Stir in shredded mozzarella or cheddar at the end for a cheesy stuffed pepper twist.

How do I thicken the soup if it’s too thin?
Simmer uncovered for a few extra minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) until it reaches your desired consistency.

Emily