I remember the exact moment I stumbled upon this incredible Stuffed Pepper Soup. It was one of those evenings where I opened the fridge, stared into the void, and thought, “What’s quick, comforting, and hits all the right flavor notes?” That’s when I found a few bell peppers, some ground beef, and canned tomatoes—ingredients that begged to be made into something satisfying. A little hunting online led me to this hearty, cozy Stuffed Pepper Soup that felt like a total win for my kitchen and soul.
This Stuffed Pepper Soup quickly moved from a curious experiment to a regular star in my dinner rotation. It’s got this unbeatable combo of a classic stuffed bell pepper recipe but in soup form, which means it’s piping hot, comforting, and an utter comfort food soup dream. The mix of tender bell peppers, savory ground beef soup goodness, and that rich tomato soup with peppers taste is pure magic. I adore how this dish manages to feel homey without requiring a million steps or crazy ingredients.
What really makes me smile is how versatile and approachable this Stuffed Pepper Soup is—it’s part weeknight saver, part tasty upgrade to your usual ground beef soup. Whether I’m cooking for just me or feeding a small crowd, it hits the spot. I’ve tossed in a few tweaks over time that add a little extra love, and the best part? It’s the kind of recipe you can easily make your own.
I’m super excited to share this one with my fellow foodies. If you’ve ever loved a stuffed bell pepper recipe but wished for a quicker, cozier dinner, this Stuffed Pepper Soup has got your name on it! Keep reading because I’m walking you through everything—ingredients, easy steps, and a few personal kitchen nuggets to make it all sing. This is everyday awesome food at its best.
What You’ll Need:
Here’s the lowdown on ingredients for this cozy Stuffed Pepper Soup. Don’t worry—this list keeps things easy and approachable because good food shouldn’t be complicated.
- 1 pound ground beef (You can easily swap this with ground turkey or even plant-based crumbles for a different spin.)
- 1 medium onion, chopped (You’ll find these at any regular grocery store, and they’re a cheap way to build flavor.)
- 3 bell peppers (red, yellow, or green), diced (I love mixing colors for that pop of brightness!)
- 3 cloves garlic, minced (If fresh garlic isn’t handy, a teaspoon of garlic powder works fine.)
- 1 can (14.5 oz) diced tomatoes (This is your tomato soup with peppers base, so quality here matters.)
- 1 can (8 oz) tomato sauce (Adds that smooth richness to the soup.)
- 4 cups beef broth (Use low-sodium if you want more control over salt.)
- 1 cup cooked rice (Got leftover rice? Even better for a quick add-in.)
- 1 tsp dried Italian seasoning (Or grab a pinch of oregano and basil—easy swaps here!)
- Salt and pepper to taste (The simple essentials.)
- Optional: ½ cup shredded cheese for topping (I always add a little extra cheese sprinkle right before serving.)
A quick kitchen nugget: If you’re watching the budget, this Stuffed Pepper Soup plays nice—it uses simple pantry staples plus fresh produce and can stretch leftovers thanks to the rice. Plus, you can prep some ingredients ahead: dice peppers and onions, and cook rice in advance to speed things up later.
Leftovers keep well in the fridge for 3-4 days, and I’ve even frozen this Stuffed Pepper Soup in portions. Just thaw gently on the stove or microwave before enjoying those flavors all over again.
By the way, if you love a fun way to make this beyond soup, check out the stuffed bell pepper rice boats I shared here—a great twist on this same flavor profile!
Let’s Cook This Together:
Ready for some fun? Here’s the step-by-step to get this Stuffed Pepper Soup going. From start to finish, it’s about 40 minutes and is a total crowd-pleaser.
- Brown the ground beef: Heat a large pot over medium. Toss in your ground beef and cook until it’s nicely browned, breaking it apart as you go. Drain excess fat if you prefer, but a little bit helps with flavor.
- Sauté onion and peppers: Next, add chopped onion and diced bell peppers right into the pot. Cook for 5 minutes until they’re tender and your kitchen smells amazing—honestly, this is the magic moment where the bell pepper soup vibe really starts.
- Add garlic and seasonings: Stir in minced garlic and Italian seasoning. Cook for another minute until fragrant. This step fills the kitchen with that cozy, warm smell I adore about stuffed bell peppers.
- Pour in tomatoes and broth: Add the diced tomatoes (with juice), tomato sauce, and beef broth. Give everything a good stir. You can see the soup coming together now—it starts looking like a classic comfort food soup.
- Simmer: Bring the whole pot to a boil, then reduce heat and let it simmer for about 20 minutes. This is a great time to relax, pour yourself a drink, or prep a quick side.
- Add cooked rice: Stir in the cooked rice and season with salt and pepper. If you want to add a little extra texture or bulk, this is when it’s perfect.
- Final taste and adjust: Taste your Stuffed Pepper Soup and tweak seasonings as needed. Sometimes I find it needs a touch more salt or a pinch of black pepper to really shine.
Pro tip: If your soup looks a bit thick, adding a splash more broth or water is totally fine. And if it’s too thin, let it simmer a little longer to reduce.
Some shortcuts? Use pre-chopped frozen peppers if you’re in a pinch or swap homemade broth with store-bought—it all works without losing that stuffed pepper soup charm.
If you want to see another hearty ground beef soup that’s got a different spin, check out this high-protein Stuffed Pepper Soup recipe—love the protein punch there!
How to Serve & Savor It:
Now for the fun part—enjoying this Stuffed Pepper Soup! My favorite way is to ladle it into cozy bowls loaded with a sprinkle of melty cheese and a little fresh parsley if I’m feeling fancy.
This soup pairs beautifully with crusty bread or garlic toast. The bread soaks up all that warm tomato soup with peppers goodness—total comfort. It’s also been a hit served alongside a crisp green salad for a fresh contrast.
I usually throw this Stuffed Pepper Soup on the table for a casual weeknight, but it’s equally special for a weekend lunch or when friends drop by unexpectedly. It’s the kind of comfort food soup that feels like a warm hug.
Got leftovers? Easy makeover idea: turn it into a filling for stuffed peppers! Just spoon the soup mixture without too much liquid into halved bell peppers, top with cheese, and bake until bubbly. Instant flavor-packed new meal!
Seasonal twist? During colder months, I like to add a dash of smoked paprika or cayenne for a little heat kick. In spring, a squeeze of fresh lemon juice brightens it up beautifully.
For more cozy inspiration, Cooking Classy’s version of Stuffed Pepper Soup also nails that homestyle feel if you want to toggle up your next meal.
Your Questions, Answered:
Let’s chat about the Stuffed Pepper Soup questions I get all the time. Hope these help your kitchen wins!
Can I prep parts of this Stuffed Pepper Soup ahead?
Absolutely. You can chop peppers and onions a day ahead or cook the rice in advance. The soup itself can also be made fully ahead and just reheated for a quick meal.
What’s a good swap for ground beef in this Stuffed Pepper Soup?
Ground turkey or chicken both work great and lighten it up a bit. For a vegetarian twist, plant-based crumbles or lentils are tasty options that keep this grounded in comfort food soup vibes.
How can I make this Stuffed Pepper Soup for more or fewer people?
Doubling or halving the ingredient amounts is straightforward. Just adjust your pot size accordingly and keep an eye on cooking times—sometimes bigger batches take a bit longer to simmer.
Can I use fresh tomatoes instead of canned?
Yes! You’ll want about 4 medium fresh tomatoes, diced. Cook them down with the soup a bit longer since fresh tomatoes have more water than canned.
Is this Stuffed Pepper Soup spicy?
Not by default, but you can add red pepper flakes or a dash of cayenne if you want to turn up the heat.
Can I freeze leftover Stuffed Pepper Soup?
Definitely. Portion it out in freezer-safe containers, thaw overnight in the fridge, and reheat gently. Flavors actually deepen in the freezer!
What else can I add to make this Stuffed Pepper Soup heartier?
Try throwing in diced potatoes, cooked beans, or even extra veggies like zucchini or corn for a veggie-packed version.
If you want even more ideas around ground beef soup dishes, Dinner at the Zoo’s cozy Stuffed Pepper Soup is a killer spot to find fresh inspiration!
Final Foodie Thoughts:
This Stuffed Pepper Soup holds a special spot in my foodie heart because it marries all my favorite things: the classic stuffed bell pepper flavors bundled up in a fuss-free, comforting bowl. It’s the kind of dish I crave when I want something warm, tasty, and straightforward.
My Top Stuffed Pepper Soup Tips:
- Don’t rush the simmer—this deepens flavors beautifully!
- Cook your rice just right—it brings the perfect texture contrast.
- Play with colors of bell peppers—they add brightness and cheer.
Over the years, I’ve loved swapping ground beef for turkey, blending in extra veggies, or hitting it with a cheesy topping. My crowd’s favorite? The classic version with a little shredded cheese melted on top—simple, comforting, and always requested.
Remember, this recipe is just a starting point. Make it yours, tweak it with what you love, and enjoy the cooking adventure. I hope you find the same joy in making this Stuffed Pepper Soup as I do sharing it with you. Happy cooking, friends!
If you’re curious about a lighter, protein-packed take, check out these tasty ground turkey stuffed peppers here. Also, for something gently soothing, turmeric ginger chicken noodle soup is a cozy option worth bookmarking here.
Stuffed Pepper Soup
A hearty, comforting soup that captures all the flavors of classic stuffed peppers in a warm, easy-to-make bowl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 bell peppers (red, green, yellow), diced
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked rice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic; sauté until translucent.
- Add ground beef and cook until browned; drain excess fat.
- Stir in diced bell peppers and cook for 5 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, and beef broth. Stir to combine.
- Season with oregano, thyme, salt, and pepper.
- Bring soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice and heat through for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For a vegetarian version, substitute ground beef with cooked lentils or plant-based crumbles and use vegetable broth instead of beef broth.