Name: Stuffed Pepper Soup Recipe
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound ground beef; 1 cup diced onion; ½ tablespoon minced garlic; 2 cups diced red, orange, or yellow bell peppers; 14 ½ oz can petite diced tomatoes; 15 oz can tomato sauce; 3 cups water; 2 cups low sodium beef broth; ½ teaspoon dried parsley; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon black pepper; 1 bay leaf; ¼ teaspoon red pepper flakes; ⅔ cup long grain white rice

Jump to Recipe· 4.9 from 73 reviews

If you’re on the hunt for a cozy, delicious, and hearty meal that feels like a warm hug in a bowl, you’re going to absolutely adore this Stuffed Pepper Soup Recipe. I discovered this recipe on a chilly evening when I craved all the flavors of stuffed peppers but wanted something quicker and easier to make—you’ll find that this soup nails all those comforting tastes without the fuss. Stick around because I’m sharing all my tips and hacks to help you make this fan-freaking-tastic soup with confidence!

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Why You’ll Love This Recipe

All-in-One Comfort Food: Everything you love about stuffed peppers comes together in a warm, easy soup perfect for any night.
Flexible Cooking Methods: Whether you’re team stovetop, Instant Pot, or slow cooker, this recipe works beautifully.
Family-Friendly Flavor: My family goes crazy for this one, and I bet yours will too.
Saves Time and Effort: No more chopping, stuffing, and baking individual peppers—this soup streamlines the whole process.

Stuffed Pepper Soup Recipe - Recipe Step

Ingredients You’ll Need

The heart of this stuffed pepper soup lies in combining simple, fresh ingredients that blend into a rich, savory, and slightly spicy soup. When shopping, pick bell peppers with bright colors to boost flavor and freshness, and trust me—low sodium beef broth makes a noticeable difference in balancing the soup’s taste.

Stuffed Pepper Soup Recipe - Ingredients

Extra virgin olive oil: For that perfect sauté base and subtle fruity flavor.
Ground beef: I prefer 80/20 for good flavor and juiciness without too much grease.
Diced onion: Adds sweetness and depth when sautéed.
Minced garlic: The soul of many great soups, bringing warmth and aroma.
Diced red, orange, or yellow bell peppers: Use a mix for a colorful and sweet pop.
Petite diced tomatoes (canned): They break down nicely and keep the texture smooth.
Tomato sauce: Adds body and richness to the broth.
Water: Helps with cooking rice and balancing thickness.
Low sodium beef broth: The key to a deep, savory flavor without overpowering saltiness.
Dried parsley, basil, oregano: These herbs create that authentic Italian vibe. Don’t skimp!
Black pepper and red pepper flakes: For just the right touch of heat.
Bay leaf: You’ll want to remove this before serving but it’s magic while cooking.
Long grain white rice: Cooks up tender and helps thicken the soup beautifully.

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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.

Variations

I love how versatile this Stuffed Pepper Soup Recipe is! Over time, I’ve adjusted it to suit different moods and dietary needs, and you can too. Feel free to tweak the spice level or swap ingredients to make it your own.

Vegetarian Version: I swapped ground beef for cooked lentils or plant-based “meat” to keep that hearty texture—my vegetarian friends loved it!
Spicy Kick: Adding extra red pepper flakes or a dash of hot sauce amps up the warmth if you like it fiery like I occasionally do.
Brown Rice or Quinoa: You can substitute the white rice for brown rice or quinoa for a nuttier flavor and added fiber; just remember to adjust cooking times.
Cheesy Twist: Stir in some shredded mozzarella or cheddar near the end for an ooey-gooey experience my kids always ask for.

How to Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef and Sauté the Aromatics

This is where the flavor foundation is built. Heat your olive oil over medium heat, then add the ground beef. Cook it thoroughly for about 10 minutes, breaking it up as it browns and making sure there’s no pink left—this bit really enhances the soup’s richness. After that, toss in the diced onions and minced garlic. Sauté just for 2 minutes until fragrant and slightly softened; that quick step wakes up the flavors perfectly without turning soggy.

Step 2: Add Peppers, Tomatoes, Liquids, and Rice

At this stage, you add your colorful diced bell peppers along with canned tomatoes, tomato sauce, water, and beef broth. Don’t forget those dried herbs and spices here—they’re what make this soup sing. Stir everything well so all ingredients are blended. Adding the rice now means it will cook right in the pot, soaking up all those fabulous flavors.

Step 3: Bring to a Boil and Simmer

Cover your pot and crank the heat to high to bring the soup to a boil. This should take about 10 minutes. Stir every few minutes so the rice doesn’t stick to the bottom—trust me, I’ve made that mistake more than once! Once boiling, remove the lid and lower the heat to medium. Let it cook uncovered for 2 minutes, then take the pot off the stove and let it rest uncovered for 10 more minutes. The rice continues to soften and the soup thickens gently while you relax!

Step 4: Finish and Serve

Before serving, remove that bay leaf—it does its job but you don’t want it in your spoon. Ladle the soup into bowls and sprinkle with freshly grated Parmesan and a touch of fresh parsley if you have it on hand. Honestly, that tiny sprinkle makes it taste restaurant-worthy. I absolutely love how comforting and vibrant this soup is once it’s ready.

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Pro Tips for Making Stuffed Pepper Soup Recipe

Don’t Skip Browning: Browning the beef well at the start locks in flavors, so be patient with this step.
Watch Your Rice: Stir regularly during boiling to avoid rice sticking and scorching the pot.
Customize Your Heat: I like adding red pepper flakes gradually so you can control the spice level perfectly.
Adjust Broth for Leftovers: Rice absorbs liquid over time; reheat leftovers with a splash more broth for that fresh-soup feel.

How to Serve Stuffed Pepper Soup Recipe

Garnishes

I’m a huge fan of topping this soup with freshly grated Parmesan—it melts just enough into the hot broth and adds a beautiful salty tang. Some chopped fresh parsley not only brightens the flavor but makes it look so inviting. Sometimes I also toss in a little shredded mozzarella if I want more indulgence. If you like a touch of heat, a dash of hot sauce or crushed red pepper flakes on top never hurts!

Side Dishes

This soup is hearty enough to stand on its own, but I love pairing it with warm crusty bread or garlic toast for dipping. A simple green salad with a light vinaigrette helps balance the richness, and sometimes I serve it with roasted veggies to round out the meal.

Creative Ways to Present

For special occasions, I like serving this soup in bread bowls—functional and fun, plus everyone loves tearing off that crusty bread. Or try layering it in clear glass mugs for a rustic, cozy presentation. Adding a sprinkle of fresh herbs or a swirl of cream just before serving raises the wow factor without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers of this soup store beautifully in the fridge for up to 3-4 days. I use airtight containers to keep it tasting fresh. Because the rice absorbs broth over time, I usually add a little water or broth when reheating to loosen things up and keep the soup from getting too thick.

Freezing

I’ve frozen this stuffed pepper soup a few times and it handles freezing well. Just remember that after thawing, you might need to add a little broth or water while reheating because the rice tends to soak up liquid. Thaw it overnight in the fridge for best results.

Reheating

The best way I’ve found is reheating this soup gently on the stovetop over low to medium heat, stirring often. This prevents the rice from getting mushy and helps keep all the flavors fresh. If it seems too thick, splash in some broth or water and stir it in to get the perfect consistency.

FAQs

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! I suggest swapping the ground beef for lentils, plant-based crumbles, or extra veggies like mushrooms to maintain a hearty texture.
How can I prevent the rice from overcooking in the slow cooker?

Great question! I recommend reducing the water by about one cup and cooking the rice separately, then stirring it in near the end to prevent mushiness.
Can I use brown rice instead of white rice?

You can, but brown rice takes longer to cook. Cook it separately and add it towards the end of the cooking process for the best texture.
Is this soup freezer friendly?

Yes, it freezes well! Just make sure to add extra broth when reheating, as frozen rice tends to soak up more liquid.
What can I serve with Stuffed Pepper Soup Recipe?

Crusty bread, garlic toast, or a crisp green salad make perfect side dishes to complement the rich, savory flavors of the soup.

Final Thoughts

This Stuffed Pepper Soup Recipe has become one of my absolute go-to meals when I want something comforting but straightforward to make. I love how easily the flavors come together and the way my family gathers around the table, warmed up and happy. I truly think you’ll enjoy making it as much as eating it, and I can’t wait to hear how you customize it to your taste—trust me, it’s a recipe worth keeping in your repertoire.