This Stuffed Pepper Soup is the ultimate comfort food! Packed with ground beef, bell peppers, rice, and a rich tomato broth, it’s everything you love about classic stuffed peppers—but easier.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Some meals just hit differently, you know? For me, stuffed peppers were always a special-occasion dish growing up. My mom would take her time stuffing each pepper, arranging them just so in the pan, and carefully ladling sauce over them like she was tucking them in for a nap. They were delicious, but let’s be real—who has time for all that on a weeknight?
That’s why this Stuffed Pepper Soup is a total lifesaver. Same flavors, zero stuffing required. Just one big, hearty pot of all the good stuff—savory ground beef, sweet bell peppers, fluffy rice, and a rich tomato broth that tastes like it’s been simmering all day. I remember the first time I made this soup, I called my mom and said, “Why were we ever stuffing peppers? This is so much easier!” She laughed and said, “Don’t tell your dad. He still thinks the extra work makes them taste better.”
This soup is proof that sometimes, shortcuts are actually better than the original. It’s quick, cozy, and completely foolproof. Perfect for those nights when you want something comforting but don’t want to spend hours in the kitchen.
Why You’ll Love This Stuffed Pepper Soup Recipe?
- All the Flavor, None of the Hassle – No stuffing, no baking, just one pot of deliciousness.
- One-Pot Wonder – Less cleanup = happier you.
- Perfect for Meal Prep – It actually tastes better the next day!
- Budget-Friendly – Uses simple, pantry-friendly ingredients.
- Customizable – Swap the meat, change the rice, spice it up—make it yours!
Ingredient Notes:
Every ingredient in this soup has a job to do. Here’s why they matter:
- Ground Beef – The heart of the dish. I use lean ground beef to keep things from getting too greasy, but you can use whatever you have.
- Bell Peppers – Red and green for the best balance of sweetness and earthiness.
- Onion & Garlic – Because every great soup starts with these two.
- Italian Seasoning & Red Pepper Flakes – Just a little kick to wake up the flavors.
- Diced Tomatoes & Tomato Sauce – Give the broth that rich, comforting taste.
- Beef Broth – Adds depth and keeps everything cozy.
- White Rice – Makes the soup hearty and filling.
- Fresh Parsley – For a little brightness at the end.
Pro Tip: If you love an umami boost, add a splash of Worcestershire sauce or a pinch of smoked paprika. Trust me on this one!
How To Make Stuffed Pepper Soup?
Step 1: Brown the Beef
Start by heating 1 tablespoon of canola oil in a large pot over medium heat. Add 1 pound of ground beef and break it up as it cooks. After 3-5 minutes, when it’s browned, drain any excess fat and set it aside.
Step 2: Sauté the Veggies
In the same pot, toss in diced onions and bell peppers. Let them cook for 3-4 minutes, stirring occasionally, until they start to soften. Add garlic, Italian seasoning, and red pepper flakes, and cook for another minute. You’ll know it’s ready when your kitchen smells amazing.
Step 3: Build the Broth
Return the cooked beef to the pot and stir in diced tomatoes, tomato sauce, and beef broth. Season with salt and pepper. Give it all a good stir and bring it to a gentle boil.
Step 4: Let It Simmer
Reduce the heat and let it simmer for 15-20 minutes. This is when all the flavors blend together into pure magic.
Step 5: Stir in the Rice & Parsley
Add cooked white rice and fresh parsley. Let everything warm through for a couple more minutes. Taste and adjust seasoning if needed.
Step 6: Serve & Enjoy
Want To Save This Recipe?
Ladle the soup into bowls and dig in! Want to take it up a notch? Sprinkle some shredded cheese on top or add a dollop of sour cream.
Storage Options:
- Refrigerate – Store in an airtight container for up to 4 days.
- Freeze – Skip the rice and freeze the broth for up to 3 months. Add fresh rice when reheating.
- Reheat – Warm on the stove over medium heat. If it thickens, just add a splash of broth to loosen it up.
Variations and Substitutions:
Want to switch things up? Here are some easy variations:
- Low-Carb – Swap white rice for cauliflower rice or leave it out entirely.
- Different Protein – Try ground turkey, chicken, or even sausage for a fun twist.
- Spicy Version – Add extra red pepper flakes or a few dashes of hot sauce.
- Vegetarian Option – Use vegetable broth and swap beef for lentils or black beans.
- More Veggies – Mushrooms, zucchini, or carrots would all be great additions!
What to Serve with Stuffed Pepper Soup?
This soup is so hearty on its own, but if you want a little something extra, try:
- Crusty Bread – Perfect for soaking up that rich broth.
- Garlic Bread – Because why not?
- Side Salad – A crisp green salad balances the warmth of the soup.
- Grilled Cheese – Dip it right in the soup for ultimate comfort food.
- Roasted Veggies – If you want something lighter, roasted Brussels sprouts or green beans pair beautifully.
Frequently Asked Questions:
Can I make this in a slow cooker?
Yes! Brown the beef first, then toss everything except the rice into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the rice before serving.
Can I use brown rice?
Absolutely! Just make sure it’s fully cooked before adding it to the soup.
What if I don’t have fresh parsley?
No worries! Use dried parsley or just skip it.
This Soup is a Game Changer
If you love stuffed peppers but don’t love the extra work (who does?), this Stuffed Pepper Soup is about to be your new go-to. It’s cozy, comforting, and ridiculously easy to make. Whether you’re cooking for a crowd, meal prepping, or just craving something warm and hearty, this recipe delivers every single time.
Now tell me—do you like your soup thick and hearty or brothy and light? Let’s chat in the comments!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Stuffed Pepper Soup
Ingredients
- 1 tbsp. canola oil
- 1 lb. lean ground beef
- 1 medium sweet onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 1 ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 2 14.5-oz cans diced tomatoes
- 1 8-oz can tomato sauce
- 3 c beef broth
- Kosher salt and freshly ground black pepper to taste
- 2 c cooked white rice
- 2 tbsp. chopped fresh parsley leaves
Instructions
- In a pot or Dutch oven heat up the canola oil, over medium heat.
- Add the ground beef using a spoon to break it apart. Cook until it turns brown and is fully cooked which should take 3 to 5 minutes. Once done drain any fat. Set the beef aside.
- Into the pot add the onion and bell peppers. Stir them around. Cook until they become tender around 3 to 4 minutes.
- Next add the garlic, Italian seasoning and red pepper flakes. Keep stirring for a minute. Until you can smell their delightful aroma.
- Bring back the beef. Mix in the diced tomatoes, tomato sauce and beef broth. Stir everything well. Season, with salt and pepper according to your taste.
- Allow the soup to come to a boil before reducing the heat to let it simmer. Give it around 15 to 20 minutes for all those wonderful flavors to blend together perfectly.
- Lastly, add in the rice and chopped parsley. Let them warm through for another 1 to 2 minutes.
- Your Stuffed Pepper Soup is now ready! Serve it piping hot and savor every bite!
Notes
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!
