Stuffed Pepper Soup saved my weeknight sanity more times than I can count. You know those evenings when you want something cozy, tasty, and not fussy? That is this soup for me. It’s all the classic stuffed pepper flavors without the work of actually stuffing peppers. Everything simmers in one pot, it smells amazing, and leftovers are pure gold. If you love comforting meals with simple ingredients, stick with me and I’ll walk you through it.
How to Make Stuffed Pepper Soup
Simple Ingredients That Make It Shine
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 bell peppers, chopped (a mix of red and green gives great color)
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef or chicken broth
- 1 cup cooked rice or cauliflower rice
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Olive oil for sautéing
- Optional finish: a splash of vinegar or lemon juice for brightness
Step-by-Step You Can Trust
Warm a big pot over medium heat, drizzle in olive oil, and brown the meat, breaking it up as it cooks. If there’s extra fat, spoon it off. Toss in onion and peppers and cook until the peppers start to soften. Add garlic and stir just until fragrant.
Season with Italian seasoning, smoked paprika, salt, and pepper. Stir in crushed tomatoes, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and let it simmer for 20 to 25 minutes until the peppers are tender and the flavors cozy up.
Stir in cooked rice or cauliflower rice right before serving so it stays pleasantly firm. Taste and adjust salt. A tiny splash of vinegar or lemon juice makes the whole pot pop. Ladle into bowls and finish with parsley or a little grated cheese if that’s your style.
Shortcut lover? If pressure cooking is more your speed, I’ve got you. Check out these Instant Pot stuffed peppers for a fast, flavor-packed idea that hits the same notes in a different way.
Tips For The Perfect Dish
I’ve made this pot of comfort a hundred times, and a few small moves make a big difference. First, brown your meat well. You’re not just cooking it through, you’re building flavor. Let the edges get a little color before you add the veggies. Second, don’t overcook the rice. If you plan to have leftovers, add only what you need to each bowl so the rice doesn’t soak up all the broth overnight.
Use a mix of pepper colors. Red brings sweetness, green brings a little bite. If you want thicker soup, simmer with the lid off for the last 10 minutes. Want it thinner? Add a splash of broth. If your tomatoes taste dull, a pinch of sugar or a drizzle of honey balances the acidity. You can also stir in a tablespoon of tomato paste with the spices for deeper flavor.
Make-ahead magic: cook the soup base and keep the rice separate. Combine them in bowls as you serve. That way, every bowl tastes freshly made. If dairy’s your friend, a tiny spoon of sour cream or a sprinkle of mozzarella on top is lovely. If dairy’s not your thing, garnish with parsley and a squeeze of lemon. Either way, it’s cozy.
And if you’re in the mood for another pot of comfort after this, curl up with my other favorite cold-weather bowl, this easy Instant Pot chicken noodle soup.
“I started making this on Sundays and my kids literally cheer when they smell it on the stove. It’s humble, hearty, and it tastes even better the next day.”
Flavor Variations
Think of this soup as your friendly canvas. Want a little Italian vibe? Add basil, oregano, and a Parmesan rind while it simmers, then fish the rind out before serving. Craving something smoky? Stir in fire-roasted tomatoes and a pinch of chipotle powder. If you love a meaty, chili-style bowl, use half ground beef and half Italian sausage and bump up the paprika.
Vegetarian version is easy. Swap the meat for mushrooms or lentils and go with vegetable broth. I like cremini mushrooms for that savory depth. For low carb, skip the rice and use cauliflower rice or just enjoy it brothy. If you enjoy Tex-Mex flavors, add cumin and chili powder, and top your bowl with avocado and cilantro. For inspiration on that flavor profile, you might love these Mexican stuffed peppers, which bring the same spirit with a fun twist.
Slow cooker fans can brown the meat and then throw everything into the slow cooker on low for 6 to 7 hours or high for 3 to 4. Add rice at the end so it stays tender. If you like a hint of sweetness, stir in a spoon of roasted red pepper puree. If you’re cooking for kids, go milder on spices and let them add cheese at the table.
How to Store Stuffed Pepper Soup
Let the soup cool until it’s warm, not hot. Store in airtight containers in the fridge for up to 4 days. It thickens a bit as it sits, which I think makes it even better. For best texture, keep rice separate and add it when reheating. If the soup tightens up, thin with broth or water to your liking.
Freezing works great too. Skip the rice if you plan to freeze. Portion the soup into freezer-safe containers, leaving a little room at the top. Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove over medium heat. Taste and brighten with a squeeze of lemon if needed.
If you’re stocking up your freezer with cozy meals, you’ll also love this hearty slow cooker black bean soup. It freezes like a dream and makes weeknights easy.
What to Serve With Stuffed Pepper Soup
- Crusty bread or garlic toast to scoop up every last bit
- A simple green salad with lemony dressing for freshness
- Grilled cheese, because soup and melty sandwiches belong together
- Roasted potatoes or sweet potatoes for a heartier spread
- Light toppings: chopped parsley, diced onions, shredded cheese, or a dollop of sour cream
When I’m feeding friends, I set out a topping bar so everyone can customize their bowl. A bowl of sliced green onions, a jar of red pepper flakes, and a small plate of lemon wedges make the soup feel restaurant special. I also love serving it alongside a big platter of roasted veggies. The balance of cozy and bright is perfect.
Common Questions
Can I use brown rice or quinoa?
Yes. Cook it separately and stir into bowls when serving. It keeps the grains from getting mushy.
What’s the best meat to use?
Lean ground beef has classic flavor, but ground turkey or chicken works great too. You can also mix beef and sausage for extra richness.
How do I keep peppers from going soggy?
Cut them into bite-size pieces and simmer just until tender. They should still have a little bite.
Can I make it dairy-free?
Absolutely. This soup is naturally dairy-free unless you add cheese or sour cream on top. Garnish with herbs and lemon for brightness.
How can I make it spicier?
Add a pinch of red pepper flakes or diced jalapeño with the onions. You can also finish bowls with hot sauce.
A cozy bowl worth sharing
I love how this recipe turns everyday ingredients into something that feels like a hug. It’s the kind of meal that makes the kitchen smell inviting and brings people to the table without calling them. If you want to compare my approach with a couple trusted sources, the versions from Cozy Stuffed Pepper Soup – Cooking Classy and Stuffed Pepper Soup – Dinner at the Zoo are great references, and you’ll see the same simple heart of the recipe shining through. Whether you keep it classic or try one of the twists above, you’ll end up with a pot that tastes just right for any season. Now grab a spoon, make it your own, and enjoy a big bowl tonight.
Stuffed Pepper Soup
Ingredients
Main Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 pieces bell peppers, chopped A mix of red and green preferred
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 4 cups beef or chicken broth
- 1 cup cooked rice or cauliflower rice Add cooked rice towards the end of cooking
- 1 teaspoon dried Italian seasoning
- 1 teaspoon smoked paprika
- to taste Salt and black pepper
- as needed Olive oil for sautéing
- optional splash of vinegar or lemon juice For brightness before serving
Instructions
Cooking Steps
- Warm a big pot over medium heat, drizzle in olive oil, and brown the meat, breaking it up as it cooks. If there’s extra fat, spoon it off.
- Toss in onion and peppers and cook until the peppers start to soften.
- Add garlic and stir just until fragrant.
- Season with Italian seasoning, smoked paprika, salt, and pepper.
- Stir in crushed tomatoes, diced tomatoes, and broth. Bring to a gentle boil, then reduce heat and let it simmer for 20 to 25 minutes until the peppers are tender.
- Stir in cooked rice or cauliflower rice right before serving so it stays pleasantly firm.
- Taste and adjust salt. A tiny splash of vinegar or lemon juice makes the whole pot pop.
- Ladle into bowls and finish with parsley or a little grated cheese if desired.
