Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb ground beef (or ground turkey); 1 small onion, diced; 3 bell peppers (red, green, or yellow), diced; 3 cloves garlic, minced; 1 can (15 oz) diced tomatoes; 1 can (15 oz) tomato sauce; 4 cups beef broth (or vegetable broth); 1 cup cooked rice; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; 1 tablespoon olive oil

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Stuffed Pepper Soup a comforting and hearty soup inspired by the flavors of classic stuffed peppers, combining ground beef, rice, and sweet bell peppers in a savory tomato broth. This soup warms me up on chilly days and brings all the cozy tastes of a stuffed pepper in a bowl.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (or ground turkey)

1 small onion, diced

3 bell peppers (red, green, or yellow), diced

3 cloves garlic, minced

1 can (15 oz) diced tomatoes

1 can (15 oz) tomato sauce

4 cups beef broth (or vegetable broth)

1 cup cooked rice

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon olive oil

Directions

I start by heating the olive oil in a large pot over medium heat. Then, I add the diced onion and garlic, sautéing until fragrant and translucent, which takes about 3-4 minutes.

Next, I add the ground beef, breaking it apart with a spoon as it browns and cooks through. If there’s excess fat, I drain it off.

I stir in the diced bell peppers and cook for about 5 minutes until they soften slightly.

Then I add the diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper. After stirring everything well, I bring the soup to a boil.

Once boiling, I reduce the heat to low and let it simmer uncovered for around 20 minutes so the flavors can meld beautifully.

Finally, I stir in the cooked rice and simmer for another 5 minutes until it’s heated through. I taste and adjust seasoning as needed before serving.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prepare and 35 minutes to cook, for a total time of 50 minutes. It’s a great recipe to have on hand when I want a filling meal that doesn’t take all day.

Variations

I sometimes swap the ground beef for ground turkey or even plant-based meat for a lighter or vegetarian option. Adding some crushed red pepper flakes gives it a nice spicy kick. For extra texture, I’ve tossed in corn or beans before, and it works well. You could also use quinoa instead of rice for a different twist.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer to warm it gently on the stove over low heat, stirring occasionally until heated through. It also freezes well — I portion it into freezer-safe containers and thaw overnight in the fridge before reheating on the stove or microwave.

FAQs

Can I make this soup vegetarian?

Yes! I usually substitute the ground beef with a plant-based meat alternative or add extra beans and vegetables to keep it hearty and filling.

What type of rice works best in this soup?

I use white rice because it cooks quickly and has a nice texture. Leftover cooked rice works perfectly too. Brown rice can be used but may take longer to soften if added uncooked.

Can I prepare this soup in advance?

Definitely. It actually tastes better the next day after the flavors have melded. I make it a day ahead and refrigerate it before reheating to serve.

How do I adjust the seasoning if the soup tastes bland?

I add a pinch more salt and pepper first. Sometimes a splash of Worcestershire sauce or a dash of smoked paprika boosts the flavor nicely.

Is it possible to make this soup in a slow cooker?

Yes! I brown the beef and sauté the onions first, then add all ingredients except the rice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in cooked rice before serving.

Conclusion

This stuffed pepper soup is one of my favorite comforting meals because it’s hearty, flavorful, and easy to throw together. It captures the essence of stuffed peppers without the fuss, making it perfect for busy days when I want something satisfying and warm. Whether served for family dinners or meal prep, it’s always a hit and a recipe I keep coming back to.

Recipe:

Stuffed Pepper Soup

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Author: Cheryl
Total Time: 50 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A comforting and hearty soup inspired by classic stuffed peppers, combining ground beef, rice, and sweet bell peppers in a savory tomato broth, perfect for chilly days.

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and garlic, sauté until fragrant and translucent, about 3-4 minutes.
Add ground beef, break apart with a spoon, cook until browned. Drain excess fat if needed.
Stir in diced bell peppers and cook for about 5 minutes until slightly softened.
Add diced tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper; stir well and bring to a boil.
Reduce heat to low and simmer uncovered for 20 minutes to meld flavors.
Stir in cooked rice and simmer for another 5 minutes until heated through.
Taste and adjust seasoning as needed before serving.

Notes

Can substitute ground beef with ground turkey or plant-based meat for a lighter or vegetarian option.

Add crushed red pepper flakes for a spicy kick.

Optional additions include corn or beans for extra texture.

Quinoa can be used instead of rice for a different twist.

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for longer storage.

Reheat gently on stove or microwave, stirring occasionally.

Slow cooker option: brown beef and sauté onions first, then cook all ingredients except rice on low for 6-8 hours or high for 3-4 hours; stir in cooked rice before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American