If you’re craving a cozy, hearty dish that brings all the comforting flavors of stuffed peppers into a warm bowl, this Stuffed Pepper Soup Recipe is going to be your new favorite. It’s like a big, delicious hug on a chilly day—full of ground beef, vibrant peppers, and rich tomato goodness. Let me walk you through how to make it perfectly every time!

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

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:

Why You'll Love This Recipe

I honestly love this Stuffed Pepper Soup Recipe because it hits all the right notes—rich, savory, a little sweet, and just the right amount of hearty. Plus, it’s one of those dishes that’s super approachable but feels special enough to serve any night of the week. You’re going to be surprised at how simple ingredients come together for something so full-flavored and satisfying.

Ultimate Comfort Food: It captures all the cozy, homey vibes of classic stuffed peppers without the fuss of baking individual peppers.
Super Versatile: Easy to adjust with your favorite veggies, protein swaps, or spice levels—perfect for customizing your weeknight meal.
Meal-Prep Friendly: It stores and reheats beautifully, making your busy days a little easier and tastier.
Family Crowd-Pleaser: The rich tomato base and tender beef make it a hit with kids and adults alike—plus, leftovers disappear fast!

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

When it comes to this Stuffed Pepper Soup Recipe, each ingredient shines and plays a crucial role. The combination of fresh bell peppers, ground beef, and hearty tomatoes creates that signature stuffed pepper flavor you want from the soup. And the cooked rice? That’s the secret to making it filling and satisfying without turning it mushy.

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: Gives the soup its meaty, savory base without too much grease—lean is key!
Yellow Onion: Adds sweetness and depth when sautéed with the peppers.
Garlic: Just enough to brighten up the whole dish.
Red and Green Bell Peppers: The stars of the show, bringing color, crunch, and that classic stuffed pepper vibe.
Diced Tomatoes & Tomato Sauce: Create a rich, tangy base that ties everything together.
Beef Broth: Adds extra savory flavor and keeps the soup from feeling thick or heavy.
Worcestershire Sauce: A little umami magic that makes the flavor complex and satisfying.
Italian Seasoning: Brings in fragrant herb notes to complement the meaty and tomato flavors.
Cooked Long Grain White Rice: Helps the soup feel like a meal, adding texture and making it extra filling.
Fresh Italian Parsley: A fresh, bright finish that lifts the whole soup flavor.
Olive Oil: Perfect for sautéing veggies while keeping things light.

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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

One of my favorite things about this Stuffed Pepper Soup Recipe is how you can really make it your own. I often tweak it depending on what I have on hand or what mood I’m in. Don’t be shy to experiment — that’s how you find your signature bowl of comfort.

Variation: Sometimes, I swap ground beef for Italian sausage to add a spicy kick and extra flavor depth—trust me, it totally changes the vibe in a good way.
Add More Veggies: Feel free to toss in diced carrots, mushrooms, or some chopped spinach if you want to up your veggie game.
Spice It Up: I like adding a pinch of crushed red pepper flakes or sliced jalapeños when I want a bit of heat without overpowering the classic comforting taste.
Make It Lighter: Swap the beef broth for vegetable broth and use ground turkey or chicken for a leaner version.

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

Step 1: Brown the Beef

Start by heating a tablespoon of olive oil in a Dutch oven over medium heat. Add the lean ground beef and break it up with your spoon as it cooks. I like to keep stirring and breaking it down so the beef cooks evenly and browns nicely without clumping. When it’s cooked through, drain any excess grease, then season with salt and pepper. This step adds that rich, savory base you’ll taste in every spoonful.

Step 2: Sauté the Veggies

Using the same pot, add the remaining olive oil and toss in the diced onions and both red and green bell peppers. Sauté them gently until they soften—about 5 minutes. Your kitchen will fill with that beautiful aroma that screams comfort! Then, add the minced garlic for just 30 more seconds, cooking until fragrant but not browned.

Step 3: Build the Soup

Now, stir back in your browned beef along with the diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, and a pinch of sugar if you like things a little sweeter (I usually do!). Take a quick taste test here to check salt and pepper—it’s your chance to tweak the flavors before the simmer.

Step 4: Simmer and Flavor Fusion

Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 15-20 minutes, stirring occasionally. This slow simmer lets the flavors marry and keeps the peppers tender but still with some texture. You’ll start to see the soup thicken slightly and that savory aroma will fill your home.

Step 5: Finish With Rice and Parsley

Here’s where I have a tip: if you’re not planning for leftovers, stir in the cooked long grain white rice and fresh parsley right into the pot. Let them warm through for a minute or two, then serve. If you do want leftovers, keep the rice separate and add it to your bowl when reheating. This keeps the rice from soaking up all the broth and turning mushy the next day.

Step 6: Serve and Enjoy

Ladle into bowls and if you’re feeling indulgent, top with some shredded cheddar or mozzarella—you know I always do! Grab a spoon, settle in, and enjoy that delicious warmth.

Top Tip

I’ve made this Stuffed Pepper Soup Recipe a dozen times, and a few little tricks have really helped me get it just right every time. Here are the key things that made a difference for me, and I hope they’ll help you too!

Drain the Beef Properly: I can’t tell you how many times leftover grease made the soup too greasy—drain well after browning the beef to keep it perfect.
Don’t Overcook Garlic: Garlic burns quickly and can turn bitter, so I add it at the end of sautéing veggies and cook it just until fragrant.
Cook the Rice Separately: Cooking and adding rice separately keeps your soup nice and broth-y on leftovers instead of thick and stodgy.
Simmer Gently: A gentle simmer lets all the flavors meld without breaking down your veggies or making the soup mushy.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

Whenever I serve this soup, I sprinkle shredded sharp cheddar or mozzarella on top—it melts beautifully into the hot soup. Sometimes I add a dollop of sour cream or a sprinkle of fresh chopped basil or parsley to brighten things up. A little crushed red pepper flakes on the side are great if you like some heat.

Side Dishes

To round out the meal, I love serving this soup with crusty garlic bread or warm dinner rolls. A simple green salad with a tangy vinaigrette also pairs really well to balance out the richness of the soup.

Creative Ways to Present

For special occasions, I’ve ladled the soup into mini pumpkin bowls or hollowed out bell peppers for a festive touch. It’s such an easy way to impress guests without extra fuss—just keep the soup piping hot!

Make Ahead and Storage

Storing Leftovers

When I store leftovers, I always keep the soup and cooked rice separate. I use airtight containers for both and put them in the fridge right away. This helps preserve the texture and keeps the broth from getting soaked up by the rice.

Freezing

I’ve frozen this soup without the rice (rice doesn’t freeze well in soup). When I’m ready to eat it again, I thaw it in the fridge overnight, then reheat on the stove, and add freshly cooked rice or reheat the rice separately to stir in.

Reheating

For leftover soup, I reheat it gently on the stovetop over medium heat, stirring often. I add the cooked rice to the bowl after reheating so it stays fluffy and separate. This way, your soup keeps its perfect texture and doesn’t get too thick.

Stuffed Pepper Soup Recipe