There’s something incredibly comforting about a bowl of hearty soup that tastes like a warm hug. That’s exactly what you get with this Stuffed Pepper Soup Recipe—it’s full of vibrant bell peppers, savory ground beef, and the perfect tomatoey broth that makes any evening feel special.

The image shows a close-up of a spoon lifting a mix of cooked rice, ground beef, and diced vegetables from a pot. The dish has several layers visible: a base of soft, orange-red tomato sauce, with white and slightly transparent rice grains scattered throughout. On top of the rice, there are pieces of cooked, brown ground beef mixed with small cubes of green and orange bell peppers, and red tomato chunks. Small bits of fresh green herbs are sprinkled over everything, adding a pop of color. The pot is set against 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’m genuinely excited every time I make this soup because it’s like all my favorite foods rolled into one bowl. It’s quick enough for weeknights but tasty enough to impress guests—plus, the flavors just deepen the next day, making great leftovers.

Simple yet hearty: A one-pot wonder that combines all the classic stuffed pepper ingredients into a soul-warming soup.
Flexible and customizable: You can tweak veggies, spices, or add cheese to make it just how you like it.
Kid-friendly: Even picky eaters tend to enjoy it because it’s familiar with a fun twist.
Perfect leftovers: The flavors deepen overnight, so it tastes even better the next day.

A large white pot filled with a thick, colorful stew sits on a white marbled surface. The dish has at least three visible layers: a chunky tomato-based broth with bright red cooked tomato pieces, browned ground meat, and soft grains of rice. Scattered on top are small green bell pepper pieces and finely chopped fresh herbs, adding green pops of color. A silver spoon rests on the pot's edge inside the stew. Nearby are a gray cloth, a bunch of fresh parsley, a bowl with green chopped herbs, a red bell pepper, and two wooden pepper mills, all placed on the white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic comes from layering simple ingredients that you probably already know and love. Each element plays off the other—sweet bell peppers, hearty ground beef, and a tangy tomato base come together to create something both nourishing and delicious.

Flat lay of fresh lean ground beef formed into a compact mound, a small drizzle of golden olive oil in a white ceramic bowl, half a medium yellow onion with natural layers visible, two whole cloves of garlic with papery skin intact, one vibrant red bell pepper finely chopped in a neat pile, one fresh green bell pepper finely chopped beside it, two simple white bowls each holding bright red diced tomatoes, a white bowl filled with smooth tomato sauce, a small white bowl filled with rich beef broth, a small white bowl containing glossy Worcestershire sauce, a small white bowl with white granulated sugar, a white bowl with mixed dried Italian seasoning herbs, a neat pile of salt crystals and black peppercorns side by side on the white surface, a small mound of fluffy cooked long grain white rice, fresh Italian parsley sprigs with vibrant green leaves, and a small pile of shredded cheddar and mozzarella cheese beside each other — all arranged with perfect symmetry 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: Adds rich, meaty flavor without too much grease, which keeps the soup light but satisfying.
Olive oil: Used for sautéing to bring out the sweetness in the onions and peppers.
Onion and garlic: Essential aromatics that build a savory foundation for the soup.
Red and green bell peppers: These give the soup its characteristic crunch and color, mimicking the classic stuffed pepper taste.
Diced tomatoes and tomato sauce: They create a hearty, tomatoey broth that’s both tangy and comforting.
Beef broth: Deepens the soup’s flavor and gives it a rich base.
Worcestershire sauce: A little twist that adds umami and complexity.
Sugar: Optional, but it helps balance the acidity of the tomatoes for that perfect flavor harmony.
Italian seasoning: Herbs that provide warmth and a bit of zing.
Cooked white rice: Classic stuffed pepper staple that makes the soup extra filling.
Fresh Italian parsley: Adds a fresh burst of herbaceous brightness before serving.
Shredded cheese (optional): I love adding cheddar or mozzarella on top for a melty, indulgent finish.

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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

I like to keep the base the same, but I often experiment with adding smoked paprika or red pepper flakes for a little heat. You’re welcome to swap in ground turkey or even go vegetarian by using lentils instead of beef—just adjust the cooking time a bit.

Variation: One of my favorite twists is using quinoa instead of rice for a protein boost and a slightly nuttier texture—it works wonderfully.

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

Step 1: Brown the Beef Just Right

Start by heating a Dutch oven over medium heat. Add half the olive oil, then the ground beef. Break it apart with your spatula as it cooks so it browns evenly without clumps. Make sure to drain any excess grease for a less greasy soup. Season with salt and pepper while it’s cooking, then remove the beef and set it aside. This step builds that rich, meaty flavor foundation you’ll notice in every spoonful.

Step 2: Sauté Your Veggies Until Tender

In the same pot, add the remaining olive oil, then toss in the diced onion and bell peppers. Let them soften over medium heat for about 5 minutes—that sweetness that develops here is pure magic. Stir in the minced garlic last, cooking it just about 30 seconds so it doesn’t burn but imparts its delicious aroma.

Step 3: Combine and Simmer

Return the cooked beef to the pot, then pour in your diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, sugar if you’re using it, Italian seasoning, and a pinch of salt and pepper. Give everything a good stir, then bring the soup to a gentle boil. Reduce the heat and let it simmer uncovered for about 15-20 minutes, stirring occasionally. This lets the flavors meld beautifully.

Step 4: Add Rice and Fresh Parsley

If you’re eating it right away, stir in the cooked rice and chopped parsley, letting the soup heat through for another minute or two. If you want leftovers, it’s best to add the rice to each bowl individually when reheating—this keeps the rice from getting mushy and separates the textures nicely.

Step 5: Serve and Enjoy

Ladle the soup into bowls and add a sprinkle of shredded cheddar or mozzarella if you feel indulgent. It melts into the hot broth and adds a creamy finish that’s simply irresistible.

Top Tip

I’ve made this stuffed pepper soup so many times, and there are a couple of things I’ve learned the hard way that I’m happy to share. These little tweaks help you get the best flavor and texture.

Don’t overcook the rice: Adding the rice at the end or at serving time keeps it fluffy and prevents it from turning mushy.
Balance acidity with sugar: Taste your soup before adding sugar—sometimes tomatoes are sweet enough, but a pinch helps if it’s too tangy.
Sauté veggies just right: Soft but not mushy bell peppers maintain great texture and flavor.
Season in layers: Season the beef early and adjust seasoning after simmering the soup to avoid blandness.

How to Serve Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

I keep it simple with a little shredded sharp cheddar or mozzarella cheese on top—there’s something about melted cheese in hot soup that just can’t be beat. Sometimes I add a sprinkle of fresh parsley or even a few dashes of hot sauce if I’m feeling adventurous.

Side Dishes

A fresh green salad or crusty garlic bread pairs perfectly. On busy nights, a simple grilled cheese sandwich alongside this soup makes the meal feel like a treat without extra fuss.

Creative Ways to Present

For dinner parties, I’ve served this soup in hollowed-out mini bell peppers as edible bowls—such a fun presentation! Or, ladled into small oven-safe crocks topped with cheese and broiled for a minute or two for a gratin effect.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, store your soup in airtight containers in the fridge for up to 3 days. I keep the rice separate if I plan to have leftovers, as it holds up better that way.

Freezing

This soup freezes beautifully without the rice—freeze in portions to thaw and reheat easily. When you’re ready, just cook fresh rice or heat some leftover rice separately to stir in.

Reheating

Warm the soup gently on the stove or microwave, adding rice last to each bowl to keep it from getting mushy. If it thickens too much after cooling, a splash of beef broth or water refreshes the consistency.

Frequently Asked Questions:

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! You can replace the ground beef with lentils, chickpeas, or plant-based meat alternatives. Use vegetable broth instead of beef broth and increase the seasoning to boost flavor.

How do I prevent the rice from getting mushy in the soup?

The best trick is to add cooked rice right before serving instead of during simmering. Alternatively, keep the rice separate and mix it into individual bowls when reheating leftovers to maintain perfect texture.

Can I use ground turkey instead of beef?

Yes! Ground turkey is a great lean alternative that works well. Just brown it the same way you would beef, and taste for seasoning since turkey can be milder.

What cheese works best as a garnish for Stuffed Pepper Soup Recipe?

Sharp cheddar and mozzarella are my favorites for melting on top. Cheddar adds a nice tang and richness, while mozzarella gives you gooey creaminess. Feel free to experiment with your favorite shreddable cheese!

Final Thoughts

Every time I make this Stuffed Pepper Soup Recipe, it brings back memories of cozy family dinners and simple, satisfying meals. It’s a heartwarming dish you can count on to fill your kitchen with delicious aroma and your belly with comfort. I hope you enjoy making it (and eating it!) as much as I do—trust me, it’s a recipe you'll want to keep in your regular rotation.