That warm, comforting aroma of bell peppers, tomato, and beef simmering together is pure magic. This Stuffed Pepper Soup Recipe brings all those fantastic flavors of stuffed peppers into a cozy, easy-to-scoop bowl — it's like a hug on a cold day and so worth making.

A close-up view of a ladle filled with a rich stew showing three main layers: a wet, red tomato broth at the bottom, a middle layer with soft white rice mixed with small chunks of cooked ground meat and diced red and green bell peppers, and a top layer sprinkled with fresh green parsley. The stew inside a white pot brings out the mix of colors and textures, with the shiny metal ladle lifting the portion, showing the stew’s warm steam and moist consistency. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Top Tip
How to Serve Stuffed Pepper Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Soup Recipe

Why You'll Love This Recipe

I can't tell you how many times this soup has come to my rescue when I want something hearty but not fussy. The flavors are exactly like a classic stuffed pepper but in this cozy, comforting bowl. It’s simple, approachable, and feels like a full meal without the fuss of stuffing peppers.

One-Pot Comfort: Everything simmers together in one pot, which means less cleanup — always a win in my book.
Classic Flavor Combo: The mix of bell peppers, ground beef, tomatoes, and seasonings nails that stuffed pepper taste perfectly.
Flexible & Customizable: You can easily tweak the veggies, spices, or use different meats to make it your own.
Perfect for Leftovers: It actually tastes better the next day, and it freezes beautifully for busy weeknights.

A white bowl filled with a thick stew made of red tomato chunks, brown cooked ground meat, white cooked rice, and small green bell pepper pieces, all mixed in a rich reddish broth. The stew is garnished with small green parsley leaves scattered on top. A silver spoon is scooping up a mix of rice, meat, tomato, and green pepper from the bowl. The bowl rests on a matching white plate, both placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances fresh veggies, savory beef, and rich tomato base that blend beautifully. Each ingredient plays a role—whether it’s adding texture, flavor, or depth—and shopping for fresh peppers and quality broth makes all the difference.

Flat lay of a small mound of lean ground beef, a small dish of golden olive oil, half a diced yellow onion, two minced garlic cloves, one red bell pepper and one green bell pepper finely chopped, two cans of diced tomatoes opened with some spilling out, a can of rich tomato sauce with a spoon resting inside, a clear glass cup filled with beef broth, a small bowl of Worcestershire sauce, a teaspoon of sugar in a tiny dish, a small pile of Italian seasoning herbs, a pinch of salt and pepper in small bowls, a heap of cooked white rice, a bunch of fresh chopped Italian parsley, and a small pile of shredded cheddar cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Lean Ground Beef: Lean beef keeps the soup hearty without too much grease that weighs it down.
Olive Oil: Helps soften the veggies gently and adds subtle richness.
Yellow Onion: Adds natural sweetness and depth once sautéed.
Garlic: Just a couple cloves bring that undeniable aromatic punch.
Red & Green Bell Peppers: The stars that give the soup its signature flavor and vibrant color.
Diced Tomatoes: These add fresh acidity and texture, holding their shape in the broth.
Tomato Sauce: For that smooth, rich tomato base that ties everything together.
Beef Broth: Provides savory depth and keeps the soup from feeling too thick.
Worcestershire Sauce: A secret flavor booster adding complexity and umami.
Sugar: Balances the acidity of tomatoes — use sparingly or skip if you prefer tangy.
Italian Seasoning: Brings in a fragrant herb mix without fuss.
Salt & Pepper: Simple seasonings that make or break the final flavor.
Cooked Long Grain White Rice: Adds hearty texture and makes the soup feel like a complete meal.
Fresh Italian Parsley: Brightens the dish and adds a fresh herbal kick.
Shredded Cheese (Optional): A melty topping that brings an indulgent finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love best about this Stuffed Pepper Soup Recipe is how adaptable it is. Depending on what’s in my fridge, I tailor it pretty often and it never disappoints — feel free to experiment as much as you want.

Variation: I sometimes swap ground beef for Italian sausage to add a meatier, spiced kick. It’s amazing with a little fennel or smoked paprika stirred in.
Add Veggies: Toss in mushrooms, spinach, or diced carrots to boost nutrition and flavor — it’s super forgiving.
Heat It Up: I like adding crushed red pepper flakes or a diced jalapeño if I want some warmth without overpowering the dish.
Rice-Free Version: If you’re low-carb, swap the rice for cauliflower “rice” or skip it altogether and just add extra broth for a lighter feel.

Step-by-Step: How I Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef Just Right

Start by heating half the olive oil in a Dutch oven over medium heat. Add the ground beef, breaking it up with a wooden spoon. Cook until it's nicely browned and no pink remains — this usually takes about 6-8 minutes. Drain any excess grease, then season generously with salt and pepper. Set the beef aside for now.

Step 2: Sauté Your Veggies Till Soft

In the same pot, add the remaining olive oil. Toss in diced onion and chopped red and green bell peppers, sautéing for about 5 minutes until the onions are translucent and the peppers are tender. Add minced garlic and cook for an additional 30 seconds, just until fragrant. This step builds your flavor base and smells heavenly — don’t rush it!

Step 3: Bring It All Together

Now, add the browned beef back into your pot along with the diced tomatoes, tomato sauce, and beef broth. Stir to combine. Season the mix with Worcestershire sauce, Italian seasoning, and sugar (if you like the subtle sweetness). Give everything a taste and adjust salt and pepper as needed. Once it’s all mixed and tasting good, bring the soup to a gentle boil.

Step 4: Simmer for Deep Flavor

Reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes, stirring occasionally. This lets the flavors meld beautifully and the soup thicken slightly.

Step 5: Add Rice & Herbs Last

If you’re dining right away, stir in cooked rice and chopped parsley. Let it heat through for just a minute or two. For leftovers, I recommend storing the rice separately — that way it won’t soak up all the broth and get mushy. Just stir rice into each bowl when reheating.

Step 6: Serve with Cheese & Enjoy!

Ladle the soup into bowls and sprinkle with shredded cheddar or mozzarella cheese, if you like. The melty cheese is the perfect finishing touch! Grab a crusty piece of bread or your favorite crackers and dig in.

Top Tip

After countless times making this Stuffed Pepper Soup Recipe, I’ve learned a few tricks that really take it to the next level. These tips will help you get the flavors just right and keep the texture spot on.

Drain the Beef Well: Excess grease can make the soup oily, so be sure to drain after browning and before adding back in.
Add Rice at The End: Cooking rice in the soup makes it soak up too much broth and turn mushy; stirring it in right before serving keeps it perfect.
Adjust Broth to Taste: If you want a soupier consistency, simply add extra beef broth either while cooking or when reheating leftovers.
Balance Acidity With Sugar: A little sugar goes a long way to balance the tang from tomatoes—taste before adding and adjust to your liking.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I love piling on shredded cheddar or mozzarella cheese — it melts into the warm soup with glorious gooeyness. Some fresh parsley or even chopped green onions add a fresh pop and color. For a little extra flair, a dollop of sour cream or a sprinkle of crushed red pepper flakes works wonders too.

Side Dishes

Crusty bread or buttery garlic toast is my go-to side; the perfect vessel for dipping. A crisp green salad with a light vinaigrette balances the richness nicely. Sometimes I throw some tortilla chips on the side for a fun crunch that works great with the soup’s flavors.

Creative Ways to Present

For special dinners, I’ve ladled this soup into mini cocotte bowls and topped each with a little cheese and a fresh parsley sprig — it instantly feels fancy. You can also serve in hollowed-out mini bell peppers for a playful twist that echoes its stuffed pepper inspiration.

Make Ahead and Storage

Storing Leftovers

After cooling, I store the soup and cooked rice in separate airtight containers in the fridge. This keeps the rice from melding into mush overnight. When ready to eat, I reheat the soup gently on the stove and stir in warmed rice just before serving. It tastes almost better the next day!

Freezing

I’ve frozen this soup a bunch of times without losing flavor. Just freeze the soup base without rice in freezer-safe containers. When thawed and reheated, add freshly cooked or thawed rice. This keeps the texture perfect and ready to enjoy anytime.

Reheating

I warm leftovers slowly over medium-low heat, stirring often to prevent sticking. Then, I add the rice and let it heat through for a couple minutes before serving. This method keeps the flavors bright and the texture just right.

Frequently Asked Questions:

Can I make Stuffed Pepper Soup Recipe ahead of time?

Yes! This soup actually develops even deeper flavor when made a day ahead. Just store the cooked rice separately and add it freshly when reheating to keep the best texture.

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well if you want a lighter version. The flavor will be slightly different, so consider adding a bit more seasoning or broth to keep it flavorful.

Why do I add cooked rice instead of raw?

Adding cooked rice prevents the rice from soaking up too much soup liquid and becoming mushy. It keeps your soup balanced and helps the rice stay just tender and fluffy.

Can I freeze Stuffed Pepper Soup Recipe?

Yes! Freeze the soup without the rice for best results. Reheat the soup separately and add freshly cooked or thawed rice when serving to maintain texture and flavor.

Final Thoughts

This Stuffed Pepper Soup Recipe holds a special place in my heart because it’s an easy weeknight dinner that always feels homemade and thoughtful. I love sharing it with friends because it’s approachable yet packed with flavor, and I know you’ll enjoy making it as much as I do. Next time you want the joy of stuffed peppers without the fuss, this soup has you covered!