Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb lean ground beef ((can use ground turkey or ground chicken)); Kosher salt and black pepper, (to taste); 1 tablespoon olive oil; 1 yellow onion, (chopped); 1 red bell pepper, (seeded, stemmed, and chopped); 1 green bell pepper, (seeded, stemmed, and chopped); 4 cloves garlic, (minced); 2 (14.5 oz) cans fire roasted tomatoes; 15 oz tomato sauce; 2 cups beef broth; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon crushed red pepper flakes; 2 cups cooked brown or white rice; Shredded cheddar or mozzarella cheese, (for serving); Chopped Italian parsley, (for garnish, optional)

This stuffed pepper soup delivers all the classic flavors in a hearty one-pot meal. Made with ground beef, rice, and bell peppers, it's ready in 40 minutes.

If you love the taste of stuffed peppers but want an easier one-pot meal, this stuffed pepper soup is for you. It has all the classic flavors: tender ground beef, sweet bell peppers, and a rich tomato broth. The soup comes together in about 40 minutes, making it a great option for busy weeknights when you need something comforting and quick.

Why You’ll Love This Stuffed Pepper Soup

All the flavor of stuffed peppers in a fraction of the time, with just one pot to wash.
The soup freezes beautifully, so you can make a big batch for busy nights.
It's easy to customize with ground turkey or chicken.

Key Ingredients for Stuffed Pepper Soup

Ground beef: Use lean ground beef (90/10) to keep the soup from being greasy. Ground turkey or chicken works well too.
Fire-roasted tomatoes: Canned fire-roasted tomatoes add a smoky depth that regular diced tomatoes lack. They're a key ingredient for the authentic stuffed pepper flavor.
Bell peppers: A mix of green and red gives both color and flavor. Green peppers are more vegetal, while red are sweeter. Any color will work.

Kitchen Tools for Stuffed Pepper Soup

Large pot or Dutch oven (at least 5 quarts)
Wooden spoon for stirring and breaking up the beef
Cutting board and chef's knife for chopping vegetables
Measuring cups and spoons

Tips for the Best Stuffed Pepper Soup

To keep the rice from getting mushy when you have leftovers, don't stir all the rice into the pot. Add rice to each bowl as you serve it instead. Also, be sure to drain the excess grease from the beef after browning to keep the soup from being greasy.

Easy Variations for Stuffed Pepper Soup

This soup is easy to adapt. You can swap the ground beef for ground turkey or ground chicken using the same amount. For the rice, both white and brown varieties work well, though brown rice may need a slightly longer simmer if added directly. If you want more heat, increase the crushed red pepper flakes to 1/2 teaspoon. You can also play with the bell pepper colors: red, yellow, or orange all add a slightly different sweetness.

What to Serve with Stuffed Pepper Soup

This soup is hearty enough to be a meal on its own, but it pairs well with a simple side. Try a crisp green salad with a tangy vinaigrette to balance the rich tomato broth. Roasted broccoli or green beans add a nice crunch. For a more filling meal, serve with cornbread, buttermilk biscuits, or garlic bread to soak up every last drop.

How to Store Leftover Stuffed Pepper Soup

Let the soup cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. If you added rice to the whole batch, the soup will thicken as the rice absorbs liquid. When reheating, stir in a little extra beef broth to reach your desired consistency. To keep the rice from getting mushy, you can also store the rice separately and add it to each serving.

How to Freeze Stuffed Pepper Soup for Later

For best results, freeze the soup without the rice. Cool the soup completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stovetop. Cook fresh rice and stir it in just before serving. This keeps the rice from turning mushy after thawing.

How to Reheat Stuffed Pepper Soup Without Losing Flavor

To reheat a single serving, use the microwave: heat in 30-second intervals, stirring in between, until hot. For larger portions, reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened overnight because the rice absorbed liquid, stir in a splash of beef broth to loosen it up.