As you probably know by now, anything is possible in the world of food, from classic mashups to time-saving hacks. But one of my favorite ways to reinvent the wheel in the kitchen is turning beloved dishes into soup. In fact, it’s been my favorite weekend past time now that we’re entering cozy season. Hamburger soup, lasagna soup—you name it, I’ve tried it. And now, I’m excited for this one: stuffed pepper soup. If you’re craving the hearty flavors of savory beef, tender rice and fresh peppers, you’ll love this spoonable, one-pot version. It’s a weeknight favorite you can make in under an hour without the fuss of stuffing—here’s how to make it.
What’s in stuffed pepper soup?
Stuffed pepper soup captures the essence of traditional stuffed peppers, combining ground beef, bell peppers and rice into a rich tomato-based broth. The recipe typically starts with browning the ground beef along with diced onions and garlic, which lays the foundation for a flavorful base.
Next, vibrant bell peppers are added to the pot. Diced tomatoes and tomato sauce bring everything together, while beef broth adds depth to the flavor. Finally, the addition of cooked rice adds a thick texture and turns this dish into a satisfying meal.
Cooking tips for perfect stuffed pepper soup
To get that perfect stuffed pepper flavor without any hassle, here are my go-to tips:
Choose your peppers
You can use whichever bell peppers suit your fancy. Red and yellow bell peppers bring a bit of sweetness, while green peppers give that signature earthy, stuffed pepper taste.
Pre-cook the rice separately
If you want to make this soup ahead, cook the rice separately and add it to individual bowls right before serving instead of the pot. This keeps it from soaking up too much broth and getting mushy. You can store the rice separately for future meals.
Season generously
Don’t skimp on salt, pepper and any additional Italian seasonings like basil or oregano. The flavors intensify as it simmers. I also like to sneak in additional vegetables, like celery, carrots and even potatoes if you have them handy.
Simmer low and slow
For deeper flavor, let the soup simmer a bit longer. This helps the beef, tomatoes and peppers to meld together beautifully. If you want to use your slow-cooker, cook the soup on low for six hours.
One-pot stuffed pepper soup recipe
I followed this easy recipe from Cooking Classy, which takes just 50 minutes to make. Serve it with slices of crusty bread for dipping or a side salad and roasted vegetables.
Ingredients:
- 1 lb. lean ground beef
- 2 Tbs. olive oil, divided
- Salt and ground black pepper
- 1 cup small yellow onion, chopped
- 1 cup chopped medium red bell pepper (about half)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz.) cans petite diced tomatoes
- 1 (15 oz.) can tomato sauce
- 1 (14.5 oz.) can low-sodium beef broth
- 2½ Tbs. chopped fresh parsley, plus more for garnish
- ½ tsp. dried basil
- ½ tsp. dried oregano
- 1 cup uncooked rice of choice
- Cheddar or mozzarella cheese, for serving (optional)
Directions:
- Total Time: 50 minutes
- Yield: 6 servings
- In a large pot heat 1 Tbs. olive oil over medium heat, then once hot, add the beef and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain the beef and pour onto a paper-towel-lined plate, set aside.
- Heat remaining 1 Tbs. olive oil in pot then add onions, red bell pepper, green bell pepper and saute for three minutes. Then, add garlic and sauté for 30 seconds.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- Meanwhile, prepare the rice according to package directions, then stir in the desired amount of cooked rice into the soup (or individual bowls if making leftovers). Serve warm topped with optional cheese and garnish with fresh parsley.
Storage and reheating tips
Trust me, this soup is fantastic for leftovers. Store it in an airtight container in the fridge for up to four days. When reheating, warm it on the stovetop over medium heat, adding a splash of beef broth or water if it’s thickened too much.
You can also freeze stuffed pepper soup without the rice—just add freshly cooked rice when you’re ready to enjoy it. It keeps in the freezer for up to three months.
