Skip to content 
Are you craving the classic, comforting flavors of stuffed bell peppers without all the fuss? This deconstructed stuffed pepper soup recipe offers all the savory goodness in a warm, hearty bowl. It’s packed with seasoned ground beef, tender bell peppers, rice, and a rich tomato broth. Enjoy this incredibly easy, satisfying meal perfect for any busy weeknight.
Why You’ll Love This Stuffed Pepper Soup Recipe
This amazing stuffed pepper soup recipe simplifies a beloved classic. You get all the comforting flavors of traditional stuffed peppers in a convenient, hearty bowl. It’s truly a perfect, satisfying meal that warms you from the inside out. Preparing this soup is straightforward and offers plenty of customization options for your family’s preferences. It also makes fantastic leftovers and freezes beautifully, ideal for meal prepping throughout the week. Even picky eaters will love this family-friendly dinner!
Ingredients for Stuffed Pepper Soup
To make this delightful stuffed pepper soup recipe, gather these fresh and pantry staples:
- 1 lb lean ground beef
- 2 Tbsp olive oil, (divided)
- Salt and freshly ground black pepper (to taste)
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, (minced)
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, (plus more for garnish)
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice (your preference)
- Cheddar or mozzarella cheese, (for serving, optional)
Notes & Substitutions
You can easily customize your stuffed pepper soup to suit your taste. Swap ground beef for ground turkey, chicken, or a plant-based crumble to lighten it up. For the rice, white rice cooks quickly, but brown or wild rice adds a nuttier flavor and extra fiber. Choose beef broth for a richer taste, or use vegetable broth for a lighter, meat-free option. Feel free to use a mix of bell pepper colors beyond red and green, like yellow or orange, for added sweetness and visual appeal. Fresh herbs offer vibrant flavor, but dried herbs work perfectly too; just use about 1/3 the amount of fresh. Top your bowl with shredded cheddar, mozzarella, or even a sprinkle of Parmesan for extra creaminess.
Equipment You’ll Need
Gathering your tools before you start makes cooking much smoother. To get started on your stuffed pepper soup, you’ll need a large Dutch oven or a sturdy pot with a lid. A cutting board and a sharp knife are essential for prepping your vegetables. You’ll also want a sturdy cooking spoon for stirring and a ladle for serving.
How to Make Stuffed Pepper Soup: Step-by-Step Instructions
Crafting this amazing stuffed pepper soup recipe is straightforward with these simple steps.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and season it with salt and pepper. Cook, stirring and breaking up the beef, until it is fully browned. Drain any excess fat and transfer the cooked beef to a plate lined with paper towels; set it aside.
- Heat the remaining 1 tablespoon of olive oil in the same pot. Add the chopped onions, red bell pepper, and green bell pepper. Sauté these vegetables for about 3 minutes until they start to soften. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- Pour in the canned diced tomatoes, tomato sauce, and beef broth. Add the chopped parsley, dried basil, and dried oregano. Return the cooked ground beef to the pot and season the mixture with salt and pepper to taste. Bring the soup just to a light boil, then reduce the heat to low. Cover the pot and let the soup simmer, stirring occasionally, for 30 minutes to allow the flavors to meld beautifully.
- While your stuffed pepper soup simmers, prepare the rice according to the package directions. Once the soup has finished simmering, stir in your desired amount of cooked rice directly into the pot.
- Serve the soup warm, topped with optional shredded cheese and a garnish of fresh parsley for a burst of color and flavor.
Pro Tips for the Best Stuffed Pepper Soup
Achieve deep, rich flavor by properly browning your ground beef until it has a nice crust. The Maillard reaction is a key chemical process that contributes to the savory depth and desirable brown crust when cooking meat. This step adds immense savory depth to the soup. Avoid overcrowding the pot when sautéing vegetables; work in batches if necessary to ensure even cooking and caramelization. Taste your soup frequently as it simmers and adjust the seasoning with salt, pepper, or a pinch more herbs to perfect the flavor profile. Cook the rice separately to prevent it from absorbing too much liquid and becoming mushy within the soup itself. Allowing the soup to simmer for the full 30 minutes is crucial for the flavors to fully develop and meld.
Common Mistakes to Avoid
Don’t skip draining the excess fat from your ground beef; this prevents a greasy soup. Avoid undercooking or overcooking your rice, as it can significantly impact the soup’s texture. Always remember to taste and adjust the seasoning throughout the cooking process for a balanced flavor. Using low-quality ingredients, especially the broth, can detract from the overall taste of your delicious soup.
Serving Suggestions, Storage, and Variations
Serve your hearty stuffed pepper soup warm with a side of crusty bread or warm dinner rolls for dipping. Garnish each bowl with a sprinkle of fresh chopped parsley and a generous topping of shredded cheddar or mozzarella cheese. Leftovers store wonderfully; simply transfer them to airtight containers and refrigerate for up to 3-4 days. For longer storage, this soup freezes beautifully for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.
Variations to Try
Consider making this stuffed pepper soup vegetarian by omitting the ground beef and using vegetable broth. For those who enjoy a little heat, add a pinch of red chili flakes or a dash of your favorite hot sauce. Experiment with different cheese toppings like smoked gouda or Monterey Jack for unique flavor twists. Instead of white or brown rice, try quinoa or farro for a different texture and added nutrients. You can also boost the vegetable content by adding diced zucchini, carrots, or mushrooms during the sautéing stage.
Stuffed Pepper Soup Nutrition Facts
Making a homemade stuffed pepper soup offers control over your ingredients, ensuring a healthier meal. You can customize this recipe to align with various dietary needs, impacting its nutritional profile. For instance, using lean ground turkey or a plant-based protein significantly reduces fat content. Opting for brown rice boosts fiber, while choosing low-sodium broth controls sodium levels.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | ~350-400 kcal |
| Protein | ~25-30 g |
| Fat | ~10-15 g |
| Carbs | ~35-40 g |
| Fiber | ~5-7 g |
| Sodium | ~400-500 mg |
Note: These are estimated values and can vary based on specific brands and substitutions.
Stuffed Pepper Soup Recipe FAQs
Can I make this soup ahead of time?
Yes, this stuffed pepper soup recipe is perfect for making in advance. The flavors often deepen overnight, making it even more delicious the next day. Simply reheat gently on the stovetop.
How long does homemade soup last?
This homemade stuffed pepper soup will last for 3-4 days when stored in an airtight container in the refrigerator. Ensure it cools completely before refrigerating.
Can I use brown rice instead?
You can absolutely use brown rice in this stuffed pepper soup. Just remember that brown rice takes longer to cook, so prepare it according to package directions separately before stirring it into the finished soup.
Is this recipe freezer-friendly?
Yes, this soup freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before reheating.
Can I make this soup in a slow cooker?
You can adapt this recipe for a slow cooker. Brown the beef and sauté the aromatics first, then combine all ingredients (except the cooked rice) in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked rice just before serving.
Conclusion
This hearty stuffed pepper soup recipe delivers all the classic comfort of traditional stuffed peppers in an easy-to-make, satisfying bowl. Its simple preparation makes it ideal for busy weeknights, offering a versatile meal that’s both delicious and nourishing. Whip up this comforting stuffed pepper soup recipe soon and gather your family around a warm, home-cooked meal. Enjoy every hearty spoonful of this simple stuffed pepper soup!
Hearty Stuffed Pepper Soup Recipe
Equipment
- Large Dutch oven or soup pot for browning meat and simmering soup
- cutting board and knife for prepping vegetables
- Wooden spoon or cooking spatula
- Measuring spoons and cups
- Ladle for serving
Ingredients
- 1 lb lean ground beef
- 2 tablespoons olive oil, divided
- 1 small yellow onion, chopped (about 1 cup)
- 1 cup chopped red bell pepper (about 1/2 medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 cans petite diced tomatoes (14.5 oz each)
- 1 can tomato sauce (15 oz)
- 1 can low-sodium beef broth (14.5 oz)
- 2.5 tablespoons chopped fresh parsley, plus more for garnish
- 0.5 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 1 cup uncooked long grain white or brown rice
- Salt and freshly ground black pepper, to taste
- Shredded cheddar or mozzarella cheese, for serving (optional)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat and set beef aside on a paper towel-lined plate.
- Add remaining 1 tablespoon olive oil to the same pot. Sauté onion, red bell pepper, and green bell pepper for about 3 minutes. Add garlic and cook for 30 more seconds until fragrant.
- Add diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Return cooked beef to the pot. Stir and season with salt and pepper to taste. Bring to a boil, then reduce to low, cover, and simmer for 30 minutes.
- Meanwhile, cook rice separately according to package directions.
- Stir desired amount of cooked rice into the soup. Serve warm, topped with cheese and fresh parsley if desired.
