1. Home
  2. Recipes
  3. Stuffed Pepper Soup

Easy Stuffed Pepper Soup with Ground Beef and Rice

Featured in Filling Main Courses.

This soup transforms classic stuffed peppers into an easy one-pot meal. Ground beef, bell peppers, and rice combine in a tomato-rich broth for all the flavor without the work of stuffing peppers.

Clare Greco
Updated on Tue, 21 Jan 2025 13:28:02 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A close-up of a pot of hearty soup filled with ground meat, vegetables, and herbs. Pin it
A close-up of a pot of hearty soup filled with ground meat, vegetables, and herbs. | recipesim.com

This Stuffed Pepper Soup became my family's favorite comfort food when I was looking for ways to use up extra bell peppers from my garden. Now it's become our go-to winter dinner! It has all those amazing stuffed pepper flavors we love but it's so much easier to make and even more comforting in soup form.

Why This Soup is Pure Comfort

What I love about this soup is how it comes together so quickly but tastes like it's been simmering all day. The combination of tender beef rich tomato broth and sweet peppers creates pure magic in every spoonful. Plus it's a complete meal in one pot!

What You'll Need

  • Ground Beef: I use lean but not too lean for flavor.
  • Bell Peppers: Mix red green and yellow for color.
  • Onions: They add such amazing flavor.
  • Tomatoes: Both diced and sauce make it rich.
  • Beef Broth: Makes everything extra savory.
  • Fresh Herbs: Parsley basil and oregano are perfect.
  • Rice: White or brown both work great.
  • Cheese: A handful on top makes it extra cozy.

Let's Make Some Soup

Start With The Beef
Get it nice and brown then set it aside.
Veggie Time
Cook those peppers and onions until they're soft and sweet.
Simmer Away
Add everything else and let it bubble gently letting those flavors come together.
Rice Is Nice
Cook it separately then add it to each bowl.
Time to Eat
Top with cheese and grab some crusty bread!
A close-up of a spoonful of hearty, colorful soup with ground meat, rice, and chopped vegetables, served in a white bowl. Pin it
A close-up of a spoonful of hearty, colorful soup with ground meat, rice, and chopped vegetables, served in a white bowl. | recipesim.com

Mix It Up

Sometimes I use chicken broth or throw in extra vegetables like carrots. Quinoa makes a great substitute for rice and adding some Italian sausage gives it an extra kick. The possibilities are endless!

My Best Tips

Always keep your rice separate when storing leftovers it stays perfect that way. Add more or less rice depending on how thick you like your soup. And don't rush the simmering that's where all the flavor happens.

Perfect Partners

We love this soup with warm crusty bread for dunking. A simple green salad on the side makes it complete. I often make a big batch on Sunday it's even better the next day!

Frequently Asked Questions

→ Why not add rice directly to soup?

Keep rice separate to prevent it from getting mushy, especially for leftovers.

→ Can I use different colored peppers?

Yes, any bell pepper color works. Green are traditional but red are sweeter.

→ How do I make it thicker?

Add more rice for heartier soup, less for thinner consistency.

→ Can I use brown rice?

Yes, both white and brown rice work well. Adjust cooking time accordingly.

→ Can I freeze this soup?

Freeze without rice and add fresh cooked rice when serving.

Stuffed Pepper Soup

A hearty soup version of classic stuffed peppers, featuring ground beef, bell peppers, and rice in a rich tomato broth.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (11 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 pound lean ground beef.
02 2 tablespoons olive oil, divided.
03 Salt and black pepper.
04 1 small yellow onion, chopped.
05 1 cup red bell pepper, chopped.
06 1 cup green bell pepper, chopped.
07 2 cloves garlic, minced.
08 2 cans (14.5 oz each) petite diced tomatoes.
09 1 can (15 oz) tomato sauce.
10 1 can (14.5 oz) low-sodium beef broth.
11 2 1/2 tablespoons fresh parsley, chopped.
12 1/2 teaspoon dried basil.
13 1/2 teaspoon dried oregano.
14 1 cup uncooked rice (white or brown).
15 Optional: cheese for serving.

Instructions

Step 01

Heat 1 tablespoon oil, brown beef with salt and pepper.

Step 02

Drain beef onto paper towels.

Step 03

Heat remaining oil. Sauté onions and peppers for 3 minutes.

Step 04

Add garlic, cook for 30 seconds.

Step 05

Add tomatoes, sauce, broth, herbs, and beef. Season with salt and pepper.

Step 06

Bring to light boil. Reduce heat, cover, simmer for 30 minutes.

Step 07

Meanwhile, cook rice separately.

Step 08

Add desired amount of rice to individual servings. Top with cheese if desired.

Notes

  1. Keep rice separate to prevent mushiness in leftovers.
  2. Can double herbs or use Italian seasoning instead.

Tools You'll Need

  • Large pot.
  • Rice cooker or pot for rice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None major.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 28 g
  • Protein: 24 g