There's something downright comforting about a steaming bowl of soup that tastes like your favorite stuffed peppers in a cozy, warm broth. This Stuffed Pepper Soup Recipe captures all those familiar flavors with the ease of a one-pot meal — perfect when you want hearty but fuss-free dinner magic.

The image shows a close-up of a single large metal spoon scooping a thick mixture from a pot. The mixture has visible layers including cooked ground meat in dark brown, cooked rice grains in off-white, diced tomatoes in bright red, and small chopped green and orange vegetables. Fresh green herbs are sprinkled on top, adding a light green color contrast. The mixture appears moist and rich with the bright red tomato sauce spreading throughout. The pot is beige with a slightly darker rim and is placed on 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

From the first time I made this Stuffed Pepper Soup Recipe, I was hooked. It’s one of those dishes that feels like a warm hug—meaty, flavorful, and packed with veggies. Plus, it turns out wonderfully every time, even on busy weeknights.

Comfort Food Classic: It takes all the great flavors of stuffed peppers and transforms them into a cozy soup that’s easier to make and just as satisfying.
One-Pot Wonder: Minimal clean-up with maximum flavor—everything simmers together to develop rich, savory goodness.
Customizable: Whether you want it spicier or milder, with extra veggies or different cheese, it’s a recipe that welcomes your personal touch.
Meal Prep Friendly: This soup tastes even better the next day, making it perfect for leftovers or freezing in portions for weeks to come.

A large white pot filled with a thick stew of reddish tomato broth mixed with brown minced meat, white rice, and small chunks of bright red and green bell peppers. Fresh green herbs are sprinkled on top, adding a pop of color. A silver spoon rests inside the pot on the left side. The pot sits on a white marbled surface with a gray striped cloth beside it, and there is a white bowl with chopped green herbs and a red bell pepper nearby, along with two wooden salt and pepper grinders at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in building that classic stuffed pepper flavor but in soup form—meaty, tomato-rich, and bursting with fresh peppers. Here’s why each one makes a difference and a few shopping tips I swear by.

Flat lay of lean ground beef shaped into a small mound, a half medium yellow onion diced into small cubes, two whole uncracked brown garlic cloves, a red bell pepper finely chopped into small pieces, a green bell pepper finely chopped into small pieces, two simple white ceramic bowls filled with bright red diced tomatoes and smooth red tomato sauce, a small white ceramic bowl of rich brown beef broth, a small white ceramic bowl holding golden olive oil, a small white ceramic bowl containing light brown Worcestershire sauce, a small white ceramic bowl with granulated white sugar, a small white ceramic bowl filled with a dried blend of Italian seasoning herbs, a small mound of cooked long grain white rice, a small pile of fresh Italian parsley leaves, and a small heap of shredded cheddar and mozzarella cheese together, all carefully arranged symmetrically and balanced 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 prefer lean beef to keep the soup hearty without adding extra grease—plus, it browns beautifully, creating rich flavor.
Olive oil: Just enough to soften the veggies without weighing down the soup; using good quality olive oil really elevates the taste.
Yellow onion: Adds sweetness and depth; remember to dice it finely so it melts into the broth.
Garlic: Fresh minced garlic brings just the right aromatic punch—don’t skip it!
Red and green bell peppers: They’re the star veggie duo here, providing color, crunch, and that distinctive stuffed pepper flavor.
Diced tomatoes and tomato sauce: Together they create a rich, robust tomato base that's slightly chunky but mostly smooth—ideal texture for this soup.
Beef broth: Use a good-quality broth, or homemade if you can—it makes the whole soup taste fresher and less canned.
Worcestershire sauce: This secret flavor booster adds umami and depth you might not expect in a simple soup.
Sugar (optional): Helps balance acidity from the tomatoes—I've found a little can go a long way, but start small and taste as you go.
Italian seasoning: Classic herbs that bring everything together with warm, savory notes.
Salt and pepper: Essential for seasoning, always adjust at the end based on your taste.
Cooked long grain white rice: Adds body and soaks up all those delicious flavors; be sure it’s cooked just right—not mushy.
Fresh Italian parsley: Brightens the soup with freshness and a pop of green color.
Shredded cheddar or mozzarella cheese (optional): My favorite finishing touch—melts perfectly on top for extra indulgence.

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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

I love this soup as written, but I always like to tinker based on what I have on hand or how I’m feeling. You can make this recipe yours with just a few tweaks!

Variation: I sometimes swap ground beef for ground turkey or chicken to lighten it up, and it still tastes great—just add a bit more seasoning to punch up the flavors.
Adding heat: If you like spice, throw in a pinch of crushed red pepper flakes or a dash of hot sauce when simmering.
Extra veggies: I’ve tossed in diced zucchini or corn for added texture and nutrition—feel free to get creative with whatever’s fresh.
Rice alternatives: Quinoa or cauliflower rice also work if you’re looking for a gluten-free or lower-carb swap.

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

Step 1: Browning the Beef and Building Flavor

Start by heating your Dutch oven over medium heat and browning the ground beef. I like to break it up with my spoon while it cooks to get those little crumbles that mix evenly into the soup. Be sure to drain any excess grease so the broth stays nice and clean—not greasy. Season the beef with salt and pepper before setting it aside to rest.

Step 2: Softer Veggies for Depth

In the same pot, add a tablespoon of olive oil, then toss in your diced onions and bell peppers. Cook until they’re softened and fragrant—about five minutes—stirring often so they don’t stick. Add your minced garlic last, sautéing for just about 30 seconds to avoid burning but keep that pungent aroma alive.

Step 3: Combining the Ingredients

Return the beef to the pot, then pour in the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce for that umami punch and sprinkle in Italian seasoning. If you want a little sweetness to balance the acidity, stir in some sugar—just start with a teaspoon and adjust as you taste. Give everything a good stir, then do a quick taste test to check seasoning. Don’t be shy to add salt and pepper here.

Step 4: Simmer and Let It All Marry

Bring your soup to a gentle boil, then lower the heat and let it simmer for about 15-20 minutes. Stir occasionally so nothing sticks and all those rich flavors blend beautifully.

Step 5: Finish with Rice and Fresh Parsley

If you’re serving this right away, stir in the cooked rice and chopped parsley, then cook for just a minute or two until everything’s heated through. If you want leftovers, it’s best to heat the rice separately and add it in each bowl when serving to prevent it from getting mushy over time.

Step 6: Serve Hot and Cheese it Up!

Ladle the soup into bowls and top with shredded cheddar or mozzarella cheese if you like. The cheese melts right into the hot soup, turning it even more comforting and delicious.

Top Tip

Making this Stuffed Pepper Soup Recipe became so much easier once I learned a few small tricks along the way. These helped me guarantee success every time—maybe they’ll help you too!

Drain the beef well: Too much grease makes the soup oily and heavy; draining keeps it light and lets the flavors shine.
Add rice at the right time: If you add rice too early, it turns mushy when reheated. I prefer to stir it in either just before serving or directly into individual bowls.
Season thoughtfully: Start with less salt and sugar until you taste the soup—tomatoes can be unpredictable!
Use fresh herbs: Parsley brightens and lifts the dish right before serving, making the flavors feel fresh and balanced.

How to Serve Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

I almost always go for a generous sprinkle of shredded sharp cheddar cheese on top. It melts into the heated soup and gives a lovely creamy texture contrast. Sometimes I add a dollop of sour cream or a few fresh basil leaves if I'm feeling fancy—both add a fresh brightness that pairs wonderfully with the tomato base.

Side Dishes

Crusty bread or garlic toast is my go-to side; it’s perfect for dipping and soaking up every last bit of soup. A simple green salad thrown together with a tangy vinaigrette also provides a nice fresh counterpoint to this hearty soup.

Creative Ways to Present

For a fun twist at family dinners, I like serving this soup in small bread bowls or hollowed-out bell peppers when entertaining. It makes it feel special and totally Instagram-worthy, plus kids love the presentation!

Make Ahead and Storage

Storing Leftovers

I store leftover Stuffed Pepper Soup in airtight containers in the fridge for up to 3 days. I usually wait to add rice until reheating to keep it from sticking together or getting too soft.

Freezing

This soup freezes wonderfully, which always surprises me given the rice. To keep the best texture, I freeze the soup base without rice, then cook fresh rice when you're ready to reheat and serve. You’ll thank me later for this tip!

Reheating

Reheat the soup gently on the stove, adding broth or water if it’s too thick. Then stir in freshly cooked rice just before serving. This way, your leftover soup tastes almost like fresh.

Frequently Asked Questions:

Can I make Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Swap the ground beef for hearty beans (like black or kidney beans) or lentils, and use vegetable broth instead of beef broth. You can also add extra veggies, like mushrooms or zucchini, for more texture.

What kind of rice works best in stuffed pepper soup?

Long grain white rice is a classic choice because it stays tender without getting mushy quickly. You can also use brown rice if you prefer, but it takes longer to cook, so plan accordingly. For a low-carb option, try cauliflower rice added at the end.

Can I prepare this soup in a slow cooker?

Yes! Brown the beef and sauté your veggies first as the recipe suggests, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add cooked rice at the very end before serving to prevent it from overcooking.

How can I reduce the acidity in the soup?

Tomatoes can be tangy, so if you find the soup too acidic, stir in a small amount of sugar during cooking to balance the flavors. You can also add a splash of cream or milk at the end for a richer, smoother taste.

Final Thoughts

This Stuffed Pepper Soup Recipe has become a favorite in my kitchen because it takes the nostalgia of a classic stuffed pepper and turns it into a soul-soothing soup. I think you’ll appreciate how simple it is without compromising on flavor or comfort. Give it a try on a chilly night—you might just find your new go-to soup!