Imagine all the cozy, comforting flavors of a classic baked dish, but cozying up in a bowl instead. That’s the magic of stuffed pepper soup, a genius twist on a beloved favorite.

It delivers that same hearty satisfaction of ground beef, tender rice, and sweet bell peppers swimming in a rich tomato broth, but with a fraction of the effort. Honestly, it’s a weeknight dinner hero.

Why This Soup Feels Like a Hug

There's something incredibly soothing about a bowl of this soup. It’s not just food; it’s a warm embrace on a chilly evening, a nostalgic trip to grandma’s kitchen.

The aroma alone, as it simmers away on the stove, will have everyone gathered around the table long before it’s time to eat. It’s pure, uncomplicated comfort in every single spoonful.

Ingredients Needed for the Recipe

Gathering these simple ingredients is the first step toward a fantastic meal. You probably have most of them in your pantry right now!

• 1 tablespoon olive oil
• 1 pound ground beef (90% lean is ideal)
• 3/4 cup chopped onion
• 1 1/2 teaspoons minced garlic
• Salt and black pepper to taste
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 green bell pepper, cut into 1/2 inch pieces
• 1 (14.5 ounce) can petite diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can beef broth
• 2 teaspoons Italian seasoning
• 2 cups cooked white rice
• 2 tablespoons chopped fresh parsley

How to make Stuffed Pepper Soup?

Browning the Beef Foundation

Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add your ground beef and cook it until it’s beautifully browned, breaking it up into smaller, bite-sized pieces with your spatula as it cooks.

This step builds a deep, savory base for the entire soup, so let that beef get nice and caramelized. It should take about five or six minutes.

Sweating the Aromatics

Next, toss in your chopped onion and let it cook alongside the beef for another four to five minutes. You’ll know it’s ready when the onion turns soft and translucent.

Then, add the minced garlic—oh, that glorious smell!—and cook it for just 30 seconds more until it’s fragrant. Be careful not to burn it!

Seasoning and Adding the Peppers

Now, give everything a good season with a generous pinch of salt and pepper. This is where you start layering the flavors from the inside out.

Throw in your vibrant red and green bell pepper pieces. Let them cook for a few minutes, just until they begin to soften and lose their raw edge.

Building the Broth

It’s time for the liquid goodness! Pour in the entire cans of diced tomatoes, tomato sauce, and beef broth. Sprinkle in the Italian seasoning, too.

Give the pot a good stir, scraping up any tasty bits stuck to the bottom. Bring the whole mixture to a lively simmer.

Simmering to Perfection

Once simmering, reduce the heat a bit and let the soup cook for 15 to 20 minutes. This allows the flavors to meld together wonderfully.

You’ll know it’s done when the bell peppers are perfectly tender, easily pierced with a fork.

The Final Touches

Stir in your pre-cooked white rice and let it warm through in the hot broth. This is also the time to taste your masterpiece.

Adjust the seasoning with more salt and pepper if it needs it. Finally, ladle it into bowls and garnish with a bright sprinkle of fresh parsley.

What to Serve With Your Soup

This soup is a complete meal all by itself, but the right sidekick can make it even better. A thick, crusty slice of garlic bread is practically mandatory for dipping.

For a lighter option, a simple green salad with a tangy vinaigrette provides a refreshing contrast to the soup’s rich, hearty character. It’s the perfect balance.

Tips

Using 90% lean ground beef gives you tons of flavor without a pool of excess grease. If you use a higher fat blend, just drain it after browning.

Remember, always use cooked rice! Raw rice will greedily soak up all your delicious broth, leaving you with more of a casserole than a soup.

For the best texture, stick with a long-grain white or jasmine rice. They hold their shape beautifully and won’t get mushy in the broth.

Making It Ahead & Storing Leftovers

This soup is a fantastic make-ahead meal. You can prepare the entire soup (minus the rice) up to two days in advance.

Store the soup and the cooked rice separately in airtight containers in the fridge. This keeps the rice from absorbing all the liquid and becoming too soft.

When you’re ready, gently reheat the soup on the stovetop and stir in the rice just before serving. Leftovers will stay fresh this way for up to 4 days.

Can You Freeze Stuffed Pepper Soup?

Absolutely, this soup freezes like a dream for busy future-you! Again, for the best results, freeze the soup base without the rice.

Let the soup cool completely, then transfer it to freezer-safe bags or containers. It will keep its fantastic flavor for up to 2 months.

To reheat, thaw it overnight in the refrigerator and warm it gently on the stove. Then, stir in your freshly cooked rice and enjoy a hassle-free dinner.

Playing With Flavor Variations

Don’t be afraid to make this recipe your own. The basic formula is incredibly flexible and welcoming to creativity.

Swap the ground beef for Italian sausage, ground turkey, or even a plant-based crumble for a different twist. You can use chicken broth instead of beef, or add in other veggies like mushrooms or spinach.

For a low-carb version, cauliflower rice works wonderfully. Just stir it in at the very end since it doesn’t need much cooking time. The possibilities are truly endless.