If there’s one dish that feels like a hug in a bowl, it’s Stuffed Pepper Soup. It takes all the cozy charm of classic stuffed peppers—savory ground beef, sweet bell peppers, rich tomato flavor, and tender rice—and turns it into a hearty soup recipe that’s perfect for busy weeknights or chilly evenings. The best part? You get all the delicious flavors without the fuss of actually stuffing peppers. (Let’s be honest, sometimes we just don’t have time for that kind of kitchen project on a Tuesday night.)

This easy dinner is everything we crave after a long day: warming, filling, and surprisingly simple to make. With just under an hour from start to finish, you’ll have a ground beef soup that tastes like it simmered all afternoon. Pair it with some crusty bread, a cozy blanket, and maybe a cheesy rom-com, and you’ve got the perfect evening lined up.

Whether you’re cooking for your family, meal-prepping for the week, or just craving some comfort food, this bell pepper soup will be your new go-to. Let’s dive in!

Why You’ll Love This Stuffed Pepper Soup

It’s a hearty soup recipe that’s as filling as a full meal.
Uses simple pantry staples (nothing fancy or hard to find).
Flexible enough for leftovers or meal prep.
Brings all the flavors of stuffed peppers with a fraction of the effort.

Ingredients You’ll Need

3/4 cup uncooked rice (or use leftover rice!)
1 tbsp olive oil
1/2 medium onion, chopped
1.5 lbs lean ground beef
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
13.5 fl oz can tomato sauce
28 fl oz can fire-roasted diced tomatoes (with juices)
4 cups chicken broth
1/4 tsp Italian seasoning
1 tsp paprika
Salt & pepper, to taste

Step-by-Step Instructions

Cook the rice according to package directions. If using leftover rice, keep it handy for later.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until softened, about 5–7 minutes.
Stir in the ground beef, breaking it apart with a spoon. Cook for 5 minutes until browned. Drain excess fat if needed.
Add garlic and cook for 1 minute until fragrant.
Mix in the red and green bell peppers. Pour in tomato sauce, fire-roasted tomatoes, and chicken broth.
Season with Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Stir in the rice and let simmer for another 10 minutes. Adjust seasoning before serving.

Cooking Tips for the Best Results

Think of this section as the “friend in your kitchen” who whispers advice before you make a mistake:

Rice choice matters. White rice softens nicely, but if you’re using brown rice, pre-cook it fully—it takes much longer to cook.
Make it lighter. Swap ground beef for ground turkey or chicken if you want a leaner option.
Extra veggies? Yes, please. Add zucchini, carrots, or even spinach for a nutrition boost.
For a thicker soup, simmer uncovered a little longer. Want it thinner? Add a splash more broth.
Freezer-friendly hack: Cook the rice separately and add it to each bowl instead of the whole pot. This keeps it from soaking up too much liquid if you’re storing leftovers.

My Personal Story with This Recipe

I’ll be honest: stuffed peppers used to intimidate me. Something about hollowing out peppers, filling them just right, and then hoping they didn’t tip over in the oven felt like too much on a weeknight. Then one day, my mom suggested, “Why don’t you just make it into a soup?” Lightbulb moment!

The first time I tried this, it was a cold Sunday evening, and I had two hungry kids circling the kitchen like sharks. I tossed everything into the pot, crossed my fingers, and hoped it worked. Not only did it work—it became an instant family favorite. My kids loved that it looked like “pizza soup” (their words), and my husband went back for seconds before I even sat down.

Now, this easy dinner is my ace in the hole whenever I need a cozy, fuss-free meal that pleases everyone.

What to Serve with Stuffed Pepper Soup

This soup is hearty enough to be a meal on its own, but let’s be real—half the fun is in the sides.

Crusty bread or garlic bread for dipping. Nothing beats soaking up that tomato-rich broth.
Simple side salad with a tangy vinaigrette to balance the richness.
Grilled cheese sandwiches if you’re in a comfort food mood. (Soup and grilled cheese? Yes, always.)
Roasted veggies like broccoli or Brussels sprouts if you want to sneak in more greens.

Pro tip: If you’re entertaining, serve this soup in bread bowls. It looks fancy, but it’s secretly the easiest way to wow your guests.

How to Store Your Soup

This bell pepper soup is just as good (if not better) the next day. Here’s how to handle leftovers like a pro:

In the fridge: Store cooled soup in an airtight container for up to 4 days. If the rice has absorbed too much liquid, stir in a splash of broth or water when reheating.
In the freezer: Freeze in individual portions for up to 3 months. For best texture, freeze the soup without the rice, then add freshly cooked rice when reheating.
Reheating: Warm gently on the stove over medium heat, stirring occasionally. Or microwave in 1-minute bursts, stirring between each.

FAQs About Stuffed Pepper Soup

Can I use quinoa instead of rice?

Yes! Quinoa makes a great swap and adds extra protein. Just cook it first before stirring it in.

Can I make this soup in a slow cooker?

Absolutely. Brown the beef and onions first, then toss everything (except rice) into the slow cooker. Cook on low for 6–8 hours, stir in rice at the end.

What’s the best way to make this vegetarian?

Swap the beef for lentils or a plant-based ground, and use vegetable broth instead of chicken broth. Still hearty, still delicious!

Will the rice get mushy?

It can if stored too long in the soup. To avoid this, keep the rice separate and add it to bowls just before serving.

Bringing It All Together

At the end of the day, Stuffed Pepper Soup is proof that comfort food doesn’t have to be complicated. With a handful of everyday ingredients, you can transform your kitchen into a cozy haven filled with the smell of simmering tomatoes, garlic, and peppers.

This hearty soup recipe has become my family’s cold-weather staple, and I have a feeling it’s about to become yours too. Whether you’re chasing away a chilly evening, feeding a hungry crew, or just craving something that tastes like home, this ground beef soup delivers every time.

So grab your pot, chop those peppers, and let’s make a meal that warms more than just the belly—it warms the heart.

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Easy Stuffed Pepper Soup

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Author: Olivia Hartwellen
Total Time: 45 minutes
Yield: 6 servings 1x

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Description

Easy Stuffed Pepper Soup transforms all the hearty, comforting flavors of traditional stuffed peppers—ground beef, sweet bell peppers, rice, and rich tomato sauce—into a fuss-free soup that’s ready in under an hour. It’s a cozy, family-friendly one-pot meal that’s ideal for chilly evenings or quick weeknight dinners.

Ingredients

Scale

¾ cup uncooked rice (or leftover cooked rice)
1 tbsp olive oil
½ medium onion, chopped
1.5 lbs lean ground beef
3 cloves garlic, minced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
13.5 fl oz (1 can) tomato sauce
28 fl oz (1 can) fire-roasted diced tomatoes (with juices)
4 cups chicken broth
¼ tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste

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Instructions

Cook the Rice
Prepare rice according to package directions. If using leftover rice, set aside.
Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add onion and cook 5–7 minutes until softened.
Brown the Beef
Add ground beef and cook until browned, about 5 minutes, breaking it up with a spoon. Drain excess fat.
Add Garlic and Peppers
Stir in minced garlic and cook 1 minute. Add red and green bell peppers.
Build the Broth
Pour in tomato sauce, fire-roasted tomatoes, and chicken broth. Stir in Italian seasoning, paprika, salt, and pepper. Bring to a gentle boil.
Simmer the Soup
Reduce heat and simmer for 15 minutes to develop flavor.
Add the Rice
Stir in cooked rice and simmer an additional 10 minutes. Adjust seasoning to taste and serve warm.

Notes

Use white rice for faster cooking; fully pre-cook brown rice if substituting

Can be made with ground turkey or chicken for a lighter version

Add chopped spinach, zucchini, or carrots for extra veggies

For thicker soup, simmer uncovered longer

To freeze, store without rice and add it fresh when reheating

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Plats
Method: Stovetop
Cuisine: American

Easy Stuffed Pepper Soup: A Comforting Bowl of Flavor