Stuffed Pepper Soup: Cozy and Flavorful Family Favourite

Lean Ground Beef: I like lean beef to avoid excess grease, which keeps the soup from feeling heavy.
Olive Oil: Just enough to soften the onions and peppers without overpowering their natural sweetness.
Yellow Onion: Adds a subtle sweetness and depth to the base flavor.
Garlic: Fresh minced garlic brightens everything and layers the flavor.
Red & Green Bell Peppers: These give the soup its signature stuffed pepper vibe—the mix of colors keeps it vibrant!
Diced Tomatoes: Use quality canned tomatoes for rich umami and a bit of texture.
Tomato Sauce: Helps make the broth thicker and richer.
Beef Broth: Adds body and depth without overpowering the other ingredients.
Worcestershire Sauce: My secret weapon for umami and complexity.
Sugar (Optional): Just a pinch can balance the acidity of the tomatoes if needed.
Italian Seasoning: A simple herb blend that brings everything together.
Salt & Pepper: Essential for seasoning throughout.
Cooked Long Grain White Rice: Using cooked rice instead of raw stops the soup from getting soggy over time.
Fresh Italian Parsley: Adds freshness and a pop of color right before serving.
Shredded Cheese (optional): A melty topping that feels indulgent but optional based on your preference.

📝

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 love this Stuffed Pepper Soup Recipe because it’s so easy to make it your own. Over time, I’ve thrown in some extra veggies or swapped out beef for sausage to keep it exciting—feel free to experiment and see what fits your kitchen and taste buds!

Spicier Version: I’ve added sliced jalapeños and red pepper flakes when I’m craving a little heat, and it totally wakes up the flavors.
Veggie Boost: Sometimes I toss in chopped carrots, celery, or spinach to sneak in extra nutrition—and it blends right in.
Meat Swap: Andouille sausage instead of ground beef is a fantastic twist that’s smoky and delicious.
Mexican-Inspired: Adding taco seasoning to the beef and topping with Mexican shredded cheese makes it a whole new experience.
Soupier or Thicker: Add extra beef broth if you want a runnier broth, or more rice to make it more filling and stew-like.

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

Step 1: Brown the Meat with Care

Start by heating your Dutch oven over medium heat and adding half the olive oil. Brown the lean ground beef, breaking it up with your spoon so it cooks evenly. Don't rush this step—it’s important the beef browns nicely for the best flavor, so let it sit a little to get some color before stirring. Drain any excess grease, then season with salt and pepper before setting the meat aside.

Step 2: Soften Your Veggies

Next, add the remaining olive oil and toss in the diced onion and bell peppers. Cook them gently until they soften and the onions turn translucent, about 5 minutes. Add the minced garlic last, cooking for just 30 seconds to keep the garlic fragrant but not burnt. Watching this step closely makes sure you get that perfect base flavor without bitterness.

Step 3: Bring It All Together

Time to add the browned beef back in along with the diced tomatoes, tomato sauce, and beef broth. Stir well to combine all those flavors. Add Worcestershire sauce, Italian seasoning, and a touch of sugar if your tomatoes are particularly acidic. Taste and season with salt and pepper to your liking. This is where you build your flavor, so don’t be shy about adjusting seasonings.

Step 4: Let It Simmer

Bring the soup to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for 15 to 20 minutes. Stir occasionally to help the flavors meld and the soup thicken slightly. This is my favorite time because the whole kitchen starts smelling amazing!

Step 5: Finish with Rice & Parsley

If you’re serving right away, stir in the cooked rice and chopped fresh parsley. Let it heat through for just a minute or two, then it’s ready to serve. If you want leftovers, I recommend adding the parsley now but waiting to mix in the rice until serving to avoid mushiness.

Step 6: Serve it Hot and Cozy

Ladle your soup into bowls and top with shredded cheddar or mozzarella if you like a melty, cheesy finish. It’s just the right touch, especially when the soup is still piping hot!

Top Tip

Having made this Stuffed Pepper Soup Recipe multiple times, I’ve learned that a few small tweaks make all the difference. Here’s what I wish I’d known the first time so you get perfect results every time.

Browning Matters: Don’t skip browning the beef until it’s nicely caramelized—that’s where a lot of your depth of flavor comes from.
Handle Garlic with Care: Add garlic last during the sauté step and cook briefly to avoid burning and bitterness.
Rice Timing: Always add cooked rice at the end or when serving leftovers to keep it from soaking up all the broth and turning mushy.
Season Gradually: Taste as you go, especially after adding the Worcestershire and sugar, because those can shift the soup’s flavor balance.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I’m a simple girl, so my go-to garnish is a sprinkle of shredded cheddar cheese for that melty goodness on top. Sometimes I’ll add a spoonful of sour cream or a handful of fresh parsley to brighten the bowl just before serving. A dash of crushed red pepper flakes can also add a lovely little kick if you like things spicy!

Side Dishes

To round out the meal, I love pairing this soup with a crusty baguette or garlic bread. A simple side salad with a tangy vinaigrette cuts through the richness and adds freshness. And for a heartier dinner, corn muffins make a lovely, comforting side.

Creative Ways to Present

For special occasions or when friends come over, I serve this Stuffed Pepper Soup Recipe in bread bowls—holes carved out of round sourdough loaves. It’s fun, attractive, and adds extra flavor as the bread soaks up the soup. Another time, I ladled it into small, individual crock pots for a cozy buffet-style setup at a casual gathering.

Make Ahead and Storage

Storing Leftovers

I always store the soup and cooked rice separately. The soup keeps beautifully in an airtight container in the fridge for up to 4 days. When you reheat, just warm the soup gently on the stove and add the rice right before serving. This way, your leftovers stay fresh and don’t get soggy.

Freezing

This soup freezes well, but again I recommend leaving out the rice until serving. Freeze the soup in portions without rice for up to 3 months. When you thaw and reheat it, cook fresh rice or use leftover rice and add it just before serving.

Reheating

Reheat your stuffed pepper soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling again, which can toughen the meat and reduce flavor. Once hot, stir in the cooked rice and fresh parsley, then serve immediately with your favorite garnish.

Frequently Asked Questions:

Can I use a different type of meat in this Stuffed Pepper Soup Recipe?

Absolutely! While ground beef is traditional, you can swap in ground turkey, chicken, or even sausage for a different flavor profile. Just adjust cooking times if needed, especially for sausage.

Why do you use cooked rice instead of raw rice in this soup?

Using cooked rice prevents it from absorbing all the broth during cooking, which can make the soup too thick or the rice mushy. Adding rice at the end, or when serving leftovers, keeps the texture just right.

Can I make this soup vegetarian?

Yes! Replace the ground beef with hearty vegetables like mushrooms, lentils, or plant-based meat alternatives. Use vegetable broth instead of beef broth, and increase the seasonings so the soup stays flavorful.

How do I keep the soup from becoming too watery or too thick?

The texture depends on how much broth and rice you add. For a thinner soup, add extra beef broth. For a thicker, stew-like feel, increase the amount of cooked rice or reduce the broth slightly during simmering.

Final Thoughts

This Stuffed Pepper Soup Recipe is truly one of those meals that feels like a hug in a bowl. I love that it’s quick, adaptable, and packed with familiar flavors you and your loved ones probably already enjoy. Whether you’re fighting off a cold or just want something cozy for dinner, give this one a try—I have a feeling it’ll become a staple in your kitchen like it did in mine.

There’s something incredibly comforting about a warm bowl of hearty soup on a chilly day, and this Stuffed Pepper Soup Recipe really hits the spot. It’s everything you love about stuffed peppers packed into a delicious, easy-to-make soup that your family will ask for again and again.

stuffed pepper soup - A close-up view of a ladle full of a thick stew showing three layers: the top layer has small, bright red tomato chunks mixed with green parsley flakes, the middle layer contains soft white rice grains, and the bottom layer features crumbly brown ground meat pieces all mixed in a reddish-orange tomato broth with some green vegetable bits scattered throughout, resting in a large white pot with steam rising in the background over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Why You'll Love This Recipe

I first made this Stuffed Pepper Soup Recipe on a chilly Sunday afternoon when I wanted all the flavors of stuffed peppers but without the fuss of stuffing and baking individual peppers. It turned out to be an instant favorite—so packed with flavor and totally comforting.

All the Flavor, Less Work: Combines juicy ground beef, tender peppers, and a rich tomato broth in one pot.
Customizable Comfort: Easy to tweak with more veggies, spices, or cheese—perfect for your taste buds.
Great for Weeknight Dinners: Ready in about 40 minutes, making it super family-friendly on busy nights.
Leftover-Friendly: Keeps well and reheats beautifully when you store rice separately.

stuffed pepper soup - A close-up of a white bowl filled with a stew made of rice, ground meat, large red tomato chunks, and green bell pepper pieces, all covered in a light reddish broth and topped with chopped green herbs. A silver spoon scoops a portion of the stew showing the mix of ingredients clearly. The bowl sits on a white plate placed on a white marbled background. Small bits of herbs are scattered on the surface around the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Stuffed Pepper Soup Recipe uses familiar ingredients that work harmoniously to bring that classic bell pepper and beef flavor in a cozy bowl. Each one plays an important role, and I have a few tips on what works best when picking them up.

stuffed pepper soup - Flat lay of fresh red and green bell peppers with their smooth, shiny skins, a bright yellow onion diced into small pieces with its crisp layers visible, plump garlic cloves with slightly papery white skins, a mound of raw lean ground beef showing its rich red color and fine texture, ripe diced tomatoes bursting with vibrant red juiciness, fresh Italian parsley sprigs with deep green, delicate leaves, and a small heap of uncooked long grain white rice grains with a pearly, smooth finish, all beautifully arranged in natural groupings with contrasting colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Lean Ground Beef: I like lean beef to avoid excess grease, which keeps the soup from feeling heavy.
Olive Oil: Just enough to soften the onions and peppers without overpowering their natural sweetness.
Yellow Onion: Adds a subtle sweetness and depth to the base flavor.
Garlic: Fresh minced garlic brightens everything and layers the flavor.
Red & Green Bell Peppers: These give the soup its signature stuffed pepper vibe—the mix of colors keeps it vibrant!
Diced Tomatoes: Use quality canned tomatoes for rich umami and a bit of texture.
Tomato Sauce: Helps make the broth thicker and richer.
Beef Broth: Adds body and depth without overpowering the other ingredients.
Worcestershire Sauce: My secret weapon for umami and complexity.
Sugar (Optional): Just a pinch can balance the acidity of the tomatoes if needed.
Italian Seasoning: A simple herb blend that brings everything together.
Salt & Pepper: Essential for seasoning throughout.
Cooked Long Grain White Rice: Using cooked rice instead of raw stops the soup from getting soggy over time.
Fresh Italian Parsley: Adds freshness and a pop of color right before serving.
Shredded Cheese (optional): A melty topping that feels indulgent but optional based on your preference.

📝

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

Spicier Version: I’ve added sliced jalapeños and red pepper flakes when I’m craving a little heat, and it totally wakes up the flavors.
Veggie Boost: Sometimes I toss in chopped carrots, celery, or spinach to sneak in extra nutrition—and it blends right in.
Meat Swap: Andouille sausage instead of ground beef is a fantastic twist that’s smoky and delicious.
Mexican-Inspired: Adding taco seasoning to the beef and topping with Mexican shredded cheese makes it a whole new experience.
Soupier or Thicker: Add extra beef broth if you want a runnier broth, or more rice to make it more filling and stew-like.