There’s something so comforting about a hearty, flavorful soup that fills your kitchen with warmth and nostalgia. This Stuffed Pepper Soup Recipe captures all that, blending the cozy flavors of classic stuffed peppers into a deliciously satisfying one-pot meal that’s as easy to whip up as it is to enjoy.

A close-up view of a ladle filled with a rich stew showing three main layers: a wet, red tomato broth at the bottom, a middle layer with soft white rice mixed with small chunks of cooked ground meat and diced red and green bell peppers, and a top layer sprinkled with fresh green parsley. The stew inside a white pot brings out the mix of colors and textures, with the shiny metal ladle lifting the portion, showing the stew’s warm steam and moist consistency. The background is a white marbled texture 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

I find myself coming back to this soup whenever I’m craving the rich, familiar taste of stuffed peppers but without the fuss of stuffing and baking peppers individually. It’s like all the best parts of that classic dish, condensed into a comforting bowl you can enjoy any night.

One-Pot Convenience: It’s quick to make, with everything simmering together, so cleanup is a breeze.
Flexible Comfort Food: The recipe is super adaptable to what you have on hand or your taste preferences.
Balanced and Hearty: With lean ground beef, peppers, tomatoes, and rice, it’s a satisfying, complete meal.
Kid-Friendly and Crowd-Pleasing: It’s an easy way to get veggies on the table that even picky eaters will enjoy.

A white bowl filled with a thick stew made of red tomato chunks, brown cooked ground meat, white cooked rice, and small green bell pepper pieces, all mixed in a rich reddish broth. The stew is garnished with small green parsley leaves scattered on top. A silver spoon is scooping up a mix of rice, meat, tomato, and green pepper from the bowl. The bowl rests on a matching white plate, both placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Stuffed Pepper Soup Recipe brings together familiar, simple ingredients that really sing when combined. Each one plays a role in delivering that nostalgic stuffed pepper flavor in a comforting, homestyle soup.

Flat lay of a small mound of lean ground beef, a small dish of golden olive oil, half a diced yellow onion, two minced garlic cloves, one red bell pepper and one green bell pepper finely chopped, two cans of diced tomatoes opened with some spilling out, a can of rich tomato sauce with a spoon resting inside, a clear glass cup filled with beef broth, a small bowl of Worcestershire sauce, a teaspoon of sugar in a tiny dish, a small pile of Italian seasoning herbs, a pinch of salt and pepper in small bowls, a heap of cooked white rice, a bunch of fresh chopped Italian parsley, and a small pile of shredded cheddar cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Lean ground beef: Adds rich, savory flavor while keeping the soup hearty without too much fat.
Olive oil: Perfect for sautéing veggies gently while adding subtle richness.
Yellow onion: Brings sweetness and depth, essential for that comforting base.
Garlic: Gives just the right amount of aromatic punch.
Red and green bell peppers: The heart of the dish—these add crunch, color, and that signature pepper flavor.
Diced tomatoes & tomato sauce: Create a tangy, rich tomato base reminiscent of stuffed pepper filling.
Beef broth: Adds savory depth and helps bring all those flavors together.
Worcestershire sauce: A secret weapon to boost umami and round out the beefy taste.
Sugar: Helps balance acidity from tomatoes—optional but worth trying.
Italian seasoning: Herbs like oregano and basil take the soup to the next level with classic Italian warmth.
Cooked long grain white rice: This is important—the cooked rice prevents the soup from becoming overly thick and gloopy.
Fresh Italian parsley: Brightens the whole dish with freshness just before serving.
Shredded cheese (optional): Adds melty, creamy richness on top if you’re feeling indulgent.

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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 making this soup just as is, but there’s plenty of room to customize. Whether you swap ground beef for sausage or add extra veggies, it’s a really forgiving recipe that you can tweak based on what you have or what you’re craving that day.

Variation: Sometimes I swap the ground beef for spicy Italian sausage for a little kick, which adds a whole new layer of flavor I really enjoy.
Vegetarian twist: Use plant-based crumbles or lentils instead of meat and veggie broth for a hearty, meatless version.
Loaded up: Add diced carrots or mushrooms for more texture and nutrition. I’ve also tried spinach stirred in at the end—it’s a great way to sneak in greens.
Spice it up: A pinch of red pepper flakes or a diced jalapeño can add a nice warmth if you like your soup with some heat.

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

Step 1: Brown the beef just right

Start by heating a Dutch oven over medium heat. Add the ground beef and let it brown evenly, breaking it apart with your spoon. It’s important to brown it well but not overcook, about 5-7 minutes, until no pink remains. Drain off any excess grease so the soup stays nice and clean-tasting. Season with salt and pepper here for immediate flavor.

Step 2: Soften the onions and peppers

In the same pot, add a tablespoon of olive oil. Toss in diced onions and both red and green bell peppers. Sauté until they’re tender and fragrant, about 5 minutes. This step builds the aromatic base, so don’t rush it! Add the minced garlic last and sauté for just about 30 seconds to avoid burning.

Step 3: Building the soup base

Return the browned beef to the pot. Pour in diced tomatoes, tomato sauce, and beef broth. Then, season with Worcestershire sauce, Italian seasoning, and if you like, a little sugar to balance the acidity. Give it a good stir and taste the broth—adjust salt and pepper as needed before moving on.

Step 4: Simmer and marry flavors

Bring everything to a gentle boil, then reduce to medium-low heat and let it simmer for 15 to 20 minutes, stirring occasionally. This slow simmer allows flavors to meld beautifully and the veggies to soften perfectly. Patience here really pays off.

Step 5: Add rice and parsley carefully

If you’re eating the soup right away, stir in your cooked rice and chopped parsley. Let it warm through for about 1-2 minutes and then it’s ready to serve. I personally like adding rice individually to my bowl if I’m saving leftovers—more on that below!

Top Tip

From making this soup countless times, I’ve learned a few tricks to get it just right without extra fuss—those small details really elevate the whole experience.

Cook rice separately: Always use cooked rice, not raw, to avoid the rice soaking up all the broth and making the soup thick and gloopy.
Season incrementally: Don’t add all your salt and spices at once—taste as you go, especially after the broth simmers, to keep flavors balanced.
Don’t skip the Worcestershire sauce: It’s a subtle umami bomb that makes the beef flavor in this soup really pop.
Add cheese at serving: If you like cheese, sprinkle it fresh when serving rather than mixing it in while simmering, so it melts perfectly over the top.

How to Serve Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

I’m a simple gal when it comes to garnishes. I love a sprinkle of fresh chopped parsley to brighten it up, plus a handful of shredded cheddar cheese melted on top. Sometimes a little dollop of sour cream adds a lovely creamy edge, especially if you’ve spiced up your soup a bit.

Side Dishes

Crusty bread or garlic toast on the side is my go-to for dipping into those lovely tomatoey juices. A crisp green salad also pairs beautifully to balance the richness, especially when you want a lighter meal overall.

Creative Ways to Present

For special occasions, I love serving this in mini bread bowls or hollowed-out bell peppers for a fun, thematic twist. Adding a swirl of pesto or a drizzle of chili oil on top can elevate the presentation and flavor surprisingly well, making it feel extra special.

Make Ahead and Storage

Storing Leftovers

I recommend storing the soup and rice separately. The rice tends to soak up all the liquid, which can turn your leftover soup into a thick, stodgy mess. Keep that rice chilled in its own container and add it to each bowl when you reheat the soup for the best texture.

Freezing

This soup freezes beautifully without the rice mixed in. I freeze it in portion-sized containers, then thaw in the fridge overnight. When reheating, just warm the soup and stir in freshly cooked rice or reheated leftover rice for a quick meal.

Reheating

Reheat on the stovetop over low-medium heat, stirring occasionally until warm and flavorful again. Remember to add cooked rice last to keep the texture perfect—if the soup seems too thick, just splash in a little broth or water to loosen it up.

Frequently Asked Questions:

Can I use other types of meat in this Stuffed Pepper Soup Recipe?

Absolutely! Ground turkey, chicken, or even sausage work wonderfully and change up the flavor profile. Just adjust the seasoning accordingly.

Do I have to add rice to the soup?

While the rice adds to the traditional stuffed pepper feel, you can omit it if you prefer a brothier soup or want to keep it lower carb. Just expect a thinner consistency.

Can I make this soup in a slow cooker?

Yes! Brown the ground beef and sauté the veggies first, then add everything to the slow cooker except the rice and parsley. Cook on low for 6-8 hours or high for 3-4, then stir in cooked rice and parsley just before serving.

How can I make this Stuffed Pepper Soup Recipe vegetarian?

Swap ground beef for cooked lentils or plant-based crumbles and use vegetable broth. Adding mushrooms can also add a meaty texture and enhance umami.

Final Thoughts

This Stuffed Pepper Soup Recipe holds a special place in my meal rotation because it nails that classic flavor with none of the hassle. It’s hearty but fresh, comforting but never boring. I recommend giving it a try on a chilly evening—you’ll enjoy cozying up with a bowl, knowing you made it from scratch. Plus, it’s so easy to put your own twist on it, making it feel like your very own kitchen creation each time.