There’s something so comforting about the rich, savory flavors all mingling perfectly in a bowl of soup. That’s exactly what you get with this Stuffed Pepper Soup Recipe—it’s like all your favorite stuffed pepper flavors, but in a warm, cozy soup form that’s simple to make and satisfying every time.

A close-up view of a ladle filled with a rich stew showing three main layers: a wet, red tomato broth at the bottom, a middle layer with soft white rice mixed with small chunks of cooked ground meat and diced red and green bell peppers, and a top layer sprinkled with fresh green parsley. The stew inside a white pot brings out the mix of colors and textures, with the shiny metal ladle lifting the portion, showing the stew’s warm steam and moist consistency. The background is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Soup Recipe
Top Tip
How to Serve Stuffed Pepper Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Soup Recipe

Why You'll Love This Recipe

I remember the first time I made this Stuffed Pepper Soup Recipe—it instantly became a staple in my meal rotation. It’s just packed with flavor, but not fussy, and it fills you up in the best way. Plus, it’s a great way to sneak some veggies into your week without any hassle.

Classic comfort in a bowl: All the familiar tastes of stuffed peppers turned into a cozy, easy-to-simmer soup.
Simple ingredients: Everything you need is probably already in your pantry or fridge, with no complicated steps.
Customizable goodness: Easy to tailor with extra veggies, different meats, or just the spice level you like.
Perfect for leftovers: The way the soup and rice come together makes for wonderful next-day meals or freezer-friendly portions.

A white bowl filled with a thick stew made of red tomato chunks, brown cooked ground meat, white cooked rice, and small green bell pepper pieces, all mixed in a rich reddish broth. The stew is garnished with small green parsley leaves scattered on top. A silver spoon is scooping up a mix of rice, meat, tomato, and green pepper from the bowl. The bowl rests on a matching white plate, both placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Stuffed Pepper Soup Recipe lies in the balance of hearty beef, fresh bell peppers, and bright tomato flavors. Each ingredient brings its own little layer that comes together beautifully. Here’s why I love the ingredients we’re using and a few tips to make your shopping super easy.

Flat lay of a small mound of lean ground beef, a small dish of golden olive oil, half a diced yellow onion, two minced garlic cloves, one red bell pepper and one green bell pepper finely chopped, two cans of diced tomatoes opened with some spilling out, a can of rich tomato sauce with a spoon resting inside, a clear glass cup filled with beef broth, a small bowl of Worcestershire sauce, a teaspoon of sugar in a tiny dish, a small pile of Italian seasoning herbs, a pinch of salt and pepper in small bowls, a heap of cooked white rice, a bunch of fresh chopped Italian parsley, and a small pile of shredded cheddar cheese placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Lean ground beef: Adds satisfying protein without too much grease—helps keep the soup hearty but clean-tasting.
Olive oil: A touch for sautéing to bring out the sweetness in the onions and peppers.
Yellow onion: Softens and sweetens as it cooks, creating a flavor base that's subtly fragrant.
Garlic: Just a little goes a long way, giving the soup an aromatic boost without overpowering.
Red and green bell peppers: The stars of the show! They add crispness, color, and that authentic stuffed pepper vibe.
Diced tomatoes and tomato sauce: These bring rich tomato flavor and the perfect silky base for the broth.
Beef broth: Deepens the flavor and keeps the soup luscious and soup-like rather than thick stew.
Worcestershire sauce: A secret little umami punch that makes everything taste richer.
Sugar (optional): Balances acidity from the tomatoes—feel free to add it if your palate prefers a sweeter touch.
Italian seasoning: Brings earthy, herbal notes that keep the flavor grounded and fresh.
Cooked long grain white rice: Adds heartiness and texture—you’ll love how it swells up in your bowl without turning gummy.
Fresh Italian parsley: A bright pop of color and freshness right at the end to wake up all the flavors.
Shredded cheddar or mozzarella cheese (optional): Melts deliciously on top for an indulgent finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this Stuffed Pepper Soup Recipe depending on the mood or what I have on hand. Feel free to make it your own—it adapts wonderfully with just a few swaps or add-ins.

Variation: Personally, I’ve added diced mushrooms and chopped celery for an extra veggie boost—total game changer for a more complex texture.
Heat it up: When I’m craving some spice, I throw in red pepper flakes or fresh jalapeño slices—adds just the right zing.
Meat options: Sometimes I swap out half the ground beef for Italian sausage or chorizo to bring a smoky depth to the soup.
Make it vegetarian: Use plant-based ground “meat” and vegetable broth to keep that same hearty feel without the meat.

Step-by-Step: How I Make Stuffed Pepper Soup Recipe

Step 1: Brown the Beef Perfectly

Start with medium heat in a Dutch oven or large pot. Toss in your lean ground beef and break it up gently with a wooden spoon. I like to keep it moving so it browns evenly without steaming. Once it’s cooked through and nicely browned, drain any excess grease for a cleaner soup base. Don’t forget to season it with salt and pepper while it’s warm—it really brings out the flavor. Set the beef aside while you cook the veggies.

Step 2: Sauté Your Aromatics and Peppers

Heat up one tablespoon of olive oil in the same pot, then add your diced onion and chopped bell peppers. Softening them until they’re tender—about 5 minutes—releases their natural sweetness, which gives the soup a lovely base note. Toss in the garlic for the last 30 seconds to avoid burning—garlic can turn bitter if overcooked!

Step 3: Bring All the Flavors Together

Once your veggies are tender, stir back in the browned beef, then add the canned diced tomatoes, tomato sauce, and beef broth. This is where your soup really starts to shine. Add Worcestershire sauce, Italian seasoning, and sugar if you want a touch of sweetness to cut through the acidity. Give it a good stir, then do a taste test to adjust salt and pepper as needed.

Step 4: Simmer to Perfection

Bring the soup to a gentle boil, then lower the heat to medium-low and let it simmer, uncovered, for about 15-20 minutes. This gives the flavors a chance to meld beautifully and the soup to thicken slightly. Stir occasionally to keep everything happy and blended.

Step 5: Finish with Rice and Parsley

If you’re planning to eat the soup right away, stir in your cooked long grain rice and chopped fresh Italian parsley. Let it warm through for a minute or two, then serve. If you want leftovers, keep the rice separate and stir it into individual bowls when reheating (more on that below).

Step 6: Serve Warm with Cheese

Ladle the soup into bowls and top with your favorite shredded cheddar or mozzarella cheese. The cheese melts right into the hot soup and adds a wonderful gooey finish. It’s such a simple extra touch that I always recommend.

Top Tip

After making this Stuffed Pepper Soup Recipe many times, I’ve learned some tweaks that really make it shine and help you avoid common quirks.

Separate the Rice: Cooking the rice ahead and storing it separately keeps your leftovers from turning mushy—trust me, it makes reheating so much better.
Don’t Skip the Worcestershire: It adds a depth that plain seasoning just can’t replicate; a little goes a long way to boost umami.
Simmer Gently: Keep your heat lower during simmering to avoid toughening the beef and to let flavors meld patiently.
Taste and Adjust: Soup flavor can shift a bit as it cooks, so don’t hesitate to taste and tweak salt, pepper, or seasoning before serving.

How to Serve Stuffed Pepper Soup Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

My go-to garnish is a generous sprinkle of shredded cheddar or mozzarella cheese—it melts beautifully and adds a creamy contrast. Sometimes I throw on a bit of freshly chopped parsley for that fresh pop of color and herbal brightness. A dollop of sour cream also works wonders to cool down any added heat if you spice it up.

Side Dishes

I like to pair this soup with some crusty bread or garlic toast—perfect for dipping and soaking up every last bit. A simple green salad with a tangy vinaigrette rounds out the meal nicely, balancing the richness of the soup.

Creative Ways to Present

For a special occasion, I’ve served this soup in little bread bowls—everyone loved the rustic presentation! Alternatively, layering the rice at the bottom of clear mugs and pouring the soup over right before serving makes a fun, visually appealing twist that kids especially enjoy.

Make Ahead and Storage

Storing Leftovers

When I store leftovers, I keep the rice and soup in separate containers. This way, the rice doesn’t absorb all the liquid and get mushy over time. The soup stays flavorful and broth-like, ready for a quick reheat whenever you need it.

Freezing

This soup freezes amazingly well. Just freeze the soup base without rice in airtight containers or freezer bags. When you’re ready to eat, thaw it gently in the fridge overnight. Adding freshly cooked rice on the spot makes each serving taste just as fresh as the day you made it.

Reheating

I reheat on the stove low and slow to keep flavors vibrant—sometimes adding a splash of beef broth if it seems a little thick. Then, I stir in warm rice right before serving. This method keeps the rice fluffy and prevents the soup from becoming too dense.

Frequently Asked Questions:

Can I use other types of meat in this stuffed pepper soup recipe?

Absolutely! You can swap the lean ground beef for ground turkey, chicken, Italian sausage, or even a mixture of different meats. Just make sure to cook it thoroughly before adding the other ingredients.

Why do you add cooked rice instead of raw rice to the soup?

Using cooked rice prevents the rice from soaking up all the soup's liquid and turning mushy. It keeps the soup’s broth nice and balanced while giving the perfect texture in each bowl.

Can I make this soup vegetarian?

Yes! Simply replace the ground beef with a plant-based ground meat substitute and use vegetable broth instead of beef broth. Add extra vegetables like mushrooms or beans to keep it hearty and satisfying.

How can I add more spice or flavor to this stuffed pepper soup recipe?

You can add red pepper flakes, diced jalapeños, or chopped green chiles to add heat. For extra depth, smoked paprika, cumin, or taco seasoning can add a smoky or Mexican-inspired twist to the soup.

Final Thoughts

This Stuffed Pepper Soup Recipe holds a special place in my kitchen because it combines comfort, simplicity, and versatility all in one pot. I always feel like I’m serving up a hug in a bowl! Give it a try soon, and I’m pretty sure you’ll be coming back to it again and again—just like I do. Plus, sharing it with friends and family always gets rave reviews, so don’t be surprised if it becomes your new go-to soup too.