Hearty Stuffed Pepper Soup

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Hearty Stuffed Pepper Soup

Thick, savory, and packed with ground beef, tender peppers, tomatoes, and rice, this Stuffed Pepper Soup delivers all the comforting flavors of classic stuffed peppers in an easy one-pot meal. It’s cozy, filling, and perfect for a chilly evening.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 1 lb (450 g) ground beef
  • 1 tablespoon olive oil, if needed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced — green, red, or a combination
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 1 cup cooked white or brown rice
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt, or to taste
  • ½ teaspoon Worcestershire sauce, optional
  • 1–2 tablespoons chopped fresh parsley

Instructions

1. Brown the Beef

Heat a large Dutch oven or soup pot over medium heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it browns.

Drain excess grease if necessary.

2. Add the Vegetables

Add the diced onion and bell peppers. Cook for 4–5 minutes, until they begin to soften.

Add the minced garlic and cook for another 30 seconds.

3. Build the Soup

Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, Italian seasoning, paprika, oregano, black pepper, salt, and Worcestershire sauce if using.

4. Simmer

Bring the soup to a gentle boil, then reduce the heat to low.

Cover and simmer for 20–25 minutes, stirring occasionally, until the peppers are tender and the flavors have come together.

5. Add the Rice

Stir in the cooked rice during the final 5 minutes of cooking.

Taste and adjust the seasoning.

6. Serve

Ladle into bowls and garnish with fresh parsley. For an extra comforting finish, sprinkle with shredded mozzarella or cheddar cheese.

Description

This hearty soup tastes like a bowl of deconstructed stuffed peppers. Ground beef adds richness, sweet bell peppers bring freshness, and tomatoes create a flavorful broth. Rice makes it especially filling and turns it into a complete family-friendly meal.

Recipe Notes

  • Use cooked rice rather than adding raw rice directly to the soup. This gives you better control over the consistency.
  • If the soup becomes too thick after refrigeration, add a little beef broth when reheating.
  • For a sweeter flavor, use red or yellow bell peppers along with the green pepper.
  • Lean ground beef works well, but ground turkey can also be substituted.

Tips

  • Brown the beef well before adding the liquid for deeper flavor.
  • Don’t rush the vegetable sauté; softened onions and peppers add much more flavor.
  • Let the soup rest for 5–10 minutes before serving.
  • Add cheese directly to each bowl rather than the whole pot if you expect leftovers.

Optional Additions

Try adding:

  • Shredded mozzarella
  • Cheddar cheese
  • Parmesan
  • Red pepper flakes
  • Diced zucchini
  • Mushrooms
  • Corn
  • Kidney or black beans
  • A splash of hot sauce

Slow Cooker Version

Brown the ground beef and sauté the onion and peppers first.

Add the beef mixture, garlic, tomatoes, tomato sauce, broth, tomato paste, and seasonings to a slow cooker.

Cook on:

  • LOW: 5–6 hours
  • HIGH: 2½–3 hours

Stir in cooked rice during the final 20–30 minutes.

Nutritional Information

Approximate per serving:

  • Calories: 340
  • Protein: 24g
  • Carbohydrates: 35g
  • Fat: 13g
  • Fiber: 5g
  • Sugar: 9g
  • Sodium: 850mg

Nutrition varies depending on the ground beef, broth, rice, and canned products used.

Benefits

  • Good source of protein
  • Bell peppers provide vitamin C and antioxidants
  • Tomatoes provide lycopene
  • Rice provides carbohydrates for energy
  • Provides vegetables in a hearty, satisfying meal
  • Easy to customize for different dietary preferences

Frequently Asked Questions

Can I make this without rice?

Yes. Simply leave the rice out or replace it with cauliflower rice for a lower-carbohydrate option.

Can I use ground turkey?

Absolutely. Ground turkey makes a lighter version while still providing plenty of protein.

Can I use uncooked rice?

You can, but you’ll need additional liquid and a longer cooking time. Cooked rice is recommended for this version.

Can I freeze the soup?

Yes. Cool it completely and freeze in airtight containers for up to 3 months. Rice may soften somewhat after thawing.

How long will leftovers last?

Store refrigerated in an airtight container for 3–4 days.

Can I make it spicy?

Yes! Add crushed red pepper flakes, diced jalapeño, cayenne, or your favorite hot sauce.

What cheese goes best with it?

Mozzarella and cheddar are both excellent. A little Parmesan also adds wonderful savory flavor.

Can I make it creamy?

For a creamy variation, stir in ½ cup heavy cream or a small amount of cream cheese near the end of cooking.

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