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Stuffed Pepper Soup

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If you love the comforting flavors of classic stuffed peppers but don't have the patience to par-boil, stuff, and bake them, this Stuffed Pepper Soup is your answer. Max calls it "inside-out peppers" because it takes all the savory components—ground beef, tender rice, and sweet bell peppers—and simmers them in a rich tomato broth. It’s a hearty, deconstructed version of the dinner classic that comes together in one pot, perfect for chilly nights when you need warmth fast.

A hearty, deconstructed version of stuffed peppers featuring ground beef, bell peppers, and rice simmered in a savory tomato broth.
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Stuffed pepper soup made with ground beef, tender rice, diced tomatoes, and green bell peppers in a hearty, seasoned tomato broth, served warm in a white bowl.
Stuffed pepper soup made with ground beef, tender rice, diced tomatoes, and green bell peppers in a hearty, seasoned tomato broth, served warm in a white bowl. Save it For Later
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Why You Will Love This Stuffed Pepper Soup

This soup is the definition of "ugly delicious"—it might not be a Michelin-star plate, but it is incredibly satisfying. It’s budget-friendly, using pantry staples like canned tomatoes and rice, and it freezes beautifully (if you keep the rice separate!). The broth is savory and slightly sweet from the peppers, creating a cozy balance that tastes like it simmered all day, even though it’s ready in under 45 minutes.

How To Make Stuffed Pepper Soup

To recreate the hearty bowl seen in the photo, we start by browning ground beef with onions and garlic. The key to the flavor profile is sautéing the chopped green peppers right in the beef fat so they soften but retain some texture. We then build a broth with beef stock, tomato sauce, and diced tomatoes. Finally, we stir in cooked white rice right at the end to ensure the grains stay distinct and don't turn into mush.

Stuffed Pepper Soup Ingredients

The Savory Base

  • 1 lb lean ground beef (90/10 is best to avoid a greasy soup)
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 3 cloves garlic (minced)
  • 2 large green bell peppers (chopped into 1-inch chunks)
  • 1 red bell pepper (optional, for sweetness and color)

The Broth

  • 2 cans (14.5 oz each) diced tomatoes (undrained)
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth (low sodium)
  • 1 tablespoon brown sugar (cuts the tomato acidity)
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste

The Grains & Garnish

  • 2 cups cooked white rice (long grain or jasmine)
  • Fresh parsley (chopped)
Ingredients for Stuffed Pepper Soup arranged in a 4-panel flat lay on a white marble kitchen counter. Save it For Later

Step by Step Method

Brown the Beef

  • Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
  • Add the ground beef and cook until browned and crumbled. Drain any excess grease if necessary.

Sauté Vegetables

  • Add the diced onion and chopped bell peppers to the pot with the beef.
  • Sauté for 5–7 minutes until the onions are translucent and the peppers begin to soften. Stir in the minced garlic and cook for 1 minute until fragrant.

Simmer the Soup

  • Pour in the undrained diced tomatoes, tomato sauce, and beef broth.
  • Stir in the brown sugar, Italian seasoning, salt, and pepper.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes to let the flavors meld and the peppers become tender.

Add Rice and Serve

  • Stir in the cooked white rice just before serving. Let it heat through for 1–2 minutes.
  • Ladle into bowls. The soup should be thick, hearty, and colorful with chunks of beef and peppers visible throughout.
  • Garnish with fresh chopped parsley.
Stuffed pepper soup with ground beef, rice, tomatoes, and green bell peppers simmered in a rich, savory broth and served in a white bowl. Save it For Later

Max’s Reaction: "It tastes exactly like the peppers Mom makes, but I don't have to use a knife and fork! I like dipping bread in the red juice."

What Pairs Well With Stuffed Pepper Soup

Since this soup already contains your protein, starch (rice), and veggies, it is a complete meal in a bowl. However, a slice of crusty bread or garlic toast is essential for soaking up the tomato broth. A simple green salad with a creamy dressing also pairs well to offer a cold, crisp contrast to the hot soup.

Stuffed Pepper Soup Variations

Unstuffed Cabbage Twist

  • Swap the bell peppers for chopped green cabbage. Simmer for an extra 10 minutes until the cabbage is tender.

Sausage & Peppers

  • Use mild Italian sausage (bulk, casing removed) instead of ground beef. This adds a fantastic fennel flavor that complements the peppers perfectly.

Low Carb / Keto

  • Omit the white rice and substitute it with riced cauliflower. Add the cauliflower during the last 10 minutes of simmering so it doesn't get mushy.

Spicy Kick

  • Add a diced jalapeño with the bell peppers or stir in ½ teaspoon of red pepper flakes for a soup with some heat.
Pinterest pin showing stuffed pepper soup with ground beef, rice, tomatoes, and green bell peppers simmered in a rich tomato broth, served in a white bowl for an easy, comforting dinner. Save it For Later

Equipment

  • Large Dutch Oven or Soup Pot
  • Chopping Knife and Board
  • Wooden Spoon

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days.

The Rice Dilemma

If you plan to have leftovers, store the rice separately from the soup. If you store them together, the rice will act like a sponge, soaking up all the broth overnight and turning the soup into a thick stew. When ready to eat, add a scoop of fresh rice to the bowl and pour the hot soup over it.

Freezing Instructions

Freeze the soup base (meat, peppers, broth) in freezer-safe bags for up to 3 months. Do not freeze it with the rice added, as the rice will become grainy and mushy upon thawing. Add fresh rice when reheating.

Top Tips for Best Stuffed Pepper Soup

Use cooked rice. While some recipes call for cooking raw rice in the broth, this releases a lot of starch and can make the soup gloopy and thick. Using pre-cooked rice keeps the broth silky and the grains distinct. Also, don't skip the brown sugar; tomatoes and green peppers can be acidic and slightly bitter, and the sugar balances the pH perfectly.

Stuffed Pepper Soup Frequently Asked Questions

Can I use ground turkey?

Yes, ground turkey or chicken works well. You may want to add a splash of Worcestershire sauce to mimic the depth of beef flavor.

Do I have to peel the peppers?

No, the skins soften plenty during the 30-minute simmer. Just remove the seeds and white pith.

Can I make this in a crockpot?

Absolutely. Brown the meat and veggies first, then add everything (except the rice) to the slow cooker. Cook on Low for 6 hours. Stir in cooked rice at the end.

A One-Pot Wonder

This soup is pure comfort food without the hassle. It’s warm, filling, and packed with flavor. If you enjoy hearty, family-friendly meals like this, you should also try our One Pot Beefaroni Recipe for a nostalgic pasta night, or the Loaded Taco Pasta Bake for a cheesy Mexican twist. For game day, the Buffalo Chicken Bowl is another crowd favorite.

Share your Stuffed Pepper Soup! Tag us @HannahCooking with #StuffedPepperSoup; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Stuffed Pepper Soup recipe and let us know what twists or ingredients you used!

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Stuffed pepper soup made with ground beef, tender rice, diced tomatoes, and green bell peppers in a hearty, seasoned tomato broth, served warm in a white bowl. Save it For Later

Stuffed Pepper Soup

A hearty, deconstructed version of stuffed peppers featuring ground beef, bell peppers, and rice simmered in a savory tomato broth.
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Course: Dinner, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowl
Calories: 320kcal
Cost: $12

Equipment

  • 1 Dutch oven (Large soup pot)
  • 1 Knife (For chopping)

Ingredients

  • 1 lb ground beef - Lean
  • 2 large green peppers - Chopped
  • 1 large onion - Diced
  • 3 cloves garlic - Minced
  • 2 cans diced tomatoes - 14.5 oz each, undrained
  • 1 can tomato sauce - 15 oz
  • 4 cups beef broth - Low sodium
  • 2 cups white rice - Cooked
  • 1 tablespoon brown sugar - Balance acidity
  • 1 teaspoon Italian seasoning - Dried herbs
  • 1 tablespoon fresh parsley - Chopped garnish

Instructions 

  • Brown ground beef in a large pot; drain excess fat.
  • Add onion and chopped peppers; sauté 5-7 minutes. Add garlic.
  • Stir in tomatoes, tomato sauce, broth, sugar, and seasonings. Simmer covered for 30 minutes.
  • Stir in cooked rice and heat through for 1-2 minutes.
  • Serve hot garnished with fresh parsley.

Notes

Add the cooked rice just before serving to prevent it from absorbing all the broth. Store rice separately for leftovers.

Nutrition

Serving: 350g | Calories: 320kcal (16%) | Carbohydrates: 35g (12%) | Protein: 22g (44%) | Fat: 10g (15%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg (17%) | Sodium: 850mg (37%) | Potassium: 600mg (17%) | Fiber: 3g (13%) | Sugar: 8g (9%) | Vitamin A: 1200IU (24%) | Vitamin C: 40mg (48%) | Calcium: 60mg (6%) | Iron: 3mg (17%)

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