Stuffed Pepper Soup Recipe: Hearty, Comforting & Full of Flavor

There’s something undeniably comforting about a warm bowl of Stuffed Pepper Soup—it’s like your favorite stuffed peppers turned into a cozy, spoonable meal. This one-pot wonder brings together the hearty flavors of seasoned ground beef, tender rice, bell peppers, and tomatoes in a savory broth that’s perfect for weeknight dinners, meal prep, or chilly nights when all you want is something warm and filling. It delivers all the flavor of traditional stuffed peppers, without the fuss of stuffing and baking.

Stuffed Pepper Soup has roots in American home cooking—particularly in the Midwest and South—where comfort food is king. Inspired by the classic dish of baked bell peppers filled with meat and rice, this deconstructed version became popular for its simplicity and ability to serve a crowd. It’s been passed down in families, often simmered on stovetops during the fall and winter seasons, and continues to be a staple thanks to its ease and versatility.

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Ingredients Overview: What You’ll Need and Why It Works

Each ingredient in Stuffed Pepper Soup plays a key role in delivering its signature flavor and texture:

1. Ground Beef

The heart of the soup, providing richness and protein. Choose lean ground beef (85/15 or 90/10) for a balance of flavor and reduced grease. You can substitute with ground turkey or sausage for variations.

2. Bell Peppers

Green and red bell peppers give the soup its signature stuffed pepper taste. Red peppers add a subtle sweetness, while green peppers provide a slightly bitter edge that balances the dish.

3. Onion and Garlic

These aromatic base ingredients create a flavorful foundation. Onions add sweetness when sautéed, and garlic deepens the savory profile of the broth.

4. Diced Tomatoes and Tomato Sauce

These provide acidity, moisture, and that signature tomato base reminiscent of traditional stuffed pepper filling. Using both diced tomatoes and sauce adds texture and depth.

5. Beef Broth

It forms the main body of the soup, adding a rich, savory flavor. Use low-sodium broth so you can control the seasoning.

6. Cooked Rice

Rice gives body and turns this soup into a satisfying meal. White rice (like long grain or jasmine) is classic, but brown rice can be used for extra fiber and nuttiness.

7. Italian Seasoning & Bay Leaf

These herbs bring a warm, familiar flavor to the broth. A single bay leaf adds an earthy layer while Italian seasoning blends oregano, thyme, and basil for a well-rounded taste.

8. Salt, Pepper, and Optional Red Pepper Flakes

Essential for seasoning. Red pepper flakes add a hint of heat—totally optional, but a great addition if you like a little kick.

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Step-by-Step Instructions: How to Make Stuffed Pepper Soup

This is a true one-pot recipe that comes together in under an hour and only gets better with time. Here’s how to do it right:

1. Cook the Beef

In a large Dutch oven or stockpot, heat a tablespoon of oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink—about 6–8 minutes. Drain excess fat if necessary.

2. Sauté Aromatics

Add chopped onion to the pot and cook for 4–5 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.

3. Add Peppers and Seasoning

Stir in diced bell peppers, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Cook for 5 minutes to soften the peppers slightly and let flavors blend.

4. Build the Broth

Pour in diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine. Add the bay leaf. Bring everything to a boil over high heat.

5. Simmer Gently

Reduce heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally. The soup should be fragrant, with peppers soft and broth thickened slightly.

6. Add Cooked Rice

Stir in the cooked rice. Let it simmer for another 5–10 minutes to absorb some flavor and heat through. If soup thickens too much, add a bit more broth or water to loosen it.

7. Taste and Adjust

Remove the bay leaf. Taste the soup and adjust seasonings—add more salt or pepper if needed.

8. Serve Hot

Ladle into bowls and serve with crusty bread or a sprinkle of shredded cheese, if desired.

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Tips, Variations, and Substitutions

Make this recipe your own with these thoughtful tweaks:

Expert Tips:

• Pre-cook rice: Always cook rice separately to prevent it from absorbing too much liquid and turning mushy in the soup.

• Batch-cook and freeze: This soup freezes beautifully. Store in portions without the rice for best texture upon reheating.

• Flavor layering: Sauté the tomato paste briefly before adding liquid for a richer flavor.

Variations:

• Turkey Version: Swap in ground turkey for a leaner take.

• Vegetarian Stuffed Pepper Soup: Omit meat and use vegetable broth. Add kidney beans or lentils for protein.

• Spicy Kick: Add a diced jalapeño or increase red pepper flakes.

• Mexican-Inspired Twist: Use cumin, chili powder, and replace rice with quinoa or corn.

Substitutions:

• No tomato sauce? Use crushed tomatoes or tomato puree.

• No beef broth? Use chicken or vegetable broth—just add more herbs for depth.

• Low-carb? Replace rice with cauliflower rice (added at the end to avoid overcooking).

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Serving Ideas & Occasions

Stuffed Pepper Soup is incredibly versatile and pairs well with a variety of sides and settings:

• Weeknight Dinners: Easy to make and reheat, ideal for busy evenings.

• Potlucks & Gatherings: Serve in a slow cooker to keep warm for casual parties.

• Cold Weather Comfort: Perfect for fall and winter, especially with warm cornbread or biscuits.

• Meal Prep: Portion into containers and refrigerate or freeze for the week.

Pair with:

• Garlic bread or sourdough

• Side salad with vinaigrette

• Grilled cheese sandwiches

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Nutritional & Health Notes

This soup is more than just comforting—it’s balanced and nourishing:

• Protein-Rich: With ground beef and rice, it delivers a solid source of protein to support energy and muscle repair.

• Vegetable-Filled: Bell peppers and tomatoes bring in vitamin C, antioxidants, and fiber.

• Gluten-Free: Naturally free of gluten when made with certified gluten-free broth.

• Customizable Carbs: Easily adjustable with brown rice or cauliflower rice depending on your dietary goals.

A typical serving contains:

• 300–400 calories

• 25g protein

• 10g fat

• 35g carbohydrates (adjust based on rice type)

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Frequently Asked Questions (FAQ)

1. Can I freeze Stuffed Pepper Soup?

Yes! To avoid mushy rice, freeze the soup without the rice. Let it cool completely, then transfer to airtight freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

2. What kind of rice works best?

Long grain white rice is traditional, but brown rice adds nuttiness and more fiber. Jasmine rice works for a lightly aromatic flavor. Avoid instant rice—it can turn gummy.

3. How do I make it vegetarian or vegan?

Use plant-based ground meat or substitute with cooked lentils or black beans. Swap the beef broth for vegetable broth. It’s just as hearty and satisfying.

4. Can I cook this in a slow cooker?

Yes. Brown the meat and onions first, then add all ingredients (except rice) to the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir in cooked rice at the end.

5. Is this recipe gluten-free?

It can be! Make sure your broth and tomato products are certified gluten-free, and you’re good to go. The other ingredients are naturally gluten-free.

6. How can I make this low-carb?

Swap out the rice for cauliflower rice. Stir it in during the last 5 minutes of cooking—no need to pre-cook. The flavor stays the same while reducing carbs significantly.

7. What’s the best way to reheat leftovers?

Reheat on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Microwave in short bursts (1–2 minutes) until warmed through, stirring halfway.

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