Stuffed Pepper Soup

This easy Stuffed Pepper Soup combines ground beef, bell peppers, fire-roasted tomatoes, and rice for a hearty, comforting meal.

this Recipe

You know that dish that sneaks its way into your regular dinner rotation without you even realizing it? That’s what happened with this Stuffed Pepper Soup. It all started a few years back—one of those chilly, gray Saturdays when you really don’t feel like putting on real pants, let alone making a complicated dinner.

I had these bell peppers in the fridge giving me the side-eye, ground beef thawed because I forgot to freeze it (again), and leftover rice from Chinese takeout the night before. And there it was—like a light bulb over my head. What if I threw it all in a pot and called it soup? Well, friends, I did. And it was magic. My husband said it tasted like his mom’s stuffed peppers, but better (shh… don’t tell her). My kids cleaned their bowls without me begging. I was officially hooked.

Now, this Stuffed Pepper Soup is on repeat every fall and winter, and sometimes even in the summer when I’m craving something cozy with minimal effort.

Why You’ll Love This Stuffed Pepper Soup Recipe?

• It’s a one-pot wonder. Less cleanup = more couch time. Who doesn’t love that?
• All the flavor, none of the fuss. Classic stuffed pepper vibes, but way easier. No stuffing. No baking. Just scoop and eat.
• Super flexible. You can swap in turkey, brown rice, quinoa—whatever you’ve got on hand.
• Freezer-friendly. Make a big batch now and freeze half for that night you’re too tired to lift a finger.
• It’s basically a hug in a bowl. And we could all use more of those, right?

Ingredient Notes:

Okay, here’s the rundown on what you’ll need and why it’s in there. Feel free to tweak, because hey—we’re not robots.

• Olive Oil: Just a tablespoon to soften those onions. If you’ve got something fancier (looking at you, avocado oil), go for it.
• Yellow Onion: This is your flavor base. It makes everything else taste better—trust me.
• Ground Beef: I usually go with 90/10 so it’s not greasy, but use what you’ve got. Turkey? Great. Beyond Meat? Knock yourself out.
• Garlic: Two cloves. Or more if you’re feeling wild. There’s no such thing as too much garlic in my house.
• Red & Green Bell Peppers: Classic combo. Red for sweetness, green for that earthy bite. But orange or yellow work too if that’s what’s rolling around your crisper drawer.
• Tomato Sauce + Fire-Roasted Tomatoes: The roasted tomatoes are a little smoky, which makes you feel like you did something fancy without actually doing anything fancy.
• Beef Broth: Adds depth. Chicken or veggie broth are fine swaps if that’s what’s in your pantry.
• Italian Seasoning + Red Pepper Flakes: Because herbs are life and a little heat keeps things interesting.
• Cooked White Rice: Helps thicken it up and make it hearty. Leftover rice works great here. Or you can add it straight from the freezer (yep, I’ve done it).
• Salt & Pepper: Taste and adjust. Everyone’s different!

How To Make Stuffed Pepper Soup?

Step 1: Sauté Like a Boss

Grab your big soup pot (mine is this battered old Dutch oven I can’t let go of). Heat the olive oil, toss in the chopped onion, and cook until it’s soft and smelling like dinner’s about to be awesome. About 5 minutes.

Step 2: Brown the Beef

Add your ground beef to the pot. Season with a good pinch of salt and pepper. Break it up as it cooks—no big chunks. Give it about 5 minutes until it’s no longer pink.

Step 3: Garlic Time

Add the garlic and cook for 30 seconds. Not a second more. Garlic burns fast and we don’t need that kind of negativity in our soup.

Step 4: Veggies + Sauce = Party

Dump in the peppers, tomato sauce, fire-roasted tomatoes (juice and all), beef broth, Italian seasoning, and red pepper flakes if you’re feeling spicy. Stir it all up and bring it to a nice boil. Then, reduce the heat and let it simmer for 15 minutes. This is when the magic happens.

Step 5: Add Rice + Chill (Not Literally)

Stir in the cooked rice and let it simmer for another 5 minutes. Taste it! Maybe you need more salt. Maybe you’re like me and you shake in extra red pepper flakes for fun. You do you.

Step 6: Serve It Up

Ladle into bowls, grab a hunk of bread (or a grilled cheese if you’re fancy), and enjoy. Bonus points if you sprinkle some Parmesan on top. Double bonus if you add a splash of hot sauce.

Storage Options:

• Fridge: Keep it in an airtight container for up to 4 days. It gets thicker as it sits, but I kinda love that.
• Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge or nuke it straight from frozen. Add broth if it’s too thick.

Variations and Substitutions:

• Meat Swap: Turkey, chicken, sausage, or even veggie crumbles.
• Grain Game: Try brown rice, quinoa, or cauliflower rice.
• Add More Veg: Spinach, zucchini, or corn are great throw-ins.
• Cheese Please: Stir in some shredded cheese or top with a dollop of sour cream.
• Spice Level: Add jalapeños or hot sauce to turn up the heat.

What to Serve with Stuffed Pepper Soup?

• Crusty Bread or Garlic Bread: You need something to dunk. It’s basically the law.
• Side Salad: Keep it fresh with some greens and a vinaigrette.
• Grilled Cheese: No explanation needed. Just do it.

Frequently Asked Questions:

Can I make this ahead of time?
Heck yes! It tastes even better the next day. Just hold the rice until you reheat so it doesn’t get mushy.

Can I make it in a slow cooker?
For sure. Brown the meat first, then dump everything (except rice) in the slow cooker. Cook on low 6-8 hours. Add rice before serving.

Can I freeze it with rice in it?
You can! It will thicken a bit when thawed, but I like it that way. Add more broth if you want to thin it out.

If you try this Stuffed Pepper Soup, I’d love to hear what you think! Did you add your own twist? Was it a hit at dinner? Leave a comment below and let’s swap ideas—because sharing recipes is basically sharing love, right?

Keep the Flavor Coming – Try These:

My Grandma’s Brownies: The Best Brownies You’ve Ever Tasted

Easy Cheesy Beef Mexican Rice Recipe

Best Baked Chicken Tenders Wrapped in Bacon

Stuffed Pepper Soup

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Indulge, in an adventure with this Stuffed Pepper Soup, where every spoonful brings you the warmth and deliciousness of a homemade meal. This hearty and inviting dish combines the flavors of ground beef, the sweet juiciness of bell peppers and the smoky richness of fire-roasted tomatoes. Each ingredient is thoughtfully selected to create a symphony of tastes from the touch of Italian seasoning to the gentle spicy kick of red pepper flakes. More than a meal this Stuffed Pepper Soup is like a comforting hug in a bowl offering a delectable escape from the busyness of everyday life. Whether you're enjoying it with loved ones, around the dining table or savoring some time this soup guarantees a nourishing and unforgettable experience.

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6 Servings

Ingredients

1x2x3x

• 1 tbsp olive oil
• 1/2 medium yellow onion chopped
• 1 pound lean ground beef
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 8 oz can tomato sauce
• 1 28 oz can fire-roasted diced tomatoes, undrained
• 3 c beef broth
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flake optional
• 2 c cooked white rice
• Kosher salt and freshly ground black pepper to taste

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Instructions

 

1. Heat up some oil in a pot, on large heat. Add the chopped onion. Sauté it until it turns soft which takes 5 minutes.
2. Now increase the heat to medium-high. Add the ground beef. Make sure to season it with some salt and pepper. Keep cooking until the beef is no longer pink breaking it up as you go along. This should take around 5 minutes.
3. Next stir in the garlic. Let it cook for just half a minute.
4. Time to bring all the remaining ingredients together. Add both green bell peppers along with tomato sauce diced tomatoes, beef broth, Italian seasoning and if desired a dash of red pepper flakes. Let everything come to a boil before reducing the heat and allowing it to simmer for 15 minutes.
5. Once that's done mix in the rice and let everything cook together for an additional 5 minutes. Taste your creation. Adjust the seasoning, with salt and pepper as needed.
6. Finally when everything is nicely heated through and all those flavors have blended together beautifully serve this soup hot! Enjoy every spoonful!

Notes

To shift this Stuffed Pepper Soup into a gluten-free delight you just need to make a few simple adjustments. The main change is, in the broth. Make sure you utilize a beef broth that is certified gluten-free. Some broths can possess hidden gluten in the form of additives or flavorings so it's important to be cautious. As, for the rice stick to white rice varieties that are inherently gluten-free. They're safe to utilize without any changes. Lastly when adding any seasonings or garnishes always choose ones that are labeled as gluten-free to avoid any potential cross-contamination.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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