I still remember the first time I made stuffed peppers from scratch. It was the middle of February, one of those gray afternoons when the house feels quieter than usual. I was newly married, still learning my way around the kitchen, and determined to make dinner that didn’t come from a box.
The peppers looked beautiful at the store—bright green, yellow, and red—and I thought, “How hard could it be?” Well, I learned that stuffing peppers can be a bit of a juggling act. Between boiling rice, browning meat, and trying to keep the peppers from tipping over, I somehow managed to burn the sauce and undercook the filling all in one go. My husband smiled politely through dinner, but I knew I had work to do.
A few years later, on a busy weeknight, I had the same craving for those flavors—sweet peppers, hearty beef, and tomato—but no energy for the fuss. That’s when the idea for stuffed pepper soup was born.
It’s everything I love about stuffed peppers—rich, comforting, and full of honest, simple ingredients—without the extra steps. Over time, I’ve refined it into one of my most reliable cold-weather meals. It’s the kind of soup that makes the kitchen smell like home.
Why You’ll Love This Recipe:
- All the cozy flavor of classic stuffed peppers without the work.
- Budget-friendly and made with everyday ingredients.
- Perfect for meal prep—it tastes even better the next day.
- Freezes beautifully for easy make-ahead meals.
- A hearty, balanced soup that satisfies the whole family.
Ingredients You’ll Need:
- Ground beef (1 pound): I usually use lean ground beef, around 85/15, so you get flavor without too much grease. Ground turkey or a mix of beef and sausage works beautifully too.
- Bell peppers (3 medium): I like a mix of red, green, and yellow for both sweetness and color. If you only have one kind, that’s perfectly fine.
- Onion (1 medium): Any type works—yellow gives the most balanced flavor, but white or sweet onions are just as good.
- Garlic (3 cloves): Freshly minced if you can; jarred garlic will do in a pinch.
- Diced tomatoes (1 can, 14.5 ounces): I often use fire-roasted tomatoes for a little smoky depth.
- Tomato sauce (1 can, 15 ounces): Adds body and helps thicken the broth.
- Beef broth (4 cups): You can substitute chicken or vegetable broth if needed. Homemade broth gives the best richness, but store-bought works fine.
- Cooked rice (1 cup): I like to use leftover long-grain rice from the night before. If you’re cooking fresh, keep it slightly firm so it doesn’t turn mushy in the soup.
- Italian seasoning (1 teaspoon): A blend of basil, oregano, and thyme gives a gentle herbal note.
- Salt and black pepper (to taste): Don’t be shy—this soup needs seasoning to bring everything together.
- Olive oil (1 tablespoon): For sautéing the vegetables.
How to Make It (Step-by-Step Instructions):
Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. I prefer using my Dutch oven—it distributes heat evenly and holds up beautifully for soups. Add the ground beef and cook it until it’s nicely browned, breaking it apart with a wooden spoon as it cooks. Don’t rush this step; letting the beef get a little color gives the soup a deeper flavor. Once it’s cooked through, use a slotted spoon to remove the beef to a plate, leaving just a thin layer of drippings behind for flavor.
In the same pot, add the diced onions and bell peppers. They should sizzle slightly as they hit the pan. Cook for about five minutes until the onions turn translucent and the peppers soften. Then add the minced garlic, stirring for about 30 seconds—just until fragrant, not browned. Garlic can burn quickly, and there’s no saving it once it does.
Return the cooked beef to the pot, and stir everything together. Add the diced tomatoes, tomato sauce, and broth, scraping up any browned bits from the bottom of the pot—they hold so much flavor. Stir in the Italian seasoning, and season with salt and pepper. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover and let it cook for about 30 minutes, stirring occasionally. This is where the magic happens. The peppers soften, the flavors meld, and the kitchen fills with that nostalgic, homey aroma.
Finally, stir in the cooked rice. If you add it too early, it can soak up all the broth, so I wait until the end. Let it simmer another five minutes, then taste and adjust seasoning as needed. The soup should be thick but still spoonable, with tender peppers and a savory tomato base that coats the spoon.
Expert Tips for the Best Results:
Through years of making this soup, I’ve learned that balance is everything. The peppers should be tender but not limp, the rice should hold its shape, and the broth should taste full without being heavy. One small but important trick is to let the soup rest for about 10 minutes after you turn off the heat—it allows the flavors to settle and deepen. If you’re using freshly cooked rice, rinse it briefly before adding it to remove some of the starch; that keeps the soup from becoming gluey. And don’t skip tasting before serving—every batch of broth and tomatoes is a little different, so your final seasoning makes all the difference.
Variations & Substitutions:
Over the years, I’ve made countless versions of this soup depending on what’s in the pantry. If I’m out of rice, I’ll toss in cooked quinoa or even small pasta like orzo. One winter, I was short on ground beef and used half beef and half Italian sausage—it turned out so flavorful that my family asked for it again the next week. For a lighter version, ground turkey or chicken works beautifully, and you can sneak in extra vegetables like zucchini or chopped spinach without changing the character of the dish. I’ve also made a vegetarian version using lentils instead of meat—it’s surprisingly hearty and holds the same spirit of comfort.
Serving Suggestions:
This soup is best served with something simple on the side—a crusty loaf of bread to soak up the tomato broth, or a light green salad with vinaigrette to balance the richness. On cold nights, I sometimes sprinkle a little shredded mozzarella or Parmesan on top and let it melt slightly into the soup. It’s equally at home on a quiet weekday dinner table as it is in a big pot on the stove for family gatherings. There’s something about the way it warms both hands and hearts that makes it a regular in my kitchen.
Storage & Reheating Instructions:
This soup keeps beautifully. Once cooled, I store it in an airtight container in the refrigerator for up to four days. The rice will absorb some of the liquid as it sits, so when reheating, I usually add a splash of broth or water to loosen it up. It reheats gently on the stove over low heat, or in the microwave in short bursts, stirring occasionally. If you plan to freeze it, I recommend freezing it before adding the rice. When you’re ready to serve, thaw it overnight in the fridge, reheat, and stir in freshly cooked rice—it keeps the texture just right.
Recipe FAQs (Answered by Clara):
Can I make this ahead of time?
You sure can. In fact, I often prepare it the night before. The flavors deepen as it rests, and it’s even better the next day.
Can I use uncooked rice in the soup?
I wouldn’t recommend it. Uncooked rice tends to soak up too much liquid and can turn mushy. Cook it separately and stir it in at the end—it’s worth the extra few minutes.
Can I make it vegetarian or vegan?
Absolutely. Swap the beef for lentils or a plant-based ground alternative, and use vegetable broth instead of beef broth. It’s just as satisfying.
What kind of peppers work best?
I like a mix of colors for both flavor and appearance. Red peppers are sweet, green ones are a little more robust, and yellow or orange add brightness.
Does it freeze well?
It does. Just be sure to leave the rice out before freezing and add it later when reheating to keep the texture fresh.
Conclusion:
If there’s one recipe I turn to when I want both comfort and simplicity, it’s this stuffed pepper soup. It reminds me of all the evenings I’ve spent learning, experimenting, and laughing over pots of simmering food. Whether you’re cooking for a full table or just yourself, I hope it brings that same warmth to your kitchen. Try it, make it your own, and if you do, I’d love to hear how it turns out. Leave a comment, share your tweaks, or simply enjoy the quiet pleasure of a homemade meal done right.
Nutrition Information (per serving):
Calories: 285 | Protein: 20g | Carbohydrates: 26g | Fat: 11g | Fiber: 3g | Sodium: 820mg
Stuffed Pepper Soup
Ingredients
- 1 lb ground beef or ground turkey
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 bell peppers any color, diced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth
- 1 cup cooked rice white or brown
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt and black pepper to taste
- Optional: pinch of red pepper flakes for spice
For garnish:
- Chopped fresh parsley
- Shredded cheese optional
Instructions
- Brown the meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if needed.
- Add aromatics: Stir in onion, garlic, and bell peppers. Cook for 4–5 minutes until softened.
- Add tomatoes and broth: Pour in tomato sauce, diced tomatoes, and beef broth. Stir well to combine.
- Season: Add Italian seasoning, paprika, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer for about 25 minutes to let the flavors meld.
- Add rice: Stir in the cooked rice and simmer another 5 minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with parsley and cheese, if desired
Notes
- For thicker soup, add less broth or more rice.
- To make ahead, store the soup and rice separately — mix before serving to avoid soggy rice.
- Great for freezing! Freeze in airtight containers for up to 3 months.
- You can use cauliflower rice for a low-carb version.