Stuffed Pepper Soup
brothy • one-pot • make-ahead friendly
This is what I make when I’m craving stuffed peppers but don’t want to fuss with stuffing and baking them. It has all the same seasoned beef and sweet bell pepper flavor, but in a tomato-rich broth that feels lighter and easier for a weeknight. Keeping the rice separate lets everyone add as much as they like—and keeps the soup from turning heavy the next day.
Why This Recipe Works
This stuffed pepper soup delivers the flavor of traditional stuffed peppers without the extra steps. Browning the beef first builds depth, and sautéing the peppers separately keeps them tender without becoming mushy. You’ll smell that savory, slightly sweet pepper aroma as they soften—it’s the same scent that fills the kitchen when stuffed peppers bake in the oven.
Using a combination of diced tomatoes and a smaller amount of tomato sauce keeps the broth bright and balanced—not heavy or stew-like. Cooking the rice separately prevents it from absorbing too much liquid, so the soup stays brothy even after storage.
The result is a comforting, tomato-forward soup with clean flavor and flexible texture.
It has the same rich, slow-simmered depth as my Beef Barley Soup, with the familiar, comforting base you’d expect from my Classic Chicken Noodle Soup.
Ingredients & Notes
- Ground sirloin (90/10): Lean enough to avoid excess grease while still flavorful.
- Bell peppers: Use a mix of red and green for classic stuffed pepper flavor. If you grew up with green stuffed peppers, keep at least one green in the mix for that classic flavor.
- Tomato balance: Two cans diced tomatoes plus ¾ cup tomato sauce keep the broth light.
- Beef broth: 2½ cups creates a true soup consistency.
- Worcestershire sauce: Adds subtle depth without tasting noticeable.
- Rice: Always cook separately and add to bowls when serving. I usually use long-grain white rice for the fluffiest texture, but use what your family prefers.
If you like to batch cook, my Freezer-Friendly Vegetable Soup is another great option to keep stocked.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon or silicone spatula
- Ladle
- Medium saucepan (for rice)
How to Make Stuffed Pepper Soup
- Heat olive oil in a large pot over medium heat. Add ground beef, season lightly with salt and pepper, and cook until browned and no pink remains, breaking it into small crumbles as it cooks. Drain excess fat and transfer beef to a plate.
- In the same pot, add a drizzle of oil if the pot is dry and then add onion and bell peppers. Cook 3–4 minutes until softened but still holding their shape. Stir in garlic and cook 30 seconds.
- Add tomato paste and cook 1–2 minutes, stirring frequently, until it deepens in color and smells slightly sweet.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, bay leaf, parsley, oregano, basil, and red pepper flakes. Return beef to the pot.
- Bring to a light boil, then reduce heat to low. Cover and simmer 25–30 minutes.
- While the soup simmers, cook rice according to package directions.
- Remove and discard bay leaf. Taste and adjust salt and pepper.
- To serve, spoon rice into individual bowls and ladle soup over the top. Garnish with mozzarella and parsley if desired. Serve warm.
Texture & Flavor Tips
- For a deeper tomato flavor: Simmer uncovered the last 5 minutes.
- For extra richness: Leave a small amount of beef fat when draining.
- If too acidic: Add a small pinch of sugar.
- If thicker than desired: Add additional beef broth when reheating.
Substitutions & Variations
- Turkey instead of beef: Works well and keeps the soup lighter.
- Brown rice: Adds a slightly nuttier flavor.
- Add heat: Increase red pepper flakes or add diced jalapeño with peppers.
- Cheese swap: Use white cheddar instead of mozzarella for sharper flavor.
For a lighter, bean-based option, try my White Bean Chicken Chili.
For a Tex-Mex twist, try my Easy Taco Soup.
For a vegetarian twist with similar hearty ingredients, try my Easy One-Pot Lentil Soup.
Storage & Reheating
- Refrigerator: Store soup (without rice) up to 3 days in an airtight container.
- Freezer: Freeze soup without rice up to 3 months.
- Reheating (stovetop): Warm gently over medium-low heat. Add broth or water if needed.
- Reheating (microwave): Heat in intervals, stirring between each.
- Store rice separately for best texture.
- The soup will thicken slightly in the refrigerator—that’s normal. Just add a splash of broth when reheating to bring it back to a brothy consistency.
FAQs
Can I cook the rice directly in the soup?
It’s best to cook it separately. Rice absorbs broth quickly and can make the soup too thick.
Can I make this ahead of time?
Yes. The flavor deepens overnight. Store rice separately.
Can I freeze stuffed pepper soup?
Yes, freeze the soup base without rice for best results.
Recipe
Stuffed Pepper Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add ground beef and season lightly with salt and pepper. Cook, breaking it up, until browned. Drain excess fat and transfer beef to a plate.
- In the same pot, add a drizzle of oil if the pot is dry and then add onion and bell peppers. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add tomato paste and cook 1–2 minutes, stirring frequently, until slightly darkened.
- Stir in diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, bay leaf, parsley, oregano, basil, and red pepper flakes. Return cooked beef to the pot.
- Bring to a light boil, then reduce heat to low. Cover and simmer 25–30 minutes, stirring occasionally.
- While the soup simmers, cook rice according to package directions.
- Remove and discard bay leaf. Taste and adjust salt and pepper as needed.
- To serve, spoon cooked rice into individual bowls and ladle soup over the top. Garnish with mozzarella and additional parsley if desired. Serve warm.
Notes
- Store rice separately from soup.
- Freeze soup base only (no rice).
- Add broth when reheating if needed.
- Season at the end for best balance.
