Introduction (100 words)
This stuffed pepper soup recipe is the perfect comfort meal made easy. It brings together everything you love about classic stuffed peppers — seasoned beef, tender peppers, and rich tomato flavor — but skips the extra work. Instead of filling individual peppers, everything comes together in one hearty pot. It’s ideal for family dinners, cozy nights, or meal prep. Cooking the rice on the side ensures it stays fluffy and doesn’t absorb too much broth. Whether you’re craving something warm and filling or looking to freeze ahead, this soup is a simple, satisfying go-to.
Why You’ll Love This Recipe
This soup delivers the same comforting flavor of stuffed peppers but simplifies the process into one straightforward recipe. First, it’s loaded with savory herbs and rich broth for depth. Second, it stores and reheats beautifully, so it’s perfect for leftovers. Third, the rice is prepared separately to keep the texture spot on. It’s flexible, family-friendly, and requires minimal cleanup. From busy weeknights to relaxed weekends, this meal is always a hit.
Ingredients You’ll Need
Ground Beef (1¼ lb, 90% lean): Adds a savory, meaty foundation. Ground turkey can be used instead for a lighter version.
Yellow Onion (1, diced): Brings sweetness and aroma, helping to build the base flavor.
Garlic (3 cloves, minced): Offers bold, fragrant flavor.
Bell Peppers (1 red, 1 green, diced): Essential for that stuffed pepper flavor, adding both sweetness and crunch.
Diced Tomatoes with Green Chilies (10 oz): Adds tanginess and mild heat.
Tomato Sauce (16 oz): Gives the soup body and deepens the tomato flavor.
Worcestershire Sauce (1 tsp): Enhances the meatiness with umami.
Hot Sauce (1 tsp): Just enough to give it a mild kick.
Brown Sugar (1–2 tbsp): Balances the acidity of the tomato ingredients.
Beef Broth (3 cups) and Chicken Broth (2 cups): The mix creates a layered, flavorful broth.
Shredded Cheese (1 cup, optional): Adds creaminess at the end — cheddar or Monterey Jack both work well.
White Rice (¾ cup uncooked or 2¼ cups cooked): Prepared separately to avoid over-absorbing the broth.
Seasonings:
- 1 tsp each of dried basil, oregano, parsley, mustard powder
- ½ tsp onion powder
- A pinch of red pepper flakes
- Salt and pepper to taste
How to Make Stuffed Pepper Soup
Start by browning the beef in olive oil with onions until the meat is cooked through and the onions are tender. Add garlic and bell peppers, cooking them just enough to soften slightly. Stir in seasonings, tomatoes, tomato sauce, Worcestershire, hot sauce, and brown sugar. Pour in both broths, bring everything to a boil, and simmer gently for 30 minutes. While that simmers, cook your rice separately in chicken broth for extra flavor. When the soup is ready, stir in the shredded cheese (if using), then serve by spooning rice into bowls and pouring the soup over top.
Step-by-Step Instructions
- Brown Beef and Onion
Heat olive oil in a large soup pot over medium-high. Add ground beef, season with salt and pepper, and cook for 3 minutes. Add the diced onion and cook for 5 more minutes, stirring occasionally, until beef is browned. Drain off grease. - Cook Garlic and Peppers
Lower heat to medium. Stir in minced garlic. Add diced red and green peppers. Cook for 3 minutes to soften. - Combine Tomato Base and Seasonings
Add basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes. Stir in diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix thoroughly. - Simmer with Broths
Pour in beef broth and chicken broth. Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally. - Cook the Rice Separately
In a small pot, bring 1½ cups of chicken broth to a boil. Add the rice, reduce to a simmer, and cover. Cook for 15 minutes, then remove from heat and let it sit, covered, for 10 minutes. This ensures the rice stays light and fluffy. - Optional Cheese Stir-In
Turn off the heat under the soup. Stir in shredded cheese if using. It will melt and blend into the soup for added richness. - Serve
Add a scoop of cooked rice to individual bowls. Pour the soup over the rice and serve hot. For leftovers, keep rice and soup in separate containers.
Helpful Tips
- Cooking the rice separately keeps the broth from getting absorbed too quickly.
- Grate your own cheese for better melting and flavor.
- Brown sugar helps mellow the sharpness of the tomato base.
- Store the rice and soup separately to keep texture fresh for leftovers.
- Use a heavy pot or Dutch oven for best heat retention and even cooking.
Details
Flavor: Savory with a gentle sweetness and a hint of spice
Texture: Brothy with tender meat and vegetables
Occasion: Ideal for weeknight dinners, lunch prep, or make-ahead meals
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Notes
You can use any ground meat you prefer, including turkey or chicken. For a vegetarian option, swap the meat for plant-based alternatives or beans, and use vegetable broth. To make it low-carb, substitute cauliflower rice. Stir in a little sour cream or cream cheese for a creamier finish.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 371 kcal |
| Carbohydrates | 31 g |
| Protein | 31 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Sugar | 9 g |
| Fiber | 3 g |
| Sodium | 1544 mg |
| Cholesterol | 75 mg |
| Vitamin A | 1242 IU |
| Vitamin C | 63 mg |
| Calcium | 219 mg |
| Iron | 5 mg |
| Potassium | 1015 mg |
Frequently Asked Questions
Does stuffed pepper soup taste like traditional stuffed peppers?
Yes, it features the same key flavors — beef, peppers, tomato, and rice — all simmered together in a savory broth.
What type of ground meat works best for stuffed pepper soup?
Ground beef gives it a classic, rich flavor, but ground turkey or chicken are great lean substitutes.
Can stuffed pepper soup be made in a slow cooker?
Yes. Cook the beef and onions first, then transfer everything else to the slow cooker. Simmer on low for 6–8 hours. Stir in cheese and cooked rice just before serving.
How do you keep rice from getting mushy in stuffed pepper soup?
Prepare it separately and add it to bowls as you serve. Store it apart from the soup to keep the texture just right.
Storage Instructions
Refrigerate soup and rice in separate containers for up to 3 days. To freeze, place both in individual freezer-safe containers. They’ll keep for up to 3 months. When ready to eat, thaw in the refrigerator and warm on the stove or in the microwave.
Print
Stuffed Pepper Soup Recipe | All the Flavor, None of the Fuss
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This hearty stuffed pepper soup brings together ground beef, sweet bell peppers, and rice in a seasoned tomato broth. A cozy, easy-to-make meal perfect for family dinners or freezer prep.
Ingredients
1 tablespoon olive oil
1¼ pounds ground beef (90% lean)
1 yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
10 oz diced tomatoes with green chilies (undrained)
16 oz tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1–2 tablespoons brown sugar
3 cups beef broth
2 cups chicken broth
1½ cups chicken broth (for rice)
¾ cup uncooked long-grain white rice
1 teaspoon each of dried basil, oregano, parsley, mustard powder
½ teaspoon onion powder
Pinch of red pepper flakes
Salt and black pepper to taste
1 cup shredded cheddar or Monterey Jack cheese (optional)
Instructions
1. Heat olive oil in a soup pot. Add ground beef, season with salt and pepper, and cook for 3 minutes.
2. Add diced onion and continue cooking for 5 minutes. Drain grease.
3. Lower heat. Stir in garlic and diced bell peppers. Cook 3 minutes.
4. Add seasonings, diced tomatoes, tomato sauce, Worcestershire, hot sauce, and brown sugar.
5. Pour in beef broth and chicken broth. Bring to a boil, then simmer for 30 minutes.
6. Meanwhile, cook rice in 1½ cups chicken broth. Simmer for 15 minutes, then let sit for 10 more.
7. Turn off heat and stir in cheese if using.
8. Add rice to bowls and pour soup over top for serving.
Notes
You can use cooked rice (2¼ cups) if preferred.
For a leaner version, use ground turkey.
Store soup and rice separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 371
- Sugar: 9g
- Sodium: 1544mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 75mg
Conclusion
Stuffed pepper soup takes everything delicious about the original dish and transforms it into an easy, comforting bowl that’s perfect for any night of the week. With simple steps, flexible ingredients, and bold flavors, it’s a recipe you’ll come back to again and again. Make a batch, enjoy the cozy warmth, and let this soup become a favorite in your kitchen.