Stuffed Pepper Soup
With ground beef, bell peppers, rice, and savory tomato broth, this hearty Stuffed Pepper Soup has all the comforting flavors of the classic dish, with half the effort! It’s a one-pot recipe that will warm you up and keep you satisfied.
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Stuffed pepper soup is the coziest one-pot dinner!
Stuffed Peppers are one of my favorite comfort food meals. Whether it’s Italian Stuffed Peppers or Vegan Stuffed Peppers, they’re filling and hearty, yet not heavy, which is exactly what I crave when it’s cold out.
But when I want a streamlined version that’s extra cozy for chilly days, this stuffed pepper soup recipe is my go-to!
- This soup packs in all the deliciousness and satisfaction of stuffed peppers, but in a bowl—sweet bell peppers, hearty ground beef, tender rice, and rich, tomato-y broth. (It makes your house smell amazing too!)
- Stuffed pepper soup is quicker and easier than making baked stuffed peppers since it’s a one-pot recipe done in 45 minutes, including prep time. And one pot means less to clean up too!
- Just like traditional stuffed peppers (and Crockpot Stuffed Peppers and Stuffed Pepper Casserole), stuffed pepper soup is ideal for meal prep because the flavors develop even more in the fridge. It stores, freezes, and reheats beautifully!
For more stuffed pepper recipes, don’t miss my Greek Stuffed Peppers or Mexican Stuffed Peppers.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Lean Ground Beef. If you prefer ground turkey, you can swap that in for the beef.
- Yellow Onion. This adds depth to the flavor, both savory and subtly sweet.
- Bell Peppers. I use green, red, and orange bell peppers. Green peppers have a little more bite, while red and orange are sweeter.
- Seasonings. Italian seasoning, ground cumin, garlic powder, kosher salt, and black pepper.
- Long-Grain White Rice. Like basmati rice. This holds its shape well in the soup without getting mushy.
- Low-Sodium Beef Broth. Using low-sodium broth gives you more control over the salt level.
- Canned Tomatoes. Two cans of fire-roasted diced tomatoes and another can of diced tomatoes with green chiles for some zippy flavor.
- Cheese. Shredded cheddar or pepper jack cheese—because what’s a comfort food dinner without some cheese?!
- Fresh Cilantro or Parsley. A fresh, herbaceous finish.
How to Make Stuffed Pepper Soup
Brown the Beef. Add the ground beef and onion to a pot with the olive oil and cook over medium-high heat until the onion is softened and the beef is browned. Drain off the grease, if needed.
Add the Peppers and Seasonings. Stir the bell peppers and seasonings into the pot. Cook for a minute, until the herbs and spices are fragrant.
Bring to a Boil. Stir in the rice, broth, and canned tomatoes; bring to a boil over high heat.
Simmer. Cover the pot and reduce the heat to low. Simmer for 25 minutes, or until the rice is tender.
Make It Cheesy. Remove from heat and adjust the consistency if needed. Stir in 1/2 cup of cheese until it melts smoothly.
Finish. Season to taste, ladle the stuffed pepper soup into bowls, and serve with the remaining cheese and cilantro or parsley. ENJOY!
Recipe Variations
- Give It Some Heat. Add cayenne or red pepper flakes with the rest of the seasonings.
- Make It Vegetarian. Omit the meat or replace it with plant-based ground beef and use vegetable broth instead of beef.
- Add Greens. Stir in torn baby spinach or kale during the last 5 minutes of cooking time.
What to Serve with Stuffed Pepper Soup
- Cornbread. I think this is the perfect side for this soup! Try my Jalapeno Cornbread or Skillet Cornbread.
- Rolls and Crusty Bread. Soak up the tomato-y broth with Homemade Dinner Rolls or crusty No Knead Bread.
- Salad. My Italian Chopped Salad is always a favorite, as is this Arugula Salad.
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Stuffed Pepper Soup
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Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion diced
- 1 large green bell pepper cut into ½-inch pieces
- 1 large red bell pepper cut into ½-inch pieces
- 1 large orange bell pepper cut into ½-inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¾ cup long-grain white rice rinsed and drained I used basmati
- 4 cups low-sodium beef broth
- 2 (14-ounce) cans fire-roasted diced tomatoes with juices
- 1 (10-ounce) can diced tomatoes with green chiles with juices, such as Rotel, undrained
- 1 cup shredded cheddar or pepper jack cheese divided
- Chopped fresh cilantro or parsley for serving
- Water as needed
Instructions
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In a Dutch oven or similar large, sturdy pot heat the olive oil over medium-high heat. Add ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until it is browned and the onion is softened, about 6 to 7 minutes. Drain excess fat (this won't be needed if you are using lean ground beef).
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Stir in the red, green, and orange bell peppers, Italian seasoning, cumin, garlic powder, salt, and black pepper. Let cook for 1 minute, stirring constantly.
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Stir in the rice, broth, fire-roasted diced tomatoes, and tomatoes with green chiles.
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Increase the heat to high and bring the mixture to a boil. As soon as it boils, reduce the heat to low, cover, and let simmer for 25 minutes, or until the rice is tender.
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Remove from the heat. If the soup is thicker than you would like, thin it with water until you reach your desired consistency (we like it super thick). Stir in 1/2 cup of the cheese. Carefully taste and adjust the seasoning as desired. Depending upon your brand of broth, you made need several pinches of salt and/or pepper.
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Serve hot, topped with the remaining cheese and chopped fresh cilantro.
Video
Notes
- TO STORE: Store leftover stuffed pepper soup in an airtight container for up to 4 days.
- TO REHEAT: Warm on the stovetop over medium heat or in the microwave. Because the rice will soak up liquid in the refrigerator, you’ll likely need to add a splash of water or broth when reheating.
- TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
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