I’ve always loved stuffed peppers, but turning it into a soup takes it to a whole new level. It’s cozy, and comforting, and packs all the flavors of the classic dish in a single bowl. Plus, it’s super easy to make, with minimal prep and ingredients that are probably already in your pantry. Whether you're whipping this up for a weeknight dinner or meal prepping for the week, this soup is sure to hit the spot.
Why You'll Love This Stuffed Pepper Soup
This cozy and comforting soup packs all the flavors of classic stuffed peppers in a single bowl.
Quick and easy: Ready in just 40 minutes, perfect for busy nights.
Simple ingredients: Everything is easy to find and you probably already have most of it.
Customizable: You can easily add extra veggies or spices to make it your own.
One-pot wonder: Fewer dishes to clean up, which is always a win.
Ingredients & Substitutions
To make this stuffed pepper soup, you’ll need ground beef, diced onions, yellow, green, and red bell peppers, canned diced tomatoes, beef broth, dried oregano, garlic salt, pepper, and white rice.
- Ground beef: You can swap this for ground turkey or chicken if you prefer.
- Bell peppers: Feel free to use any combination of bell pepper colors based on what you have.
- Rice: White rice works great, but brown rice or even quinoa can be subbed for a different texture.
- Beef broth: For a lighter version, you can use chicken or vegetable broth instead.
How to make the best stuffed pepper soup
In a large pot add in the ground beef, diced onions, and bell peppers and cook over medium to high heat. Make sure to crumble the beef as you cook. Cook until browned.
Add in the diced tomatoes, beef broth, seasonings, and rice and stir. Let come to a simmer and turn to low, place lid on and cook for 20-25 minutes or until the rice is cooked all the way.
Sprinkle with some chopped parsley (optional) and serve and enjoy!
Expert Tips
Brown the beef properly: Make sure to fully brown the ground beef with the onions and peppers before adding the other ingredients. This helps build a deeper flavor base.
Control the rice texture: To avoid mushy rice, you can cook the rice separately and stir it into the soup just before serving. This is especially helpful if you’re planning to store leftovers, as the rice can absorb too much liquid over time.
Add extra seasoning: If you like more spice, toss in some red pepper flakes or smoked paprika for extra depth. I also love adding a dash of Worcestershire sauce to give it a savory kick.
Adjust consistency: If you prefer a thicker soup, reduce the broth slightly or let the soup simmer uncovered for a few extra minutes. For a thinner broth, just add a bit more beef broth as needed.
Serving Suggestions
This stuffed pepper soup is delicious on its own, but if you want to take it up a notch, here are some ideas:
- Top with shredded cheese: A sprinkle of cheddar or Monterey Jack makes it extra comforting.
- Serve with crusty bread: Perfect for dipping and soaking up the broth.
- Add a dollop of sour cream: It adds creaminess and a slight tang that complements the flavors.
- Pair with a side salad: A fresh salad balances the heartiness of the soup.
Stuffed Pepper Soup
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14.5 ounces can of diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 cup white rice
Instructions
- In a large pot add in the ground beef, diced onions and bell peppers and cook over a medium to high heat. Making sure to crumble the beef as you cook. Cook until browned.
- Add in the diced tomatoes, beef broth, seasonings and rice and stir. Let come to a simmer and turn to low, place lid on and cook for 20-25 minutes or until the rice is cooked all the way. Sprinkle with some chopped parsley (optional) and serve and enjoy!
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