I make this stuffed pepper soup when I’m craving all the cozy flavors of classic stuffed peppers without the fuss of baking. I simmer tender bell peppers, savory ground beef, tomatoes, and rice in a hearty, aromatic broth that tastes like it cooked all day—only it didn’t.

Stuffed Pepper Soup

Why You’ll Love This Recipe

I get the comfort of a homestyle casserole in slurpable form, and I can have it on the table in under an hour. I love that I can keep the rice separate so it never turns mushy, and I can easily switch up the protein, make it creamy, or keep it lighter depending on what I have.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil (optional, if using lean meat)
1 pound ground beef (or ground turkey)
1 medium yellow onion, diced
3 bell peppers, diced (I like a mix of red and green)
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1 bay leaf
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) fire‑roasted diced tomatoes
4 cups beef broth (or chicken broth)
1 tablespoon Worcestershire sauce (optional, for depth)
1 teaspoon sugar (optional, to balance acidity)
1–1 1/2 cups cooked white or brown rice (I keep it separate for serving)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
Chopped fresh parsley and shredded cheese, for garnish (optional)

Directions

I brown the meat: In a large pot or Dutch oven over medium‑high heat, I heat the oil (if needed), add the ground beef, and cook, breaking it up, until no longer pink. I drain excess fat if necessary.
I sauté the veggies: I add the onion and bell peppers and cook until softened, 4–5 minutes. I stir in the garlic and cook 30 seconds.
I build the base: I stir in the tomato paste and cook 1 minute. I add smoked paprika, oregano, basil, red pepper flakes, and the bay leaf.
I add liquids: I pour in the crushed tomatoes, diced tomatoes, broth, Worcestershire, and sugar. I season with salt and pepper, bring to a boil, then reduce to a gentle simmer.
I simmer: I cook uncovered for 20–25 minutes, stirring occasionally, until the peppers are tender and the flavors meld. I taste and adjust seasoning.
I finish and serve: I put a scoop of cooked rice in each bowl, ladle the hot soup over the top, and garnish with parsley and cheese if I’m feeling cozy. If I plan to serve all at once, I stir the rice into the pot right before serving.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

I keep the rice separate when I’m planning on leftovers so it holds its texture and doesn’t soak up all the broth overnight.

Variations

Turkey or chicken: I swap the beef for ground turkey or chicken and use chicken broth.
Italian sausage: I use mild or hot Italian sausage (casings removed) for a spicier, richer soup.
Low‑carb: I replace the rice with cauliflower rice; I stir it in during the last 3–4 minutes so it stays a bit firm.
Quinoa or brown rice: I use 1 cup cooked quinoa or brown rice for a nuttier bite and extra fiber.
Creamy version: I stir in 1/2 cup heavy cream or a few ounces of softened cream cheese at the end for a lush finish.
Slow cooker: I brown the meat and sauté the onions/peppers first, then I transfer to the slow cooker with the remaining ingredients (except rice) and cook on Low 6–7 hours or High 3–4 hours. I add cooked rice just before serving.
Instant Pot: I sauté on Sauté mode, add liquids, seal, and cook High Pressure for 8 minutes; I quick‑release, season, and serve over rice.

storage/reheating

I refrigerate the soup (without rice stirred in) in airtight containers for up to 4 days and keep the cooked rice in a separate container. I reheat on the stove over medium heat until steaming, adding a splash of broth or water if it’s too thick. For freezing, I cool the soup completely, portion into freezer‑safe containers without rice, and freeze up to 3 months. I thaw overnight in the refrigerator and reheat gently.

FAQs

Can I cook the rice right in the soup?

I can—I add 1/2 cup uncooked long‑grain rice with the liquids and simmer 15–18 minutes until tender, stirring occasionally so it doesn’t stick. I’m mindful it will thicken as it sits.

How do I make it spicier (or milder)?

I add more crushed red pepper or a chopped jalapeño with the onions for heat, or I skip the chili entirely for a mild, kid‑friendly bowl.

What color peppers taste best?

I like a mix—green peppers bring a classic, slightly bitter edge while red, yellow, or orange add sweetness and color.

Can I make it dairy‑free or gluten‑free?

I skip the cheese garnish for dairy‑free and double‑check my broth and Worcestershire. For gluten‑free, I use certified gluten‑free Worcestershire or omit it.

Why did my leftovers get thick?

I find the rice continues to absorb liquid. I keep rice separate for storage, or I loosen leftovers with additional broth when reheating.

Conclusion

I reach for this stuffed pepper soup whenever I want the nostalgia of baked peppers with weeknight ease. With tender peppers, savory meat, and tomato‑rich broth ladled over rice, it’s hearty, flexible, and perfect for make‑ahead meals.