This Stuffed Peppers Soup is everything you love about the classic dish, just simplified into one cozy pot. Juicy beef, tender rice, and sweet bell peppers come together in a flavorful tomato base that’s both comforting and easy enough for a weeknight meal.
Table of Contents
WHY YOU’LL LOVE THIS STUFFED PEPPERS SOUP
It’s warm, hearty, and full of comforting flavor.
- All the flavors of stuffed peppers with half the effort
- Made in one pot—less mess, more flavor
- Sweet bell peppers add natural freshness
- Perfect balance of beef, rice, and tomato richness
- Great for meal prep and freezing
- A family favorite that tastes like home
I first created this soup after making a double batch of stuffed peppers and running out of time for baking. Turning it into soup made it even better—simpler, heartier, and just as flavorful.
INGREDIENTS YOU’LL NEED
Classic, budget-friendly ingredients come together for rich, savory flavor.
Main Ingredients
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 1 green or red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large tomato, diced
- 1 pound ground beef (85/15 recommended)
- 3 cups beef stock
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 2 teaspoons garlic powder
- ¼–½ teaspoon black pepper, to taste
- Salt, to taste
- ¾ cup jasmine rice (or long-grain rice)
Optional Add-Ons or Substitutes
- Swap beef for ground turkey or chicken
- Use brown rice or quinoa for extra fiber
- Add a pinch of red pepper flakes for heat
- Top with shredded mozzarella or Parmesan
- Pair with hearty cabbage beef bake or garlic butter pasta for a complete comfort meal
STEP-BY-STEP INSTRUCTIONS
This one-pot recipe brings stuffed pepper flavor in under 40 minutes.
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, peppers, and tomato. Cook for 4–5 minutes until softened.
- Brown the Beef: Add ground beef and cook until browned. Drain any excess grease.
- Season: Stir in tomato paste, oregano, basil, garlic powder, salt, and pepper.
- Add Broth and Rice: Pour in beef stock and add rice. Stir well.
- Simmer: Bring to a boil, then reduce to low and simmer for 20–25 minutes until rice is tender.
- Finish and Serve: Adjust salt and pepper. Ladle into bowls and top with shredded cheese if desired.
Quick reminders:
- Stir occasionally to prevent rice from sticking.
- Add extra broth if soup thickens too much.
- For extra flavor, splash in Worcestershire sauce.
- Rest 5 minutes before serving for thicker texture.
EXPERT TIPS FOR SUCCESS
Get the perfect hearty soup every time.
- Use multiple pepper colors for vibrant flavor
- Sauté tomato paste—it deepens flavor
- Add rice toward the middle to prevent overcooking
- Stir often once rice softens
- Pair with garlic parmesan dinner rolls for dipping
- Store without rice if freezing for better texture
This is a soup that feels like a hug—rich, fragrant, and full of home-cooked comfort.
SERVING SUGGESTIONS
Enjoy as a complete meal or pair with your favorite sides.
- Serve with crusty bread or cornbread
- Top with cheese and fresh basil
- Add a side salad for a balanced plate
- Pair with beef rigatoni cheese bake for a hearty dinner
- Garnish with sour cream for creamy contrast
Every spoonful delivers cozy, classic comfort.
STORING AND REHEATING
How to Store It
- Cool completely before refrigerating
- Store in airtight containers for up to 4 days
- Freeze up to 2 months (without rice)
- Add fresh rice when reheating
How to Reheat It
- Stovetop: simmer gently on low until heated
- Microwave: heat in intervals, stirring between
- Add broth to thin if needed
- Avoid boiling—rice can break down
The flavors deepen beautifully after a day in the fridge.
NUTRITION (PER SERVING)
Calories: 406 kcal | Carbohydrates: 32g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 360mg | Potassium: 781mg | Fiber: 3g | Sugar: 4g | Vitamin A: 406 IU | Vitamin C: 58mg | Calcium: 59mg | Iron: 3mg
FREQUENTLY ASKED QUESTIONS
Can I use leftover rice?
Yes, add cooked rice at the end to avoid it getting mushy.
Can I make this in a slow cooker?
Yes—brown the beef first, then cook everything on low for 4–5 hours.
Can I use ground turkey?
Absolutely! It makes the soup lighter but still hearty.
FINAL THOUGHTS
This Stuffed Peppers Soup is a comforting twist on a timeless favorite—rich, hearty, and perfect for cozy nights. Whether you serve it with crusty bread or enjoy it solo, it’s the kind of meal that warms you from the inside out.
- Use colorful peppers for balance
- Don’t rush the simmer—let the flavors meld
- Top with cheese for that classic stuffed pepper touch
It’s everything you love about stuffed peppers, in a single comforting bowl.
Stuffed Peppers Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced onion, chopped bell peppers, and diced tomato. Cook for 4–5 minutes until softened.
- Add ground beef to the pot and cook until browned, breaking it up with a spoon. Drain any excess grease if needed.
- Stir in tomato paste, dried oregano, dried basil, garlic powder, salt, and black pepper.
- Pour in beef stock and add the rice. Stir well.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the rice is tender, stirring occasionally to prevent sticking.
- Taste and adjust salt and pepper as needed. Ladle into bowls and top with shredded mozzarella or Parmesan if desired.
Nutrition
Notes
- This version uses ground beef and no pork.
- Cooking times are estimated based on the sauté, simmer, and rice‑cooking steps provided.
- Freezing is easier if rice is omitted before freezing; add fresh rice when reheating.
