I remember the moment my oldest asked for stuffed pepper soup on a cold evening, craving something warm and filling after a busy day. I hadn’t made this particular comfort food soup in a while, but hearing that request reminded me why it had become such a family favorite. There’s something about the hearty mix of ground beef and tender bell peppers simmered in a flavorful broth that draws everyone to the table. When I brought out the first bowl, the smiles and quick seconds that followed told me this homemade pepper soup was here to stay in our rotation.
Stuffed pepper soup has that magical way of making mealtime special without fuss. It’s approachable for busy nights and satisfying enough for company. Over time, I’ve learned a few kitchen tips that help this ground beef soup come out perfect every time, so I make it confidently without stress. If you’re looking for a recipe that feels like a warm hug served in a bowl, you’re about to find your new go-to.
This stuffed pepper soup works well any day of the week, especially when you want comfort food soup that feels both wholesome and homemade. I’m excited for you to try this recipe with your family and watch it become a favorite staple, too. Once you taste it, you’ll understand why it keeps everyone talking and coming back for more.
What You’ll Need
To make this stuffed pepper soup, you’ll want to gather the following ingredients. Trust me, this stuffed pepper soup ingredient list keeps things simple without sacrificing flavor!
- 1 pound ground beef – Look for fresh, lean ground beef for the best balance of flavor and less grease.
- 1 onion, finely chopped – Adds the right sweetness as it cooks down.
- 3 bell peppers (mix of colors), diced – Fresh bell peppers are key since they bring that bright pepper flavor that makes this soup stand out.
- 3 cloves garlic, minced – Fresh garlic gives this homemade pepper soup its savory depth.
- 4 cups beef broth – Use low-sodium if you want to control saltiness, but a good quality broth really lifts the flavor.
- 1 (14.5 oz) can diced tomatoes, with juice – Adds acidity and makes this ground beef soup rich and hearty.
- 1 cup cooked rice – This makes the soup feel like a stuffed pepper casserole in a bowl.
- 1 teaspoon Italian seasoning – A simple blend that brings all the flavors together.
- Salt and black pepper to taste – Adjust to suit your family’s preferences.
You’ll find everything needed for this stuffed pepper soup at your regular grocery store, especially in the fresh produce and canned goods aisles. This recipe is forgiving if you need to swap out the type of rice for quick-cooking or leftover cooked rice. Some weeks, I use brown rice instead, and my family loves the extra texture.
A tip for chopping the bell peppers: I like to remove the seeds and ribs carefully, then dice them into even pieces so they cook evenly in the soup. Also, using fresh garlic instead of jarred always makes a noticeable difference in taste.
My family prefers when I use a mix of red, green, and yellow peppers. It makes the soup look inviting and adds a natural sweetness that everyone enjoys. If you want a twist, you might like to try recipes like the stuffed pepper soup from Dinner at the Zoo or the creamy flavor punch in this roasted version Roasted Red Pepper Gouda Soup.
How to Make It
Making stuffed pepper soup for your family is straightforward and so rewarding. This stuffed pepper soup typically takes me about 40 minutes from start to finish, including those moments when the kitchen fills with smells that draw everyone near.
- In a large pot or Dutch oven, brown the ground beef over medium heat. I always break it up into small pieces so it cooks evenly. Drain any excess fat to keep the soup from being greasy.
- Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until the onion is soft and translucent. Your kitchen will already smell amazing by this point.
- Toss in the diced bell peppers and stir together. Cook for another 5 minutes allowing the peppers to soften but still hold their shape.
- Pour in the beef broth and canned diced tomatoes, including their juice. Stir in the Italian seasoning, salt, and black pepper. Bring the whole pot to a boil.
- Lower the heat and let the soup simmer for about 20 minutes. This is where the flavors meld beautifully, kind of like a homemade pepper soup comforting your whole family.
- Finally, stir in the cooked rice. Let it warm through for about 5 minutes. If the soup looks too thick, add a little more broth or water until it reaches your desired consistency.
You’ll know your stuffed pepper soup is ready when the bell peppers are tender but not mushy, the beef is fully cooked, and the broth tastes well seasoned. Don’t worry if your soup looks a bit chunky – that’s exactly what makes it feel like a delicious stuffed pepper casserole in a bowl.
Here’s where I used to mess up my stuffed pepper soup – skipping the simmer time. Now I always make sure to let it cook slowly so the rice absorbs flavor and the vegetables soften just right. While your soup is cooking, you’ll have time to set the table or chat with family about the day.
If you want ideas for switching up flavors, Cooking Classy has a version with some extra spices in their cozy stuffed pepper soup that you might enjoy. And for a classic take, Allrecipes has a well-loved recipe you can compare to.
Serving Ideas
Everyone reaches for seconds when this stuffed pepper soup comes out with a sprinkle of shredded cheddar or a dollop of sour cream on top. My family loves pairing it with warm crusty bread or soft dinner rolls to soak up all the broth.
This stuffed pepper soup is perfect for those nights when you want something really satisfying and easy to serve. It brightens up gloomy days and makes dinner feel special without extra fuss. I’ve brought it to family gatherings and it always gets compliments for being comforting and filling.
If you have leftovers, store them in an airtight container in the fridge. This stuffed pepper soup reheats beautifully, and sometimes the flavors deepen even more after a day or two. You can even freeze portions for busy nights ahead.
I’ve tried variations by swapping in ground turkey for a leaner ground beef soup or adding a little extra heat with crushed red pepper flakes. For a creamy twist, a splash of cream stirred in at the end changes it up nicely. When my kids want something cheesy, I turn this into a stuffed pepper casserole inspired dinner by topping it with cheese and baking briefly.
If your family loves this, they’ll also enjoy the Goat Cheese Stuffed Mini Peppers recipe for a twist on stuffed peppers. For another soup option that plays with roasted peppers, try the Roasted Red Pepper Gouda Soup. And if you want to serve a favorite with a bit more tang, the Creamy Reuben Soup is a great sidekick.
Your Questions Answered
Q: Can I make this stuffed pepper soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Make it a day ahead and just reheat slowly on the stove. Just be sure to add the rice fresh or keep it separate if you want to avoid mushy grains.
Q: What if I don’t have bell peppers?
A: Bell peppers are the star, but you can swap in diced zucchini or carrots for a different texture. The classic stuffed pepper taste changes, but it will still be a comforting homemade pepper soup.
Q: How do I store leftovers?
A: Leftover stuffed pepper soup keeps well for up to 3 days in the fridge. Cool it completely before refrigerating. Freeze in meal-size portions for up to 3 months and thaw in the fridge overnight before reheating.
Q: Can I use ground turkey instead of ground beef?
A: Yes, ground turkey works well and cuts down on fat. Just brown it fully and keep an eye on seasoning since turkey can be milder. My family likes this swap for a lighter ground beef soup.
Q: Is there a way to make this soup dairy-free?
A: This recipe is naturally dairy-free as written. For topping ideas, try avocado slices or fresh herbs instead of cheese or sour cream.
Q: How spicy is this soup?
A: It’s mild by default, perfect for kids and picky eaters. You can add a pinch of cayenne or red pepper flakes to kick it up if you like some heat.
Q: Can I omit the rice?
A: Sure! Without rice, the soup turns more into a classic bell pepper soup with meat and veggies. You might want to add a bit more broth or veggies to keep it hearty.
Q: Any tips to make prep faster?
A: Use pre-chopped onions and bell peppers if you need to save time. Also, leftover rice from another meal works great in this soup. Streamlining ingredients turns this into a quick weeknight meal win.
The Final Word
This stuffed pepper soup has earned its place in my recipe collection because it checks all the boxes: warm, filling, and easy to make. It’s become a weekly favorite that brings my family together over an inviting bowl full of hearty ground beef, bright bell peppers, and comforting rice. Some nights we stick to the classic, but I’ve also tried meatless versions and even creamy takes that everyone loved.
My Stuffed Pepper Soup Tips:
- Brown the meat well and drain any excess fat for a clean broth.
- Let the soup simmer long enough for flavors to build and vegetables to soften.
- Use fresh bell peppers for the best taste and texture.
I’ve found swapping out the ground beef for turkey works for lighter meals, and adding shredded cheese on top is a hit with my kids. For family celebrations, I turn this soup into a stuffed pepper casserole dinner by baking it with a cheesy topping, which makes it feel just a little more special.
I encourage you to make this stuffed pepper soup your own. Mix in your favorite veggies, adjust spices to your liking, and watch your family dig in and enjoy. There’s nothing like serving up a meal that invites smiles and seconds around the table. I hope your family loves it as much as mine does and that it becomes part of your dinner rotation for cozy nights together.
For more great ideas, check out the stuffed pepper soup favorites at Dinner at the Zoo, cozy takes from Cooking Classy, and classic home recipes from Allrecipes. And if you want to pair your soup with some flavorful bites, don’t miss the Goat Cheese Stuffed Mini Peppers or the rich Roasted Red Pepper Gouda Soup. For a twist on comforting soup meals, the Creamy Reuben Soup is also wonderful.
Happy cooking and here’s to many joyful meals made around your table with stuffed pepper soup!
Stuffed Pepper Soup
A hearty and comforting soup inspired by classic stuffed peppers, featuring ground beef, bell peppers, tomatoes, and rice simmered in a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 bell peppers (red, green, yellow), diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (14.5 oz) tomato sauce
- 4 cups beef broth
- 1 cup cooked white rice
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in minced garlic, diced bell peppers, oregano, and basil. Cook for 5 minutes until peppers start to soften.
- Add diced tomatoes, tomato sauce, and beef broth. Stir to combine and bring to a boil.
- Reduce heat and simmer for 20 minutes to blend flavors.
- Stir in cooked rice and season with salt and pepper to taste. Heat through for 5 minutes.
- Serve hot, garnished with fresh parsley or shredded cheese if desired.
Notes
For added richness, top the soup with shredded cheddar cheese and a dollop of sour cream before serving.