Homemade Stuffed Pepper Soup Recipe: Comfort in a Bowl

Let’s be real—sometimes you want all the cozy flavors of stuffed peppers, but you don’t want to fuss with prepping and baking individual peppers. Enter: stuffed pepper soup. It’s basically the best of both worlds—all that hearty, savory goodness packed into a warm, spoonable bowl. And guess what? It’s super easy to make, and you’ll probably already have most of the ingredients in your pantry. If you’re anything like me, you’ve probably stared into the fridge at 7 PM, wondering what to cook, only to realize you’re craving comfort food but don’t feel like standing over the stove for hours. This soup is your answer.

I first made this recipe during a busy week when I needed something fast, filling, and not another sad bowl of pasta. The result? A hit with my family and a recipe I now make at least once a month. So grab your favorite soup pot, and let’s get started.

Why Stuffed Pepper Soup Rocks

Stuffed peppers are classic for a reason—they’re hearty, flavorful, and satisfying. But honestly, sometimes the whole “stuffing and baking” process feels like a lot. With this soup, you get all those flavors—sweet peppers, savory ground beef, rice, tomatoes, and cheese—without the hassle. It’s like your favorite stuffed pepper had a baby with a cozy bowl of soup. And who doesn’t want that?

• No prep work on peppers: Just chop and toss.
• One-pot wonder: Less cleanup, more eating.
• Customizable: Swap ingredients to fit your taste or what’s in your fridge.
• Freezer-friendly: Make a big batch and freeze for busy nights.

What You’ll Need

Before we jump into the recipe, let’s talk ingredients. Most of these are pantry staples, but I’ll mention a few things you might want to pick up.

Main Ingredients

• 1 lb ground beef (or ground turkey if you prefer)
• 1 cup uncooked rice (white, brown, or wild—your call)
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 bell peppers (I use a mix of colors for extra flavor and color)
• 1 (28 oz) can diced tomatoes
• 4 cups beef or vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

Optional Add-Ins

• 1/2 cup corn (frozen or canned)
• 1/2 cup peas
• 1/4 cup chopped fresh parsley
• Hot sauce or red pepper flakes for a kick

Step-by-Step: How to Make Stuffed Pepper Soup

Prep the Veggies

Start by dicing the onion and mincing the garlic. Chop the bell peppers into bite-sized pieces—no need to be fancy here. I usually use a mix of red, yellow, and green peppers because, well, color makes everything look more appetizing. Plus, each color brings a slightly different flavor.

Brown the Beef

Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess grease if needed. FYI, I sometimes use lean ground beef to cut down on fat, but feel free to go with whatever you like.

Sauté the Aromatics

Add the diced onion and garlic to the pot with the beef. Sauté for a few minutes until the onion is soft and fragrant. This step is key for building flavor—don’t skip it!

Add the Peppers and Rice

Toss in the chopped bell peppers and uncooked rice. Stir everything together and let it cook for a couple of minutes. This helps the rice absorb some of the flavors.

Pour in the Liquids

Add the diced tomatoes (with their juice), broth, oregano, basil, paprika, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer. Cover the pot and let it cook for about 20–25 minutes, or until the rice is tender and the peppers are soft.

Cheese It Up

Once the soup is ready, stir in the shredded cheese. Let it melt into the broth for a creamy, comforting finish. If you want extra cheesy vibes, sprinkle a little more on top before serving.

Tips and Tricks for the Best Stuffed Pepper Soup

• Rice tip: If you’re using brown rice, you might need to simmer a bit longer. White rice cooks faster, so keep an eye on it.
• Pepper hack: If you’re short on time, use pre-chopped peppers from the grocery store. It’s not as fun, but hey, sometimes you just need dinner on the table.
• Broth boost: For extra flavor, use homemade broth or add a splash of Worcestershire sauce.
• Make it creamy: Stir in a splash of heavy cream or a dollop of sour cream for a richer soup.
• Spice it up: If you like things spicy, toss in some crushed red pepper flakes or a dash of hot sauce.

Common Mistakes (and How to Avoid Them)

Even the best recipes can go sideways if you’re not careful. Here are a few things to watch out for:

• Overcooking the rice: Nobody wants mushy rice in their soup. Keep an eye on the cooking time and taste-test as you go.
• Skimping on seasoning: Don’t be afraid to season as you cook. Taste the soup before serving and adjust the salt, pepper, and herbs as needed.
• Using too much cheese: Cheese is great, but too much can make the soup greasy. Start with 1 cup and add more if needed.

Customizing Your Soup

One of the best things about this recipe is how easy it is to customize. Here are a few ideas:

• Vegetarian version: Swap the beef for lentils or beans, and use vegetable broth.
• Low-carb option: Skip the rice and add cauliflower rice instead.
• Extra veggies: Toss in zucchini, carrots, or mushrooms for more nutrients.
• Different cheese: Try feta, Parmesan, or pepper jack for a flavor twist.

Serving Suggestions

This soup is a meal in itself, but if you want to make it extra special, here are a few serving ideas:

• Crusty bread: Serve with a slice of warm, crusty bread for dipping.
• Salad on the side: Pair it with a simple green salad for a balanced meal.
• Toppings bar: Set out extra cheese, sour cream, chopped green onions, or croutons for a fun, interactive dinner.

Why This Soup Is Perfect for Busy Nights

Let’s face it—life gets hectic. Sometimes you just need something fast, filling, and comforting. This soup is:

• Quick to make: Most of the prep is chopping, and the rest is just simmering.
• Easy cleanup: One pot means less mess.
• Great for leftovers: It tastes even better the next day.

Stuffed Pepper Soup vs. Traditional Stuffed Peppers

So, how does this soup compare to the classic stuffed pepper? Here’s a quick breakdown:

IMO, the soup wins for convenience, but both are delicious in their own way.

The Secret Ingredient? Love (and a Little Cheese)

Here’s the truth: the best recipes aren’t just about ingredients—they’re about the love you put into them. So don’t stress about getting everything perfect. If you add a little extra cheese, or forget to add the paprika, it’s still going to be delicious. Cooking should be fun, not stressful. And if you end up with a little extra soup, freeze it for another busy night. You’ll thank yourself later.

FAQs About Stuffed Pepper Soup

Can I use different types of meat?

Absolutely! Ground turkey, chicken, or even sausage work great. Just adjust the cooking time as needed.

Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors meld. Just store it in an airtight container in the fridge for up to 4 days.

Can I freeze stuffed pepper soup?

Totally. Freeze it in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Is this soup gluten-free?

If you use gluten-free broth and check your ingredients, yes! Just be sure your rice and broth are certified gluten-free.

Can I use fresh tomatoes instead of canned?

Sure, but canned tomatoes are easier and give a more consistent flavor. If you use fresh, chop them finely and add a splash of tomato paste for extra richness.

Final Thoughts

Stuffed pepper soup is one of those recipes that feels like a hug in a bowl. It’s comforting, easy to make, and perfect for busy nights when you just want something warm and satisfying. Whether you’re a stuffed pepper fan or just looking for a new soup to try, this recipe is a winner. And if you end up with leftovers, don’t worry—soup is always better the next day.

So next time you’re staring into the fridge, wondering what to cook, give this soup a try. It’s quick, delicious, and guaranteed to make your kitchen smell amazing. Who knew comfort food could be this easy? 🙂

Homemade Stuffed Pepper Soup Recipe: Comfort in a Bowl

Course: Dinner, SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

40

minutes

This homemade stuffed pepper soup brings all the cozy flavors of classic stuffed peppers—savory ground beef, sweet bell peppers, tender rice, and a rich tomato broth—into one comforting, one-pot meal. Easy to customize, freezer-friendly, and perfect for busy weeknights. It’s comfort food at its finest, without the fuss.

Ingredients

• 1 lb (450g) ground beef (or ground turkey/chicken for a lighter option)

• 1 cup (200g) uncooked white rice (or brown rice, adjust cook time)

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 bell peppers (red, yellow, green), chopped

• 1 (28 oz / 800g) can diced tomatoes

• 4 cups (950ml) beef or vegetable broth

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp paprika

• Salt and pepper to taste

• 1 cup (100g) shredded cheese (cheddar, mozzarella, or blend)

• Optional: 1/2 cup corn, 1/2 cup peas, 1/4 cup fresh parsley, hot sauce or red pepper flakes
  

Directions

• Brown the Beef:
  In a large soup pot, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain excess grease if needed.
• Sauté Aromatics:
  Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes until soft and fragrant.
• Add Peppers and Rice:
  Stir in the chopped bell peppers and uncooked rice. Cook for 2 minutes to let the flavors mingle.
• Pour in Liquids:
  Add the diced tomatoes (with juice), broth, oregano, basil, paprika, salt, and pepper. Bring to a boil, then reduce heat to low.
• Simmer:
  Cover and simmer for 20–25 minutes (or 30–35 minutes if using brown rice), stirring occasionally, until rice is tender and peppers are soft.
• Cheese It Up:
  Stir in the shredded cheese until melted. Taste and adjust seasoning if needed.
• Serve:
  Ladle into bowls. Top with extra cheese, parsley, or a dollop of sour cream if desired. Serve with crusty bread on the side.

Notes

• Notes
  Make it Vegetarian: Swap beef for lentils or beans, use vegetable broth.
  Low-Carb Option: Replace rice with cauliflower rice (add at the end and simmer for 5 minutes).
  Freezer-Friendly: Cool completely and store in airtight containers for up to 3 months. Reheat on the stove.
  Extra Creamy: Stir in a splash of heavy cream or a dollop of sour cream before serving.
• Nutrition (per serving, approx.)
  Calories
  320 kcal
  Protein
  22g
  Carbs
  28g
  Fat
  14g
  Fiber
  4g