Best Ever Stuffed Pepper Soup

Why You’ll Love This Recipe

I love how this soup captures all the familiar flavors of stuffed peppers in a much easier, more comforting way. It’s simple to prepare, nourishing, and makes enough to feed the whole family with leftovers for later. The balance of savory beef, sweet peppers, and tangy tomatoes with soft rice makes each spoonful hearty and satisfying. It’s also a flexible recipe—I can adjust the seasonings, swap proteins, or change the grain to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or ground turkey/chicken)

• Olive oil

• Onion, chopped

• Garlic, minced

• Bell peppers (green, red, or a mix), chopped

• Diced tomatoes (canned or fresh)

• Tomato sauce

• Beef broth (or chicken/vegetable broth)

• Cooked rice (white or brown)

• Italian seasoning

• Salt and pepper

• Fresh parsley for garnish

Directions

1. I heat olive oil in a large pot over medium heat and cook the ground beef until browned, breaking it apart with a spoon. I drain excess fat if necessary.

2. I add the onion and garlic, cooking until fragrant and softened.

3. I stir in the chopped bell peppers and let them sauté for a few minutes.

4. I add diced tomatoes, tomato sauce, beef broth, and Italian seasoning. I season with salt and pepper, then bring the mixture to a simmer.

5. I cover the pot and let it simmer gently for 30–35 minutes, stirring occasionally so the flavors meld together.

6. I stir in the cooked rice right before serving to keep it from getting too soft.

7. I ladle the soup into bowls and garnish with fresh parsley.

Servings and timing

This recipe makes about 6 servings. It takes 15 minutes to prep and about 35 minutes to cook, so I can have it on the table in under an hour.

Variations

Sometimes I swap ground beef for Italian sausage for a spicier kick. For a low-carb version, I replace the rice with cauliflower rice and stir it in just before serving. If I want it extra hearty, I add beans or even quinoa instead of rice. A sprinkle of shredded mozzarella or Parmesan on top also makes it extra comforting.

storage/reheating

I store leftovers in the refrigerator for up to 4 days. Since rice tends to soak up the broth, I sometimes keep it separate and stir it into individual portions when reheating. This soup also freezes well—I freeze it without the rice for up to 2 months, then add freshly cooked rice when serving.

FAQs

Can I make this in a slow cooker?

Yes, I brown the beef first, then add all ingredients (except the rice) to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, then stir in the cooked rice before serving.

Can I use uncooked rice in the soup?

I prefer using cooked rice because uncooked rice will absorb too much liquid and can become mushy. If I add uncooked rice, I increase the broth and cooking time.

What peppers are best for this recipe?

I like using a mix of red, green, and yellow peppers for color and sweetness, but any bell pepper works.

Can I freeze stuffed pepper soup with rice in it?

It’s possible, but the rice can get mushy. I usually freeze the soup without rice and add it freshly cooked when reheating.

How can I make it vegetarian?

I skip the beef and use vegetable broth with beans or lentils for protein. It’s still hearty and delicious.

Conclusion

Best Ever Stuffed Pepper Soup is the ultimate comfort food in a bowl. It’s hearty, flavorful, and simple enough for busy weeknights while being impressive enough to serve guests. Whether I’m craving the flavors of stuffed peppers or just need a cozy soup to warm me up, this recipe always hits the spot.

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