There’s something so comforting about a warm, hearty bowl of soup that wraps you up from the inside out. The Stuffed Pepper Soup Recipe I’m sharing today captures all the cozy flavors of stuffed peppers but in a slurp-friendly, soul-soothing soup form. It’s perfect for any day you want something filling yet fresh.

The image shows a close-up of a spoon lifting a mix of cooked rice, ground beef, and diced vegetables from a pot. The dish has several layers visible: a base of soft, orange-red tomato sauce, with white and slightly transparent rice grains scattered throughout. On top of the rice, there are pieces of cooked, brown ground beef mixed with small cubes of green and orange bell peppers, and red tomato chunks. Small bits of fresh green herbs are sprinkled over everything, adding a pop of color. The pot is set against 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

When I first made this Stuffed Pepper Soup Recipe, I couldn’t believe how it combined all my favorite flavors into one easy pot. It’s like your favorite stuffed peppers got comfy in a bowl—and without all the fuss of prepping individual peppers!

All-in-One Comfort: It brings everything you love about stuffed peppers—meaty, sweet bell peppers, tomatoes, and rice—together in one pot, making cleanup a breeze.
Customizable and Flexible: Whether you want to add a little heat or keep it classic, this recipe handles delicious tweaks without sacrificing its soul.
Perfect for Busy Nights: Ready in about 40 minutes, it’s a practical dinner when you need something hearty but don't want to spend ages cooking.
Leftovers That Shine: This soup tastes even better the next day, making it an excellent meal prep or cozy lunch option.

A large white pot filled with a thick, colorful stew sits on a white marbled surface. The dish has at least three visible layers: a chunky tomato-based broth with bright red cooked tomato pieces, browned ground meat, and soft grains of rice. Scattered on top are small green bell pepper pieces and finely chopped fresh herbs, adding green pops of color. A silver spoon rests on the pot's edge inside the stew. Nearby are a gray cloth, a bunch of fresh parsley, a bowl with green chopped herbs, a red bell pepper, and two wooden pepper mills, all placed on the white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Stuffed Pepper Soup Recipe is all about simple ingredients working in harmony. Every element plays a role, from the bell peppers adding crunchy sweetness to the tomato base bringing brightness and warmth. Here’s why these star ingredients make this soup a winner:

Flat lay of fresh lean ground beef formed into a compact mound, a small drizzle of golden olive oil in a white ceramic bowl, half a medium yellow onion with natural layers visible, two whole cloves of garlic with papery skin intact, one vibrant red bell pepper finely chopped in a neat pile, one fresh green bell pepper finely chopped beside it, two simple white bowls each holding bright red diced tomatoes, a white bowl filled with smooth tomato sauce, a small white bowl filled with rich beef broth, a small white bowl containing glossy Worcestershire sauce, a small white bowl with white granulated sugar, a white bowl with mixed dried Italian seasoning herbs, a neat pile of salt crystals and black peppercorns side by side on the white surface, a small mound of fluffy cooked long grain white rice, fresh Italian parsley sprigs with vibrant green leaves, and a small pile of shredded cheddar and mozzarella cheese beside each other — all arranged with perfect symmetry 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

Lean ground beef: Adds hearty protein and richness without too much fat, so the soup stays balanced and flavorful.
Olive oil: Perfect for sautéing the veggies gently, enhancing their natural sweetness.
Yellow onion: Provides a savory base and depth of flavor that melts down beautifully.
Garlic: Just a touch gives that classic cozy aroma and layered taste complexity.
Red and green bell peppers: These give the soup its signature "stuffed pepper" crunch and color, plus a tiny bit of natural sweetness and earthiness.
Diced tomatoes and tomato sauce: Combine for a thick, flavorful tomato broth that ties everything together.
Beef broth: Adds savory richness and balances acidity, making every spoonful satisfying.
Worcestershire sauce: A splash brightens the flavor with a subtle tang and umami hit.
Sugar (optional): Just a pinch can soften the tomatoes’ acidity if you prefer a milder bite.
Italian seasoning: Brings herbs like oregano and basil that complement the peppers and tomato base perfectly.
Cooked long grain white rice: The classic stuffed pepper filler transformed into tender bites throughout the soup.
Fresh Italian parsley: Adds a fresh pop of green and a hint of brightness just before serving.
Shredded cheddar or mozzarella cheese (optional): Because who can resist melty cheese sprinkled on top?

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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 how flexible this Stuffed Pepper Soup Recipe is. Personally, I sometimes add a pinch of red pepper flakes for warmth or swap the beef for turkey when I’m after something a little lighter. Plus, you can totally make it vegetarian by using plant-based “meat” or even extra beans and mushrooms.

Variation: Adding a splash of hot sauce or smoked paprika is my go-to when I want to spice things up; it totally transforms the soup while keeping that cozy feel.
Seasonal tweak: In the summer, I like to throw in some fresh diced zucchini or corn for a bit of sweetness and texture.
Rice alternative: For a lower-carb twist, try substituting cauliflower rice—just add it at the end so it doesn’t get mushy.

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

Step 1: Brown the Beef Perfectly

Start by heating your Dutch oven or a large heavy-bottomed pot over medium heat. Add the ground beef and break it up with your spatula or wooden spoon. I find that letting it brown without stirring too often helps develop a deeper flavor with those little crispy bits. Once browned and no longer pink, carefully drain any excess grease to keep the soup from feeling greasy. Season the beef with salt and pepper and set it aside while you get the veggies going.

Step 2: Sauté Your Aromatics and Peppers

Next, in the same pot, add a tablespoon of olive oil. Toss in the diced onions and bell peppers. I like to cook them low and slow so they soften but don’t lose all their bite—about 5 minutes does the trick. Then add the minced garlic for just 30 seconds; too long and it can turn bitter. This layering of flavors is what makes the soup so satisfying.

Step 3: Combine, Season & Simmer

Return the cooked beef to the pot, then pour in both cans of diced tomatoes, the tomato sauce, and beef broth. Stir everything together. Now comes the magic seasoning: Worcestershire sauce adds that savory umami kick, and Italian seasoning blends the herbs beautifully. I always add a pinch of sugar to balance the acidity, but taste and adjust salt and pepper to your liking. Bring the soup to a gentle boil, then lower the heat and let it simmer for 15-20 minutes. This simmer lets all the flavors mingle and develop.

Step 4: Add Rice and Fresh Herbs at the End

If you’re eating right away, stir in the cooked rice and chopped parsley, letting it heat just 1-2 minutes until everything’s warmed through. If you want leftovers (and trust me, you'll want leftovers), wait to add the rice until reheating individual portions—that way, the rice won’t soak up all the broth and turn mushy.

Step 5: Serve with Optional Cheese & Enjoy!

Ladle your soup into bowls and sprinkle with shredded cheddar or mozzarella if you like a melty finish. It adds a creamy touch and helps cool that first bite (if you’re too eager like me!). Grab a spoon, maybe some crusty bread, and dive in.

Top Tip

From my experience making this Stuffed Pepper Soup Recipe several times, a few secrets can turn it from good to great. These simple tactics have saved me from watery soup and bland flavor more than once.

Don’t skip draining the beef: Even lean beef releases enough fat to dull the soup’s brightness, so set that grease aside to keep flavors fresh and clear.
Sauté peppers and onions well: Soft, gently caramelized veggies build depth and sweetness, so don’t rush this step.
Adjust acidity with sugar: Tomato-based soups can sometimes be too tangy; adding a tiny bit of sugar balances the flavors perfectly.
Add rice last when reheating leftovers: This keeps rice from absorbing all the broth and becoming mushy—trust me, this little step makes all the difference.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I always go for a sprinkle of freshly chopped Italian parsley to brighten the bowl just before serving. If I’m feeling extra indulgent, a handful of shredded cheddar melts beautifully on top. Sometimes I add a dollop of sour cream or plain Greek yogurt—it cools the rich tomato broth and adds creaminess that’s just dreamy.

Side Dishes

Since this Stuffed Pepper Soup Recipe is hearty on its own, I keep sides simple—usually some crusty garlic bread or a fresh green salad with a tangy vinaigrette. Roasted Brussels sprouts or a quick sauté of spinach also complements it well if you want veggies on the side.

Creative Ways to Present

I've served this soup in hollowed-out mini bell peppers as edible bowls for a fun dinner party twist—they're charming and reinforce those stuffed pepper vibes. For cozy nights, I like layering it in a clear mug to show off the colorful peppers and rice—makes it feel special without fuss.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your soup in an airtight container in the fridge for up to 4 days. I keep the rice separate if I know I want leftovers, so it stays fluffy. This way, when I reheat, I add fresh rice to each bowl instead of letting it sit soggy overnight.

Freezing

Stuffed Pepper Soup freezes well if you skip adding the rice beforehand. Freeze in portion-sized containers for up to 3 months. When you’re ready, thaw overnight in the fridge and add freshly cooked rice when reheating.

Reheating

I reheat this soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Once hot, I stir in freshly cooked rice and a sprinkle of parsley, then serve immediately. This keeps the texture spot-on and the flavors vibrant.

Frequently Asked Questions:

Can I use different types of ground meat in this soup?

Absolutely! While the recipe calls for lean ground beef, you can sub in ground turkey, chicken, or even plant-based meat alternatives. Just brown and cook them the same way for a tasty twist.

Is it better to add rice before or after cooking the soup?

For best texture, it’s better to add the cooked rice right before serving if you’re eating immediately. If you plan on having leftovers, add the rice to individual bowls when reheating to avoid mushy rice.

Can I make this soup vegetarian?

Yes! Omit the ground beef and use vegetable broth instead of beef broth. To keep it hearty, add cooked beans, lentils, or chopped mushrooms for a satisfying vegetarian version.

How long can I store leftover soup in the fridge?

Leftover stuffed pepper soup will stay good in the refrigerator for up to 4 days stored in an airtight container. Always check for any signs of spoilage before reheating.

Final Thoughts

This Stuffed Pepper Soup Recipe holds a special place in my kitchen because it feels like a warm hug in a bowl. It’s not fancy or complicated, but it hits all the right notes—comforting, flavorful, and just plain satisfying. I hope you give it a try soon, whether you’re cooking for a family dinner or just yourself on a quiet night. You’re going to love how it fills your home with those cozy aromas and your stomach with real comfort.