There is something incredibly comforting and nostalgic about a warm bowl of Stuffed Pepper Soup. This hearty, flavorsome soup captures all the deliciousness of classic stuffed peppers—juicy ground beef, vibrant bell peppers, rich tomatoes, and fragrant herbs—all simmered together to create a dish that’s as satisfying as it is easy to make. Whether you’re looking for a cozy weeknight dinner or a family-friendly meal that pleases everyone, Stuffed Pepper Soup offers a perfect blend of taste, texture, and color that will quickly become a favorite in your recipe collection.

Stuffed Pepper Soup Recipe - Recipe Image

Ingredients You’ll Need

Simple but essential, these ingredients come together to build the rich flavor and inviting texture of Stuffed Pepper Soup. Each element plays a key role, from the savory ground beef to the bright, fresh peppers that bring a beautiful color and crunch.

1 lb lean ground beef: Provides a hearty, savory base that’s rich in protein and flavor.
2 Tbsp olive oil (divided): Used for browning the beef and sautéing veggies, adding a subtly fruity note.
Salt and freshly ground black pepper: Essential seasonings that enhance all other flavors.
1 small yellow onion, chopped: Adds sweetness and depth to the soup’s flavor profile.
1 cup chopped red bell pepper: Offers a sweet, slightly fruity crunch and vibrant color.
1 cup chopped green bell pepper: Brings a mild earthiness and contrasts nicely with the red pepper.
2 cloves garlic, minced: Delivers an aromatic punch that brightens the soup.
2 (14.5 oz) cans petite diced tomatoes: Give the broth a fresh tomato flavor and lovely texture.
1 (15 oz) can tomato sauce: Thickens and enriches the soup base for a satisfying consistency.
1 (14.5 oz) can low-sodium beef broth: Builds savory depth while keeping sodium in check.
2 1/2 Tbsp chopped fresh parsley: Offers a fresh, herbaceous note that lifts the entire dish.
1/2 tsp dried basil: Adds subtle sweetness and a faint herbal warmth.
1/2 tsp dried oregano: Brings an earthy, slightly peppery touch that complements the other herbs.
1 cup uncooked long grain white or brown rice: Bulks up the soup with tender grains that soak up all those wonderful flavors.
Cheddar or mozzarella cheese (optional): A melty topping that adds creamy richness and indulgence.

How to Make Stuffed Pepper Soup

Step 1: Brown the Ground Beef

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add the lean ground beef and season it generously with salt and freshly ground black pepper. Cook the meat, breaking it up occasionally, until it’s nicely browned on all sides and cooked through. This step creates a deep, savory foundation for the soup. Drain the beef’s excess fat and transfer it onto paper towels to keep your soup from becoming greasy. Set aside.

Step 2: Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil. Toss in the chopped yellow onion, red bell pepper, and green bell pepper, then sauté them for about three minutes until they start to soften and your kitchen fills with their sweet aroma. Add the minced garlic and cook for just another 30 seconds to release its fragrant flavor without burning it. This mixture is the colorful, flavorful heartbeat of your Stuffed Pepper Soup.

Step 3: Combine the Base

Time to bring everything together! Pour in the petite diced tomatoes, tomato sauce, and beef broth. Stir in the fresh parsley, dried basil, dried oregano, and the cooked ground beef. Season with a little more salt and freshly ground black pepper to taste. Bring the soup just to a brisk boil before turning the heat down low. Cover the pot and let it simmer gently for about 30 minutes, stirring occasionally to meld those flavors beautifully.

Step 4: Prepare and Add the Rice

While your soup simmers, cook the rice separately according to the package instructions—whether you choose long grain white or brown rice, both work wonderfully here. Once the soup has had time to thicken and develop flavor, stir in your desired amount of cooked rice. The rice adds satisfying body and soaks up all those savory tomato and herb notes, rounding out the dish perfectly.

Step 5: Serve and Enjoy

Ladle the Stuffed Pepper Soup into bowls while it’s still warm. For an extra touch of indulgence, sprinkle shredded cheddar or mozzarella cheese on top and garnish with more fresh parsley. The melted cheese creates a luscious topping that pairs wonderfully with the rustic, comforting soup base. Now, grab your spoon and dig into a bowlful of cozy goodness.

How to Serve Stuffed Pepper Soup

Garnishes

Garnishes can elevate your Stuffed Pepper Soup from simple fare to something truly special. A sprinkle of shredded cheddar or mozzarella cheese adds creamy richness that melts beautifully into the warm broth. Fresh parsley not only brightens the color but also offers a crisp herbal note that contrasts delightfully with the hearty soup.

Side Dishes

This soup is satisfying on its own, but pairing it with warm crusty bread or soft dinner rolls can make for a more complete meal. A crisp green salad with a tangy vinaigrette also pairs nicely, offering balance and freshness alongside the robust flavors of the soup.

Creative Ways to Present

For a fun twist, serve the Stuffed Pepper Soup in hollowed-out bell peppers for an eye-catching presentation that echoes the stuffed pepper inspiration. Another idea is to offer toppings buffet-style—think sour cream, chopped green onions, or even a dash of hot sauce—so everyone can customize their bowl just how they like it.

Make Ahead and Storage

Storing Leftovers

Stuffed Pepper Soup stores beautifully, making it a perfect dish for meal prep or enjoying later. Allow the soup to cool completely before transferring it to airtight containers. Refrigerate for up to 3 to 4 days—each subsequent day the flavors deepen, making leftovers even more delicious.

Freezing

If you want to keep the soup longer, freezing is a great option. Scoop cooled soup into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. Frozen Stuffed Pepper Soup keeps well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

Reheat your leftovers gently on the stove over medium-low heat to preserve the soup’s flavors and prevent the rice from becoming mushy. Stir occasionally and add a splash of broth or water if the soup thickens too much. In a pinch, the microwave works too—just warm in short increments, stirring between each.

FAQs

Can I use ground turkey instead of ground beef in Stuffed Pepper Soup?

Absolutely! Ground turkey is a leaner alternative that works well in this soup. Just brown it as you would the beef, and adjust seasoning as needed to suit your taste.

Is it okay to add vegetables like zucchini or carrots to the soup?

Definitely! Adding diced zucchini, carrots, or even celery can boost the nutritional value and add extra texture. Just sauté them with the bell peppers in Step 2.

Can I make this soup in a slow cooker?

You can. Brown the beef and sauté vegetables first, then combine all ingredients (except rice) in the slow cooker. Cook on low for 6-8 hours. Stir in cooked rice before serving.

What type of rice works best in Stuffed Pepper Soup?

Both long grain white and brown rice are excellent options. White rice cooks faster and is tender, while brown rice adds nuttier flavor and more fiber, though it takes longer to cook.

Can I omit the cheese topping?

Of course! The cheese is optional and adds a creamy finish, but the soup is delicious on its own without it. Fresh herbs alone are enough to brighten up the bowl.

Final Thoughts

There is something truly heartwarming about a bowl of Stuffed Pepper Soup made with love and fresh ingredients. It’s a simple yet satisfying way to enjoy all the flavors of stuffed peppers in a cozy, easy-to-make soup form. Whether you’re warming up on a chilly day or preparing a family-friendly dinner, this recipe is sure to become one of your go-to comfort foods. Give it a try—you might just find your new favorite meal!