There’s something irresistibly cozy about a bowl of stuffed pepper soup, with its vibrant mix of bell peppers, seasoned beef, and comforting tomato base. This Stuffed Pepper Soup Recipe hits all the right notes for a satisfying meal that feels like a warm hug in a bowl—perfect anytime you want something hearty and flavorful without fuss.

A close-up view of a ladle filled with a rich stew showing three main layers: a wet, red tomato broth at the bottom, a middle layer with soft white rice mixed with small chunks of cooked ground meat and diced red and green bell peppers, and a top layer sprinkled with fresh green parsley. The stew inside a white pot brings out the mix of colors and textures, with the shiny metal ladle lifting the portion, showing the stew’s warm steam and moist consistency. The background is a white marbled texture 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:
Final Thoughts
Stuffed Pepper Soup Recipe

Why You'll Love This Recipe

I’ve made this soup more times than I can count because it’s just that good—simple ingredients that come together into something way better than the sum of their parts. It’s a real crowd-pleaser, easy to customize, and satisfying on chilly nights when you want comfort food without standing over the stove for hours.

Rich, hearty flavor: The combination of ground beef, bell peppers, and tangy tomatoes creates a deliciously balanced taste.
Quick and straightforward: You can whip up this whole recipe in under 40 minutes, even on busy weeknights.
Flexible and adaptable: Whether you want it spicy, extra meaty, or loaded with veggies, it’s easy to make it your own.
Great for leftovers: The way the recipe handles rice separately keeps your soup fresh tasting even the next day.

A white bowl filled with a thick stew made of red tomato chunks, brown cooked ground meat, white cooked rice, and small green bell pepper pieces, all mixed in a rich reddish broth. The stew is garnished with small green parsley leaves scattered on top. A silver spoon is scooping up a mix of rice, meat, tomato, and green pepper from the bowl. The bowl rests on a matching white plate, both placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in bringing this soup to life. The lean ground beef adds savory depth while the bell peppers give sweetness and crunch. Tomatoes and beef broth create a rich base, and the cooked rice adds that unmistakable stuffed pepper feel without turning mushy—here’s why I choose each component.

Flat lay of a small mound of lean ground beef, a small dish of golden olive oil, half a diced yellow onion, two minced garlic cloves, one red bell pepper and one green bell pepper finely chopped, two cans of diced tomatoes opened with some spilling out, a can of rich tomato sauce with a spoon resting inside, a clear glass cup filled with beef broth, a small bowl of Worcestershire sauce, a teaspoon of sugar in a tiny dish, a small pile of Italian seasoning herbs, a pinch of salt and pepper in small bowls, a heap of cooked white rice, a bunch of fresh chopped Italian parsley, and a small pile of shredded cheddar cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Lean ground beef: Keeps the soup hearty without too much grease, plus it browns nicely for flavor.
Olive oil: Perfect for sautéing the veggies gently and bringing out their natural sweetness.
Yellow onion: Adds a subtle sweetness and depth when cooked down with the peppers.
Garlic: Just a bit enhances the whole dish with its aromatic punch.
Red and green bell peppers: These give that classic stuffed pepper vibe, balancing flavor and texture.
Diced tomatoes and tomato sauce: Combine for a robust and tangy tomato base that anchors the soup.
Beef broth: Adds extra richness and rounds out the flavors.
Worcestershire sauce: A secret umami booster that turns simple soup into something special.
Sugar (optional): Just a pinch cuts the acidity of the tomatoes if needed.
Italian seasoning: Brings in the herby warmth without overpowering.
Salt and pepper: Essential for seasoning to taste and balancing flavors.
Cooked long grain white rice: Keeps the soup satisfying and mimics the stuffed pepper filling perfectly.
Fresh Italian parsley: Brightens and freshens the final dish.
Shredded cheddar or mozzarella cheese (optional): Melts on top for a creamy finishing touch.

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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

I love tweaking this recipe according to what’s in my pantry or mood. The base is flexible, so feel free to swap out peppers, add heat, or toss in extra veggies. It’s all about making a soup that feels cozy and delicious to you.

Variation: One time, I added spicy chorizo instead of plain ground beef and it gave the soup a smoky, spicy kick that everyone loved.
Make it vegetarian: Skip the meat and use extra beans or lentils with vegetable broth for a hearty meatless version.
Extra veggies: Throw in carrots or celery when sautéing for added texture and nutrition.
Add heat: A few dashes of hot sauce or diced jalapeños can really brighten this classic flavor combo.

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

Step 1: Brown the Beef Just Right

Heat your Dutch oven over medium and add the ground beef. Break it apart with a wooden spoon and cook until it’s nicely browned—don’t rush this part because browning builds flavor. Drain any excess fat to keep the soup from getting greasy, then season with salt and pepper before setting the beef aside.

Step 2: Sauté Your Veggies Until Soft and Sweet

In the same pot, heat a tablespoon of olive oil. Toss in your diced onions and both bell peppers. Cook for about 5 minutes until they’re tender—that subtle caramelization adds a natural sweetness you’ll want. Add minced garlic last, sauté for just 30 seconds so it doesn’t burn and turn bitter.

Step 3: Build Your Soup Base

Return the cooked beef to the pot, then stir in diced tomatoes, tomato sauce, and beef broth. Add Worcestershire sauce, Italian seasoning, and sugar if you want to balance out the tomatoes’ acidity. Taste your broth here and adjust salt or pepper—you want it flavorful but not overpowering.

Step 4: Simmer and Let the Flavors Meld

Bring everything to a gentle boil, then reduce to a medium-low heat and let it simmer for 15-20 minutes. Stir occasionally so nothing sticks or burns on the bottom. This is where all those flavors marry into that classic stuffed pepper taste we love.

Step 5: Add the Rice and Parsley Just Before Serving

If you’re making this for immediate consumption, stir the cooked rice and fresh parsley into the soup and heat through for a minute or two. But if you want leftovers, I recommend keeping the rice separate—and then stirring it into each bowl so it stays plump and doesn’t soak up all the broth ahead of time.

Step 6: Serve with Your Favorite Toppings

Dish it out hot, and don’t be shy about sprinkling shredded cheddar or mozzarella on top. It melts beautifully and adds a creamy contrast to the tangy, savory soup. Grab a spoon and enjoy that first cozy bite—pure comfort!

Top Tip

Over the years, I’ve found little tricks that take this Stuffed Pepper Soup Recipe from good to great every time. These tips will help you nail the perfect texture and flavor balance without stress.

Cook the rice separately: Cooking rice inside the soup can make it gummy and absorb all the liquid—keeping it separate preserves the soup’s brothiness.
Don’t skip the Worcestershire sauce: It may seem small, but it really amps up the depth and umami in the soup.
Keep the peppers bite-sized: Finely chopping the peppers means they soften quickly and distribute evenly through the soup.
Adjust seasoning gradually: Always taste before adding salt at the end—remember the broth and tomato sauce contribute saltiness too.

How to Serve Stuffed Pepper Soup Recipe

stuffed pepper soup - Serving Suggestion

Garnishes

I usually go classic with a sprinkle of shredded sharp cheddar on top because it melts into little pockets of melty goodness. Sometimes I add a dollop of sour cream or a few fresh basil leaves if I want a bit of creamy tang or herbal freshness. A pinch of chopped green onions adds a nice crunch and color too.

Side Dishes

This soup pairs perfectly with a crisp green salad tossed in a lemony vinaigrette or simply a crusty baguette to soak up all those rich juices. On lazy days, I love serving it with garlic bread or even soft corn muffins to really make it a soothing meal.

Creative Ways to Present

For special occasions, I’ve ladled this soup into hollowed-out mini bell peppers or placed it in warm bread bowls—it definitely turns a comforting weeknight dinner into something more festive. You can also top bowls with a swirl of pesto or sprinkle crispy fried onions for extra texture.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the soup and cooked rice separately in airtight containers in the fridge. This keeps the soup from thickening up too much overnight. The next day, I gently reheat the soup on the stove and warm the rice separately, then mix them just before serving.

Freezing

This soup freezes well—but I recommend freezing it without the rice. Freeze in portions, and when you’re ready to enjoy it again, thaw in the fridge overnight and warm up on the stovetop, then freshly cook or thaw rice to add at serving.

Reheating

I reheat the soup gently over medium-low heat to avoid breaking down the ingredients too much. Once it’s hot, I add the pre-warmed rice or freshly cooked rice, stir in fresh parsley, and serve immediately to keep everything tasting fresh and vibrant.

Frequently Asked Questions:

Can I make this stuffed pepper soup recipe ahead of time?

Yes! You can prepare most of the soup a day ahead and store rice separately. Reheat gently before serving and add the rice last to keep it fresh.

Can I substitute ground turkey or chicken for beef?

Absolutely. You can swap ground beef with ground turkey or chicken for a lighter version. Just brown it well and season it generously for the best flavor.

Is it okay to add raw rice directly to the soup?

It’s best to avoid adding raw rice directly to the soup because it will absorb too much liquid and change the texture. Cooking rice separately helps maintain the perfect soup consistency.

Can I freeze stuffed pepper soup with rice?

I recommend freezing the soup without the rice, as rice can become mushy when thawed and reheated. Add freshly cooked or thawed rice when serving after reheating the soup.

Final Thoughts

This Stuffed Pepper Soup Recipe has become a family favorite for good reason—it’s easy, cozy, and endlessly adaptable. Every time I make it, it feels like coming home, and I know you’ll feel the same warmth and comfort with your first spoonful too. Don’t hesitate to make it your own and share it with your loved ones—it’s one of those recipes that really shines when made with a personal touch.