Name: Recipe "Stuffed Pepper Soup"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb lean ground beef; kosher salt and black pepper (to taste); 1 tbsp olive oil; 1 yellow onion (chopped); 1 red bell pepper (seeded, stemmed, and chopped); 1 green bell pepper (seeded, stemmed, and chopped); 4 cloves garlic (minced); 2 cans fire roasted tomatoes (14.5 oz each); 15 oz tomato sauce; 2 cup beef broth; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp crushed red pepper flakes; 2 cup cooked brown or white rice; shredded cheddar or mozzarella cheese (for serving); chopped italian parsley (for garnish, optional)

You may also enjoy Creamy Chicken Noodle Soup, Sloppy Joes, and Chicken Fajita Soup.

Why This Stuffed Pepper Soup Is a Weeknight Favorite

If you love the taste of stuffed peppers but want an easier one-pot meal, this stuffed pepper soup is for you. It has all the classic flavors: tender ground beef, sweet bell peppers, and a rich tomato broth. The soup comes together in about 40 minutes, making it a great option for busy weeknights when you need something comforting and quick.

Reasons to Love This Stuffed Pepper Soup

All the flavor of stuffed peppers in a fraction of the time, with just one pot to wash.
The soup freezes beautifully, so you can make a big batch for busy nights.
It’s easy to customize with ground turkey or chicken.

Key Ingredients for Stuffed Pepper Soup

Ground beef: Use lean ground beef (90/10) to keep the soup from being greasy. Ground turkey or chicken works well too.
Fire-roasted tomatoes: Canned fire-roasted tomatoes add a smoky depth that regular diced tomatoes lack. They’re a key ingredient for the authentic stuffed pepper flavor.
Bell peppers: A mix of green and red gives both color and flavor. Green peppers are more vegetal, while red are sweeter. Any color will work.

Kitchen Tools for Stuffed Pepper Soup

Large pot or Dutch oven (at least 5 quarts)
Wooden spoon for stirring and breaking up the beef
Cutting board and chef’s knife for chopping vegetables
Measuring cups and spoons

Tips for the Best Stuffed Pepper Soup

To keep the rice from getting mushy when you have leftovers, don’t stir all the rice into the pot. Add rice to each bowl as you serve it instead. Also, be sure to drain the excess grease from the beef after browning to keep the soup from being greasy.

Easy Variations for Stuffed Pepper Soup

This soup is easy to adapt. You can swap the ground beef for ground turkey or ground chicken using the same amount. For the rice, both white and brown varieties work well, though brown rice may need a slightly longer simmer if added directly. If you want more heat, increase the crushed red pepper flakes to 1/2 teaspoon. You can also play with the bell pepper colors: red, yellow, or orange all add a slightly different sweetness.

What to Serve with Stuffed Pepper Soup

This soup is hearty enough to be a meal on its own, but it pairs well with a simple side. Try a crisp green salad with a tangy vinaigrette to balance the rich tomato broth. Roasted broccoli or green beans add a nice crunch. For a more filling meal, serve with cornbread, buttermilk biscuits, or garlic bread to soak up every last drop.

How to Store Leftover Stuffed Pepper Soup

Let the soup cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. If you added rice to the whole batch, the soup will thicken as the rice absorbs liquid. When reheating, stir in a little extra beef broth to reach your desired consistency. To keep the rice from getting mushy, you can also store the rice separately and add it to each serving.

How to Freeze Stuffed Pepper Soup for Later

For best results, freeze the soup without the rice. Cool the soup completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stovetop. Cook fresh rice and stir it in just before serving. This keeps the rice from turning mushy after thawing.

How to Reheat Stuffed Pepper Soup Without Losing Flavor

To reheat a single serving, use the microwave: heat in 30-second intervals, stirring in between, until hot. For larger portions, reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened overnight because the rice absorbed liquid, stir in a splash of beef broth to loosen it up.

Stuffed Pepper Soup FAQs

Can I use ground turkey or ground chicken instead of beef?

Yes, substitute an equal amount of ground turkey or chicken. Cook it the same way, breaking it up until no longer pink.

Can I use brown rice instead of white?

Yes, brown rice works well. Just make sure it’s fully cooked before adding to the soup, as brown rice takes longer to cook than white rice. You can also add uncooked rice and simmer longer, but that will change the liquid ratio.

How can I adjust the spice level?

The recipe calls for 1/4 teaspoon of crushed red pepper flakes. For a milder soup, reduce or omit them. For more heat, increase to 1/2 teaspoon or add a pinch of cayenne pepper.

Recipe

Stuffed Pepper Soup

This hearty soup tastes just like stuffed peppers. It's made with basic ingredients like ground beef, rice, and of course bell peppers! You are going to love this one pot meal.

easy

10 min

Prep Time

30 min

Cook Time

40 min

Total Time

Servings

Dinner

Course

American

Cuisine

612 kcal

Calories

Ingredients

Servings

1 lb lean ground beef
kosher salt and black pepper, to taste
1 tbsp olive oil
1 yellow onion, chopped
1 red bell pepper, seeded, stemmed, and chopped
1 green bell pepper, seeded, stemmed, and chopped
4 cloves garlic, minced
2 cans fire roasted tomatoes, 14.5 oz each
15 oz tomato sauce

2 cup beef broth
1 tsp dried basil
0.5 tsp dried oregano
0.5 tsp dried thyme
0.25 tsp crushed red pepper flakes
2 cup cooked brown or white rice
shredded cheddar or mozzarella cheese, for serving
chopped italian parsley, for garnish, optional

Instructions

1
Heat a large pot over medium heat. Add the ground beef and season with salt and pepper. Break the beef up with a wooden spoon while cooking. Cook the ground beef, until browned and no longer pink.
2
Drain the excess grease off the beef and transfer to a plate that has been lined with a paper towel. Set aside.
3
Place the pot back on the stove and heat the olive oil over medium-high heat. Add the onions, and peppers and sauté until soft, about 3 to 5 minutes. Add the garlic and sauté for 30 seconds.

4
Stir in the fire roasted tomatoes, tomato sauce, beef broth, basil, oregano, thyme, and red pepper flakes. Add the cooked beef to the pot and season with salt and pepper, to taste. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
5
Stir in the cooked rice. Ladle the soup into bowls and top with shredded cheese and garnish with parsley. Serve warm.

Nutrition (per serving)

612kcal

Calorie breakdown

Protein24%144 kcal

Fat26%165 kcal

Carbohydrates50%304 kcal

How this was calculated — 17 of 17 ingredients matched

lean ground beefBeef, brisket, whole, separable lean only, all grades, raw712 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

olive oilOil, corn, peanut, and olive133 kcal

yellow onionOnions, yellow, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

green bell pepperPepper, banana, raw0 kcal

garlicGarlic, raw30 kcal

fire roasted tomatoesTomatoes, red, ripe, canned, packed in tomato juice128 kcal

tomato sauceSauce, steak, tomato based404 kcal

beef brothSoup, beef broth, cubed, dry816 kcal

dried basilBasil, fresh1 kcal

dried oreganoSpices, oregano, dried7 kcal

dried thymeThyme, fresh3 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

cooked brown or white riceBread, gluten-free, white, made with tapioca starch and brown rice flour1430 kcal

shredded cheddar or mozzarella cheeseCheese, caraway4 kcal

chopped italian parsleyParsley, fresh0 kcal

Serving size ≈ 449 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: Skillet

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