Craving something cozy, hearty, and bursting with all the comforting flavors of classic stuffed peppers—but without the fuss of stuffing and baking? This Stuffed Pepper Soup is an absolute gem and a dinnertime lifesaver for busy weeknights. You get everything you love about stuffed peppers—tender beef, colorful bell peppers, perfectly cooked rice, and a rich, savory tomato broth—all in one pot and ready in under an hour. It’s warming, deeply flavorful, and has that delightful homemade feel, with just enough cheesiness to make it irresistible. Plus, it’s so easy to adapt and make exactly the way you like!
Why You’ll Love This Recipe
- Weeknight-Friendly: With just a single pot (and a small saucepan for the rice), this soup comes together in about 50 minutes and requires minimal cleanup.
- All the Stuffed Pepper Flavors, Zero Fuss: Skip the tricky assembly—enjoy everything you love about stuffed peppers without the extra steps.
- Cozy, Comforting, and Satisfying: The combination of seasoned beef, sweet bell peppers, a just-spicy-enough broth, and rice is pure comfort in a bowl.
- Perfect for Leftovers: This soup stores and reheats beautifully, making it ideal for meal prep.
- Flexible & Forgiving: Whether you want to use turkey instead of beef, play with the veggies, or switch up the cheeses, this soup welcomes your favorite tweaks.
Ingredients You’ll Need
Let’s talk about what makes this stuffed pepper soup so special. Here’s what you’ll need, plus some insider tips for the best flavor and texture:
- Olive oil: For sautéing and developing flavor right from the start.
- Ground beef: 90% lean keeps things hearty yet not greasy. Ground turkey is a lighter swap.
- Yellow onion: Adds a savory, slightly sweet base.
- Garlic: Absolutely essential for depth and warmth—don’t skimp!
- Red & green bell peppers: The color combo is classic, and both bring sweetness and crunch.
- Diced tomatoes with green chilies: Adds tang, a gentle heat, and complexity.
- Tomato sauce: Thickens the broth and ties all the flavors together.
- Worcestershire sauce: Trust me—just a splash brings out that savory “oomph.”
- Hot sauce: Just a dash for subtle warmth, not spicy heat.
- Brown sugar: Balances the acidity of the tomatoes—don’t skip it!
- Beef broth & chicken broth: A mix of both brings extra depth and richness to the soup.
- Seasonings—dried basil, oregano, parsley, mustard powder, onion powder, red pepper flakes: This medley is the heart of that classic stuffed pepper flavor.
- Shredded cheddar or Monterey Jack cheese: Optional, but it makes the soup ultra-satisfying. Shred your own for top-notch meltiness!
- White long grain rice: Added separately so it stays fluffy, not mushy. Leftover or pre-cooked rice works too.
- Extra salt & pepper: To make all the flavors pop.
Tip: Cooking the rice separately keeps the soup from turning thick and starchy, especially when storing leftovers!
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
This is your soup, so have some fun with it. Here are a few swaps and upgrades to try:
- Switch the Protein: Use ground turkey, chicken, or even a plant-based meat. All work beautifully with the other flavors.
- Change Up the Rice: Brown rice, jasmine, or even cauliflower rice for a low-carb option. Each brings its own personality.
- Add More Veggies: Sauté in some mushrooms, spinach, or zucchini for extra nutrients (and a less traditional, but still delicious, spin).
- Pump Up the Heat: Toss in extra red pepper flakes or use diced tomatoes with more chilies if you love a spicy kick.
- Go Cheesy: Top each bowl with a cheese blend—think mozzarella, provolone, or a spicy pepper jack.
- Make it Vegetarian: Use plant-based meat or extra beans and swap the broth for veggie broth.
How to Make Stuffed Pepper Soup
This is the kind of meal that makes you feel like a kitchen superstar, yet it’s so straightforward. Just follow these steps:
Step 1: Brown the Beef
Heat olive oil in a large soup pot over medium-high heat. Season ground beef with salt and pepper, then add it to the pot. Cook it until browned and crumbly—about 3 minutes.
Step 2: Sauté the Veg
Add diced onions and cook for another 5 minutes, letting them get soft. Toss in the garlic and cook for just a minute more—just until fragrant.
Step 3: Add the Peppers
Stir in the red and green bell peppers. Let them soften for about 3 minutes so they retain some bite.
Step 4: Layer in Flavor
Add all the seasonings, diced tomatoes (including juices), tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Give everything a good stir.
Step 5: Pour in the Broths
Add both beef and chicken broths. Stir well, then bring the soup to a gentle boil. Reduce heat, partially cover, and simmer for 30 minutes—just enough time for all the flavors to meld together.
Step 6: Cook the Rice
While the soup simmers, bring chicken broth to a boil in a small saucepan. Add rice, return to a boil, then cover and simmer for 15 minutes. Remove from heat and let the rice steam, covered, for 10 more minutes.
Step 7: Assemble and Serve
Remove the soup pot from the heat and stir in the shredded cheese, if using, for a lovely creamy finish. To serve, scoop some rice into each bowl, then ladle the hot soup over the top. If you prefer, add the rice directly to the pot if you’re planning to eat it all in one go.
Note: Storing the rice and soup separately keeps the texture just right for leftovers!
Pro Tips for Making the Recipe
- Shred Cheese Yourself: Pre-shredded cheese doesn’t melt as smoothly. Take the extra minute—it’s worth it!
- Play with Heat: The hot sauce and red pepper flakes add background flavor, not heat. Don’t worry; this soup isn’t spicy unless you want it to be.
- Don’t Skip the Brown Sugar: It perfectly balances out the tomato tang. If you’re watching sugars, a little honey does the trick too.
- Use Leftover Rice: Got rice in the fridge? This is a smart way to use it up.
- Batch Cook: Double the recipe and freeze leftovers—you’ll be so glad to have this waiting on a chilly evening.
How to Serve
The beauty of this soup is all in those vibrant colors and inviting aromas, so serve it up hot and let those peppers shine! Here are my favorite ways to dish it out:
- Top It: Sprinkle with extra cheese, a handful of fresh herbs, or even a dollop of sour cream for some creaminess.
- Pairing Ideas: Garlic bread, crusty rolls, or a simple green salad round it out.
- Make It a Meal: Add a side of roasted veggies or a slice of cornbread if you’re extra hungry.
- Meal Prep: Portion into containers with the rice on the side—lunches for days!
Make Ahead and Storage
Storing Leftovers
Store soup and rice separately in airtight containers in the fridge for up to 3 days. This keeps the rice from drinking up all the broth and getting mushy.
Freezing
Both the soup and rice freeze beautifully, but again, keep them in separate containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat soup in a pot over medium heat, or use the microwave for quick lunches. Reheat rice separately and combine just before serving for best texture.
FAQs
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Can I cook the rice directly in the soup instead of separately?
Cooking the rice in the soup is possible, but it will continue to absorb liquid as it sits, which could make your soup too thick and the rice mushy, especially with leftovers. For best results, keep the rice separate and combine just before serving.
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What’s the best way to make this in a slow cooker?
After browning the beef and softening the onions, transfer everything except the rice and cheese to your slow cooker. Cook on low for 6–8 hours. Stir in the cheese at the end. Cook the rice separately and add to each bowl when serving.
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Can I use brown rice or another grain?
Absolutely! Brown rice, farro, or even quinoa are great options. Just adjust the simmering time and amount of liquid based on the package instructions for whatever grain you’re using.
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Is this soup gluten-free?
Yes—just double-check your Worcestershire sauce and broth brands to ensure they’re gluten-free. The rest of the ingredients are typically safe for gluten-free diets.
Final Thoughts
There’s just something extra special about a big, sizzling bowl of Stuffed Pepper Soup—it wraps you up like your favorite sweater, but takes hardly any time to make. It’s simple, nutritious, and absolutely delicious. Don’t wait for a chilly night—try this recipe and see how quickly it becomes a comfort food staple in your kitchen. Who knew a busy weeknight could taste this good? Enjoy every spoonful!
Print
Stuffed Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Stuffed Pepper Soup combines all the classic flavors of stuffed peppers in a hearty, comforting soup. Featuring ground beef, bell peppers, rice, and a flavorful tomato broth, this one-pot meal is easy to prepare and perfect for meal prep or freezing. Serve with shredded cheese for extra richness.
Ingredients
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1/2 teaspoon onion powder
- 1 pinch red pepper flakes
Soup
- 1 tablespoon olive oil
- 1 1/4 lb. ground beef (90% lean)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 10 oz. diced tomatoes with green chilies (undrained)
- 16 oz. tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1–2 tablespoons brown sugar
- 3 cups beef broth
- 2 cups chicken broth
- 1 cup shredded cheddar or Monterey Jack cheese (optional)
Rice
- 1 1/2 cups chicken broth (for cooking rice)
- 3/4 cup white long-grain rice, uncooked (or 2 1/4 cups cooked rice)
Instructions
- Cook the Ground Beef and Onions: Heat olive oil in a 4 1/2 quart soup pot over medium-high heat. Season the ground beef with salt and pepper and add it to the pot. Cook and crumble for about 3 minutes. Add the diced onions and cook for 5 more minutes, or until the beef is browned and cooked through. Drain any grease.
- Add Garlic and Bell Peppers: Reduce the heat to medium. Add the minced garlic and mix to coat. Stir in the diced red and green bell peppers and let them soften for about 3 minutes.
- Add Seasonings and Liquids: Stir in all seasonings (basil, oregano, parsley, mustard powder, onion powder, red pepper flakes), diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix until combined. Pour in beef broth and chicken broth.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce to a simmer. Cover partially and let simmer for 30 minutes, stirring occasionally.
- Cook the Rice: While the soup simmers, add 1 1/2 cups chicken broth to a small saucepan and bring to a boil. Add the rice, stir, cover tightly, and reduce to a simmer. Cook for 15 minutes, then turn off the heat and let the rice sit, covered, for 10 minutes.
- Finish the Soup: Remove the soup from heat. Stir in shredded cheese if using.
- Serve: Spoon rice into serving bowls and ladle soup over the top. If not planning for leftovers, the rice can be stirred directly into the soup. Serve immediately.
Notes
- The rice is cooked separately to prevent it from absorbing too much broth during storage; keep rice and soup separate for leftovers.
- This soup freezes well. Freeze the rice and soup in separate containers for best results.
- For extra convenience, you may use 2 1/4 cups cooked leftover rice.
- Ground turkey can be substituted for beef.
- The optional hot sauce, Worcestershire, and mustard powder enhance flavor but are not spicy or overpowering.
- For best melting and flavor, shred cheese from a block.
- See the Crock Pot/Slow Cooker section for alternate method: cook beef and onions before transferring to slow cooker, add all other ingredients except rice/cheese, cook on low 6-8 hours.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 401
- Sugar: 9g
- Sodium: 1578mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0.7g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 88mg
