If there’s one thing I’ve learned as a busy mom of three, it’s that weeknight dinners need to hit three boxes: quick, cozy, and delicious. That’s where stuffed pepper soup swoops in like a warm blanket on a chilly evening. It’s got all the goodness of classic stuffed peppers—tender rice, hearty ground beef, and sweet bell peppers—without the fuss of stuffing and baking.
This version has been my go-to since my kids started asking for “that pepper soup with cheese on top.” (Yes, they’ve officially named it.) And truth be told, I love it just as much, especially since it tastes even better the next day.
Table of Contents
Why You’ll Love This Stuffed Pepper Soup
- One-pot wonder: Less mess, less stress.
- Family-approved: Even picky eaters can’t resist the savory broth and melty cheese topping.
- Make-ahead friendly: Stores beautifully for busy weeks.
- Customizable: Swap in ground turkey or brown rice and it’s just as tasty.
What Does Stuffed Pepper Soup Taste Like?
Imagine the comforting flavors of a stuffed pepper casserole, but in cozy soup form. The broth is savory with just a hint of sweetness from the brown sugar, balanced perfectly with tangy tomatoes and Italian herbs. The bell peppers add freshness, the beef makes it hearty, and the rice brings it all together. Top it off with cheese, and you’ve got comfort in every spoonful.
Ingredients You’ll Need for Stuffed Pepper Soup
The beauty of stuffed pepper soup is that it transforms humble, everyday ingredients into something downright comforting. Nothing fancy here—just pantry staples and fresh produce coming together to create that cozy, stick-to-your-ribs kind of dinner. Let’s break it down:
Seasonings (the flavor foundation)
- Dried basil, oregano, and parsley (1 teaspoon each): These Italian herbs bring a classic depth of flavor that makes the soup taste like it simmered all day.
- Mustard powder (1 teaspoon): A quiet background note that adds warmth and balance—don’t skip it!
- Onion powder (½ teaspoon): Extra insurance for flavor, especially if your onions aren’t super strong.
- Red pepper flakes (a pinch): Just enough to keep things lively without turning it into fire-breathing dragon soup.
Soup Base (the heart of the recipe)
- Olive oil (1 tablespoon): For browning the meat and softening the veggies.
- Ground beef (1 ¼ lbs, 90% lean): Traditional stuffed peppers are made with beef, and using lean meat keeps the soup hearty without being greasy. (You can swap in ground turkey if you want a lighter spin.)
- Yellow onion (1, diced): Essential for that classic aromatic base.
- Garlic (3 cloves, minced): Because no cozy soup is complete without it.
- Bell peppers (1 red and 1 green, diced): The stars of the show! Red peppers bring sweetness while green adds a slightly earthy bite. Together, they make the soup taste just like stuffed peppers.
- Diced tomatoes with green chilies (10 oz can): Adds tang and a touch of zest. If your family isn’t a fan of spice, swap with plain diced tomatoes.
- Tomato sauce (16 oz can): Builds a smooth, rich broth that clings beautifully to the rice.
- Worcestershire sauce (1 teaspoon): A splash of umami that deepens the beefy flavor.
- Hot sauce (1 teaspoon): Don’t worry—you won’t actually taste “heat,” just subtle richness.
- Brown sugar (1–2 tablespoons): Balances the acidity of the tomatoes and rounds out the flavor.
- Beef broth (3 cups) + Chicken broth (2 cups): Using a mix creates a layered flavor that’s richer than using one type alone.
Rice (the comfort factor)
- White long-grain rice (¾ cup uncooked or 2 ¼ cups cooked): Rice turns this into a hearty, meal-in-a-bowl kind of soup. Cooking it separately keeps leftovers from turning mushy.
- Chicken broth (1 ½ cups): Adds flavor while cooking the rice—no boring, plain water here.
Optional but Amazing
- Shredded cheddar or Monterey Jack cheese (1 cup): Melty, gooey cheese on top makes the soup feel like true comfort food. Shred it fresh from a block for best results.
👉 Pro Tip: If you love soups that combine hearty ingredients with rich, tomato-based broth, you’ll also want to check out my Lasagna Soup with Sausage and Ground Beef. It’s another family favorite that shares some of the same pantry staples, which means you can meal plan more easily.
Step-by-Step Instructions for Making Stuffed Pepper Soup
One of the things I love about stuffed pepper soup is how approachable it is. Even if you’re not the most confident cook, this recipe is straightforward and forgiving. Follow these steps and you’ll have a pot of hearty, flavorful soup ready to warm the whole family.
Step 1: Brown the Beef and Build the Base
- Heat 1 tablespoon of olive oil in a large soup pot (a Dutch oven works beautifully) over medium-high heat.
- Add the ground beef, season it with a little salt and pepper, and cook for about 3 minutes, breaking it up with a wooden spoon.
- Stir in the diced onion and continue cooking another 5 minutes, until the beef is browned and the onions are softened.
- Drain any excess grease. This keeps the broth from feeling oily.
💡 Tip: Browning the beef well at this stage adds layers of flavor that will carry through the entire soup.
Step 2: Add Garlic and Bell Peppers
- Reduce the heat to medium. Stir in the minced garlic and cook for about 30 seconds until fragrant (don’t let it burn).
- Add the red and green bell peppers, cooking them for 3 minutes so they start to soften. This step makes sure their flavor infuses the soup rather than staying sharp and raw.
Step 3: Build the Flavorful Broth
- Sprinkle in your seasonings—dried basil, oregano, parsley, mustard powder, onion powder, and that tiny pinch of red pepper flakes.
- Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar.
- Add the beef broth and chicken broth, stirring to combine everything into a rich base.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer, partially covered, for 30 minutes. Stir occasionally so nothing sticks to the bottom.
💡 This simmering step is where the magic happens: the flavors mingle, the peppers become tender, and the broth develops that “all-day cooked” taste in less than an hour.
Step 4: Cook the Rice Separately
While the soup simmers, make the rice:
- In a small saucepan, bring 1 ½ cups of chicken broth to a boil.
- Stir in ¾ cup of uncooked long-grain white rice, making sure it’s submerged.
- Reduce the heat to low, cover tightly, and cook for 15 minutes.
- Turn off the heat and let the rice rest, covered, for 10 minutes. This step allows the rice to finish steaming and become fluffy.
💡 Cooking the rice separately is a game-changer—it prevents the grains from soaking up all the broth and turning mushy in your leftovers.
Step 5: Bring It All Together
- Remove the soup from the heat and stir in the shredded cheese if you’re using it. (Freshly shredded cheese melts like a dream here.)
- Spoon a serving of rice into each bowl and ladle the hot stuffed pepper soup over the top.
- Garnish with fresh parsley or extra cheese for a little flair.
👉 If you’re a fan of soups where pasta or grains soak up all those rich flavors, you might also enjoy my Tomato Soup Recipe with Fresh Tomatoes. It’s another cozy bowl that highlights how simple ingredients can create something truly satisfying.
Optional Crock Pot Method
Want to make life even easier? You can also prepare stuffed pepper soup in your slow cooker:
- Brown the ground beef and onions on the stovetop first.
- Transfer them to your Crock Pot with all the remaining soup ingredients (except the rice and cheese).
- Cover and cook on low for 6–8 hours.
- Just before serving, stir in the cheese (if using). Cook the rice separately and add it to bowls as directed above.
Tips and Tricks for Perfect Stuffed Pepper Soup
- Rice on the side: Keeps leftovers from turning mushy. Store separately!
- Cheese tip: Shred from a block—trust me, it melts better.
- Flavor depth: A splash of Worcestershire and hot sauce adds “can’t-put-my-finger-on-it” richness.
- Freezer-friendly: Freeze soup and rice in separate containers. Future-you will thank present-you.
- Meat swap: Ground turkey works beautifully if you want a lighter version.
Storage for Stuffed Pepper Soup
- Fridge: Up to 3 days in airtight containers.
- Freezer: Up to 3 months (store rice separately).
- Reheat: Stovetop or microwave—add a splash of broth if it thickens up.
FAQs
Can I use brown rice instead of white?
Yes! Just adjust cooking liquid and time according to package directions.
Do I have to use both chicken and beef broth?
Not at all—using both just adds depth, but all beef broth works fine.
Can I make this in a slow cooker?
Yes—brown the beef and onion first, then transfer to slow cooker with other ingredients (except rice and cheese). Cook on low 6–8 hours.
Conclusion
When life feels busy (which, let’s be honest, is most days), stuffed pepper soup is the cozy, flavorful answer. It’s hearty, family-friendly, and makes leftovers you’ll actually look forward to. So grab those peppers, simmer up a pot, and let this soup warm your kitchen and your heart.
And hey, if you loved this recipe, you’ll probably also enjoy my Lasagna Soup with Sausage and Ground Beef—another comfort classic in a bowl.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
The Best Stuffed Pepper Soup – Easy, Cozy, and Family-Approved
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This stuffed pepper soup is made with ground beef and bell peppers in a savory broth with diced tomatoes, a hint of brown sugar, and Italian seasonings. A blend of beef and chicken broth adds depth with subtle umami boosters.
Ingredients
Seasonings
1 teaspoon EACH: dried basil, oregano, parsley, mustard powder
½ teaspoon onion powder
1 pinch red pepper flakes
Soup
1 tablespoon olive oil
1 ¼ lb ground beef (90% lean)
1 yellow onion, diced
3 cloves garlic, minced
Salt and pepper, to taste
1 large red bell pepper, diced
1 large green bell pepper, diced
10 oz diced tomatoes with green chilies, undrained
16 oz tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1–2 tablespoons brown sugar
3 cups beef broth
2 cups chicken broth
1 cup shredded cheddar or Monterey Jack cheese (optional)
Rice
1 ½ cups chicken broth
3/4 cup white long-grain rice, uncooked (or 2 ¼ cups cooked rice)
Instructions
1. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Season ground beef with salt and pepper, add to the pot, and cook/crumble 3 minutes. Add diced onion and cook 5 more minutes until beef is browned; drain grease.
2. Reduce heat to medium. Add garlic; stir to coat. Add diced red and green bell peppers and soften 3 minutes.
3. Add seasonings, diced tomatoes with green chilies, tomato sauce, Worcestershire, hot sauce, and brown sugar; stir to combine. Pour in beef broth and chicken broth and stir.
4. Bring to a gentle boil, then reduce to a simmer. Partially cover and simmer 30 minutes, stirring occasionally.
5. Meanwhile, cook the rice: Bring 1 ½ cups chicken broth to a boil in a small saucepan. Add rice, return to a boil, cover, reduce to a gentle simmer, and cook 15 minutes. Turn off heat and let sit covered 10 minutes; fluff. (Yields about 2 ¼ cups cooked rice.)
6. Remove soup from heat and stir in shredded cheese, if using.
7. To serve, spoon rice into bowls and ladle soup over the top. (If no leftovers are expected, you can add the rice directly to the pot.)
Notes
The rice is cooked separately so it doesn’t absorb too much broth; store leftover soup and rice separately. The soup freezes very well; rice can also be frozen in a separate container.
Crock Pot method: Brown beef with onions and drain. Add to slow cooker with remaining ingredients except rice and cheese. Cook on LOW 6–8 hours. Switch to warm and stir in cheese if using. Cook rice separately and add to bowls before ladling soup.
Flavor enhancers (hot sauce, Worcestershire, mustard powder) add umami—you won’t taste them individually. Any hot sauce works; Frank’s is great.
Ground turkey may be substituted. 2 ¼ cups leftover cooked rice works perfectly.
Shred cheese from a block for best melting. Nutritional info includes 1 cup optional cheese.
Storage: Refrigerate up to 3 days or freeze up to 3 months. Freeze rice separately from soup.
