Name: Stuffed Pepper Soup Recipe
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound ground beef; 1 cup diced onion; ½ tablespoon minced garlic; 2 cups diced red, orange, or yellow bell peppers; 14 ½ oz can petite diced tomatoes; 15 oz can tomato sauce; 3 cups water; 2 cups low sodium beef broth; ⅔ cup long grain white rice; ½ teaspoon dried parsley; ½ teaspoon dried basil; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes; 1 bay leaf

If you’re craving that cozy comfort food vibe but want something hearty and wholesome, then this Stuffed Pepper Soup Recipe is about to become your new favorite. I absolutely love how this soup captures that classic stuffed pepper flavor in a warm, easy-to-sip bowl that the whole family goes crazy for. Whether you’re making it on the stove, in your Instant Pot, or crockpot, you’ll find that this recipe is super forgiving and perfect for weeknights when you want something fuss-free but still delicious. Stick around—I’m sharing all my tips and tricks to help you get it just right every time!

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Why You’ll Love This Recipe

True Stuffed Pepper Flavor: It perfectly mimics the classic flavors you love but in a soup form that’s easier and quicker.
Versatile Cooking Methods: You can make this on the stove, Instant Pot, or slow cooker—whatever fits your schedule best.
Family-Friendly Comfort: My kids and husband both beg for seconds, making it a perfect weeknight winner.
Easy to Customize: Add more spice, swap rice for quinoa, or even turn it vegetarian with a few tweaks.

A close-up view of a dark blue pot filled with a thick stew made of small grains, ground meat, and chopped red and yellow bell peppers, all in a rich reddish-brown sauce. A silver ladle lifts a portion of the stew from the pot showing detail of each ingredient mixed together, with the red and yellow peppers being prominent among the textured meat and grains. The pot sits on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Stuffed Pepper Soup, hearty stuffed pepper soup, easy stuffed pepper soup recipe, wholesome stuffed pepper soup, comforting stuffed pepper soup

Ingredients You’ll Need

Each ingredient in this Stuffed Pepper Soup Recipe plays a part in layering those familiar savory tastes. Fresh bell peppers add sweetness and crunch, while the blend of herbs like oregano and basil bring that Italian flair. I love using low sodium beef broth here so I can control the saltiness, but feel free to adjust based on your pantry.

Flat lay of a small puddle of extra virgin olive oil on a simple white ceramic plate, a small mound of fresh ground beef, a small white bowl of diced white onions, a small white bowl of minced garlic, a small white bowl of diced red, orange, and yellow bell peppers, a small white bowl of petite diced tomatoes, a small white bowl of smooth tomato sauce, a small white bowl of water, a small white bowl of low sodium beef broth, a few sprigs of fresh parsley, a whole bay leaf, a small white bowl of long grain white rice, a small white bowl of black pepper, a small white bowl of red pepper flakes, a small white bowl of dried parsley, a small white bowl of dried basil, a small white bowl of dried oregano, placed 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 - Stuffed Pepper Soup, hearty stuffed pepper soup, easy stuffed pepper soup recipe, wholesome stuffed pepper soup, comforting stuffed pepper soup

Extra virgin olive oil: Adds richness and helps brown the beef nicely without burning.
Ground beef: The hearty protein base—lean works best to keep the soup from getting greasy.
Diced onion: Brings natural sweetness and depth when sautéed.
Minced garlic: That little garlicky punch everyone loves.
Diced red, orange, or yellow bell peppers: For sweetness and vibrant color.
Petite diced tomatoes: They break down and add a perfect tomato base without being chunky.
Tomato sauce: Thickens the soup and enhances that tomatoey flavor.
Water & low sodium beef broth: The liquid combo gives the soup body and richness.
Dried parsley, basil, oregano: Classic herbs that round out the flavor brilliantly.
Black pepper & red pepper flakes: For just the right amount of spice and warmth.
Bay leaf: Adds subtle earthiness—you’ll want to fish it out before serving!
Long grain white rice: Soaks up the flavors and makes this soup satisfying and filling.

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.

Variations

I love how flexible this Stuffed Pepper Soup Recipe is. Over the years, I’ve tried swapping out ingredients based on what I have on hand or dietary needs, and it still turns out fantastic. Don’t be shy about making it your own!

Vegetarian variation: Replace the ground beef with plant-based crumbles or lentils; just add a bit more broth since lentils soak up liquid differently.
Rice swap: I’ve used quinoa or brown rice for a nuttier texture—just remember to adjust cooking times accordingly.
Spicy kick: When I want a little extra heat, adding a diced jalapeño or a dash more red pepper flakes really wakes up the flavors.
Cheesy twist: Stir in some shredded mozzarella or cheddar at the end to make it creamy and indulgent.

How to Make Stuffed Pepper Soup Recipe

Step 1: Brown Your Beef and Sauté Aromatics

Start by heating olive oil in your large pot over medium heat. Add the ground beef and cook it for about 10 minutes until it’s nicely browned and there are no more pink spots. This step is key because browning creates those deep flavors you want in the soup. Once the beef looks ready, toss in your diced onions and minced garlic, sautéing for a couple of minutes until they’re fragrant and soft—this base is where the magic begins.

Step 2: Add Peppers, Tomatoes, and Rice

Now, stir in your diced bell peppers, petite diced tomatoes, tomato sauce, water, and beef broth along with all your herbs and spices. Don’t forget the rice! This simple one-pot approach means all those flavors meld beautifully. Give everything a good stir to combine, making sure nothing is sticking to the bottom. Add the bay leaf at this point as well.

Step 3: Simmer to Perfection

Cover the pot and crank the heat to high, bringing the soup to a boil. Stir occasionally so the rice doesn’t stick. Once boiling, lower the heat to medium and cook uncovered for 2 minutes. Then remove it from heat and let it sit for 10 minutes without the lid—this resting time lets the rice finish cooking gently in the residual heat, keeping it from turning mushy. Just remember to fish out the bay leaf before you serve it up!

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Pro Tips for Making Stuffed Pepper Soup Recipe

Browning Beef Thoroughly: I used to rush this, but letting the beef brown fully adds a richer flavor and keeps the soup from tasting bland.
Avoid Overcooking Rice: Letting your soup rest off the heat is my secret to perfectly cooked rice that isn’t mushy.
Use Low Sodium Broth: This lets you control salt better, so the soup doesn’t become overpowering.
Add Broth for Leftovers: The rice absorbs liquid as it sits—just add more broth when reheating to keep it soupy and fresh.

How to Serve Stuffed Pepper Soup Recipe

A white bowl filled with thick soup showing layers of ingredients including chunks of red and yellow bell peppers, ground meat, and rice mixed in a rich brownish-red broth. Small bits of green herbs are sprinkled on top, along with a light dusting of grated cheese. The bowl sits on a white marbled surface, with some hexagonal crackers scattered around it, and a silver spoon to the side. A striped cloth napkin adds a cozy touch in the background. Photo taken with an iphone --ar 2:3 --v 7 - Stuffed Pepper Soup, hearty stuffed pepper soup, easy stuffed pepper soup recipe, wholesome stuffed pepper soup, comforting stuffed pepper soup

Garnishes

Whenever I serve this soup, I love sprinkling freshly grated Parmesan cheese on top—it melts beautifully and adds that little salty edge. A handful of chopped fresh parsley brightens up the dish visually and with a fresh herbal pop. Sometimes, if I’m feeling indulgent, a dollop of sour cream or crème fraîche just takes it to the next level.

Side Dishes

This soup stands tall on its own but pairs wonderfully with a crisp green salad or some crusty garlic bread to sop up every last bit. I often serve it alongside a simple Caesar salad or some buttery dinner rolls to round out the meal.

Creative Ways to Present

For a dinner party, I like to ladle this into little mini soup crocks and top with a swirl of creme fraiche and a sprig of parsley. It’s cozy but elegant! Another fun idea I tried was serving it with grilled cheese croutons—just cubes of toasted grilled cheese sandwich floated on top. It’s a guaranteed crowd-pleaser that sparks conversation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover stuffed pepper soup in airtight containers in the fridge for up to 4 days. Because the rice soaks up broth, it thickens overnight, so I recommend adding a splash of broth or water when reheating to loosen it back up.

Freezing

Freezing this soup works great! I let it cool completely first, then portion it into freezer-safe containers. When you freeze it, the rice texture can change slightly and get a bit softer, so I often cook rice separately and add fresh rice after thawing if I want to keep it perfectly al dente.

Reheating

Reheat your leftovers gently on the stove over medium heat or in the microwave, stirring occasionally. Add a little broth or water to loosen the soup if it’s thickened too much. I like to reheat until just warmed through, so the beef and peppers stay tender and fresh tasting.

FAQs

Can I make this Stuffed Pepper Soup Recipe vegetarian?

Absolutely! You can swap out the ground beef for plant-based alternatives like crumbled tofu, lentils, or mushrooms. Just make sure to add a bit more broth or water to keep the soup from drying out since these ingredients absorb liquid differently.
Can I use a different type of rice?

You can substitute white rice with brown rice or quinoa, but adjust the cooking time and liquid accordingly. Brown rice will take longer to cook, so you might want to cook it separately and add it to the soup at the end.
How do I prevent the rice from overcooking in the slow cooker?

Great question! To avoid mushy rice, I recommend reducing the broth by a cup and cooking the rice separately. Stir the cooked rice into the soup just before serving for the best texture.
Can I make this Soup in an Instant Pot?

Yes! This recipe adapts beautifully to the Instant Pot. Use the sauté function to brown your beef and onions, then pressure cook for just 2 minutes. Quick release the pressure and you’re good to go. It’s a huge time saver!
What toppings work best with Stuffed Pepper Soup?

Freshly grated Parmesan and chopped parsley are my go-to toppings. They add freshness and a touch of saltiness. Some people love a dollop of sour cream or even shredded cheese for extra creaminess.

Final Thoughts

When I first tried this Stuffed Pepper Soup Recipe, I didn’t expect it to capture all those flavors I love about stuffed peppers—especially in a soup form. But it really does, and it’s become a staple in my kitchen. It’s easy, comforting, and perfect for any season. I hope this recipe becomes your go-to, too—whether you want a cozy meal after a busy day or something to make ahead and savor all week. Don’t hesitate to make it yours and add your own spin. Happy cooking, friend!