Stuffed Pepper Soup Recipe – Cozy, Hearty, and Easy One-Pot Comfort

Craving the comforting flavors of classic stuffed peppers but not in the mood for all the prep and baking? This Stuffed Pepper Soup is your new go-to. It’s a cozy, one-pot meal packed with ground beef, bell peppers, rice, and tomatoes—everything you love about stuffed peppers, simmered into a thick, savory soup.

Perfect for chilly evenings, meal prep, or family dinners, this soup delivers all the nostalgic flavor of a homestyle dish, without the fuss of stuffing and roasting.

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Why You’ll Love This Stuffed Pepper Soup

Stuffed pepper soup is a shortcut to comfort food, delivering all the classic elements of the dish—ground meat, peppers, rice, and tomatoes—but in a fraction of the time.

This version is:

• One-pot

• Hearty and filling

• Naturally gluten-free

• Great for meal prep and freezer-friendly

Whether served with crusty bread or a light salad, it’s a full meal that comes together with pantry staples and minimal effort.

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Ingredient Guide: What Makes It So Delicious

Every ingredient plays an essential role in giving the soup its signature flavor and texture. Here’s a breakdown:

Ground Beef

Lean ground beef (85–90%) gives the soup a rich, meaty base. You can also substitute with ground turkey or sausage for a twist.

Bell Peppers

Use a mix of red, green, and yellow bell peppers for sweetness, color, and crunch. They soften as they cook and mimic the stuffed pepper texture.

Onion and Garlic

These foundational aromatics infuse the soup with depth. A yellow onion is traditional, but red or sweet onions work too.

Crushed Tomatoes + Diced Tomatoes

Using both provides body and texture—crushed tomatoes thicken the soup, while diced tomatoes give juicy bites of tomato.

Beef Broth

Adds umami and richness. Use low-sodium beef broth to control salt.

Rice

White rice or jasmine rice is most traditional, but brown rice or wild rice works for a heartier version. You can cook it separately or let it simmer in the soup.

Italian Seasoning

This dried herb blend adds savory depth and ties all the flavors together.

Sugar (Optional)

A tiny pinch (½ tsp) balances out the acidity of the tomatoes without making it sweet.

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How to Make Stuffed Pepper Soup on the Stovetop

This soup comes together quickly in just one pot. Here’s how to make it step-by-step:

1. Brown the Ground Beef

In a large soup pot or Dutch oven, cook ground beef over medium-high heat until browned and no longer pink. Break it into crumbles. Drain excess grease if needed.

2. Sauté Vegetables

Add chopped onions, garlic, and bell peppers to the beef. Sauté for 5–6 minutes until softened and aromatic.

3. Add Tomatoes and Broth

Stir in the crushed tomatoes, diced tomatoes (with juices), beef broth, Italian seasoning, salt, pepper, and a pinch of sugar. Bring to a gentle boil.

4. Simmer

Reduce heat and simmer for 25–30 minutes, uncovered, to let flavors blend and the soup thicken slightly.

5. Add Cooked Rice

Stir in cooked rice just before serving. This helps the soup maintain its consistency and prevents the rice from overcooking or soaking up too much broth.

Tip: If using uncooked rice, add it with the tomatoes and broth, but increase broth by 1 cup and cook for an additional 15–20 minutes.

6. Taste and Adjust

Season with additional salt, pepper, or herbs as needed. Garnish with parsley or shredded cheese.

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Recipe Variations & Helpful Tips

Protein Swaps:

• Ground turkey or chicken for a leaner version

• Ground Italian sausage for a spicier kick

• Vegan: Use lentils or plant-based crumbles with vegetable broth

Rice Tips:

• Stir in cooked rice at the end to avoid mushy texture

• For low-carb, use cauliflower rice (added at the end and just heated through)

Broth Adjustments:

• For a thinner soup, add extra broth

• For a stew-like version, reduce the broth by 1 cup

Flavor Boosters:

• Add a dash of Worcestershire sauce or a spoon of tomato paste

• Include red pepper flakes for extra heat

• Top with shredded mozzarella or cheddar cheese

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How to Serve Stuffed Pepper Soup

Stuffed Pepper Soup is a full meal on its own, but you can elevate it with simple sides:

• Garlic bread or crusty sourdough for dipping

• Side salad with a tangy vinaigrette to cut the richness

• Cornbread or cheddar biscuits for a Southern spin

• A dollop of sour cream or sprinkle of Parmesan cheese for garnish

Great for:

• Weeknight dinners

• Freezer meals

• Potluck gatherings

• Cold-weather lunches

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Health & Nutrition Notes

Stuffed pepper soup offers a balanced mix of:

• Protein from ground beef

• Fiber from peppers and tomatoes

• Carbs from rice for energy

• Lycopene and vitamin C from tomatoes and bell peppers

To make it lighter:

• Use lean ground meat

• Substitute with brown rice or quinoa

• Reduce sodium with low-sodium broth and no-added-salt tomatoes

It’s a gluten-free option that’s hearty enough to satisfy, even without bread.

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FAQ – Stuffed Pepper Soup Recipe

1. Can I make this soup ahead of time?

Yes! This soup is perfect for meal prep. Store in the fridge for up to 4 days. The flavors deepen over time.

2. Can I freeze stuffed pepper soup?

Absolutely. Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Reheat gently on the stovetop or microwave.

3. Should I cook the rice separately or in the soup?

Cooking rice separately keeps the texture firm and prevents it from soaking up too much broth. However, you can cook it directly in the soup—just add more liquid and extend cooking time.

4. What kind of rice works best?

White rice is most common, but brown rice or wild rice adds a nutty flavor and more fiber. Adjust cook time and liquid accordingly.

5. Can I make it in a slow cooker?

Yes. Brown the meat first, then add all ingredients (except rice) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cooked rice just before serving.

6. How do I thicken the soup?

Let it simmer uncovered longer to reduce, or mash a few spoonfuls of rice and peppers into the broth. Tomato paste also helps thicken.

7. Can I make this vegetarian?

Yes. Swap ground meat for lentils, chopped mushrooms, or plant-based crumbles, and use vegetable broth instead of beef broth.

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