Stuffed Pepper Soup

Stuffed pepper soup is my go-to when I want all the flavors of classic stuffed peppers without the fussy prep work. This hearty, one-pot meal delivers that same savory satisfaction with bell peppers, seasoned ground beef, and tender rice swimming in a rich tomato broth.

I still remember the first time I threw together this soup on a busy Tuesday night. My kitchen smelled incredible as the peppers softened and the spices mingled with the tomatoes. What I love most is how forgiving this recipe is. You can customize the heat level, swap proteins, or even make it vegetarian. It’s become my answer to “what’s for dinner” on those nights when I need something filling, flavorful, and ready in about 40 minutes. The thick, chunky texture makes every spoonful feel like a complete meal, and leftovers taste even better the next day.

What You’ll Need for This Stuffed Pepper Soup

I always start with fresh bell peppers for the best flavor and color, but frozen works in a pinch. Pro tip: using a combination of green and red peppers gives you both the classic taste and a touch of sweetness.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno pepper, chopped (optional, for spicy kick)
• 4 cloves garlic, chopped
• 1 pound ground beef (or ground turkey for a leaner option)
• 1 tablespoon paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 (14-ounce) cans diced tomatoes
• 1 (14-ounce) can tomato sauce
• 1.5 cups beef broth (chicken broth works too)
• 1 cup uncooked white rice (long-grain white rice works best)
• 1 teaspoon red pepper flakes (optional, for extra heat)
• Salt and pepper to taste
• Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice (for toppings)

How to Make the Best Stuffed Pepper Soup

I prefer cooking this soup in stages to build layers of flavor. Taking time to properly brown the meat makes all the difference in the final taste.

Step 1: Heat a large pot over medium heat and add olive oil. Once shimmering, add the chopped onion and bell peppers. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. You’ll know they’re ready when the peppers start to lose their raw crunch.

Step 2: Add the chopped garlic and cook for another minute, stirring constantly. The garlic should smell fragrant but not browned. Watch carefully since garlic can burn quickly and turn bitter.

Step 3: Add the ground beef and break it apart with a wooden spoon. Cook for 7-8 minutes, stirring occasionally, until no pink remains and the meat develops some golden-brown bits. Don’t rush this step since browning adds rich flavor to your stuffed pepper soup.

Step 4: Sprinkle in the paprika, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir well and cook for 1 minute to toast the spices. This blooming technique releases essential oils and deepens the flavor.

Step 5: Pour in the diced tomatoes, tomato sauce, beef broth, and uncooked rice. Stir everything together, scraping any browned bits from the bottom of the pot. Bring the mixture to a rolling boil, then reduce heat to a gentle simmer. The soup will look thin at first but will thicken as the rice cooks and absorbs liquid. Cover partially and let it cook for at least 20 minutes. The rice needs this time to fully cook and turn tender. Pro tip: simmer for up to an hour if you have time since the flavors continue to develop and meld together beautifully.

Step 6: Taste and adjust seasonings as needed. The rice should be tender with no crunch when you bite into it. Serve the stuffed pepper soup in bowls and let everyone add their favorite toppings. I love adding a squeeze of lime juice and a sprinkle of fresh cilantro right before eating.

Common mistake to avoid: Don’t skip the simmering time or your rice will be crunchy. If your soup gets too thick, simply add more broth or water until you reach your desired consistency. The soup will continue to thicken as it sits, especially if you’re meal prepping.

Best Sides to Serve with Stuffed Pepper Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it even more satisfying.

Crusty garlic bread: The crispy exterior and soft interior are perfect for soaking up every drop of the flavorful tomato broth. Plus, the garlic complements the peppers beautifully.

Simple green salad: A fresh salad with crisp lettuce, cucumber, and a tangy vinaigrette cuts through the richness of the stuffed pepper soup and adds a refreshing contrast.

Tortilla chips with guacamole: The crunch factor pairs wonderfully with the soup’s chunky texture, and the creamy avocado balances the spicy notes if you added jalapenos.

Cornbread: Slightly sweet cornbread is a Southern classic that complements the savory, tomato-based soup while adding a comforting, homestyle touch.

Grilled cheese sandwich: For the ultimate comfort food combo, dip your sandwich into the soup for a nostalgic meal that satisfies every time.

These are some of the best sides for stuffed pepper soup that I rotate through depending on what I’m craving.

More One-Pot Ground Beef Soups

This stuffed pepper soup delivers bold flavors in one pot, and pairs beautifully with other hearty ground beef recipes. For creamy comfort, try the Easy Cheesy Beef and Potato Soup ready in 40 minutes. When you want slow cooker convenience, the Crockpot Creamy Potato Hamburger Soup does all the work while you’re away.

For classic vegetable variety, the Vegetable Beef Soup features tender beef with carrots, potatoes, and green beans. When you’re ready for high-protein comfort, explore the Beef Vegetable Soup with Cabbage. These satisfying soups freeze beautifully for convenient weeknight dinners.

How to Store Your Stuffed Pepper Soup

This soup stores exceptionally well, making it ideal for meal prep. Let the soup cool completely, then transfer it to airtight containers. Store in the refrigerator for up to 5 days. The flavors actually improve overnight as everything continues to meld together.

For longer storage, freeze your stuffed pepper soup for 2-3 months. I recommend freezing in individual portions so you can thaw only what you need. Leave about an inch of headspace in containers since the soup expands when frozen.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much. The rice will continue absorbing liquid during storage, so don’t worry if you need to thin it out a bit. Microwave reheating works too, but stovetop gives you more control over the consistency.

Common Questions About Stuffed Pepper Soup

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