Introduction

Stuffed Bell Pepper Soup takes everything you love about classic stuffed peppers and transforms it into a warm, comforting, and incredibly satisfying one-pot soup. Packed with tender bell peppers, savory ground meat, tomatoes, rice, and aromatic spices, this soup delivers the same nostalgic flavor in a simpler, cozier form.

What Is Stuffed Bell Pepper Soup?

Stuffed Bell Pepper Soup is a deconstructed version of traditional stuffed peppers. Instead of baking peppers filled with meat and rice, all ingredients are simmered together in a savory tomato-based broth. The result is a hearty soup that captures the essence of the original dish while requiring far less prep and time.

Why This Soup Is So Popular

One-pot, minimal cleanup

Comfort food flavor with less effort
Easy to scale for families or crowds
Ideal for meal prep and freezing

Naturally gluten-free (depending on ingredients)

It’s a practical recipe that never sacrifices taste.

Key Ingredients and Their Role

Bell Peppers

Green peppers provide classic flavor, while red, yellow, or orange peppers add sweetness and color.

Ground Meat

Traditionally ground beef, but turkey, chicken, or plant-based alternatives work well.

Rice

White rice is classic, but brown rice or cauliflower rice can be used for dietary needs.

Tomatoes

Crushed tomatoes and tomato sauce create a rich, slightly tangy base.

Aromatics

Onion and garlic form the backbone of flavor.

Choosing the Best Ingredients

Peppers

Firm, glossy peppers with no soft spots
Use a mix of colors for visual appeal

Meat

80/20 ground beef for best flavor
Leaner meats require extra seasoning

Rice Options

White rice cooks faster

Brown rice adds nuttiness but needs more time

Equipment Needed

Large soup pot or Dutch oven
Wooden spoon

Cutting board and knife
Measuring cups

Stuffed Bell Pepper Soup Recipe

Ingredients (Serves 6–8)

1 lb ground beef

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced

3 bell peppers, diced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce

4 cups beef broth
1 tsp salt
½ tsp black pepper

1½ tsp paprika
1 tsp Italian seasoning
½ tsp dried oregano

¾ cup uncooked white rice
Optional garnish: chopped parsley or shredded cheese

Step 1: Brown the Meat

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned. Drain excess fat if necessary.

Step 2: Sauté Aromatics

Add onion and garlic to the pot. Cook until softened and fragrant.

Step 3: Add Peppers and Seasoning

Stir in diced bell peppers, salt, pepper, paprika, Italian seasoning, and oregano. Cook for 2–3 minutes.

Step 4: Build the Soup Base

Add crushed tomatoes, tomato sauce, and beef broth. Stir well.

Step 5: Simmer with Rice

Bring soup to a gentle boil. Add rice, reduce heat, cover, and simmer for 25–30 minutes until rice is tender.

Step 6: Adjust and Serve

Taste and adjust seasoning. Garnish and serve hot.

Expert Tips for Best Results

Dice peppers evenly for consistent texture

Stir occasionally to prevent rice from sticking
Add broth as needed if soup thickens
Let soup rest 10 minutes before serving

Common Mistakes to Avoid

Overcooking rice until mushy
Underseasoning the broth
Skipping the sauté step

Using watery tomatoes

Variations and Customizations

Low-Carb Stuffed Pepper Soup

Replace rice with cauliflower rice added near the end.

Spicy Version

Add crushed red pepper flakes or hot sauce.

Vegetarian Option

Use lentils or plant-based crumbles and vegetable broth.

Slow Cooker Method

Brown meat first, then cook all ingredients on low for 6–7 hours.

Serving Suggestions

With crusty bread or garlic toast

Topped with sour cream or cheese
Alongside a simple green salad

Make-Ahead, Storage, and Freezing

Make-Ahead

Flavors improve after resting overnight.

Storage

Refrigerate in airtight containers for up to 4 days.

Freezing

Freeze for up to 3 months. Thaw overnight before reheating.

Nutritional Information (Approximate per Serving)

Calories: 360

Protein: 22 g
Carbohydrates: 28 g
Fat: 18 g

Frequently Asked Questions

Can I use cooked rice?

Yes, add cooked rice at the end and reduce broth.

Can I make this dairy-free?

Yes, simply skip cheese garnishes.

Why is my soup too thick?

Rice continues absorbing liquid—add more broth when reheating.

Why Stuffed Bell Pepper Soup Is a Family Favorite

This soup combines familiarity, nutrition, and ease in one bowl. It’s hearty enough to satisfy, flexible enough to adapt, and comforting enough to become a regular rotation meal.

Final Thoughts

Stuffed Bell Pepper Soup is everything comfort food should be: warm, filling, flavorful, and simple to prepare. Whether for a busy weeknight or cozy weekend dinner, this recipe delivers dependable, crowd-pleasing results every time.

Stuffed Bell Pepper Soup (Hearty, Comforting, and One-Pot Easy)

Author: WAFA LI

Print Recipe

Ingredients

• 1 tbsp olive oil
• 1 lb (450g) lean ground beef (or plant-based crumbles)
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bell peppers (red + green), diced
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium beef or vegetable broth
• ½ cup uncooked long-grain white rice (or quinoa for lower carb)
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt & black pepper to taste
• Optional: ¼ cup grated Parmesan or fresh parsley for garnish

Instructions

Heat oil in a large pot or Dutch oven over medium-high. Brown beef 5–6 min; drain excess fat.
Add onion; cook 4–5 min until soft. Stir in garlic and bell peppers; cook 3–4 min more.

Pour in crushed tomatoes and broth. Stir in rice, oregano, paprika, salt, and pepper.
Bring to a boil. Reduce heat to low; cover and simmer 20–25 min, until rice is tender.
→ If using quinoa: Simmer 12–15 min instead.
Taste and adjust seasoning. For a thicker texture, simmer uncovered 5–10 min longer.

Serve hot, topped with Parmesan or fresh parsley. Pairs beautifully with crusty bread or a simple green salad.