There’s something incredibly comforting about a bubbling pot of hearty soup that wraps you in warmth, and this Stuffed Pepper Soup Recipe does just that. It’s like your favorite stuffed peppers, but in a cozy, spoonable form that’s perfect any day of the week.

The image shows a close-up of a spoon lifting a mix of cooked rice, ground beef, and diced vegetables from a pot. The dish has several layers visible: a base of soft, orange-red tomato sauce, with white and slightly transparent rice grains scattered throughout. On top of the rice, there are pieces of cooked, brown ground beef mixed with small cubes of green and orange bell peppers, and red tomato chunks. Small bits of fresh green herbs are sprinkled over everything, adding a pop of color. The pot is set against a white marbled surface. 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

Honestly, this soup has become one of my go-tos because it hits all the right notes—comfort, flavor, and ease. It's packed with savory ground beef and vibrant peppers in a rich tomato base, giving all the taste of stuffed peppers in a simple, one-pot meal you'll want to make again and again.

All-in-one meal: You get protein, veggies, and carbs all in one delicious, hearty bowl.
Simple and quick: Ready in about 40 minutes with easy steps, perfect even on busy weeknights.
Customizable: Whether you want it spicy, meatless, or with extra cheese, this recipe adapts easily.
Comforting flavors: The combination of bell peppers, beef, and tomatoes hits that cozy spot that’s satisfying any time.

A large white pot filled with a thick, colorful stew sits on a white marbled surface. The dish has at least three visible layers: a chunky tomato-based broth with bright red cooked tomato pieces, browned ground meat, and soft grains of rice. Scattered on top are small green bell pepper pieces and finely chopped fresh herbs, adding green pops of color. A silver spoon rests on the pot's edge inside the stew. Nearby are a gray cloth, a bunch of fresh parsley, a bowl with green chopped herbs, a red bell pepper, and two wooden pepper mills, all placed on the white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Stuffed Pepper Soup Recipe plays a role to build layers of flavor and texture. From the browned beef that adds richness to the bell peppers bringing crunch and sweetness, every element pulls its weight. Plus, these ingredients are easy to find and come together like an old friend’s hug.

Flat lay of fresh lean ground beef formed into a compact mound, a small drizzle of golden olive oil in a white ceramic bowl, half a medium yellow onion with natural layers visible, two whole cloves of garlic with papery skin intact, one vibrant red bell pepper finely chopped in a neat pile, one fresh green bell pepper finely chopped beside it, two simple white bowls each holding bright red diced tomatoes, a white bowl filled with smooth tomato sauce, a small white bowl filled with rich beef broth, a small white bowl containing glossy Worcestershire sauce, a small white bowl with white granulated sugar, a white bowl with mixed dried Italian seasoning herbs, a neat pile of salt crystals and black peppercorns side by side on the white surface, a small mound of fluffy cooked long grain white rice, fresh Italian parsley sprigs with vibrant green leaves, and a small pile of shredded cheddar and mozzarella cheese beside each other — all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: I use lean ground beef to keep the soup hearty but not too greasy; browning it well adds flavor.
Olive oil: Just a splash to sauté the veggies gently, helping bring out their sweetness.
Yellow onion: Adds a subtle sweetness and depth—don’t skimp here!
Garlic: Just minced and tossed in at the end of sautéing for a fragrant punch.
Red and green bell peppers: These brighten the soup with fresh, peppery flavor and a bit of crunch.
Diced tomatoes & tomato sauce: Create the hearty, tomatoey base that's rich but not overpowering.
Beef broth: Adds savory depth; homemade or good-quality store-bought both work well.
Worcestershire sauce: A secret umami booster that really enhances the beefiness.
Sugar: Optional, but a pinch balances acidity from the tomatoes nicely.
Italian seasoning: Herbs like oregano and basil complement the flavors perfectly.
Salt and pepper: To taste, essential for seasoning throughout.
Cooked long grain white rice: The surprise that turns it into “stuffed pepper” soup, adding body and comfort.
Fresh Italian parsley: Brightens the dish at the end with fresh herby notes.
Shredded cheddar or mozzarella cheese: Totally optional, but who can resist a melty cheese topping?

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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

One of my favorite things about this Stuffed Pepper Soup Recipe is how much you can tweak it to suit your taste. Maybe you like it extra spicy, or perhaps you want to swap ground beef for turkey or even a plant-based crumble. Feel free to experiment—this recipe is forgiving and flexible!

Variation: I once made a batch with Italian sausage instead of beef for a spicy, savory twist that everyone loved.
Vegetarian option: Use plant-based beef substitute and vegetable broth for a hearty meatless version that's still full of flavor.
Rice alternatives: Try quinoa or cauliflower rice if you want a different texture or lower carb option.
Heat it up: Adding red pepper flakes or a dash of hot sauce brings welcome warmth without overpowering the other flavors.

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

Step 1: Brown the beef to start building flavor

Start by heating your Dutch oven over medium heat, then add the ground beef. Break it up into small pieces as it browns so it cooks evenly. This step is crucial—the browning develops a rich, meaty flavor that sets the foundation. Once it’s fully cooked through, drain any excess grease. I always salt and pepper it right away; seasoning early layers makes a big difference in the final taste.

Step 2: Sauté the veggies with care

Next, in the same pot add 1 tablespoon of olive oil and toss in your diced onions and bell peppers. Cook until they soften and the onions turn translucent—about 5 minutes. This releases their sweetness and blends beautifully into the broth. Just before they’re done, add minced garlic and sauté for 30 seconds. Be careful not to burn the garlic; it cooks fast and you want to keep its bright flavor.

Step 3: Combine ingredients and simmer gently

Return the beef to the pot and stir in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, and optional sugar here. I always taste it at this point and adjust salt and pepper before simmering. Bring the soup to a gentle boil, then reduce heat and let it simmer for 15–20 minutes, stirring now and then to let all those flavors marry.

Step 4: Finish with rice and herbs for that stuffed pepper vibe

If you're eating it right away, stir in the cooked rice and fresh parsley, and let everything warm through for a minute or two. I like to add the rice at the end so it retains some texture instead of getting mushy. If you want leftovers, hold off on adding the rice to the pot and add it individually when serving—that keeps the leftovers tasting fresher longer.

Step 5: Serve it up with optional cheese

Ladle the soup into bowls and sprinkle with shredded cheddar or mozzarella if you’re feeling indulgent. The melted cheese adds a creamy, melty finish that just elevates this dish to soul food status. Then grab a spoon and dig in!

Top Tip

From my many batches of this soup, I’ve learned a few tricks that make all the difference in flavor and texture. These tips have saved me from mushy rice and bland broth more than once, so I’m sharing them to help you nail this recipe the first time around.

Brown the beef fully: Browning properly gives a deep, rich flavor you just can’t shortcut with pre-cooked meat.
Don’t add rice too early: If you add the rice during simmering, it can absorb too much liquid and turn mushy.
Sauté veggies gently: Cooking peppers and onions just until soft keeps their flavor fresh and avoids bitterness.
Taste and adjust seasoning often: I find adding Worcestershire and a pinch of sugar balances the tomato acidity beautifully.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I love topping mine with shredded cheddar cheese because it melts into the soup, adding a creamy note. Fresh chopped parsley or basil brightens the dish visually and flavor-wise. Sometimes I add a dollop of sour cream or a sprinkle of crushed red pepper flakes when I want a little extra zing.

Side Dishes

Though the soup is a full meal, pairing it with crusty bread or garlic toast is heavenly for soaking up all the tomatoey goodness. A simple green salad on the side cuts through the richness and is a nice contrast. For casual dinners, I like serving tortilla chips for a bit of crunch.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out bread bowls—instant wow factor without much extra effort. Another fun idea is layering it in clear mugs for a festive party appetizer. If you’re cooking for a crowd, setting up a toppings bar with cheese, fresh herbs, and hot sauce lets guests personalize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. To keep the rice from soaking up all the liquid, I usually hold it separately and add it in when reheating. This small step keeps the soup fresh and prevents it from becoming too thick or mushy.

Freezing

This soup freezes beautifully—just let it cool completely, then transfer it to freezer-safe containers without the rice. When you’re ready to eat, thaw overnight and add freshly cooked rice or heat the rice separately to stir in during reheating. This tricks keeps the texture spot-on after freezing.

Reheating

To reheat, I simmer the soup gently on the stove or zap it in the microwave until hot. Then I stir in the cooked rice or add it individually per serving. Avoid boiling the soup again, which can break down the veggies and beef texture. Gentle warming preserves all those layers of flavor and texture you love.

Frequently Asked Questions:

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Simply swap out the ground beef for a plant-based ground meat substitute or an extra cup of cooked lentils or beans, and use vegetable broth instead of beef broth. The peppers, tomatoes, and spices will still make a delicious, comforting soup.

How do I prevent the rice from getting mushy in this soup?

The key is to add the cooked rice at the very end of cooking if you plan to eat immediately, or add it fresh to each bowl when reheating leftovers. This keeps the rice from absorbing too much liquid and becoming mushy or gummy.

Can I use other types of rice in this recipe?

Yes, you can use brown rice, quinoa, or even cauliflower rice. Just keep in mind cooking times and textures vary—brown rice takes longer to cook, so be sure it’s fully cooked before adding. Cauliflower rice is best added right at the end since it cooks quickly.

Is this soup freezer-friendly?

Definitely! This Stuffed Pepper Soup freezes well as long as you leave the rice out during freezing. Thaw and reheat gently, then add freshly cooked rice for the best texture.

Final Thoughts

This Stuffed Pepper Soup Recipe feels like a warm hug in a bowl, combining familiar flavors in a simple, straightforward way that never disappoints. Whether you’re cooking for your family or meal prepping for the week, I promise you’ll find yourself coming back to this recipe again and again. Give it a try—you’ll love how cozy and satisfying it makes your day.