I absolutely love this stuffed pepper soup—it’s been a favorite of mine for years, and I think you’ll understand why! When I served it at the restaurant, it was always one of the first dishes to fly off the menu, and people still ask for it all the time! It’s bursting with flavor and creates such a warm, comforting vibe. Whether you’re in the mood for an easy dinner or looking for something to meal prep, this soup will quickly become a staple in your kitchen
I’ve made this stuffed pepper soup countless times, and it’s always a hit. The combination of savory beef, tender peppers, and hearty rice makes it the ultimate comfort food. It’s easy to throw together, and the flavors are always spot on. Plus, it tastes even better the next day, making it perfect for leftovers or meal prep!
Why You’ll Love this Soup Recipe
- Simple and Hearty: With basic ingredients like ground beef, rice, and peppers, this soup offers all the hearty goodness you crave with minimal effort.
- One-Pot Cooking: Most of the soup is cooked in one pot, making cleanup easy. Plus, the rice is cooked on the side, so you can make as much or as little as you need.
- Affordable Ingredients: The recipe uses everyday ingredients that won’t break the bank, making it an easy, budget-friendly meal to enjoy on repeat.
Ingredients for Stuffed Pepper Soup
- Ground beef: Start by browning the beef to really bring out that delicious flavor! If you’re looking to cut down on fat, go for lean ground beef, but if you want to boost the flavor, 80/20 is a great choice.
- Onion, bell peppers, garlic: Dice the onion and peppers evenly for consistent cooking. Mince the garlic finely to avoid any large chunks.
- Diced tomatoes and tomato sauce: Cook the tomato sauce for a few minutes until it thickens and darkens, enhancing its rich flavor. Then, add the diced tomatoes for moisture and a tangy acidity that will create a perfect balance.
- Worcestershire sauce and soy sauce: These sauces add umami and depth. Soy sauce is salty, so adjust the salt at the end.
- Beef broth: Use low-sodium broth if you want more control over the soup’s salt level. You can always add more salt at the end if needed.
- Rice (white or brown): I prefer to cook the rice on the side and then stir it into the pepper soup before serving. This keeps the rice from soaking up too much liquid and splitting the grain which happens when simmering rice in soup.
- Sugar: A small amount helps balance the acidity of the tomatoes and sauces. Don’t skip it, but don’t overdo it either.
- Red pepper flakes & dried thyme: Red pepper flakes provide heat, so start with a small amount if you prefer less spice. Dried thyme adds a subtle earthy flavor that complements the beef and veggies.
- Salt: Taste and adjust salt at the end of cooking, especially if you’ve used low-sodium broth or soy sauce.
How to Make Stuffed Pepper Soup
Step 1. Heat some oil in a large pot and cook the ground beef until browned. Break it up as it cooks, then set it aside.
Step 2. In the same pot, add a bit more oil and sauté the onions, bell peppers, and garlic until softened and fragrant.
Step 3. Add the tomato sauce and cook with the veggie and beef mixture until it reduces. Then add the diced tomatoes, broth, and seasonings. Bring it to a simmer and let it cook for a while, allowing the flavors to come together.
Step 4. Stir in the cooked rice and let it simmer for a few more minutes so the rice soaks up all the delicious flavors. Taste and adjust seasoning if needed.
Recipe Tips
- Cook rice separately for better texture: Preparing the rice on the side prevents it from absorbing too much broth and becoming mushy in leftovers.
- Switch up the protein: For a lighter variation, try using ground turkey or chicken.
- Finish with a splash of vinegar: Add a splash of red wine or apple cider vinegar just before serving to brighten the flavors and balance the richness. Start with about a teaspoon, tasting as you go.
- Add fresh herbs at the end: Stirring in fresh parsley or basil right before serving enhances the flavor and adds freshness.
- Simmer for flavor: If you have extra time, let the soup simmer a little longer. The longer cook time allows the flavors to meld more deeply, making for an even heartier soup.
Frequently Asked Questions
More Soup Recipes
Stuffed Pepper Soup
Course: All Recipes, SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutesA comforting stuffed pepper soup with ground beef, bell peppers, tomatoes, rice, and savory seasonings. This easy, hearty recipe is perfect for a cozy dinner or meal prep.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 green bell peppers, diced
5 garlic cloves, minced
1 (9-ounce) tomato sauce
1 (28-ounce) can petite diced tomatoes
4 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons sugar
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
2 cups cooked rice
Directions
- In a large pot, brown the ground beef over medium heat, breaking it up as it cooks. Drain excess fat if needed.
- Add diced onion and bell peppers, cooking for 5-7 minutes until softened. Stir in garlic and cook another 1-2 minutes until fragrant.
- Add the tomato sauce and cook until thickened, about 2-3 minutes, stirring as it darkens.
- Mix in diced tomatoes, beef broth, Worcestershire sauce, soy sauce, dried thyme, paprika, crushed red pepper flakes, and sugar. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
- Stir in cooked rice and allow to heat through.
