The smell of beef browning with onions and sweet bell peppers always reminds me of Sunday dinners at my mom's house. I made this Stuffed Pepper Soup on a Tuesday night when I was too tired to stuff actual peppers but still wanted that same cozy, tomatoey flavor. The whole pot came together while I changed into sweatpants, and by the time I sat down with a bowl, I realized this was better than the original.
If you're in the mood for more hearty dinner recipes, try this Ginger Chicken Soup Recipe | Easy & Comforting in 40 Min or this Easy Kielbasa Potato Soup | One Pot Comfort Food.
Why You'll Love This Stuffed Pepper Soup
This Stuffed Pepper Soup checks every box for a weeknight winner. It's made with simple ingredients you probably already have, comes together in under an hour, and tastes even better the next day. The beef stays tender, the peppers soften just enough without turning mushy, and the broth is deeply savory with a hint of sweetness from the brown sugar. Cooking the rice separately keeps the soup from getting too thick, which means your leftovers won't turn into a stew. Plus, it's a one-pot meal that actually feels special enough to serve to guests.
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Stuffed Pepper Soup Ingredients
Here's what goes into this comforting Stuffed Pepper Soup.
See recipe card below this post for ingredient quantities
Seasonings
Dried basil: Adds a subtle herbal note that complements the tomatoes.
Dried oregano: Brings in a warm, slightly peppery flavor.
Dried parsley: Adds a fresh, mild taste that balances the richness.
Mustard powder: Gives a tiny kick and depth without being noticeable.
Onion powder: Enhances the savory base and rounds out the flavor.
Red pepper flakes: Just a pinch adds gentle heat without making it spicy.
Soup Base
Olive oil: Used to brown the beef and keep everything from sticking.
Ground beef (90% lean): The protein base that makes this Stuffed Pepper Soup hearty and filling. Leaner beef keeps the broth from getting greasy.
Yellow onion: Adds sweetness and a savory backbone to the soup.
Garlic: Brings in aromatic flavor that makes the whole pot smell amazing.
Salt and pepper: Essential for seasoning the beef and balancing all the flavors.
Red bell pepper: Provides sweetness and a pop of color.
Green bell pepper: Adds a slightly vegetal, classic stuffed pepper flavor.
Diced tomatoes with green chilies: Gives the soup body and a little tangy heat. Use them undrained for extra flavor.
Tomato sauce: Creates the rich, smooth base of the broth.
Worcestershire sauce: Adds umami and a savory depth.
Hot sauce: Just a teaspoon wakes up the flavors without making it spicy.
Brown sugar: Balances the acidity of the tomatoes and adds a hint of sweetness.
Beef broth: Forms the savory backbone of the soup.
Chicken broth: Lightens the broth a bit and adds another layer of flavor.
Shredded cheddar or Monterey Jack cheese (optional): Stir it in at the end for a creamy, melty finish.
Rice
Chicken broth: Cooks the rice and adds more flavor than plain water.
White long grain rice (uncooked): Keeps its shape and stays fluffy. You can also use 2¼ cups of already cooked rice if you have leftovers.
How To Make Stuffed Pepper Soup
Follow these steps to make a pot of comforting Stuffed Pepper Soup with ground beef and peppers.
Prepare the Soup
Heat the oil: Pour the olive oil into a 4½-quart soup pot and set it over medium-high heat. Let it warm up for about a minute.
Brown the beef: Sprinkle the ground beef with salt and pepper, then add it to the pot. Use a wooden spoon to break it into crumbles and cook for 3 minutes, stirring occasionally.
Add the onions: Toss in the diced onions and cook for 5 more minutes, stirring now and then, until the beef is fully browned and the onions are soft. If there's a lot of grease, drain it off.
Stir in the garlic: Turn the heat down to medium. Add the minced garlic and toss everything together for about 30 seconds until it smells fragrant.
Cook the peppers: Add the diced red and green bell peppers and cook for 3 minutes, stirring a few times, until they start to soften a little.
Add the seasonings and tomatoes: Stir in the basil, oregano, parsley, mustard powder, onion powder, and red pepper flakes. Add the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix everything until it's well combined.
Pour in the broth: Add the beef broth and chicken broth, stirring to bring everything together.
Simmer the soup: Bring the pot to a gentle boil, then lower the heat so it's just barely bubbling. Cover the pot halfway with a lid and let it simmer for 30 minutes, stirring every now and then. The peppers will get tender and the flavors will deepen.
Cook the Rice
Boil the broth: Pour 1½ cups of chicken broth into a small saucepan and bring it to a rolling boil over high heat.
Add the rice: Stir in the rice, making sure it's fully submerged in the liquid. Let it come back to a boil.
Simmer covered: Put the lid on tight, turn the heat down to low, and let the rice cook gently for 15 minutes without lifting the lid.
Rest the rice: Turn off the heat and leave the lid on for 10 minutes. The rice will finish steaming and turn out fluffy.
Fluff it up: Use a fork to gently fluff the rice. You should have about 2¼ cups of cooked rice. If you're using a different type of rice, follow the package instructions for liquid amounts and timing.
Serve
Stir in the cheese: Take the soup off the heat. If you're using shredded cheese, stir it in now and let it melt into the broth.
Assemble the bowls: Scoop a portion of rice into each serving bowl, then ladle the hot soup over the top.
Serve right away: Enjoy the soup while it's still steaming. If you're not planning on leftovers, you can stir the rice directly into the soup pot instead.
Substitutions and Variations
This Stuffed Pepper Soup is flexible and easy to adjust based on what you have on hand.
Ground turkey or chicken: Swap the beef for ground turkey or chicken if you want a lighter option. Season it a little extra since it's milder.
Vegetarian version: Skip the beef and use vegetable broth instead. Add extra bell peppers, zucchini, or mushrooms for heartiness.
Spicy version: Use two cans of diced tomatoes with green chilies, or add a diced jalapeño with the bell peppers.
Different rice: Brown rice, wild rice, or even quinoa work well. Just cook them separately according to their package instructions.
No rice: Leave the rice out entirely and serve with crusty bread or cornbread on the side.
Cheese options: Pepper jack adds a spicy kick, or try mozzarella for a milder, melty topping.
Equipment For Stuffed Pepper Soup
You don't need anything fancy to make this homemade Stuffed Pepper Soup.
4½-quart soup pot: Big enough to hold all the ingredients and let the soup simmer without overflowing.
Small saucepan: For cooking the rice separately.
Cutting board and chef's knife: For chopping the onions, garlic, and bell peppers.
Wooden spoon or spatula: To stir the soup and break up the beef.
Measuring cups and spoons: For accurate amounts of broth, rice, and seasonings.
How to Store Stuffed Pepper Soup
Proper storage keeps this Stuffed Pepper Soup fresh and ready to reheat.
Refrigerate: Store the soup and rice in separate airtight containers in the fridge for up to 3 days. Keeping them separate prevents the rice from soaking up all the broth.
Freeze: Both the soup and rice freeze beautifully for up to 3 months. Cool them completely before transferring to freezer-safe containers, and leave a little room at the top for expansion.
Reheat: Warm the soup on the stovetop over medium heat, stirring occasionally. Heat the rice in the microwave or in a small saucepan with a splash of water or broth. Combine them just before serving.
Expert Tips
Don't skip draining the beef: Even with 90% lean beef, draining off excess grease keeps the soup from feeling heavy or oily.
Cook the rice separately: This is the most important step for leftovers. Rice soaks up liquid as it sits, so keeping it separate means your Stuffed Pepper Soup won't turn into a thick stew.
Taste and adjust: Before serving, taste the soup and add more salt, pepper, or a pinch of sugar if needed. Every brand of broth has a different saltiness.
Let it simmer: The full 30-minute simmer is where the magic happens. The flavors blend together and the peppers get tender without falling apart.
Serving Suggestions
This classic stuffed pepper soup is delicious on its own, but these pairings make it even better.
Crusty bread: A thick slice of sourdough or French bread is perfect for soaking up the broth.
Garlic bread: Toasted garlic bread adds a buttery, savory crunch.
Simple side salad: A fresh green salad with a tangy vinaigrette balances the richness of the soup.
Cornbread: Sweet, crumbly cornbread is a Southern-style pairing that feels like comfort on a plate..
FAQ
What goes in stuffed pepper soup?
Stuffed pepper soup typically includes ground beef, bell peppers, onions, garlic, tomatoes, tomato sauce, and rice, all simmered in a savory broth with seasonings like basil and oregano. It's basically everything you'd find in traditional stuffed peppers, just in soup form.
What are some common mistakes to avoid when making stuffed peppers?
The biggest mistakes are overcooking the peppers until they're mushy, not seasoning the filling enough, and forgetting to drain fatty meat before stuffing. For soup, the main thing is cooking the rice separately so it doesn't absorb all the broth.
Do I have to boil my peppers before stuffing them?
For traditional stuffed peppers, you don't have to boil them first, but blanching them for a few minutes helps them cook more evenly. For this soup, there's no need since the peppers simmer right in the broth and soften perfectly on their own.
What are the ingredients for pepper soup?
Pepper soup usually contains bell peppers, ground meat, onions, garlic, tomatoes, broth, and rice, along with seasonings like basil, oregano, and a touch of hot sauce or Worcestershire for depth. Some versions add cheese for extra richness.
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Pairing
These are my favorite dishes to serve with Stuffed Pepper Soup
Stuffed Pepper Soup
Ingredients
- 1 ¼ teaspoons dried basil adds classic Italian warmth
- 1 ¼ teaspoons dried oregano boosts savory depth
- 1 ¼ teaspoons dried parsley for herb balance
- 1 ¼ teaspoons mustard powder enhances umami quietly
- ⅔ teaspoon onion powder adds subtle sweetness
- 1 pinch red pepper flakes optional heat control
- 1 ⅓ tablespoons olive oil for sautéing aromatics
- 1 ¾ lb ground beef lean (keeps soup hearty but not greasy)
- 1 large yellow onion diced (forms the flavor base)
- 4 cloves garlic minced (fresh is best for aroma)
- Salt and black pepper season gradually to taste
- 1 large red bell pepper diced (adds sweetness and color)
- 1 large green bell pepper diced (adds balance and bite)
- 13 oz diced tomatoes with green chilies undrained for flavor
- 21 oz tomato sauce creates a rich broth body
- 1 ¼ teaspoons Worcestershire sauce adds savory depth
- 1 ¼ teaspoons hot sauce used as a flavor enhancer
- 1 ½ tablespoons brown sugar balances acidity
- 4 cups beef broth provides richness
- 2 ¾ cups chicken broth lightens and rounds flavor
- 1 ⅓ cups shredded cheddar or Monterey Jack cheese optional topping
- 2 cups chicken broth used only for cooking rice
- 1 cup long-grain white rice uncooked (kept separate for texture)
Instructions
- Heat the olive oil in a large soup pot over medium-high heat, then season the ground beef with salt and pepper and add it to the pot.
- Cook the beef for a few minutes while breaking it apart, then add the diced onion and continue cooking until the meat is fully browned and the onion is soft.
- Drain excess grease from the pot and lower the heat to medium.
- Stir in the garlic followed by the diced bell peppers and cook until the peppers begin to soften slightly.
- Sprinkle in all dried seasonings, then add the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar, stirring until fully combined.
- Pour in the beef broth and chicken broth, stirring to blend everything evenly.
- Bring the soup to a gentle boil, then reduce to a simmer, partially cover, and cook while stirring occasionally.
- In a separate saucepan, bring the chicken broth to a boil, add the rice, cover, and reduce to a gentle simmer until the liquid is absorbed.
- Turn off the heat and allow the rice to rest, covered, so it finishes steaming and loosens naturally.
- Remove the soup from heat and stir in the shredded cheese if using.
- Spoon rice into bowls and ladle the soup over the top, serving immediately.
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