A hearty, one-pot wonder, this Stuffed Pepper Soup brings all the comfort and flavor of traditional stuffed bell peppers into a warm, satisfying bowl. With tender ground beef, sweet bell peppers, tomatoes, and rice simmered in a seasoned broth, it’s the kind of cozy meal I turn to when I need something simple, nourishing, and full of flavor.

Why You’ll Love This Recipe

I love how this soup delivers all the nostalgic flavors of stuffed peppers but without the fuss of stuffing and baking. It’s easy to make in just one pot, which means less cleanup. The combination of tender meat, peppers, and rice in a savory tomato broth hits every comfort note. I can easily customize it with different meats, grains, or spice levels depending on what I’m craving or what I have on hand. It also stores beautifully for meal prep or freezing, making it a great option for busy weeks.

Ingredients

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

1 tablespoon olive oil
1 lb (≈450 g) ground beef (or turkey for lighter version)
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (14.5 oz) can diced tomatoes
1 (15 oz) can tomato sauce
4 cups beef broth (or a mix of broth & water)
1 teaspoon dried Italian seasoning (or a mix of oregano, thyme, basil)
2 cups cooked white rice (or brown rice)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Directions

I start by heating the olive oil in a large pot over medium-high heat. I add the ground beef and cook it until browned, then drain the excess fat.
Next, I add the chopped onion and cook it for about 4–5 minutes, until it softens. I stir in the garlic and cook for about 30 seconds until it becomes fragrant.
I mix in the diced bell peppers and cook for another 2–3 minutes until they just begin to soften.
Then I pour in the diced tomatoes with their juices, tomato sauce, and broth. I stir in the Italian seasoning, salt, and pepper.
I bring the mixture to a simmer, cover it, and let it cook for 15–20 minutes until the peppers are tender.
Once the vegetables are soft, I stir in the cooked rice and let it heat through for a few minutes. I taste and adjust seasoning if needed.
I ladle the soup into bowls and sprinkle fresh parsley on top just before serving.

Servings and timing

This recipe yields about 6 servings, making it ideal for family dinners or weekly meal prep.

Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: Approximately 50 minutes
Serving Size: 1 bowl (about 1⅔ cups)
Calories per serving: ≈ 330 kcal

Variations

I sometimes swap the ground beef for ground turkey or chicken for a leaner soup.
When I want a nuttier texture, I go for cooked brown rice instead of white.
For a vegetarian version, I use plant-based ground meat or lentils and vegetable broth.
To add a little kick, I toss in a pinch of red pepper flakes or a dash of smoked paprika.
When I want it heartier, I add some black beans or corn for extra substance.

Storage/Reheating

I let the soup cool completely before transferring it to airtight containers. It keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. If freezing, I prefer storing the rice separately so it doesn’t soak up all the broth.
To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water to loosen it up if needed.

FAQs

What type of rice works best in this soup?

I usually use cooked white rice, but brown rice or even cauliflower rice works well too. Just make sure the rice is cooked before adding it to the soup to avoid overcooking the veggies.

Can I make this soup ahead of time?

Yes, I often make it a day or two ahead — it tastes even better after the flavors meld. Just store the rice separately if I’m not serving it right away to keep the texture perfect.

Is it possible to make this soup in a slow cooker?

Absolutely. I brown the meat and sauté the vegetables first, then transfer everything (except the rice) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. I stir in the cooked rice just before serving.

How do I make this soup vegetarian?

I swap the beef for a plant-based ground meat alternative or use lentils for a hearty, meat-free version. I also use vegetable broth instead of beef broth.

What toppings go well with this soup?

Fresh parsley is my go-to, but I sometimes top it with shredded cheese, a dollop of sour cream, or even crushed tortilla chips for a little crunch.

Conclusion

This Stuffed Pepper Soup is one of my favorite ways to enjoy a classic comfort food in a much easier, cozier format. It’s simple, satisfying, and endlessly adaptable. Whether I make it on a chilly evening or for a quick weeknight dinner, it always hits the spot — and there’s usually enough left for a second helping the next day.

Stuffed Pepper Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30‑40 minutes
Total Time: approximately 50 minutes
Yield: 6 servings
Category: Soup / Main Dish
Method: Stovetop (one‑pot)
Cuisine: American / Comfort Food
Diet: Low Fat

Print Recipe

Description

A hearty soup that captures all the flavors of classic stuffed bell peppers — ground meat, peppers, rice, and tomatoes — all simmered together in a comforting broth.

Instructions

Heat olive oil in a large pot over medium-high heat; add ground beef and cook until browned. Drain excess fat.
Add chopped onion and cook until softened, about 4‑5 minutes. Then add garlic and cook 30 seconds until fragrant.
Add diced bell peppers; cook for 2‑3 minutes until they begin to soften.
Pour in diced tomatoes (with juices), tomato sauce, and broth. Stir in Italian seasoning, salt and pepper.
Bring mixture to a simmer. Cover and cook for 15‑20 minutes, until peppers are tender.
Stir in the cooked rice; let heat through. Adjust seasoning if needed.
Ladle into bowls and garnish with fresh parsley before serving.

Notes

You can use ground turkey or a plant‑based ground meat substitute instead of beef to reduce fat.
Brown rice may be used in place of white rice; it will take a bit longer to cook.
If making ahead or freezing, cook rice separately and add when reheating so it doesn’t soak up too much liquid.
Add a dash of smoked paprika or red pepper flakes for extra warmth or spice.