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Tasty Stuffed Pepper Soup

Featured in Ambitious Recipes Worth Your Time.

Here’s an easy way to enjoy the taste of stuffed peppers in a single pot. Tomato-packed soup with beef, peppers, and rice without extra hassle.

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Sarah
Updated on Fri, 28 Mar 2025 23:31:35 GMT
Close-up look at a pot full of vibrant soup with meat, veggies, and herbs. Pin it
Close-up look at a pot full of vibrant soup with meat, veggies, and herbs. | chefmiarecipes.com

I threw this Stuffed Pepper Soup together when my garden went crazy with bell peppers. It's now our winter dinner champion! You get all those yummy stuffed pepper tastes but it's way simpler to whip up and feels even cozier as a soup.

What Makes This Soup So Darn Good

This soup comes together in no time but tastes like you've been cooking forever. The mix of juicy beef, deep tomato flavor and sweet peppers works magic in your bowl. And hey, it's dinner in just one pot!

Your Shopping List

  • Ground Beef: Go with somewhat fatty beef for better taste.
  • Bell Peppers: Throw in yellow, red and green ones for a pretty bowl.
  • Onions: Can't beat what these do for the flavor.
  • Tomatoes: Use sauce and chunks for the best texture.
  • Beef Broth: Brings that hearty depth we want.
  • Fresh Herbs: Oregano, parsley and basil really shine here.
  • Rice: Brown or white, take your pick.
  • Cheese: Sprinkle some on top for that homey finish.

The Cooking Game Plan

Brown Your Meat
Cook it until there's no pink, then pop it aside.
Soften Those Veggies
Slow cook the onions and peppers till they're tender and sweet.
Mix and Bubble
Toss everything in and let it all mingle on a gentle simmer.
Handle The Rice
Cook it in its own pot and add to each bowl when serving.
Dig In
Sprinkle cheese on top and don't forget bread for dipping!
A close-up of a spoonful of hearty, colorful soup with ground meat, rice, and chopped vegetables, served in a white bowl. Pin it
A close-up of a spoonful of hearty, colorful soup with ground meat, rice, and chopped vegetables, served in a white bowl. | chefmiarecipes.com

Switch Things Up

Try chicken stock sometimes or toss in carrots for extra crunch. Quinoa works great instead of rice, and adding a bit of Italian sausage brings some zing. You can really make this your own!

Smart Tricks I've Learned

Store your rice away from the soup so it won't turn mushy. Add rice based on how thick you want your soup. And take your time with the simmering - that's the secret to amazing flavor.

What Goes Well With It

We can't get enough of this soup with hot crusty bread nearby. A quick green salad rounds things out nicely. I often cook a huge pot on Sundays - it tastes even better after sitting overnight!

Frequently Asked Questions

→ Why should I cook rice separately?

Cooking the rice on the side keeps it from getting too soft, especially if you're saving leftovers.

→ Can I use peppers in other colors?

Actually, it’s up to you. Use any sweet peppers—red ones are sweeter, while green add more bite.

→ How do I make it less runny?

If you want it thicker, stir in more rice. Less rice will keep it thinner.

→ Is it fine to swap white rice with brown?

You can totally go with brown rice. Just expect to cook it a little longer.

→ Can I freeze the soup beforehand?

Sure! Just freeze the soup without rice. Add fresh rice after reheating for the best texture.

Stuffed Pepper Soup

A warm, filling twist on stuffed peppers. Packed with beef, colorful peppers, rice, and a flavorful tomato base.

Prep Time
10 Minutes
Cook Time
40 Minutes
Total Time
50 Minutes

Category: Weekend Projects

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (11 cups)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 1 small yellow onion, diced.
02 1 pound ground beef, lean.
03 1 cup green bell pepper, diced.
04 Salt and black pepper to taste.
05 1 can (15 oz) tomato sauce.
06 2 tablespoons olive oil, divided.
07 1 cup red bell pepper, diced.
08 2 1/2 tablespoons freshly chopped parsley.
09 2 cans (14.5 oz each) diced tomatoes.
10 1/2 teaspoon dried oregano.
11 1/2 teaspoon dried basil.
12 1 can (14.5 oz) beef broth, low-sodium.
13 2 cloves garlic, minced.
14 1 cup uncooked rice (white or brown).
15 Shredded cheese for topping (optional).

Instructions

Step 01

Warm up 1 tablespoon of the oil in a pan. Toss in the beef, adding salt and pepper, and cook it till browned.

Step 02

Spoon the cooked beef onto paper towels to drain any extra grease.

Step 03

In the same pan, pour in the rest of the oil. Toss in your onions and the peppers, letting them cook for three minutes.

Step 04

Quickly stir in the garlic and let it cook just a bit, around 30 seconds.

Step 05

Add in the tomatoes, beef broth, tomato sauce, fresh herbs, and the beef. Don't forget to season it to your liking.

Step 06

Bring everything to a gentle boil. Then lower the heat, pop on the lid, and let it simmer for 30 minutes.

Step 07

While that's simmering, cook the rice in a separate pot or cooker.

Step 08

Spoon a bit of rice into bowls. Scoop the mixture on top and sprinkle some cheese if that’s your thing.

Notes

  1. Keep rice on its own to stop leftovers from turning too mushy.
  2. Feel free to use Italian seasoning or double the herbs for extra flavor.

Tools You'll Need

  • Big cooking pot.
  • Rice pot or cooker.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • No significant allergens.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 28 g
  • Protein: 24 g