There’s something so comforting about a warm, hearty bowl of Stuffed Pepper Soup Recipe—a delicious way to enjoy all the flavors of stuffed peppers right in a cozy soup form. It’s the perfect mix of savory beef, tender peppers, and rich tomato goodness that really hits the spot on a chilly day.

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 remember the first time I made this Stuffed Pepper Soup Recipe—it instantly became a go-to for weeknight dinners. It’s everything you love about stuffed peppers but much easier and faster to pull together, plus it’s endlessly customizable.

All-in-One Comfort: This soup packs protein, veggies, and grains all into one generous pot, making it a satisfying, balanced meal.
Quick and Easy: It comes together in under 40 minutes, which is perfect when you want something hearty without a ton of fuss.
Flexible Ingredients: You can adjust veggies, seasonings, and meats to suit your taste or what’s in your pantry.
Leftover Friendly: It reheats beautifully and even freezes well, making meal prep a breeze.

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 recipe balances the sweetness of bell peppers and tomatoes with savory ground beef and umami-rich Worcestershire sauce, all tied together with herbs and a subtle hint of sugar to brighten it up. Inviting, familiar ingredients that come together beautifully!

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

Ground beef: I prefer lean but juicy beef for flavor without too much grease.
Olive oil: Helps soften the veggies nicely without overpowering the dish.
Yellow onion: Adds a natural sweetness and depth; don’t skip it!
Garlic: A little boost of aromatic flavor that wakes up the soup.
Red and green bell peppers: The stars of this soup, defining the stuffed pepper character.
Diced tomatoes & tomato sauce: Build a rich, tangy base that complements the meat perfectly.
Beef broth: Adds savory depth and a soupy texture.
Worcestershire sauce: A secret weapon for layered umami flavor.
Sugar: Just a pinch to balance acidity—optional but I recommend it.
Italian seasoning: Classic herbs that tie the flavors together.
Cooked long grain white rice: Adds heartiness—pre-cooked so it doesn’t absorb all your broth.
Fresh Italian parsley: Brightens the soup with a fresh herbal note.
Shredded cheese (optional): Because sometimes dinner deserves a cheesy hug.

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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

One of the best things about this Soup is how easy it is to tailor to your preferences. I often switch up the veggies or change the seasoning depending on what I’m feeling or what’s in the fridge.

Variation: Sometimes I add diced carrots and celery to boost veggie content and texture—it adds a nice sweetness and crunch without overpowering the pepper’s flavor.
Make it spicy: I love tossing in red pepper flakes or diced jalapeños when I want a kick. Just a little heat balances the richness beautifully.
Swap rice for quinoa: For a protein boost, quinoa is an excellent sub. Just cook it separately and add at the end like the rice.
Meat options: Try ground turkey for a lighter version or add sausage for more savory depth.

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

Step 1: Brown the Beef Until Perfectly Crumbled

Start by heating a tablespoon of olive oil in a Dutch oven on medium heat. Toss in your lean ground beef and break it up with your spatula—this part is key for getting those small, tender chunks instead of big clumps. Once browned, drain any excess fat and season with salt and pepper. Setting this aside frees you up for the veggie magic coming next.

Step 2: Sauté Your Veggies to Sweet Tenderness

Using the same pot and a bit more olive oil, toss in diced onions along with both red and green bell peppers. Let them soften gently for about 5 minutes—this step really lifts the flavors, so don’t rush it. Toss in minced garlic last and sauté just 30 seconds more to avoid burning, that way the garlic flavor stays bright.

Step 3: Build the Soup Base with Love

Back in goes the browned beef, followed by your canned diced tomatoes, tomato sauce, and beef broth. Stir everything together and season with Worcestershire sauce, Italian seasoning, sugar (just a pinch if you like), plus more salt and pepper to taste. I always recommend tasting at this stage so you can adjust the balance exactly right.

Step 4: Simmer to Harmonize Flavors

Bring your soup to a gentle boil, then reduce heat to a simmer for 15-20 minutes. Give it a stir here and there and imagine all those flavors mingling and deepening together. By the time it’s ready, your kitchen will smell incredible!

Step 5: Add Rice and Fresh Herbs at the End

Right before serving, stir in cooked rice and chopped fresh parsley. If you’re making this for leftovers, I suggest keeping the rice separate and adding it to individual bowls when reheating to keep the soup from getting thick and stodgy.

Step 6: Serve Warm with Optional Cheese

Ladle your hot soup into bowls and sprinkle with shredded cheddar or mozzarella for that melty, comforting finish. Grab a spoon and dig in!

Top Tip

Making stuffed pepper soup has been a little kitchen adventure in my home—these tips saved me from watery or bland results, and I’m positive they’ll help you achieve soup perfection too!

Pre-cook Your Rice: Adding uncooked rice straight into the soup will soak up too much broth and leave your soup thick and dry. Cook it separately, then add at the end for the perfect texture.
Don’t Skip the Taste Test: Before simmering, always taste your broth and adjust salt, pepper, and sugar. That little check ensures your soup is balanced and bright.
Simmer Gently: Keeping the heat low prevents your veggies from turning mushy and lets all the flavors meld slowly—you’ll notice a better depth as it cooks.
Separate Rice for Leftovers: If you’re saving some for later, store rice separately so the soup stays soupy and fresh when reheated.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I’m a big fan of topping this soup with shredded sharp cheddar because the melty cheese adds a creamy contrast to the tangy broth. Sometimes I also sprinkle freshly chopped parsley for a pop of color and fresh flavor. If you’re feeling indulgent, a spoonful of sour cream works wonders too!

Side Dishes

This soup is quite hearty, but I like serving it alongside some crusty bread or garlic toast to mop up every drop. A crisp green salad with a light vinaigrette also balances the richness and keeps things bright on the plate.

Creative Ways to Present

For special dinners, I’ve served this soup in mini bread bowls—it's charming and makes everyone feel cozy. Another cute idea is layering the cooked rice at the bottom of clear soup mugs, then ladling the soup on top for a vibrant presentation that shows off all the colors.

Make Ahead and Storage

Storing Leftovers

When I’ve got leftovers, I always keep the soup and cooked rice in separate containers in the fridge. This way the rice doesn’t soak up all the broth, and my soup stays nice and soupy for reheating the next day.

Freezing

This soups freezes beautifully! I cool it completely, then freeze in portioned airtight containers—again, leaving rice out if possible. When you're ready to enjoy, just thaw overnight in the fridge and reheat gently on the stove.

Reheating

I reheat the soup in a pot on medium-low heat to prevent scorching, adding a splash of broth or water if it’s too thick. The separately stored rice gets warmed on the side and stirred in just before serving so you get the freshest texture.

Frequently Asked Questions:

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works well if you want a lighter version. Just brown it the same way as beef and follow the recipe as usual.

Should I cook the rice ahead of time?

Yes, cooking the rice ahead is key. Adding uncooked rice directly to the soup will absorb too much liquid and thicken the soup too much. Cook rice separately and add it before serving or to individual bowls.

Can I freeze Stuffed Pepper Soup Recipe?

Definitely! Freeze the soup without rice in airtight containers. When ready to enjoy, thaw overnight and reheat. Add fresh cooked rice after reheating.

How can I make this soup spicier?

Try adding red pepper flakes, diced jalapeños, or a dash of hot sauce during cooking to give it some heat. Be sure to add a little at a time to get your preferred spice level.

Final Thoughts

This Stuffed Pepper Soup Recipe really holds a soft spot in my heart because it somehow manages to be both simple and deeply comforting. Whenever I make it, it feels a bit like sharing a warm hug in a bowl—and I’m confident you’ll feel that too. Give it a try and enjoy the balance of flavors and cozy vibes this soup brings to your table!