This stuffed pepper soup turns the flavors of classic stuffed peppers into a warm, comforting soup—perfect for chilly nights and family dinners.
I love soup year-round, and this simple stuffed pepper soup is now one of my go-to recipes. It’s hearty, family-friendly, and cooks on the stovetop for an easy weeknight meal or meal prep option.
If you enjoy other comforting soups like cheesy potato kielbasa or a quick black bean soup, this recipe will fit right into your rotation.
Stuffed Pepper Soup Recipe
When you have extra bell peppers on hand—green, red, yellow, or orange—this recipe is an ideal way to use them. It combines browned ground meat, tender peppers, tomatoes, and rice in a seasoned broth for the familiar flavors of stuffed peppers served in a bowl.
Serve with crusty bread and a green salad for a complete meal. The recipe is straightforward and forgiving, so it’s great for cooks of any level.
Stuffed Pepper Soup Ingredients
Ground meat: Use 1 pound of lean ground beef, or substitute ground turkey, pork, or chicken for a lighter option.
Onion, diced: One medium onion (about 1/2 cup diced). Sweet onions like Vidalia are mild; red onion will add a slightly sharper note.
Garlic: 1 clove minced; add more if you prefer stronger garlic flavor.
Beef broth: 3 cups low-sodium beef broth. Chicken or vegetable broth can be used instead.
Diced tomatoes: One 32-ounce can (with juices). For extra depth, use fire-roasted diced tomatoes.
Bay leaf: Adds subtle savory notes—remove before serving.
Granulated sugar: 1/2 teaspoon to balance tomato acidity; honey works as a substitute.
Bell peppers: Two peppers, cored and cut into pieces. Use mixed colors for a brighter presentation.
Uncooked rice: 1/2 cup white rice or substitute brown rice—adjust simmer time as needed. Quinoa or cauliflower rice can be used for lower-carb variations.
How to Make Stuffed Pepper Soup
This stovetop recipe creates a well-balanced, hearty soup. Taste and adjust the seasoning as you go, and serve it hot.
1. Brown the meat: Heat a 3-quart Dutch oven or large pot over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until no longer pink and nicely browned.
2. Add aromatics: Stir in the minced garlic and diced onion. Cook 2–3 minutes until the onion softens and becomes translucent.
Scroll down to see the full recipe below!
3. Add liquids and seasonings: Pour in the beef broth, diced tomatoes with their juices, the sugar, and add the bay leaf. Bring to a boil so the flavors meld.
4. Add rice and peppers: When the soup reaches a boil, stir in the rice and bell pepper pieces. Reduce the heat to low-medium, stir to combine, and cover the pot loosely.
5. Simmer: Let the soup simmer about 30 minutes, stirring once midway to prevent the rice from sticking. Cook until the rice is tender and the peppers are soft but not mushy.
6. Serve: Remove the bay leaf and ladle the soup into bowls. Serve hot with bread or a simple salad.
Recipe Variations
Add heat: Stir in cayenne, red pepper flakes, or hot sauce to taste for a spicier soup.
Herbs: Thyme or marjoram added while simmering gives a fragrant herbal note.
Thicker soup: For a richer, thicker broth, stir in 2 tablespoons tomato paste about five minutes before the rice finishes cooking. Tomato sauce can also be used.
Creamy finish: Top bowls with a dollop of sour cream, a sprinkling of fresh parsley, or a drizzle of good olive oil for extra richness and freshness.
Extra vegetables: Add diced carrots, celery, or a splash of Worcestershire sauce to customize the soup to your taste.
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the peppers and turning the rice mushy.
Can this pepper soup be made ahead of time?
Yes. Reheat the soup slowly on the stovetop and watch the heat level—extended reheating can soften the peppers and overcook the rice. If using leftover cooked rice, add it in the last five minutes of simmering.
Stuffed Pepper Soup
Pin Recipe
Rate Recipe
Ingredients
- 1 pound ground meat beef, pork, turkey, or chicken
- ½ cup diced onion (1 medium onion)
- 1 garlic clove minced
- 3 cups beef broth
- 32 ounces diced tomatoes
- 1 bay leaf
- ½ teaspoon granulated sugar
- 2 bell peppers cut into pieces (color to your liking)
- ½ cup uncooked rice
Instructions
-
Heat a 3-quart Dutch oven or large pot over medium-high heat and cook the ground meat until it is no longer pink, breaking it up with a wooden spoon while cooking.
-
Add the garlic and the onion and cook for 2-3 minutes until the onion is soft and translucent.
-
Stir in the beef broth, the diced tomatoes (with the liquid), white sugar, and bay leaf, and bring to a boil.
-
Add the rice and bell peppers once a rolling boil has been reached. Stir and cook over low-medium heat for 30 minutes with the lid loosely covering the pot.
-
Stir once in the middle of the cooking time.
-
Serve hot.