This Stuffed Pepper Soup captures all the cozy flavor of classic stuffed peppers in a simple one-pot meal. It’s a hearty, savory blend of ground beef, rice, and bell peppers simmered in a rich tomato broth. Perfect for busy nights, this deconstructed soup delivers comfort with a spoon.
Craving a delicious Stuffed Pepper Soup? You've come to the right spot! From Soup Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Stuffed Pepper Soup
- Comfort food simplified: All the nostalgic flavor without the fussy prep.
- Forgiving & flexible: Easily adapts to your pantry and preferences.
- Better leftovers: Flavors meld and deepen overnight in the fridge.
- Complete one-pot meal: Protein, veggies, and grains all in one bowl.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 lb lean ground beef
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1 cup cooked rice (brown or white)
- Salt and black pepper to taste
Tools: A large stockpot or Dutch oven, a wooden spoon, and a sharp knife.
Notes: Using a flavorful beef broth makes a difference, and don’t be shy with the garlic—it forms the aromatic backbone of the soup.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 28 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why use lean ground beef? A 90/10 or 93/7 blend is ideal here. It has enough fat to render and flavor the soup, but you won’t end up with a greasy final product. If you use a higher fat content, you might want to drain a little of the excess after browning.
- Can I use different colored bell peppers? Absolutely! I love a mix of red and green for color and a slight variation in sweetness. Red and yellow peppers are a bit sweeter, while green have a more grassy, classic flavor.
- What’s the deal with the rice? It’s best to use cooked and cooled rice. If you add uncooked rice directly to the soup, it will soak up too much liquid and can become mushy. Using pre-cooked rice ensures perfect texture every time.
- Is the tomato sauce the same as ketchup? No, and this is important! In this context, tomato sauce is the plain, smooth, unseasoned pureed tomatoes that come in a can. It provides the body for our soup, unlike ketchup which is sweet and vinegary.
How to Make Stuffed Pepper Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and chopped bell peppers. You’ll want to sauté these for about 5-7 minutes, until they’ve started to soften and the onions become translucent. This step is crucial for building a sweet, savory base—don’t rush it!
Step 2: Push the veggies to the side of the pot and add the ground beef. Use your wooden spoon to break it up into crumbles as it cooks. Let it brown nicely, which should take another 5-7 minutes. You’ll notice the color change from pink to a rich brown, and that’s when you know you’ve developed great flavor. Now, add the minced garlic and stir everything together for just one minute until it’s incredibly fragrant.
Step 3: This is where the magic happens. Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir in the dried oregano and basil, and season generously with salt and black pepper. Give it a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor gold right there.
Step 4: Bring the soup up to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. Let it go for at least 15-20 minutes. This simmering time is non-negotiable; it’s what allows all the individual flavors to get to know each other and merge into one harmonious, delicious soup.
Step 5: Just before you’re ready to serve, stir in the cooked rice. The trick is to add it at the end so it just heats through and doesn’t continue to absorb liquid and become bloated. Taste the soup one last time and adjust the seasoning if needed—sometimes it needs another pinch of salt to really make the flavors pop. Ladle it into bowls while it’s steaming hot.
Storage & Freshness Guide
- Fridge: Cool completely; store in airtight container up to 4 days.
- Freezer: Portion into freezer-safe containers; freeze up to 3 months.
- Reviving: Add a splash of broth when reheating if soup thickens.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, savory depth of the soup, cleansing the palate between spoonfuls.
- Thick, crusty slices of garlic bread — There’s no better tool for scooping up the last bits of broth and rice from the bottom of your bowl. It’s a textural dream come true.
- Buttery cornbread muffins — The slight sweetness of the cornbread is a classic partner for tomato-based dishes and adds a wonderful soft, crumbly element to the meal.
Drinks
- A bold, malty brown ale — The nutty, caramel notes in the beer mirror the savory-sweet elements in the soup without overpowering them, creating a really cozy pairing.
- A glass of dry, medium-bodied red wine like a Merlot — The soft tannins and plum notes stand up beautifully to the beef and tomato, enhancing the overall dining experience.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus cut through the richness of the soup perfectly, leaving you feeling refreshed.
Something Sweet
- Warm apple crumble with vanilla ice cream — The transition from a savory, tomato-rich soup to a warm, spiced, and cold dessert is an absolute delight for the senses.
- Rich, dark chocolate brownies — A small, fudgy square of chocolate is a fantastic way to end the meal, offering a deep, satisfying contrast to the earlier flavors.
- Lemon sorbet — This is the ultimate palate cleanser. Its bright, sharp citrus flavor is incredibly refreshing and light after a hearty bowl of soup.
Top Mistakes to Avoid
- Mistake: Skipping the veggie sauté. If you just dump everything in at once, you’re missing out on the foundational flavors that come from properly softening the onions and peppers. This step creates a sweetness and depth that you simply can’t get otherwise.
- Mistake: Adding uncooked rice directly to the pot. I’ve messed this up before too… it seems like a time-saver, but it’s a trap! The rice will absorb massive amounts of broth, leaving you with a thick, stodgy stew instead of a brothy soup, and the rice itself will be mushy.
- Mistake: Not tasting and seasoning at the end. The saltiness of your broth and
Stuffed Pepper Soup
Craving classic comfort food? This easy Stuffed Pepper Soup recipe has all the flavor in a simple one-pot meal. Get the recipe and make it tonight!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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2 bell peppers (any color, chopped)
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3 cloves garlic (minced)
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1 lb lean ground beef
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1 can diced tomatoes (14.5 oz, undrained)
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1 can tomato sauce (15 oz)
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4 cups beef broth
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1 tsp dried oregano
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0.5 tsp dried basil
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1 cup cooked rice (brown or white)
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Salt and black pepper (to taste)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion and chopped bell peppers. You’ll want to sauté these for about 5-7 minutes, until they’ve started to soften and the onions become translucent. This step is crucial for building a sweet, savory base—don’t rush it!01
-
Push the veggies to the side of the pot and add the ground beef. Use your wooden spoon to break it up into crumbles as it cooks. Let it brown nicely, which should take another 5-7 minutes. You’ll notice the color change from pink to a rich brown, and that’s when you know you’ve developed great flavor. Now, add the minced garlic and stir everything together for just one minute until it’s incredibly fragrant.02
-
This is where the magic happens. Pour in the diced tomatoes with their juices, the tomato sauce, and the beef broth. Stir in the dried oregano and basil, and season generously with salt and black pepper. Give it a good stir, scraping up any browned bits from the bottom of the pot—that’s pure flavor gold right there.03
-
Bring the soup up to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. Let it go for at least 15-20 minutes. This simmering time is non-negotiable; it’s what allows all the individual flavors to get to know each other and merge into one harmonious, delicious soup.04
-
Just before you’re ready to serve, stir in the cooked rice. The trick is to add it at the end so it just heats through and doesn’t continue to absorb liquid and become bloated. Taste the soup one last time and adjust the seasoning if needed—sometimes it needs another pinch of salt to really make the flavors pop. Ladle it into bowls while it’s steaming hot.05
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