Stuffed Pepper Soup Recipe

Rice cooked in the pot soaks up the broth fast. By the next day, the soup has turned into a thick stew.

This stuffed pepper soup recipe cooks the rice in a separate saucepan, so every bowl stays brothy. Ground beef, three bell peppers, and two cans of tomatoes simmer together for 30 minutes in beef broth.

A tablespoon each of Worcestershire sauce and brown sugar balances the acidity of the tomatoes. Total time is one hour, and the recipe makes six generous bowls.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	6 bowls
Difficulty Level	Easy

Another dish that turns a stuffed classic into a soup is Cabbage Roll Soup.

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Why You’ll Love This Stuffed Pepper Soup Recipe

Stuffed peppers bake for an hour or more and still tend to cook unevenly. This soup skips that problem completely.

• One hour from start to bowl. Fifteen minutes of prep and 45 minutes of cooking, and most of that time is hands-off simmering.
• Evenly tender peppers. The peppers are chopped and simmered in the broth, so none stay crunchy while others turn to mush.
• Rice that stays put. Cooking the rice on the side keeps the broth thin enough to ladle and the grains intact.
• Pantry-friendly. Two cans of tomatoes, a carton of broth, and a few dried seasonings do most of the work.
• Six servings. That is enough for dinner tonight and a solid lunch tomorrow.
• Freezer friendly. The soup, frozen without the rice, keeps for up to 3 months.
• Easy to adjust. Swap in turkey, sausage, or brown rice without changing the method.

For the original format, try: Turkey and Quinoa Stuffed Peppers

Ingredients

This list covers the soup, the rice, and the toppings. Dice the peppers and onion before the pot goes on the heat so nothing sits unattended.

For the soup

• 1 tablespoon (15 ml) extra virgin olive oil
• 1½ pounds (680 g) ground beef, 85% lean
• 1 large yellow onion, finely diced (about 1½ cups / 225 g)
• 2 large green bell peppers, chopped into ½-inch pieces (about 2 cups / 300 g)
• 1 large red bell pepper, chopped into ½-inch pieces (about 1 cup / 150 g)
• 3 cloves garlic, minced
• 1 can (28 ounces / 794 g) diced tomatoes, undrained
• 1 can (15 ounces / 425 g) tomato sauce
• 4 cups (950 ml) beef broth
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 tablespoon (13 g) brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon (6 g) kosher salt, plus ¼ teaspoon for the rice
• ½ teaspoon freshly ground black pepper
• 1 bay leaf

For the rice

• 1 cup (185 g) long-grain white rice
• 2 cups (475 ml) water
• ¼ teaspoon kosher salt (the extra amount listed in the soup ingredients)

For serving

• ¾ cup (85 g) shredded sharp cheddar cheese, about 2 tablespoons per bowl
• 2 tablespoons chopped fresh parsley

Read Also: Cheeseburger Soup

Kitchen Equipment Needed

A single pot handles the soup and a small saucepan handles the rice. Everything else is basic prep gear you likely already own.

• Large Dutch oven or heavy-bottomed pot (6 quart): Holds the beef, vegetables, and all the liquid with room to stir.
• Medium saucepan with lid (2 quart): For the rice, which needs a tight-fitting cover.
• Chef’s knife: For dicing the onion and chopping the peppers into even pieces.
• Large cutting board: Gives you space to prep the peppers and onion without crowding.
• Ladle: Makes serving clean and keeps the rice at the bottom of each bowl.
• Wooden spoon: For breaking up the beef and scraping the bottom of the pot.
• Can opener: You need it for the diced tomatoes and tomato sauce.
• Measuring cups and spoons: The seasonings and rice-to-water ratio need accurate measuring.
• Fork: For fluffing the rice and testing the peppers.

A similar method for another ground beef soup is shown in Taco Soup.

Recommended Products for This Recipe

These are my personal recommendations, based on specific problems that come up when making this soup. None are required, but each one fixes something.

1. Lodge 6 Quart Enameled Cast Iron Dutch Oven

Thin pots scorch the tomato sauce on the bottom while the beef is still browning. A heavy enameled Dutch oven holds steady heat through the 30-minute simmer, and the 6-quart size leaves room to stir.

Get it on Amazon

2. Muir Glen Organic Fire Roasted Diced Tomatoes

Fire-roasted tomatoes bring a light smoky note that plain diced tomatoes lack. Use two 14.5-ounce cans in place of the 28-ounce can, juice included.

Get it on Amazon

3. Lea & Perrins Worcestershire Sauce

Worcestershire gives the broth its savory, slightly tangy backbone, and one tablespoon is all this pot needs. A bottle lasts through many batches, so the higher price per ounce is easy to justify.

Get it on Amazon

4. Glass Meal Prep Containers with Lids

Tomato-based soup stains plastic a dull orange after a few uses. Glass containers stay clear, go from the fridge to the microwave, and keep the soup and rice in separate compartments or separate containers.

Get it on Amazon

5. Stainless Steel Box Grater

Pre-shredded cheddar often carries anti-caking starch that keeps it from melting smoothly into hot soup. Shredding a block of sharp cheddar takes about a minute and the cheese melts into the broth in strands.

Get it on Amazon

You might also enjoy: Beef Barley Soup

Step-by-Step Instructions: How to Make Stuffed Pepper Soup

Follow these steps and the soup will be ready in about an hour.

1. Prep the Vegetables and Open the Cans

• Dice the onion into small ¼-inch pieces so it softens quickly and melts into the broth.
• Chop the green and red bell peppers into ½-inch pieces, discarding the stems, seeds, and white membranes.
• Mince the garlic and set it aside in a small bowl.
• Open the diced tomatoes and the tomato sauce. Do not drain the tomatoes, because the juice is part of the broth.
• Measure the beef broth, Worcestershire sauce, brown sugar, Italian seasoning, dried parsley, salt, and pepper so they are ready to add.

2. Brown the Ground Beef

• Set the Dutch oven over medium-high heat and add the olive oil.
• When the oil shimmers, add the ground beef.
• Break the beef into small crumbles with a wooden spoon and cook for about 7 minutes, until no pink remains and the edges are browned.
• Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat. Discard the fat in the trash rather than down the drain.

3. Soften the Onion, Peppers, and Garlic

• Add the diced onion, green bell peppers, and red bell pepper to the beef.
• Cook for about 5 minutes, stirring often, until the onion turns translucent and the peppers brighten in color.
• Add the garlic and stir for 30 seconds, just until fragrant. Garlic burns quickly, so do not walk away.

4. Add the Liquids and Seasonings

• Pour in the undrained diced tomatoes, the tomato sauce, and the 4 cups of beef broth.
• Stir in the Worcestershire sauce, brown sugar, Italian seasoning, dried parsley, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
• Tuck the bay leaf into the liquid.
• Bring the soup to a boil over high heat, about 3 minutes, scraping up any browned bits from the bottom of the pot.

5. Simmer Until the Peppers Are Tender

• Reduce the heat to medium-low and cover the pot.
• Simmer for 30 minutes, stirring every 10 minutes so nothing sticks.
• Pierce a piece of green pepper with a fork. It should slide in easily but the piece should still hold its shape.

6. Cook the Rice While the Soup Simmers

• Start the rice as soon as the soup begins to simmer.
• Combine the rice, 2 cups of water, and ¼ teaspoon of salt in a medium saucepan.
• Bring to a boil over high heat, stir once, then reduce to the lowest heat and cover tightly.
• Cook for 15 to 18 minutes, until all the water is absorbed.
• Remove the pan from the heat and leave it covered for 5 minutes.
• Fluff the rice with a fork. You should have about 3 cups.

7. Season, Adjust, and Finish

• Remove and discard the bay leaf.
• Taste a spoonful of the broth and add a pinch more salt or pepper if needed.
• If the soup looks too thick, stir in a splash of hot water.
• Keep the soup on the lowest heat until you are ready to serve.

8. Assemble the Bowls and Serve

• Spoon about ½ cup of cooked rice into each of 6 bowls.
• Ladle the hot soup over the rice.
• Top each bowl with about 2 tablespoons of shredded cheddar.
• Sprinkle the chopped fresh parsley over the bowls, using about 1 teaspoon per serving.
• Serve right away while the cheese is melting.

Read Also: Lasagna Soup

Tips for The Best Stuffed Pepper Soup

A few small choices separate a soup that tastes like a stuffed pepper from plain beef in tomato broth. These are the ones that matter most.

• Cook the rice separately. I ruined my first pot by simmering the rice in the soup, and by the next day it had swelled into a thick, starchy stew.
• Keep the peppers at ½ inch. I’ve found that ½-inch pieces turn tender by the 30-minute mark, while ¾-inch pieces still have a firm bite because the thicker walls need about 10 more minutes.
• Use a mix of green and red peppers. Green peppers give the classic slightly bitter, grassy flavor, and red peppers add sweetness that rounds it out.
• Drain most of the fat. Leaving about 1 tablespoon keeps the vegetables from sticking, but more than that leaves an oily film on the surface.
• Do not skip the brown sugar. One tablespoon softens the acidity of canned tomatoes without making the soup taste sweet.
• Taste at the end, not the beginning. Beef broth and tomato sauce both contain salt, so the soup tastes saltier after the liquid reduces.
• Choose low-sodium broth if you can. It gives you control over the final salt level, and you can always add more at the table.
• Do not boil hard during the simmer. A gentle simmer keeps the peppers intact, while a rolling boil breaks them apart.
• Make it a day ahead. The flavors deepen overnight, and you can cook fresh rice right before serving.
• Warm the bowls. Rinsing the bowls with hot water keeps the soup hot longer, which helps the cheddar melt into strands.

For a slow cooker alternative with similar tomato and beef flavor, see Slow Cooker Chili.

What to Serve with Stuffed Pepper Soup

This soup is a full meal on its own, since it already contains meat, vegetables, and rice. A side of bread or a crisp salad rounds it out nicely.

• Same Day Sourdough Bread: A thick slice with a chewy crust is ideal for mopping up the tomato broth.
• Sourdough Focaccia: The olive oil and sea salt on top pair well with the sweet peppers.
• Healthy Cornbread: Its slight sweetness plays off the savory beef and tangy tomatoes.
• Homemade Biscuit: Flaky and buttery, and good for dunking.
• Dinner Rolls: Soft rolls work well for anyone who likes a milder side.
• Coleslaw: The cool, crunchy contrast cuts through the warm, rich soup.
• Broccoli Salad: A tangy, crunchy salad that adds a fresh bite next to the soft vegetables.
• Grilled cheese sandwich: A classic partner for any tomato-based soup, and good for dipping.
• Garlic bread: Toast it until the edges are crisp so it holds up in the broth.
• Simple green salad: Use a sharp lemon or red wine vinaigrette to balance the richness.
• Crackers or oyster crackers: Crush a handful over the top for a quick crunch.

If you want a vegetable-forward option next to this soup, try: Minestrone Soup

Variations of Stuffed Pepper Soup

The base recipe is flexible, and most swaps work without changing the cooking time. Here are the variations that work best.

• Italian sausage and beef. Replacing ½ pound of the beef with mild Italian sausage gave me the best flavor boost in testing, since the fennel and garlic in the sausage season the broth as it browns.
• Ground turkey or chicken. Use the same weight as the beef and add an extra tablespoon of olive oil, since lean poultry browns poorly without it.
• Brown rice. Cook 1 cup of brown rice in 2½ cups of water for about 40 minutes, starting it as soon as the soup begins to simmer.
• Cauliflower rice. Skip the rice and stir 3 cups of cauliflower rice into the finished soup for the last 5 minutes of simmering.
• Pasta instead of rice. Cook 1 cup of small shells or elbow macaroni separately according to the package directions, then add it to the bowls.
• Spicy version. Add ¼ teaspoon of red pepper flakes with the Italian seasoning, or stir in a diced jalapeño with the bell peppers.
• Tex-Mex twist. Replace the Italian seasoning with 2 teaspoons of chili powder and 1 teaspoon of cumin, and top with cheddar and a little sour cream.
• Slow cooker. Brown the beef with the onion and garlic, drain it, then cook everything except the rice and toppings on low for 6 hours.
• Meatless. Use vegetable broth and replace the beef with two 15-ounce cans of drained black beans or 1½ cups of cooked lentils.

Read Also: Pepper Steak

Storage and Reheating

This soup keeps well, as long as the rice is stored on its own. Cooked rice left in the soup keeps absorbing broth and turns soft.

• Refrigerator: Cool the soup, then store it in airtight containers for 3 to 4 days.
• Rice: Store cooked rice in a separate container in the refrigerator for up to 3 days.
• Freezer: Freeze the soup without the rice for up to 3 months, leaving about 1 inch of headspace for expansion.
• Portioning: I keep a stack of 2-cup freezer containers on hand specifically for this soup, because a single portion thaws in about an hour in a bowl of warm water.
• Thawing: Move frozen soup to the refrigerator the night before, or thaw it in a bowl of cool water.
• Stovetop reheating: Warm the soup over medium-low heat, stirring often, until it is steaming hot and reaches 165°F (74°C).
• Microwave reheating: Heat a single bowl for 2 to 3 minutes, stirring halfway through.
• Fixing thick leftovers: If the soup has thickened, add a splash of beef broth or water while reheating.

A related make-ahead option is Crockpot Beef Stew.

Nutritional Facts

The numbers below are estimates for one of six bowls, including ½ cup of cooked rice and no cheese. Values will vary by brand and by the fat content of your beef.

Nutrition per Serving (Estimated)
Calories	410 kcal
Total Fat	15 g
Saturated Fat	6 g
Cholesterol	75 mg
Sodium	1,150 mg
Total Carbohydrates	41 g
Dietary Fiber	4 g
Sugars	9 g
Protein	28 g

For a lighter option, try: Tomato Soup

Health Benefits of Key Ingredients

Every main ingredient in this soup contributes something useful. Here is what each one brings to the bowl.

• Bell peppers: A good source of vitamin C, and red peppers also provide vitamin A from their carotenoid pigments.
• Tomatoes: Provide potassium and lycopene, a pigment that becomes easier to absorb when tomatoes are cooked.
• Ground beef: Supplies complete protein, along with iron, zinc, and vitamin B12.
• Onion and garlic: Add flavor with very few calories, along with small amounts of fiber and plant compounds.
• White rice: Delivers quick-digesting carbohydrates for energy, and enriched varieties add B vitamins.
• Beef broth: Adds fluid and savory flavor, though sodium varies widely, so low-sodium versions give you more control.
• Cheddar cheese: Contributes calcium and extra protein when sprinkled on top.
• Fresh parsley: Adds vitamin K and a bright, clean finish to each bowl.

Read Also: Creamy Tomato Basil Soup

FAQs About Stuffed Pepper Soup

1. Can I cook the rice directly in the soup?

You can, but the rice will absorb a lot of broth. Plan on adding about 2 extra cups of broth if you cook it in the pot.

Cooking it separately keeps the soup brothy. Leftovers also stay far better that way.

2. Can I freeze stuffed pepper soup?

Yes, the soup freezes well for up to 3 months. Freeze it without the rice, since cooked rice turns mushy after thawing.

Thaw it overnight in the refrigerator and reheat it on the stove. Stir in freshly cooked rice right before serving.

3. Can I make this in a slow cooker?

Yes. Brown the beef with the onion and garlic, then drain it.

Transfer it to a 6-quart slow cooker with the peppers, tomatoes, broth, and seasonings. Cook on low for 6 hours or on high for 3 hours.

Cook the rice on the stove and spoon it into each bowl.

4. What kind of rice works best?

Long-grain white rice is the classic choice because the grains stay separate. Jasmine and basmati both work well too.

Brown rice adds a nuttier bite but needs about 40 minutes of cooking. Start it as soon as the soup begins to simmer.

5. How do I thicken or thin the soup?

To thicken it, simmer uncovered for 5 to 10 minutes. You can also add extra rice to each bowl.

To thin it, stir in a splash of beef broth or hot water.

6. Can I use ground turkey or make it without meat?

Yes to both. Ground turkey or chicken swaps in at the same weight as the beef.

For a meatless version, use vegetable broth instead of beef broth. Add two 15-ounce cans of drained black beans or 1½ cups of cooked lentils.

7. Why does my soup taste sharp or acidic?

Canned tomatoes vary in acidity from brand to brand. The tablespoon of brown sugar in the recipe balances most of it.

If the soup still tastes sharp, stir in 1 more teaspoon of brown sugar and taste again.

If you like soups with both meat and vegetables, try: Italian Wedding Soup

Final Thoughts

This stuffed pepper soup gives you the flavor of a baked stuffed pepper in about an hour, with one pot and one saucepan to wash. Cooking the rice on the side is the one habit worth keeping.

Give it a try this week and ladle it over a scoop of warm rice. Leave a comment below to tell me how your bowl turned out, and share the recipe with someone who loves stuffed peppers.

Recommended:

• Stuffed Acorn Squash
• Zuppa Toscana
• Sausage Gnocchi Soup
• Pasta Fagioli
• Slow Cooker Cheeseburger Soup
• Chicken Wild Rice Soup
• Shepherds Pie
• Stuffed Shells
• Taco Casserole