Stuffed Bell Pepper Soup

This hearty stuffed pepper soup is everything you love about traditional stuffed peppers, but in an easier, cozier bowl format. It’s rich, flavorful, and perfect for a comforting weeknight dinner.

Packed with ground beef, sweet bell peppers, tomatoes, and tender rice, this one-pot wonder delivers all the classic flavors without the fuss of stuffing and baking.

What You’ll Need for This Comforting Stuffed Pepper Soup

• Ground beef – Brings savory depth and protein to the soup, echoing the classic stuffed pepper filling.
• Bell peppers (red and green) – The stars of the show, these provide natural sweetness and color.
• Onion – Builds aromatic flavor at the base, balancing the richness of the beef.
• Garlic – Adds warmth and subtle sharpness that permeates the broth.
• Diced tomatoes – Introduce texture and acidity, forming a rustic tomato base.
• Tomato sauce – Offers body and richness, tying all the ingredients together.
• Beef broth – Deepens the soup’s flavor with umami-rich depth.
• Italian seasoning – A blend of herbs that enhances the familiar stuffed pepper taste.
• Cooked white rice – Makes the soup hearty and satisfying, mimicking the stuffing’s bulk.
• Parsley – Adds freshness and a pop of color to finish.

How to Make Stuffed Pepper Soup: A Cozy Bowl in Minutes

Start by browning the ground beef in olive oil until it’s deeply caramelized and crumbly. Once that flavor base is built, toss in onions and garlic for a few minutes to soften and intensify the aroma.

Next, bell peppers go in to begin their gentle cook-down before tomatoes, tomato sauce, beef broth, and Italian seasoning join the mix. A simmer of 15–20 minutes allows the peppers to soften and the flavors to meld beautifully.

Stir in your cooked rice at the end—just enough to absorb flavor without turning mushy—and finish with a scattering of chopped parsley before serving.

Tips & Tweaks for the Perfect Pot

For an even richer flavor, consider using fire-roasted diced tomatoes or swapping the beef broth for a blend of beef and chicken stock. Want extra spice? A pinch of crushed red pepper flakes will give the broth a pleasant kick.

You can switch up the protein with ground turkey or Italian sausage for a new flavor profile. And if you’re watching carbs, feel free to skip the rice or sub in cauliflower rice for a lighter twist.

The key is using pre-cooked rice—raw rice will soak up all the liquid and throw off the consistency.

Leftover Love: How to Store Stuffed Pepper Soup

This soup keeps beautifully and even improves after a day in the fridge as the flavors deepen. Store cooled leftovers in airtight containers for up to 4 days.

For longer storage, freeze in individual portions without the rice, as rice can become mushy. When ready to enjoy, thaw, reheat gently on the stovetop or microwave, and stir in freshly cooked rice before serving for the best texture.

Stuffed Bell Pepper Soup

A robust and satisfying dish echoing the flavors of classic stuffed peppers, this soup combines savory ground beef, tender bell peppers, and soft rice in a rich tomato-based broth, delivering a comfort-filled bowl without the effort of stuffing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 2 tablespoons chopped parsley
• 1 green bell pepper diced into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 14.5- ounce can petite diced tomatoes
• 1 15- ounce can tomato sauce
• 2 cups cooked white rice
• 1 14.5- ounce can beef broth
• 1 pound ground beef 90% lean recommended
• 3/4 cup chopped onion
• Salt and freshly ground black pepper to taste
• 1 1/2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• 1 red bell pepper diced into 1/2-inch pieces

Instructions

 

• Warm the olive oil in a large stockpot set over medium-high heat. Brown the ground beef thoroughly, using a spatula to crumble the meat into small pieces, about 5 to 6 minutes.
• Introduce the chopped onion to the pot, sautéing until tender, approximately 4 to 5 minutes. Incorporate the minced garlic and continue cooking for an additional 30 seconds.
• Season the contents of the pot with salt and pepper to your liking.
• Add both the red and green bell peppers, cooking them until they begin to soften, about 2 to 3 minutes.
• Pour in the diced tomatoes, tomato sauce, beef broth, and Italian seasoning. Stir well, then bring the mixture to a gentle simmer.
• Allow the soup to simmer uncovered for 15 to 20 minutes, or until the peppers reach desired tenderness.
• Mix in the cooked white rice, adjusting seasoning with more salt and pepper as needed.
• Finish by sprinkling chopped parsley over the soup before serving.

Notes

For optimal flavor without excess grease, 90% lean ground beef is ideal. Should you use a fattier blend, ensure to drain the surplus fat before proceeding. Always use cooked rice, as uncooked rice would absorb too much broth, altering the soup’s consistency.