This Stuffed Pepper Soup Recipe has quickly become one of my go-to comfort meals on chilly evenings. What I love is how it captures the essence of stuffed bell peppers in a cozy, slurpable form — it’s like all the goodness without the fuss of stuffing and baking peppers. Whether you’re pressed for time or just craving something hearty and satisfying, this soup delivers big flavors with minimal effort.

You’ll find that this soup works wonderfully for feeding a family or meal prepping for the week ahead. I first tried this recipe on a whim when I wanted the classic taste of stuffed peppers but lacked time to assemble individual peppers. Since then, it’s been a staple because it’s flexible, delicious, and only gets better the next day!

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Why You’ll Love This Recipe

Simplicity: Minimal ingredients and straightforward steps make this soup a breeze to prepare.
Classic flavors: It captures all the delicious notes of traditional stuffed peppers in a comforting soup form.
Versatile texture: You control how hearty or brothy it is by adjusting the amount of rice you add.
Great for leftovers: Keeps well and tastes even better the next day — perfect for busy weeks.

A ladle full of thick soup is shown above a large white pot filled with the same soup. The soup has a rich red-orange broth mixed with white grains of rice, small pieces of red and green bell peppers, chunks of browned meat, and finely chopped green herbs sprinkled on top. The texture looks hearty and chunky, with a good balance of liquid and solid parts. The background shows the white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Stuffed Pepper Soup Recipe come together beautifully, mixing fresh veggies, savory beef, and rich tomato base. Pay attention to fresh herbs and peppers to get the best flavor — and don’t be intimidated by the list, it’s mostly pantry staples with a fresh twist.

Lean ground beef: I prefer lean to keep the soup lighter but still flavorful.
Olive oil: Divided use helps brown the beef then soften the veggies nicely.
Yellow onion: Adds a sweet, savory base—chop finely for even cooking.
Red and green bell peppers: Classic stuffed pepper combo; fresh is best for crunch and color.
Garlic: Just a couple cloves to enhance depth without overpowering.
Petite diced tomatoes: Give a chunky texture and freshness to the soup.
Tomato sauce: Provides a smooth, rich tomato flavor that binds everything.
Low-sodium beef broth: Adds savory liquid without overwhelming saltiness.
Fresh parsley: Brightens the dish; always chop fresh if you can.
Dried basil and oregano: Herbs that bring that classic Italian stuffed pepper taste.
Long grain white or brown rice: Cooked separately then stirred in for texture control.
Cheddar or mozzarella cheese (optional): For topping, melts beautifully and adds creamy richness.

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.

Variations

One of the joys of this Stuffed Pepper Soup Recipe is how easy it is to customize. I often tweak the herbs or swap in different proteins depending on what I have on hand, so feel free to make it your own and keep coming back to your favorite version.

Vegetarian variation: Swap the ground beef for cooked lentils or hearty mushrooms — I’ve done this when guests don’t eat meat, and it works surprisingly well!
Herbs adjustment: I sometimes double the dried basil and oregano or use Italian seasoning for a more pronounced herbal flavor.
Brown rice vs white rice: I love the nuttier flavor and chew of brown rice, but white rice cooks faster and is more neutral if you want the peppers really to shine.
Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce if you like some heat — this adds great depth for those who enjoy a little zing.

How to Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef to Build Flavor

Start by heating 1 tablespoon of olive oil in a large pot over medium heat until it’s shimmering. Add the lean ground beef and season generously with salt and pepper. Break it up with your spoon and cook, stirring occasionally, until it’s fully browned with no pink left. I always drain the excess fat by pouring the cooked beef onto a paper towel-lined plate—it keeps the soup from becoming greasy and keeps the flavors clean.

Step 2: Sauté Your Peppers and Onion

Using the same pot (no need to wash it out, you want all those browned bits), add the remaining tablespoon of olive oil. Toss in your chopped onion, red bell pepper, and green bell pepper, then sauté for about 3 minutes until the onion softens and the peppers start to mellow. Then add minced garlic and sauté for another 30 seconds to a minute until fragrant but not burnt—keep your eye on it!

Step 3: Combine Tomatoes, Broth, Herbs, and Beef

Pour in your cans of petite diced tomatoes, tomato sauce, and beef broth. Stir in chopped fresh parsley, dried basil, and oregano. Then add back the browned beef. Give it all a good stir and season with salt and pepper to taste. Bring the mixture just to a light boil, then reduce the heat to low, cover the pot, and let it gently simmer for 30 minutes, stirring occasionally to meld the flavors.

Step 4: Prepare Rice and Add to Soup

While your soup simmers, cook your rice according to the package instructions — I prefer making it separately so I can control the soup’s thickness. Once the soup is done simmering, stir in as much cooked rice as you like, depending on whether you want a thinner or heartier soup. Here’s a little trick I learned: save some rice aside and add it individually to bowls when reheating leftovers so it doesn’t turn mushy the next day.

Step 5: Serve with Optional Cheese and Fresh Parsley

Ladle your steaming hot soup into bowls and sprinkle with shredded cheddar or mozzarella cheese if you like a cheesy finish. Garnish with a little fresh parsley for a vibrant pop of color and freshness. Trust me, this simple addition turns a great soup into a memorable meal.

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Pro Tips for Making Stuffed Pepper Soup Recipe

Brown the beef thoroughly: Taking your time here adds a deep, rich flavor that makes the soup taste homemade and hearty.
Cook rice separately: It helps you control the texture and prevents the soup from becoming overly thick or mushy later on.
Fresh herbs count: Using fresh parsley really brightens the soup, especially as a garnish—don’t skip it!
Season as you go: Taste after each step to balance salt and herbs, making sure nothing gets lost in the simmer.

How to Serve Stuffed Pepper Soup Recipe

A white bowl filled with soup that has three main layers: on the bottom, a light red broth with a smooth texture; in the middle, cooked white rice and small pieces of browned meat mixed evenly; on the top, diced red and green peppers along with small green herb flakes scattered over the surface, giving a colorful look. The bowl is placed on a white plate, next to a silver spoon on a gray napkin on a white marbled surface. Bread pieces with a light golden crust are placed nearby, giving a cozy meal feel. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always like topping this soup with shredded cheddar or mozzarella cheese because it melts right into the warm broth creating a luscious finish. A sprinkle of fresh parsley adds just the right hint of herbal brightness, and sometimes a dollop of sour cream for extra creaminess if I’m feeling indulgent.

Side Dishes

This soup is pretty hearty on its own, but I love pairing it with crusty bread or garlic breadsticks to soak up every last bit. A simple green salad with a tangy vinaigrette balances the richness perfectly, making it a complete meal.

Creative Ways to Present

For a cozy dinner party, I serve this Stuffed Pepper Soup Recipe in rustic bowls with mini grilled cheese sandwiches on the side. It’s a fun, nostalgic presentation that my guests always enjoy. You could also ladle the soup into hollowed-out mini bell peppers for an adorable twist!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. I keep the rice separate if possible to prevent it from getting mushy, which really helps maintain a fresh texture when you reheat individual portions.

Freezing

This soup freezes well — I portion it into freezer-safe containers without rice, since rice doesn’t freeze nicely. When you’re ready, thaw overnight in the fridge and cook fresh rice to stir in when reheating.

Reheating

I reheat on the stovetop over medium-low heat, stirring occasionally until warmed through. Add cooked rice afterward if you kept it separate, stirring it into each bowl to keep the perfect consistency and avoid soggy rice.

FAQs

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! Simply replace the ground beef with cooked lentils, mushrooms, or even plant-based meat substitutes. The key is to maintain a hearty texture, and the herbs and peppers will keep the flavor vibrant.
Is it better to add rice during cooking or after?

I recommend cooking rice separately and adding it after the soup is done simmering. This method lets you control the soup’s thickness and prevents the rice from becoming mushy, especially if you plan on leftovers.
Can I use frozen peppers in this soup?

Yes, frozen bell peppers work fine in a pinch, though fresh peppers give you a brighter, crisper texture. If using frozen, skip sautéing longer to avoid excess moisture in the soup.
How long does this soup last in the fridge?

Stored properly in an airtight container, this soup stays fresh for 3 to 4 days. Remove the rice from the soup if you want the best texture upon reheating.

Final Thoughts

I absolutely love how this Stuffed Pepper Soup Recipe turns out every time — it’s cozy, flavorful, and so easy to make. When friends ask for a comforting dinner idea that’s a little different but still approachable, this is the recipe I recommend. I hope you enjoy making it as much as I do, and that it brings warmth and happy memories to your dinner table!