Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground turkey); 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 2–3 bell peppers (red, green, or mixed), chopped; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) tomato sauce; 4 cups beef broth or stock; 1 1/2 cups cooked white or brown rice; 1 tsp Italian seasoning; Salt and black pepper, to taste; Optional: crushed red pepper flakes, chopped parsley, shredded cheese for topping

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Stuffed pepper soup is everything I love about classic stuffed peppers—tender beef, sweet bell peppers, and hearty rice—all simmered together in a rich tomato broth. It’s warm, filling, and perfect for cozy nights. This one-pot soup has all the comforting flavors of the original dish, but it’s much easier to make and serve.

Why You’ll Love This Recipe

I love this soup because it delivers all the flavor of traditional stuffed peppers without the extra steps of stuffing and baking. It’s a hearty, budget-friendly meal that’s easy to make in large batches and perfect for leftovers. The mix of seasoned beef, sweet peppers, and soft rice in a tomato-rich broth makes every spoonful satisfying. Plus, it freezes well, so I can always have some on hand for busy nights. Stuffed Pepper Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or ground turkey)
Olive oil
Onion, chopped
Garlic, minced
Bell peppers (red, green, or a mix), chopped
Diced tomatoes (canned)
Tomato sauce
Beef broth or stock
Cooked white or brown rice
Italian seasoning
Salt
Black pepper
Optional: crushed red pepper flakes, chopped parsley, shredded cheese for topping

Directions

In a large pot, I heat olive oil over medium heat and cook the ground beef until browned. I drain any excess fat if needed.
I add chopped onion and garlic to the pot and cook until softened, about 2–3 minutes.
I stir in the chopped bell peppers and cook for another 3–4 minutes.
I add diced tomatoes, tomato sauce, broth, and Italian seasoning. I season with salt and pepper to taste.
I bring the soup to a boil, then reduce the heat and let it simmer for about 20–25 minutes, until the peppers are tender.
I stir in the cooked rice and simmer for another 5 minutes.
I serve hot, optionally topped with shredded cheese or fresh parsley.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I swap the beef for ground turkey or sausage to change up the flavor. If I want a low-carb version, I skip the rice or use cauliflower rice instead. I’ve also stirred in a handful of spinach at the end for added greens. For a smoky kick, I add a pinch of smoked paprika or use fire-roasted tomatoes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The rice continues to absorb liquid, so I often add a splash of broth or water when reheating. It also freezes well—just cool the soup completely, store it in freezer-safe containers, and reheat on the stove or in the microwave when ready to eat. Stuffed Pepper Soup

FAQs

Can I cook the rice in the soup?

Yes, I’ve done that before. I just add uncooked rice along with the broth and simmer for 20–25 minutes until the rice is tender. I might need to add a bit more liquid.

What’s the best type of rice to use?

I usually use white rice for a classic taste, but brown rice or even wild rice works well. I just make sure it’s pre-cooked if I’m adding it at the end.

Is this soup spicy?

Not by default, but I sometimes add red pepper flakes or a dash of hot sauce if I want some heat.

Can I make this in a slow cooker?

Yes, I brown the beef and sauté the vegetables first, then transfer everything (except the rice) to the slow cooker and cook on low for 6–8 hours. I stir in the rice before serving.

Can I freeze this soup?

Absolutely. I freeze it in individual portions and reheat as needed. If I know I’ll be freezing it, I keep the rice separate and add it after thawing.

Conclusion

Stuffed pepper soup is a cozy, family-friendly dish that’s easy to make and full of flavor. It brings together all the best parts of stuffed peppers in a much simpler way. Whether I’m making it for a weeknight dinner or meal prepping for the week, this soup always hits the spot. Warm, filling, and loaded with comfort—just how I like it.