If you’re looking for a cozy, comforting meal that tastes just like your favorite stuffed peppers — but way easier to throw together — then you absolutely need this Stuffed Pepper Soup Recipe in your life. I love this soup because it captures all those cozy flavors in one warm bowl, perfect for chilly nights or whenever you want a hearty, satisfying dinner without fuss. Keep reading and I’ll share my best tips to make yours perfectly delicious every single time!
Why You’ll Love This Recipe
- All the flavors of stuffed peppers in soup form: It’s like your favorite dinner, but easier and cozier in a bowl.
- Super simple and quick to make: You’ll have a delicious meal on the table in about 40 minutes with minimal effort.
- Customizable to your taste: You can easily swap veggies or adjust seasonings to fit your family’s preferences.
- Perfect for leftovers and meal prep: It reheats beautifully and freezes so well, saving you time later.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that harmonize so well — the trio of bell peppers, savory ground beef, and rich tomatoes brings out that classic stuffed pepper vibe instantly. Here are a few tips on what to look for when gathering your ingredients:
- Lean ground beef: I prefer 90% lean to keep the soup hearty but not greasy.
- Kosher salt and black pepper: Simple seasoning to elevate the flavors naturally.
- Extra virgin olive oil: Adds a smooth richness when sautéing the veggies.
- Yellow onion: Dice it finely for that sweet base flavor.
- Red bell pepper: Adds sweetness and vibrant color — don’t skip it!
- Green bell pepper: Offers a bit of peppery sharpness for balance.
- Garlic cloves: Minced finely to infuse the soup with aromatic depth.
- Dried basil, oregano, thyme: Classic Italian herbs that bring warmth and complexity.
- Fire-roasted diced tomatoes: Trust me, these add a smoky note that makes all the difference.
- Tomato sauce: Enhances the body and smoothness of the soup’s tomato base.
- Low-sodium beef broth: Use low salt to control the seasoning perfectly.
- Cooked white or brown rice: I love how rice makes this soup extra filling and comforting.
- Optional — parmesan and fresh parsley: If you want to fancy it up with some fresh garnishes, these are my favorites!
Variations
I love giving this soup a personal twist depending on the season or what I have on hand — plus, it’s easy to adapt for different diets without losing any of the magic.
- Swap out ground beef for ground turkey or chicken: I’ve done this when I wanted a leaner option, and it’s just as delicious!
- Add beans for extra protein and fiber: Kidney or black beans work great and add a nice texture.
- Use cauliflower rice instead of rice: Perfect if you want to keep it low-carb or keto-friendly.
- Spice it up with crushed red pepper flakes: My family likes a bit of heat, so this is my go-to add-in.
- Make it vegetarian: Just swap out beef broth and ground beef for veggie broth and lentils or meatless crumbles.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Beef
Heat your large pot over medium-high heat before adding the ground beef — this helps get a nice sear and locks in flavor. Break it up with your spatula and season with salt and pepper as it cooks. When there’s no pink left, drain the excess fat by transferring it to a paper towel-lined plate. This step makes sure your soup isn’t too greasy, which can happen if you skip draining.
Step 2: Sauté the Veggies and Herbs
In the same pot, drizzle in olive oil, then add your diced onion and bell peppers. Cook them gently for about 3 to 4 minutes until they soften — this builds a beautiful flavor base. Toss in minced garlic and your dried herbs (basil, oregano, thyme) and sauté another 30 seconds, just until fragrant. Don’t rush this; the aroma will let you know when it’s ready.
Step 3: Simmer the Soup
Return the cooked ground beef back to the pot. Add your fire-roasted diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook, uncovered or partially covered, for about 20 minutes. This step lets the flavors deepen and meld together. If you haven’t cooked your rice yet, now’s the perfect time to get that going on the side!
Step 4: Stir in the Rice and Adjust
Once your soup has simmered and your rice is cooked, stir the rice into the pot. If the soup feels too thick for your taste, add extra broth to loosen it up a bit — I love a hearty, but still slurpable, soup. Give it one last taste and adjust the salt and pepper if needed, then it’s ready to serve.
Pro Tips for Making Stuffed Pepper Soup Recipe
- Don’t skip draining the beef: This keeps the soup from turning greasy and ensures a clean, rich flavor.
- Use fire-roasted tomatoes: They add a smoky depth that really makes this soup sing.
- Cook rice separately: This prevents the rice from soaking up too much broth and getting mushy.
- Adjust herbs at the end: I like adding fresh parsley at serving time for a vibrant pop of color and freshness.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
I usually top mine with a sprinkle of shaved parmesan and a handful of roughly chopped fresh parsley — it adds a little brightness and just enough richness to balance the savory flavors. If you’re feeling adventurous, a dollop of sour cream or a few crumbles of crispy bacon make fantastic garnishes too!
Side Dishes
This soup stands beautifully on its own, but I love pairing it with crusty bread or soft dinner rolls to soak up every last drop. A simple green salad with a tangy vinaigrette also makes a fresh, light contrast that balances the hearty soup perfectly.
Creative Ways to Present
For a fun twist when hosting, I’ve ladled this soup into mini bread bowls — guests love the rustic look and it’s a bonus snack at the same time! You can also serve it in colorful bowls matching the pepper colors for a festive vibe.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the soup cool to room temperature, then pop it into an airtight container and store it in the fridge. I’ve noticed the flavors actually taste even better the next day once they’ve had time to mingle. It keeps well for up to 4 days.
Freezing
This Stuffed Pepper Soup Recipe freezes beautifully — just freeze in portion-sized containers for quick meals later. When freezing, I usually hold off on adding the rice until reheating, since it can get slightly mushy after thawing, but if you don’t mind softer rice, freezing with it’s fine too.
Reheating
I reheat leftover soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, a splash of broth or water loosens it back up. If you froze it without rice, just stir in freshly cooked rice right before serving — fresh rice makes a huge difference for texture.
FAQs
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Can I make this Stuffed Pepper Soup Recipe in a slow cooker?
Absolutely! You can brown the beef and sauté the veggies first, then combine everything in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cooked rice near the end to avoid it getting mushy.
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Can I use quinoa or another grain instead of rice?
Yes! Quinoa or barley are great alternatives and add a nice nutritional boost. Just cook them separately and stir in towards the end, just like rice.
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Is this soup spicy?
The basic recipe is mild and family-friendly, but you can always add red pepper flakes, cayenne, or hot sauce if you like your soup with a little kick.
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How long does Stuffed Pepper Soup last in the fridge?
Stored in an airtight container, it keeps well refrigerated for about 3-4 days. Beyond that, freezing is your best bet.
Final Thoughts
I really can’t recommend this Stuffed Pepper Soup Recipe enough — it’s one of those meals that feels like a warm hug after a long day. Whether you’re feeding a hungry family or just craving something deliciously homey, this soup delivers every time. I hope you enjoy making it as much as I do, and that it becomes a go-to in your kitchen just like it is in mine!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Stuffed Pepper Soup combines the classic stuffed pepper flavors into a warm, comforting bowl of soup. Made with lean ground beef, bell peppers, fire-roasted tomatoes, aromatic herbs, and rice, this recipe is perfect for a cozy dinner that is both filling and flavorful.
Ingredients
Meat and Seasoning
- 1 pound lean ground beef
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
Vegetables and Aromatics
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
Herbs and Liquids
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 2 cups low-sodium beef broth
Additional Ingredients
- 2 cups cooked white or brown rice
- Optional: shaved parmesan and roughly chopped fresh parsley for garnish
Instructions
- Brown the ground beef: Heat a large pot over medium-high heat and add the ground beef. Season with kosher salt and freshly ground black pepper to taste. Use a spatula to break the meat up and cook until fully browned, stirring occasionally. Drain excess fat and transfer the beef to a paper towel-lined plate. Set aside.
- Sauté the vegetables and herbs: In the same pot, heat the extra virgin olive oil over medium heat. Add the diced onion and both diced bell peppers, sautéing for 3 to 4 minutes until softened. Add the minced garlic, dried basil, oregano, and thyme, and sauté for an additional 30 seconds to release their aromas.
- Simmer the soup: Return the cooked ground beef to the pot. Add the fire-roasted diced tomatoes, tomato sauce, and low-sodium beef broth. Stir to combine and bring the mixture to a simmer over medium heat. Cover the pot, reduce heat to low, and allow the soup to simmer for 20 minutes, stirring occasionally. (If rice is not pre-cooked, cook it during this simmering time.)
- Add cooked rice and finish: Stir in the cooked white or brown rice. If you prefer a thinner consistency, add additional beef broth as needed. Serve hot, ladled into bowls, and garnish with shaved parmesan and fresh chopped parsley if desired.
Notes
- This recipe transforms the flavors of classic stuffed peppers into a cozy and comforting soup perfect for any day.
- Using lean ground beef helps keep the soup hearty but not overly fatty.
- Cooking the rice separately or during simmering adds convenience.
- Feel free to customize with garnishes like parmesan cheese or fresh herbs for extra flavor.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 541 kcal
- Sugar: 6 g
- Sodium: 647 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 69 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 62 mg
