Stuffed Pepper Soup

You know those cozy Sunday afternoons when you just want something warm, hearty, and easy to make? That’s exactly when this stuffed pepper soup comes to the rescue in our house. It’s got all the flavors of classic stuffed peppers, sweet bell peppers, savory beef, tangy tomatoes, but in a comforting bowl that’s ready in under an hour. No fussy stuffing or baking required!

I first made this recipe when my oldest was a toddler and refused to eat anything “with stuff inside.” The soup version was a game-changer – same great taste, way less drama. Now it’s our go-to weeknight dinner at least twice a month, especially when the weather turns chilly. The smell of peppers and garlic simmering with tomatoes still makes my kids come running to the kitchen. And the best part? Leftovers taste even better the next day (if you’re lucky enough to have any).

What I love most is how flexible it is. Too many green peppers? Use them. Only have ground turkey? Works great. Want to sneak in extra veggies? Go for it. This soup forgives all sorts of kitchen experiments while still tasting like a big, warm hug in a bowl.

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Why You’ll Love This Stuffed Pepper Soup

Oh, where do I even start with why this soup is absolutely magical? First off, it’s one of those rare recipes that tastes like you spent hours in the kitchen when really, it comes together in about the time it takes to watch your favorite sitcom. Here’s what makes it special:

• All the flavor, none of the fuss – Skip the tedious pepper stuffing and baking – this gives you that classic stuffed pepper taste with way less work
• Weeknight superhero – From fridge to table in under an hour, even on my most chaotic evenings
• Leftover magic – The flavors get even richer overnight (I might like day-two soup better than fresh!)
• Kid-approved – My picky eater doesn’t realize he’s eating three different vegetables – shhh!
• Endlessly adaptable – Swap proteins, change up the rice, adjust the spice – it’s hard to mess up

The first time I made this, my husband took one bite and said “This tastes like Grandma’s stuffed peppers – but better!” High praise from a man who doesn’t give compliments lightly. Now it’s in our regular rotation all fall and winter long.

Ingredients for Stuffed Pepper Soup

Okay, let’s talk ingredients! The magic of this soup comes from simple, humble stuff you probably already have in your pantry. Here’s what you’ll need to make that stuffed pepper magic happen in your bowl:

• 1 lb lean ground beef – I use 90/10 because nobody wants a greasy soup
• 2 tablespoons olive oil, divided – For cooking the beef and veggies
• Salt and black pepper, to taste – Don’t be shy here!
• 1 small yellow onion, chopped (about 1 cup) – Those little pieces melt into the broth so nicely
• 1 cup chopped red bell pepper (about ½ a medium pepper) – Sweetness factor
• 1 cup chopped green bell pepper – For that classic stuffed pepper flavor
• 2 garlic cloves, minced – Fresh is best, but ½ tsp powder works in a pinch
• 2 cans (14.5 oz each) petite diced tomatoes – Juice and all – it’s part of the broth
• 1 can (15 oz) tomato sauce – The flavor glue that holds it all together
• 1 can (14.5 oz) low-sodium beef broth – You control the salt level better this way
• 2 ½ tablespoons fresh parsley, chopped (plus more for garnish) – Brightens everything up
• ½ teaspoon dried basil – Italian seasoning works too
• ½ teaspoon dried oregano – That classic Mediterranean vibe
• 1 cup uncooked long-grain white or brown rice – Cooked separately (trust me on this)
• Shredded cheddar or mozzarella cheese, for serving (optional) – Because cheese makes everything better

Pro tip: I always prep everything before I start cooking – chopping, measuring, opening cans. It makes the actual cooking part feel like a cooking show instead of a mad dash to the spice cabinet!

How to Make Stuffed Pepper Soup

Alright, let’s get cooking! I promise this is way easier than wrestling with actual stuffed peppers. Just follow these simple steps, and you’ll have a pot of comfort ready before you know it.

Step 1: Brown the Ground Beef

Grab your biggest soup pot – you’ll thank me later when everything fits! Heat 1 tablespoon of olive oil over medium heat until it shimmers. Crumble in your ground beef like you’re making the world’s tiniest meatballs. Sprinkle with a good pinch of salt and pepper – this builds flavor from the start.

Now comes the satisfying part – break up the meat with your wooden spoon until no pink spots remain, about 5-7 minutes. I like to get some little crispy bits going for extra texture. Once it’s cooked through, drain the beef in a colander (I line mine with paper towels for easy cleanup) and set it aside. Don’t wipe the pot – those brown bits equal flavor gold!

Step 2: Sauté the Vegetables

Same pot, another tablespoon of oil. Toss in your chopped onions and both types of bell peppers. That sizzle sound? Music to my ears! Stir them around for about 3 minutes until they start to soften – you want them just beginning to get friendly with each other.

Now the garlic goes in – push the veggies aside to make a little clearing in the center of the pot. Drop the minced garlic right there and let it dance for about 30 seconds until your kitchen smells amazing. Careful not to let it burn, or you’ll get bitterness instead of that sweet garlicky goodness.

Step 3: Simmer the Soup

Time to bring the band back together! Return the beef to the pot with the veggies. Now pour in the diced tomatoes (juice and all), tomato sauce, and beef broth. Sprinkle in the parsley, basil, and oregano. Give it all a big stir – isn’t that color gorgeous already?

Bring it to a gentle boil (listen for that happy bubbling sound), then immediately reduce the heat to low. Cover with a lid but leave it slightly ajar – we want some steam to escape. Let it simmer for 30 minutes, stirring occasionally. This is when the magic happens as all those flavors become best friends.

Step 4: Cook the Rice Separately

While the soup simmers, cook your rice according to the package directions. I know it’s tempting to dump uncooked rice straight into the soup, but resist! Cooking it separately keeps the grains perfect and prevents that dreaded mushy texture. I use the soup’s simmer time to make a pot of rice – multitasking win!

Step 5: Serve and Garnish

Okay, moment of truth! Stir your cooked rice into the soup (start with half and add more to your liking). Ladle it into bowls while it’s piping hot. Now for the fun part – toppings! I always sprinkle on some shredded cheddar (it gets all melty and wonderful) and fresh parsley for color. My husband adds hot sauce, and the kids love oyster crackers. Your soup, your rules!

Tips for the Best Stuffed Pepper Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “can I have thirds?” good. First, stick with lean ground beef – I learned the hard way that fattier blends leave an oily film on top. Not appetizing!

Want to spice things up? Add a pinch of red pepper flakes with the herbs or a dash of hot sauce at the end. My kids prefer it mild, so I serve theirs first then amp up ours. Leftovers? They’re gold – just store in airtight containers (rice separate if possible) for up to 3 days. The flavors deepen beautifully overnight.

Oh, and here’s my secret weapon: if the broth seems thin after refrigerating, stir in a tablespoon of tomato paste when reheating. It brings back that perfect rich texture without watering down the flavor. Works every time!

Stuffed Pepper Soup Variations

Here’s the beautiful thing about this soup – it’s like your most forgiving friend who’s happy with whatever version of you shows up! Don’t have ground beef? Ground turkey or Italian sausage work wonderfully (just adjust the seasoning). Vegetarian? Try plant-based crumbles or lentils – I’ve done both with great results.

Rice not your thing? Quinoa or cauliflower rice make excellent swaps – just remember to cook them separately first. And if you’re feeling adventurous, toss in some diced zucchini or mushrooms when sautéing the peppers. The basic recipe is your canvas – go wild and make it yours!

Serving Suggestions for Stuffed Pepper Soup

This soup is practically a meal in itself, but I love rounding it out with a few simple sides. A crusty baguette is perfect for sopping up every last drop – I sometimes rub the slices with garlic for extra flavor. When I’m feeling fancy, I’ll add a crisp green salad with tangy vinaigrette to cut through the richness. And don’t forget the cheese! Setting out small bowls of shredded cheddar, Parmesan, and maybe some pepper jack lets everyone customize their bowl just how they like it.

Storage and Reheating Instructions

Now let’s talk keeping and reheating – because honestly, this soup might be even better the next day! I always store it in airtight containers in the fridge, keeping the rice separate if possible (just mix it in when reheating). It’ll stay fresh for about 3 days – though in my house, it never lasts that long!

When you’re ready to eat, reheat gently on the stove over medium-low heat, stirring occasionally. If it’s thickened up too much in the fridge (totally normal), just splash in a little water or extra broth to loosen it up. Microwave works too – just cover the bowl and heat in 30-second bursts, stirring between each.

Pro tip: That melty cheese topping? Add it after reheating for maximum gooey goodness!

Stuffed Pepper Soup Nutrition Information

Here’s the scoop on what’s in your bowl! One hearty serving of this stuffed pepper soup (with rice and without cheese) clocks in around 420 calories. You’re getting a solid 25g of protein from the beef, plus 4g of fiber thanks to all those veggies. The carbs come mainly from the rice and tomatoes – about 45g per serving.

Now for the fine print – these numbers can change based on your exact ingredients. Using turkey instead of beef? Fewer calories. Adding extra cheese? More fat. But no matter how you tweak it, this soup packs way more nutrition than those sad diet meals!

Stuffed Pepper Soup FAQs

More Hearty Soup Recipes You’ll Love

If you loved this Stuffed Pepper Soup, you’ll definitely enjoy these other comforting, flavor-packed soups. Each one is simple, delicious, and perfect for weeknight dinners:

• Lasagna Soup
• Taco Soup
• Vegetable Soup
• Sicilian Chicken Soup

These soups are just as hearty and satisfying, giving you plenty of inspiration for cozy meals that everyone will love.

Why This Stuffed Pepper Soup Is the Best

This Stuffed Pepper Soup delivers all the flavors of classic stuffed peppers in a warm, comforting bowl. With tender ground beef, rice, colorful bell peppers, and a savory tomato-based broth, it’s hearty enough to be a full meal on its own. The best part? It’s much easier to make than traditional stuffed peppers, just one pot and simple ingredients bring everything together. Perfect for busy weeknights or cozy weekends, this soup is a family-friendly favorite that’s both nutritious and satisfying.

Give this recipe a try and let me know in the comments how your bowl turned out! And don’t forget to follow me on Facebook, Instagram, and Pinterest for even more comforting soup recipes and easy dinner ideas.

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