If you’re craving the hearty comfort of classic stuffed peppers but want something quicker and easier to enjoy any night of the week, this Stuffed Pepper Soup Recipe will become your new go-to. Imagine all those vibrant bell peppers, savory ground beef, and tender rice swimming in a rich tomato and beef broth—each spoonful bursting with warmth and flavor. It’s the perfect solution when you want a cozy, satisfying meal without the fuss of stuffing peppers individually. Plus, it’s a great way to gather the whole family around the table with a bowl full of homey goodness.
Ingredients You’ll Need
These ingredients are straightforward yet essential—the perfect combination of fresh and pantry staples that make this soup sing. Each component brings something unique, from the richness of the ground beef to the sweetness of the bell peppers and the comforting body the rice adds.
- 1 lb ground beef: Provides savory, meaty depth that makes the soup hearty and filling.
- 2 cups bell peppers, chopped: Add vibrant color, sweetness, and that classic stuffed pepper flavor.
- 4 cups beef broth: Creates a rich, flavorful base that ties all the ingredients together perfectly.
- 1 cup cooked rice: Brings tender texture and a bit of substance to every spoonful.
- 1 cup tomato sauce: Delivers tangy, rich tomato flavor reminiscent of stuffed pepper stuffing.
- Salt & pepper to taste: Simple seasonings that enhance and balance all the flavors.
How to Make Stuffed Pepper Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a large pot over medium heat and cooking the ground beef until it’s nicely browned and crumbly. This step is key because it builds the savory foundation for your soup. Once browned, drain the excess fat to keep the broth from getting greasy, giving your soup a smooth, clean taste.
Step 2: Add Bell Peppers and Broth
Next, toss in your chopped bell peppers and pour in the beef broth. The peppers soften as they simmer, releasing their natural sweetness into the soup, while the broth begins to absorb all those meaty, peppery flavors, creating a deliciously aromatic base.
Step 3: Stir in Rice and Tomato Sauce
Once the broth is bubbling gently, add the cooked rice and tomato sauce. The rice adds lovely body to the soup, making it satisfyingly filling, while the tomato sauce gives it that signature stuffed pepper taste, rich and slightly tangy. Don’t forget to sprinkle in salt and pepper here to taste – it makes all the difference.
Step 4: Simmer to Blend Flavors
Let everything simmer together for about 20 minutes. This allows the ingredients to meld beautifully, creating a harmonious bowl of soup that warms you up inside. The peppers become tender but not mushy, and the flavors deepen nicely. Taste and adjust seasoning as you please — this soup loves a little extra love.
How to Serve Stuffed Pepper Soup Recipe
Garnishes
A sprinkle of shredded cheese on top just before serving is pure magic and adds a creamy, melty finish that everyone craves. You can also add a dollop of sour cream or a handful of fresh parsley or chives for a pop of freshness that brightens the rich flavors beautifully.
Side Dishes
This soup shines on its own but pairs wonderfully with a crusty baguette or some warm garlic bread for dipping. A simple green salad with a light vinaigrette balances the richness perfectly, making the whole meal feel fresh and wholesome.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bell peppers or in rustic bread bowls. These ideas make your presentation playful and inviting — perfect for sharing with family or impressing guests without extra hassle.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It will keep well for up to 3 days, and the flavors actually deepen overnight, so leftovers taste just as good if not better!
Freezing
This Stuffed Pepper Soup Recipe freezes beautifully, making it perfect for batch cooking. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If it feels thick, just add a splash of broth or water to loosen it up. Microwave reheating works too—heat in a covered bowl in 1-minute increments, stirring between each.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken is a great substitute if you want a lighter version; just brown it the same way and proceed with the recipe. The overall flavor will be a bit milder, but just as delicious.
Is it necessary to use cooked rice?
Yes, using cooked rice ensures the grains don’t get mushy during simmering. If you have leftover rice in the fridge, this soup is a fantastic way to use it up efficiently.
Can I add other vegetables to the soup?
Definitely! Diced onions, celery, or even zucchini work well and add extra nutrition and flavor. Just toss them in with the bell peppers at the same time to soften them nicely.
How spicy is this soup? Can I make it spicy?
This recipe is mild but easily customizable. To add heat, try adding a pinch of red pepper flakes, diced jalapeños, or a dash of hot sauce while simmering.
Can I make this soup in a slow cooker?
Yes! Brown the beef first, then add all ingredients to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Just add the cooked rice about 30 minutes before you’re ready to serve to keep it from getting mushy.
Final Thoughts
This Stuffed Pepper Soup Recipe is a delightful twist on a classic favorite that’s perfect for busy weeknights or cozy weekends in. It’s simple to make, packed with comforting flavors, and easy to customize to your liking. I can’t wait for you to give it a try and share it with those you love—you’re going to fall in love with how easy and delicious it is!
Print
Stuffed Pepper Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings
Description
This comforting Stuffed Pepper Soup brings the classic flavors of stuffed peppers into a warm, easy-to-make soup that’s perfect for any day. It combines ground beef, chopped bell peppers, tender rice, and a rich tomato-based broth for a hearty meal the whole family will enjoy.
Ingredients
Main Ingredients
- 1 lb ground beef
- 2 cups bell peppers, chopped
- 4 cups beef broth
- 1 cup cooked rice
- 1 cup tomato sauce
- Salt & pepper to taste
Instructions
- Brown the beef: Heat a large pot over medium-high heat, add the ground beef and cook until fully browned, breaking it up with a spoon. Drain excess fat to keep the soup from being greasy.
- Add vegetables and liquids: Stir in the chopped bell peppers, beef broth, cooked rice, and tomato sauce. Season with salt and pepper to your preference.
- Simmer the soup: Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for 20 minutes, allowing the flavors to meld together and the peppers to soften.
Notes
- Add a sprinkle of cheese to each bowl for extra richness and flavor.
- Use leftover cooked rice to save time and reduce prep work.
- For a spicier twist, consider adding a pinch of crushed red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
