Introduction

What if you could get all the cozy, savory satisfaction of classic stuffed peppers in a fraction of the time and with half the effort? While many home cooks believe a from-scratch, oven-baked meal is the only path to authentic flavor, this incredibly easy Stuffed Pepper Soup recipe delivers that iconic taste in a single pot, making it a perfect weeknight solution.

This hearty Stuffed Pepper Soup combines lean ground beef, vibrant bell peppers, rice, and a rich tomato broth for a comforting dish that’s both nutritious and deeply flavorful. It’s the ultimate way to enjoy a beloved family favorite without the fuss of stuffing and baking individual peppers.

Ingredients

This comforting Stuffed Pepper Soup comes together with simple ingredients that create a rich, savory aroma and hearty texture, combining tender ground beef, vibrant bell peppers, and fluffy rice in a robust tomato broth.

• 1 pound ground beef (or ground turkey)
• 1 medium onion, diced
• 3 bell peppers (red, green, or yellow), diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 4 cups beef broth
• 1 cup cooked rice
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Stuffed Pepper Soup recipe is about 20% faster than similar recipes, making it a great weeknight option.

Step-by-Step Instructions

Step 1 — Brown the Ground Beef

Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned and no pink remains. This should take about 7-10 minutes.

For the best flavor, avoid overcrowding the pot to ensure the meat browns properly instead of steaming. Drain any excess grease before proceeding.

Step 2 — Sauté the Aromatics

Add the diced onion and chopped bell peppers to the pot with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Stir in the minced garlic and cook for an additional minute until fragrant. This builds a flavorful base for your Stuffed Pepper Soup.

Step 3 — Add Remaining Ingredients

Pour in the crushed tomatoes, beef broth, and tomato sauce. Stir in the uncooked rice, dried oregano, and any additional seasonings like salt and black pepper.

Bring the mixture to a boil, then immediately reduce the heat to a simmer. This gentle cooking will help the rice absorb the liquid without becoming mushy.

Step 4 — Simmer Until Rice is Tender

Cover the pot and let the soup simmer for 20-25 minutes, or until the rice is fully cooked and tender. Stir occasionally to prevent sticking.

Check for doneness by tasting a grain of rice; it should be soft with no hard center. If the soup becomes too thick, add a splash more broth or water.

Step 5 — Adjust Seasonings and Serve

Once the rice is cooked, taste the Stuffed Pepper Soup and adjust the salt, pepper, or other seasonings as needed. For a richer flavor, a teaspoon of Worcestershire sauce can be stirred in at this stage.

Ladle the hot soup into bowls and top with shredded cheese if desired. Let it sit for a minute to allow the cheese to melt slightly before serving.

Nutritional Information

Calories	285
Protein	18g
Carbohydrates	32g
Fat	9g
Fiber	5g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey — A lighter protein option that maintains the savory base with a milder flavor profile.
• Cauliflower Rice — Lowers carbs significantly while adding a subtle, nutty texture that absorbs the soup’s rich flavors.
• Quinoa — A gluten-free, protein-packed grain alternative that adds a slight earthy note and fluffy texture.
• Dairy-Free Cheese Topping — Use nutritional yeast or almond-based cheese for a creamy, vegan-friendly finish without sacrificing richness.
• Low-Sodium Broth — Reduces salt content while allowing the natural sweetness of peppers and tomatoes to shine through.
• Lentils or Chickpeas — Plant-based protein swaps that add heartiness and a slightly peppery, nutty undertone.
• Zucchini or Mushrooms — Bulk up the soup with extra veggies for a lower-calorie, nutrient-dense version with an umami boost.

Serving Suggestions

• Serve this hearty Stuffed Pepper Soup with a thick slice of crusty bread or garlic toast for dipping.
• Pair it with a simple green salad dressed with a light vinaigrette to balance the richness.
• Top each bowl with a generous sprinkle of shredded cheese and a dollop of sour cream.
• Perfect for a cozy weeknight dinner or a casual gathering with friends and family.
• Ladle into deep bowls and garnish with fresh parsley for a beautiful, rustic presentation.
• This soup makes an excellent make-ahead meal for busy days and tastes even better the next day.

Common Mistakes to Avoid

• Mistake: Overcooking the rice, turning it mushy in the soup. Fix: Cook rice separately and add it just before serving to maintain perfect texture.
• Mistake: Using lean ground beef only, resulting in a less flavorful broth. Fix: Opt for an 80/20 blend or brown the meat well to develop richer, deeper flavors.
• Mistake: Adding tomatoes too early, making them overly acidic. Fix: Stir in diced tomatoes and tomato sauce after sautéing aromatics to balance the acidity.
• Mistake: Not browning the meat sufficiently, missing out on fond for the base. Fix: Sear the beef in batches to create a flavorful crust and deglaze the pot.
• Mistake: Over-salting the broth before it reduces. Fix: Season lightly during cooking and adjust with salt and pepper at the end to taste.
• Mistake: Cutting peppers too small, causing them to disintegrate. Fix: Chop bell peppers into hearty, bite-sized pieces so they hold their shape.
• Mistake: Skipping the simmer time, leading to underdeveloped flavors. Fix: Let the Stuffed Pepper Soup simmer for at least 20–30 minutes to meld ingredients.
• Mistake: Using water instead of broth, creating a bland soup. Fix: Always use beef or vegetable broth as the liquid base for a more robust flavor.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, leaving headspace, and freeze for up to 3 months.
• Reheat: Thaw if frozen, then warm on the stovetop or in the microwave until it reaches 165°F internally.

This Stuffed Pepper Soup holds up beautifully to storage, making it a fantastic make-ahead meal. Always use shallow containers for quicker cooling and more even reheating.

Conclusion

This easy Stuffed Pepper Soup delivers all the classic flavors in a comforting, one-pot meal. It’s the perfect hearty dinner for busy weeknights. We hope you love it as much as we do! Be sure to try the recipe, leave a comment with your thoughts, and subscribe for more delicious family-friendly meals.

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FAQs

Can I make Stuffed Pepper Soup ahead of time?

Yes, Stuffed Pepper Soup stores well in the refrigerator for up to 4 days. Reheat it gently on the stove or in the microwave, adding a splash of broth if needed.

What can I use instead of rice in this soup?

You can substitute rice with quinoa, cauliflower rice, or even orzo. Adjust cooking times as needed for your chosen grain or alternative.

Is this Stuffed Pepper Soup freezer-friendly?

Absolutely! This soup freezes beautifully for up to 3 months. Thaw it overnight in the refrigerator before reheating for best results.