If you’ve ever loved the comforting flavors of a stuffed bell pepper but wished it was easier and cozier to enjoy, then this Stuffed Pepper Soup Recipe is your new best friend. It’s a heartwarming bowl packed with tender ground beef, vibrant bell peppers, hearty rice, and a rich tomato broth that feels like a big, flavorful hug from the inside out. Simple to prepare yet brilliantly satisfying, this soup is the perfect way to enjoy all the delicious elements of stuffed peppers without any fuss or fussiness. Once you try this recipe, it’ll become a go-to anytime you crave something filling and nurturing with that homemade touch.

Ingredients You’ll Need

This image shows a white pot with three main layers inside. The bottom left part is filled with cooked ground beef, brown in color with small pieces of translucent onions mixed in. On the top half, there are bright green chopped bell peppers with a shiny, fresh texture. To the bottom right, there are chopped red bell peppers, glossy and vibrant. The pot has a blue outer edge, and it sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Stuffed Pepper Soup Recipe is easy and rewarding. Each component adds a crucial element—whether it’s the savory depth of beef, the freshness of peppers, or the cozy goodness of cooked rice. Let’s break down what you need to make this soup truly shine.

Olive oil: For browning the beef and adding a subtle fruity flavor that enhances every bite.
Ground beef (90% lean): The hearty protein base that brings rich flavor and satisfying texture.
Chopped onion: Adds sweetness and depth as it softens and melds with the beef.
Minced garlic: Just the right punch of aromatic warmth to lift the whole soup.
Salt and pepper: Simple seasonings that balance and brighten the dish perfectly.
Red bell pepper (cut into 1/2 inch pieces): Brings vivid color and a mild sweetness that pops against the savory notes.
Green bell pepper (cut into 1/2 inch pieces): Adds a fresh, slightly grassy bite and complements the red pepper beautifully.
Petite diced tomatoes (14.5 oz can): Bursts of juicy tomato goodness that deepen the broth’s flavor.
Tomato sauce (15 oz can): Thickens the soup and gives it a luscious, rich tomato base.
Beef broth (14.5 oz can): Infuses savory body into the soup, tying all the flavors together seamlessly.
Italian seasoning: A blend of herbs that adds warmth and a touch of herbaceous charm.
Cooked white rice: The comforting, filling ingredient that makes the soup feel like a full meal.
Chopped parsley: A fresh, bright garnish that adds a lovely pop of color and subtle flavor.

How to Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef

Start by heating olive oil in a large pot over medium-high heat. Add the ground beef and cook it until it’s browned, breaking it into smaller pieces with a spatula as it cooks. This not only ensures even cooking but creates that lovely base of flavor that makes the soup so hearty.

Step 2: Soften the Onions

Next, toss in the chopped onion and cook for about 4 to 5 minutes until softened. Onions become sweet and translucent when cooked like this, adding a subtle richness that dances with the beef’s savory notes.

Step 3: Add Garlic and Season

Add the minced garlic and cook for just 30 seconds to bring out its fragrance without any bitterness. Then season the mixture with salt and pepper to taste, giving the soup its essential layer of seasoning.

Step 4: Cook the Bell Peppers

Add the red and green bell peppers, cooking them for 2 to 3 minutes. This step helps to soften the peppers just slightly while preserving their bright color and fresh flavor, which is key to that stuffed pepper vibe.

Step 5: Simmer with Tomatoes and Broth

Pour in the canned petite diced tomatoes, tomato sauce, and beef broth along with the Italian seasoning. Bring everything to a simmer, then let the soup cook for 15 to 20 minutes until the peppers are tender and all the flavors meld beautifully.

Step 6: Stir in Rice and Finish

Turn off the heat and stir in the cooked white rice. Taste once more and adjust salt and pepper if needed. Sprinkle chopped parsley on top just before serving to add a fresh, herbal note and gorgeous color contrast.

How to Serve Stuffed Pepper Soup Recipe

A white bowl filled with thick stew showing a mix of brown cooked meat, white grains of rice, bright red bell pepper pieces, and green bell pepper chunks, all covered in a rich brownish-red sauce. The stew is garnished with small green herbs sprinkled on top. The bowl is placed on a white marbled surface with a silver spoon nearby and a blue and white checkered cloth in the background. Two pieces of bread are partly visible behind the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the parsley is a classic choice, you can also finish the soup with a dollop of sour cream or a sprinkle of shredded cheddar cheese for a creamier, tangier experience. Fresh basil leaves also work beautifully if you want a subtle herbal twist.

Side Dishes

This soup is wonderfully hearty on its own, but pairing it with crusty bread or warm garlic toast takes the meal to the next level. A simple green salad on the side adds refreshing crunch and balances the rich flavors perfectly.

Creative Ways to Present

Serve this Stuffed Pepper Soup Recipe in a rustic bowl with a sprinkle of extra parsley and a drizzle of good olive oil. For a fun twist, offer toppings on the side—like jalapeños, sour cream, or crushed red pepper flakes—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Stuffed Pepper Soup holds up beautifully in the fridge for up to 3 days. Store it in an airtight container to keep flavors fresh. When you’re ready to enjoy leftovers, simply reheat gently on the stovetop or in the microwave.

Freezing

This soup freezes wonderfully, making it a stellar meal prep option. Freeze it in portion-sized containers for easy thawing. Just be aware that the rice may absorb some liquid, so you might want to add a splash of broth when reheating to loosen the texture.

Reheating

Reheat the soup on medium heat, stirring occasionally until warmed through. Adding a little extra broth or water during reheating can help restore the perfect consistency. Avoid overheating to keep the beef tender and the peppers intact.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a great lean alternative that works well in this Stuffed Pepper Soup Recipe. Just be mindful that turkey cooks a bit faster and can dry out, so adjust cooking times accordingly and add extra seasoning if desired.

Is it necessary to cook the rice before adding it?

Yes, cooking the rice beforehand ensures it has the right texture and prevents it from becoming mushy in the soup. It also allows the rice to fully absorb the flavors without overcooking during simmering.

Can I make this soup vegetarian?

Definitely! Swap out ground beef for plant-based crumbles or extra beans, and use vegetable broth instead of beef broth. The flavors remain rich and satisfying, making it a great vegetarian alternative.

How spicy is this soup?

This recipe has a mild flavor profile, focusing on the natural sweetness of bell peppers and herbs. If you enjoy heat, you can add crushed red pepper flakes or a pinch of cayenne during cooking to give it a little kick.

Can I prepare this soup in a slow cooker?

Yes, you can brown the beef and sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 4 to 6 hours. Add the rice toward the end to avoid it becoming too soft.

Final Thoughts

This Stuffed Pepper Soup Recipe is one of those comforting, crowd-pleasing dishes that feels like a warm hug from your kitchen. Whether you’re cooking for family, friends, or just treating yourself, it offers that perfect balance of flavors and textures in a single bowl. I can’t wait for you to try it and see just how easy and satisfying dinner can be when you capture the essence of stuffed peppers in a soul-soothing soup.

Stuffed Pepper Soup Recipe