There’s something so comforting about a warm bowl of stuffed pepper soup simmering on the stove. This Stuffed Pepper Soup Recipe keeps all those classic stuffed pepper flavors in a cozy, hearty soup that feels like a hug in a bowl. It’s a simple dish that fills the kitchen with inviting aromas and makes dinner feel effortlessly satisfying.

The image shows a close-up of a single large metal spoon scooping a thick mixture from a pot. The mixture has visible layers including cooked ground meat in dark brown, cooked rice grains in off-white, diced tomatoes in bright red, and small chopped green and orange vegetables. Fresh green herbs are sprinkled on top, adding a light green color contrast. The mixture appears moist and rich with the bright red tomato sauce spreading throughout. The pot is beige with a slightly darker rim and is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Top Tip
How to Serve Stuffed Pepper Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Soup Recipe

Why You'll Love This Recipe

I’ve made this Stuffed Pepper Soup Recipe more times than I can count, and it never disappoints. It’s a perfect blend of hearty ground beef, fresh peppers, and a rich tomato broth, all in one easy pot. Whether it’s a busy weeknight or a cozy weekend meal, this soup always hits the spot.

All-in-One Comfort: Combines the classic stuffed pepper flavors you love in a warming soup that’s quick to make.
Flexible and Easy: This recipe is forgiving and customizable — perfect for using what you have on hand.
Nutritious and Filling: Loaded with peppers, beef, and rice, it’s a balanced meal that keeps you full without feeling heavy.
Family Favorite: I’ve never met a picky eater who didn’t enjoy this soup, which makes it a go-to for any dinner.

A large white pot filled with a thick stew of reddish tomato broth mixed with brown minced meat, white rice, and small chunks of bright red and green bell peppers. Fresh green herbs are sprinkled on top, adding a pop of color. A silver spoon rests inside the pot on the left side. The pot sits on a white marbled surface with a gray striped cloth beside it, and there is a white bowl with chopped green herbs and a red bell pepper nearby, along with two wooden salt and pepper grinders at the bottom right. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Stuffed Pepper Soup Recipe plays a role in building layers of flavor and texture. Choosing fresh peppers and quality broth makes a big difference, and a little sugar helps balance the tomatoes’ acidity—trust me on this one!

Flat lay of lean ground beef shaped into a small mound, a half medium yellow onion diced into small cubes, two whole uncracked brown garlic cloves, a red bell pepper finely chopped into small pieces, a green bell pepper finely chopped into small pieces, two simple white ceramic bowls filled with bright red diced tomatoes and smooth red tomato sauce, a small white ceramic bowl of rich brown beef broth, a small white ceramic bowl holding golden olive oil, a small white ceramic bowl containing light brown Worcestershire sauce, a small white ceramic bowl with granulated white sugar, a small white ceramic bowl filled with a dried blend of Italian seasoning herbs, a small mound of cooked long grain white rice, a small pile of fresh Italian parsley leaves, and a small heap of shredded cheddar and mozzarella cheese together, all carefully arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Provides hearty protein and richness without excess fat.
Olive oil: Helps soften the vegetables and adds a subtle fruity flavor.
Diced yellow onion: Adds sweetness and depth to the soup base.
Garlic: Brings a warm, aromatic touch that lifts all the flavors.
Red and green bell peppers: The star veggies—fresh, colorful, and packed with sweetness and crunch.
Diced tomatoes and tomato sauce: Create a robust and tangy broth full of tomato goodness.
Beef broth: Deepens the soup’s flavor with savory notes.
Worcestershire sauce: Adds umami complexity—don’t skip it!
Sugar (optional): Balances acidity and rounds out the tomato flavors.
Italian seasoning: A fragrant blend that ties all the ingredients together.
Cooked long grain white rice: Provides comforting texture and makes the soup satisfying.
Fresh Italian parsley: A bright herbaceous finish that freshens the soup right before serving.
Shredded cheddar or mozzarella cheese (optional): Adds a melty, creamy topping that’s irresistible.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Stuffed Pepper Soup Recipe is how easy it is to tweak to suit your preferences. I've played around with spices, swaps, and mix-ins, and it’s always a hit. Feel free to make it your own!

Variation: For a lighter version, swap ground beef for ground turkey or chicken—still delicious and less fatty.
Spice it up: Add a pinch of red pepper flakes or a diced jalapeño if you enjoy a little heat in your soup.
Vegetarian twist: Skip the meat and use extra beans or lentils for protein.
Rice alternatives: Cauliflower rice works great if you want a low-carb version, just add it at the same stage.

Step-by-Step: How I Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef and Season Well

Start by heating a Dutch oven over medium heat and browning the ground beef. As it cooks, break up any large clumps with your spoon. Once it’s nicely browned, drain any excess grease to avoid a greasy soup, then season with salt and pepper. I like to set the beef aside once cooked so I can cook the veggies in the same pot without overcooking the meat flavor.

Step 2: Saute the Veggies to Sweet Perfection

Next, add a tablespoon of olive oil to the pot and soften diced onions and chopped bell peppers for about five minutes, until they’re tender and sweet. Add minced garlic last and sauté for 30 seconds more—this prevents burning but releases its wonderful fragrance fully.

Step 3: Build the Soup Base with Tomatoes and Broth

Stir the browned beef back into the pot along with the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar if you want a slight sweetness, and Italian seasoning. Give it a taste now and adjust salt and pepper if needed. Bringing it to a gentle boil and then reducing to a simmer lets all those flavors marry beautifully.

Step 4: Simmer and Add the Rice Last

Let the soup simmer for about 15 to 20 minutes, stirring occasionally so nothing sticks. If you’re eating right away, stir in the cooked rice and parsley, simmer for 1-2 more minutes just to warm through the rice. If you want leftovers, keep the rice separate until serving to avoid sogginess—you'll thank me later!

Step 5: Serve and Garnish

Ladle your soup into bowls, sprinkle with fresh parsley, and top with shredded cheddar or mozzarella if you like things cheesy. This last step adds a little gooey comfort that makes the soup feel even more like dinner at home.

Top Tip

From my many attempts making this Stuffed Pepper Soup Recipe, a few simple tips really make a difference between good and great. I learned these tricks by trial and error—sharing them makes your life easier!

Drain the beef: Always drain the grease after browning the beef to keep the soup from tasting greasy and to allow the veggies to shine.
Add rice last: To avoid mushy leftovers, stir cooked rice into individual bowls instead of the whole pot if you’re saving some for later.
Balance acidity: A little sugar goes a long way in taming the natural tartness of tomatoes, especially if they taste too tangy.
Fresh herbs at the end: Adding parsley right before serving brightens up the whole soup and gives a lovely fresh finish.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I usually top the soup with shredded cheddar cheese because it melts beautifully and adds richness. Sometimes I sprinkle a bit of freshly chopped parsley or even a pinch of crushed red pepper for extra color and a mild kick. Sour cream or a dollop of Greek yogurt can also bring a cool creaminess that pairs nicely.

Side Dishes

I like to keep sides simple—some crusty bread or garlic toast is perfect to soak up every last bit of broth. A crisp green salad or steamed green beans also balance the hearty soup with fresh, crunchy textures.

Creative Ways to Present

For a special occasion, I’ve served this soup in bread bowls or even in small ramekins topped with cheese and broiled until bubbly for a cozy, rustic feel. It’s a crowd-pleaser that looks fancy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftovers of this soup store beautifully in an airtight container in the fridge for up to four days. I usually keep the rice separate and add it back in when reheating to keep its texture firm and fresh.

Freezing

This soup freezes well without the rice. I freeze the soup base in portions and cook fresh rice when I’m ready to eat. Just thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.

Reheating

Reheat leftover soup slowly on the stove over medium-low heat, stirring occasionally. Add freshly cooked rice right before serving to restore that perfect texture and avoid mushiness.

Frequently Asked Questions:

Can I make this stuffed pepper soup vegetarian?

Absolutely! Simply skip the beef and double up on the bell peppers and onions or add plant-based protein like beans or lentils. Use vegetable broth in place of beef broth for a fully vegetarian version.

How do I prevent the rice from becoming mushy in leftovers?

The best way is to keep the rice separate and add it to each bowl when reheating. This keeps the rice texture nice and distinct instead of soaking it all in the broth and getting mushy.

Can I freeze stuffed pepper soup?

Yes, freeze the soup base without rice for best results. Store it in airtight containers or freezer bags for up to 3 months. Add freshly cooked rice when you reheat the soup for the best texture.

What kind of cheese works best as a garnish?

Shredded cheddar and mozzarella are my favorites because they melt beautifully and add creamy richness. You could also try Monterey Jack or even a sprinkle of Parmesan for a sharper bite. Choose what you love!

Final Thoughts

This Stuffed Pepper Soup Recipe is like a warm kitchen hug that never gets old. I love how it brings simple ingredients together to create something truly satisfying, comforting, and easy to make. Give it a try—you might just find yourself coming back to it on chilly evenings when you want something wholesome and delicious. Trust me, it’s a cozy classic you’ll want to keep in your recipe rotation forever.