Best Stuffed Pepper Soup: Easy & Flavorful Weeknight Recipe

There’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort to the table, especially on a chilly evening. In my kitchen, this hearty stuffed pepper soup recipe has become a true family favorite, delivering all the classic flavors of traditional stuffed peppers without the fuss. It’s a truly cozy, comforting meal that’s perfect for busy weeknights, and I’m thrilled to share my secret for making it extra special. Get ready to discover a simple yet profound technique that elevates this easy stuffed pepper soup to new heights of deliciousness!

Why You’ll Love This Stuffed Pepper Soup Recipe

I know what you’re thinking – stuffed pepper soup is already delicious. But what if I told you there’s a simple trick that makes it even better? My unique twist for this recipe is something I swear by:

• The Secret to Unforgettable Flavor: Blooming Herbs! Before adding any liquids, I make sure to bloom the dried herbs (dried basil and dried oregano) directly in the hot olive oil with the sautéing vegetables for just 30 seconds. This step is a game-changer.

Why does this make such a difference? It’s all about the science of blooming herbs! Dried herbs contain fat-soluble aromatic compounds. By gently heating them in the olive oil, these compounds are released and infused into the fat, then distributed throughout the entire soup. The result is a far more robust, complex herbaceous note and an intensified homestyle flavor that truly sets this stuffed pepper soup apart.

• A Quick Weeknight Meal: Despite its rich flavor, this soup is surprisingly easy to make and comes together quickly on the stovetop, making it ideal for busy schedules.
• Family-Friendly & Hearty: It’s a wonderfully cozy, hearty soup that satisfies everyone. The blend of lean ground beef, bell peppers, and rice makes it incredibly filling and a comforting dinner option that my family always requests.
• Meal Prep Friendly: This stuffed pepper soup recipe is fantastic for make ahead meals and its leftovers are arguably even better the next day!

Ingredients Needed

Here’s everything you’ll need to create this incredibly flavorful stuffed pepper soup:

• 1 lb lean ground beef
• 2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 small yellow onion chopped (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 (I love both options)
• Cheddar or mozzarella cheese, for serving (optional)

Ingredient Notes & Substitutions

• Ground Beef: I always opt for lean ground beef (90/10 or leaner) to avoid excessive grease. Browning beef properly is crucial here; it creates the Maillard reaction, developing deep, savory flavors. Remember to drain any fat for a cleaner soup. You could also try ground turkey or even ground sausage for a different flavor profile.
• Bell Peppers: I use a mix of red bell pepper and green bell pepper for balance. Green bell peppers offer a more savory, slightly bitter note, while red bell peppers bring sweetness and a vibrant color. Feel free to use all red, all green, or even orange or yellow bell peppers for varied sweetness and aesthetics.
• Tomatoes: The combination of petite diced tomatoes and tomato sauce provides both texture and a rich, balanced tomato base. The sauce helps to thicken the soup slightly and balance tomato acidity.
• Broth: I recommend low-sodium beef broth to control the overall saltiness. You can absolutely use chicken broth or even vegetable broth as a substitute, though beef broth adds a richer, deeper flavor to a stuffed pepper soup.
• Herbs: Dried basil and dried oregano are the stars here, especially when bloomed! If you don’t have both, Italian seasoning is an excellent substitute – use about 2 teaspoons.
• Rice: I enjoy both long grain white rice or brown rice in this soup. Cook it separately to manage the soup consistency and prevent it from becoming mushy. For a heartier, textural twist, consider other grains like barley, freekah, or quinoa.
• Cheese: Optional, but a sprinkle of shredded Cheddar cheese or mozzarella cheese adds a delicious creamy finish when serving.
• Dietary Adaptations: To ensure a fully gluten-free stuffed pepper soup, simply verify that your beef broth and any spices are certified gluten-free. For a dairy-free version, omit the cheese topping or use your favorite dairy-free shredded cheese substitute.

How to Make Easy Stuffed Pepper Soup

Let’s get cooking! Here’s how I prepare my favorite stuffed pepper soup:

1. Brown the Beef

1. In a large pot or Dutch oven, heat 1 Tbsp of olive oil over medium heat. Medium heat on a stovetop typically means a gentle but steady sizzle – you want the beef to brown, not steam, so avoid scorching.
2. Once hot, add the lean ground beef to the pot and season generously with salt and black pepper.
3. Cook, stirring occasionally while breaking up the beef, until it is completely browning beef. This Maillard reaction is key for flavor!
4. Drain fat from the cooked beef and pour it onto a plate lined with paper towels; set aside. This prevents the soup from becoming greasy.

2. Sauté Vegetables & Bloom Herbs

5. Heat the remaining 1 Tbsp of olive oil in the same pot.
6. Add the chopped yellow onion, red bell pepper, and green bell pepper. Sautéing vegetables for about 3 minutes until they begin to soften.
7. Now for the twist! Add the mincing garlic along with the dried basil and dried oregano. Sautéing vegetables and herbs for just 30 seconds longer. You’ll notice the incredible aroma of the herbs intensifying almost immediately as they bloom in the hot oil.

3. Simmer the Soup

8. Pour in the petite diced tomatoes, tomato sauce, and low-sodium beef broth. Stir in the 2 1/2 Tbsp of fresh parsley and the reserved cooked beef.
9. Season with additional salt and black pepper to taste.
10. Bring the mixture just to a light boil, then reduce heat to low. The gentle reducing heat is important.
11. Covering pot and let the simmering soup cook for 30 minutes, stirring occasionally. This allows all the flavors to meld beautifully and the vegetables to become tender.

4. Cook and Add Rice

12. While the soup simmers, prepare your long grain white rice or brown rice according to the directions listed on the package. I usually cook my rice in a separate rice cooker for perfect results.
13. Once the soup is done simmering soup, stirring in your desired amount of cooked rice directly into the soup.** *Chef’s Note: If you plan on having leftovers, I highly recommend cooking and storing the rice separately to prevent it from turning into mush. Add individual portions of rice to each bowl just before serving.*

5. Serve

14. Serve warm, topped with optional Cheddar cheese or mozzarella cheese, and garnish with more fresh fresh parsley. Enjoy your hearty, flavorful stuffed pepper soup!

Customizing Your Stuffed Pepper Soup: Stovetop, Slow Cooker & More

This stuffed pepper soup is incredibly versatile! Here are some ways to adapt it to your preferences and cooking style.

Stovetop Heat Control & Consistency

Understanding heat on the stovetop is key to delicious results. “Medium heat” usually means a consistent, gentle sizzle when ingredients hit the pan, ensuring browning without burning. A “light boil” is a gentle bubbling, not a rolling boil. When you reduce to “low heat” for simmering, aim for just a few small bubbles breaking the surface, allowing flavors to meld without overcooking. This slow simmering soup is where the magic happens!

If you want to adjust the soup consistency: to make the soup thinner or more liquidy, simply stir in additional beef broth or water until it reaches your desired consistency. To make it thicker, you can either let it simmer uncovered for a bit longer to reduce the liquid, or add more cooked rice. For a quick thickening, a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water) stirred in at the end can work wonders.

Slow Cooker Stuffed Pepper Soup

Yes, you can absolutely make a delicious stuffed pepper soup in your slow cooker! It’s perfect for hands-off cooking.

1. Start by browning your lean ground beef in a skillet, draining the fat. Transfer the beef to the slow cooker.
2. In the same skillet, sauté the yellow onion, red bell pepper, and green bell pepper until softened (about 5-7 minutes). Add the mincing garlic, dried basil, and dried oregano, and sauté for 30 seconds to bloom the herbs. Transfer the sautéed vegetables to the slow cooker.
3. Add the petite diced tomatoes, tomato sauce, low-sodium beef broth, fresh parsley, salt, and black pepper to the slow cooker.
4. Stir everything together, cover, and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
5. About 30-45 minutes before serving, if you plan to add the rice directly to the slow cooker, stir in uncooked long grain white rice (if using brown rice, it will need more time). Alternatively, cook the rice separately and stir into individual bowls when serving, which I highly recommend for best texture with leftovers.

Keto-Friendly & Grain Alternatives

To make this stuffed pepper soup keto-friendly, simply omit the long grain white rice or brown rice. Instead, you can serve the soup with riced cauliflower stirred in at the very end, or simply enjoy it as a hearty, grain-free stew. The flavors are so robust, you won’t miss the rice!

For other grain alternatives, while long grain white rice and brown rice are classic, you can also use barley, freekah, or quinoa. These grains add a different texture and nutritional profile. Just be sure to cook them separately according to package directions, as their cooking times will vary from rice, and add them to the soup as you serve. For a true keto-friendly option, riced cauliflower is an excellent substitute.

Pro Tips & Common Mistakes to Avoid

Even seasoned chefs have their tricks and common pitfalls. Here are mine for the best stuffed pepper soup:

Pro Tips for the Best Stuffed Pepper Soup

• Double Down on Flavor: Don’t skip blooming the dried basil and dried oregano in the hot oil. This technique is incredibly effective at releasing their aromatic compounds and will truly enhance the homestyle flavor. For an even deeper herbaceous note, consider doubling the amount of dried herbs.
• Herb Options: If you’re out of individual dried basil and oregano, 2 teaspoons of Italian seasoning makes a fantastic substitute.
• Consistency Control: For a thinner soup, don’t add all of the cooked rice to the main pot; add it to individual bowls. For a thicker, heartier soup that’s more like a stew, feel free to stir in all the cooked rice.
• Boost Depth: A dash of Worcestershire sauce or a splash of balsamic vinegar can add an extra layer of umami and help to balance tomato acidity, making the flavors pop.
• Spice It Up: If you enjoy a little heat, a pinch of red pepper flakes added during the sautéing of the vegetables will give your soup a delightful light kick.
• Vegetable Variety: Feel free to sneak in additional vegetables! Finely diced celery and carrots are excellent additions, adding sweetness and nutrition. Even small diced potatoes can be added for extra heartiness, though they’ll need to simmer longer to soften.

Common Mistakes to Avoid

• Mushy Rice Syndrome: This is the most common mistake! Adding cooked rice to the main pot of soup for leftovers will inevitably cause it to absorb too much liquid and turn into mush. Always store your cooked rice separately and add it to individual bowls just before serving.
• Undercooked Bell Peppers: Don’t rush the sautéing vegetables step. Bell peppers need a few minutes to soften slightly before liquids are added. This ensures they have a pleasant texture in the finished soup.
• Over-seasoning Early: Flavors concentrate as the soup simmers. Always season with salt and black pepper to taste after all liquids and cooked beef are added, and then adjust again just before serving if needed.
• Rushing Browning: Not fully browning beef (achieving that beautiful Maillard reaction) means missing out on a fundamental layer of flavor. Take your time to get a good sear on the ground beef before adding other ingredients.

Serving & Storage

Serving Ideas

This stuffed pepper soup is a meal in itself, but it pairs wonderfully with a few simple additions:

• Classic Pairings: I love serving it with a warm, crusty loaf of bread – a demi-baked crusty loaf from the grocery store or some fresh no-knead bread is perfect for soaking up every last bit of broth.
• Healthy Sides: For a balanced meal, a simple side salad with a light vinaigrette or some roasted vegetables would complement the richness of the soup beautifully.
• Garnishes & Toppings: Don’t forget those optional toppings! A sprinkle of shredded Cheddar cheese or mozzarella cheese adds a lovely melty finish, and a garnish of fresh parsley brightens the entire dish.

Storage and Make-Ahead

This stuffed pepper soup is fantastic for meal prep!

• Refrigeration: To prevent rice from becoming mushy, it is absolutely essential to store any cooked rice separately from the soup base. The soup base will keep beautifully in an airtight container in the refrigerator for 3-4 days. Store cooked rice in a separate airtight container for the same duration.
• Freezing: This soup freezes exceptionally well! For best results, freeze the soup base without the rice. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat.
• Reheating:
  • Stovetop: Gently reheat the soup base in a pot over medium-low heat, stirring occasionally, until simmering and heated through.
  • Microwave: For individual portions, microwave in a microwave-safe bowl in 1-2 minute increments, stirring in between, until hot.

  Once the soup is hot, add freshly cooked or separately stored leftover rice to your bowl.

• Make-Ahead Tips: You can prepare the soup base (without the rice) completely ahead of time and refrigerate or freeze it. When you’re ready to serve, simply reheat the soup and cook fresh rice, or add your pre-cooked, separately stored rice.

Conclusion

There you have it – my go-to recipe for the best stuffed pepper soup! With its incredibly cozy, hearty nature and the irresistible homestyle flavor enhanced by my unique herb-blooming twist, this is truly an easy to make dish that feels special. It’s the perfect quick weeknight meal that delivers on comfort and taste, every time.

I encourage you to give this stuffed pepper soup recipe a try. Whether you’re a seasoned cook or just starting out, the clear instructions and expert tips will guide you to a delicious result. Experiment with your favorite variations, and enjoy a bowl of pure comfort!

FAQ (Frequently Asked Questions)

How do you make stuffed pepper soup on the stovetop?

To make stuffed pepper soup on the stovetop, you’ll brown lean ground beef, then sautéing vegetables (onions, bell peppers) and bloom dried basil and dried oregano in olive oil. Next, add petite diced tomatoes, tomato sauce, and beef broth, along with the cooked beef and fresh parsley. Bring to a light boil, then reduce heat and simmering soup for 30 minutes. Cook rice separately and stir into individual servings.

Can I make stuffed pepper soup in a slow cooker?

Yes, you can! Brown the ground beef and sauté the vegetables and herbs as instructed. Then combine all ingredients (except uncooked rice) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Cook rice separately and add to individual bowls when serving to maintain its texture.

How can I adjust the consistency of stuffed pepper soup?

To make the soup thinner (more liquidy), simply stir in more beef broth or water until it reaches your desired soup consistency. To thicken it, you can allow it to simmer uncovered for a longer period to reduce liquid, or add more cooked rice. A cornstarch slurry can also be used for quick thickening.

What are some popular variations for stuffed pepper soup?

Popular variations include swapping lean ground beef for ground turkey or sausage. You can add extra vegetables like celery, carrots, or potatoes. For grains, consider barley, freekah, or quinoa instead of rice, or riced cauliflower for a keto-friendly option. A dash of red pepper flakes adds a nice kick.

How should I store leftover stuffed pepper soup to prevent rice from becoming mushy?

The key is to store the cooked rice separately from the stuffed pepper soup base. Refrigerate both in airtight containers. The soup base will last 3-4 days. When reheating, combine the soup with freshly cooked rice or separately stored rice in your bowl.

What are the best side dishes to serve with stuffed pepper soup?

This hearty soup pairs wonderfully with a warm, crusty loaf of bread or store-bought rolls for dipping. A fresh side salad or some roasted vegetables also make excellent accompaniments.

Can stuffed pepper soup be frozen?

Yes, stuffed pepper soup can be frozen for up to 3 months. For best results, freeze the soup base without the rice. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. Cook fresh rice or add separately stored rice when serving.

How to balance the acidity from tomatoes in stuffed pepper soup?

To balance the acidity from the petite diced tomatoes and tomato sauce, you can add a pinch of brown sugar, a dash of balsamic vinegar, or a splash of Worcestershire sauce during the simmering phase. Ensuring adequate salt and black pepper also helps to mellow the tartness and enhance overall flavor.