Do Share Recipe

Easy Stuffed Pepper Soup Recipe | Hearty Comfort Meal

I just whipped up this cozy bowl of Easy Stuffed Pepper Soup Recipe and gosh — it hits all the comfort-food buttons. I was craving the flavors of stuffed peppers but didn’t feel like dealing with baking peppers, stuffing them, and all that extra work.

This soup version delivered that beloved bell pepper, beef, and rice combo in a warm, hearty broth — and on my table in under an hour. I enjoyed chopping the peppers and onions, stirring the savory broth, and feeling that delicious aroma fill the kitchen.

Whether you’ve had a long day or need something nourishing, this recipe will feel like a warm hug in a bowl — just like my Hearty Cheddar Garlic Herb Potato Soup does on chilly evenings.

Ingredients

Note: several servings

¾ cup uncooked white rice — I like jasmine or basmati rice; it gives the soup texture and bulk.
1 tablespoon olive oil — used for sautéing onion and garlic, and building a flavor base.
½ medium onion, chopped — the onion brings sweetness and depth; I prefer a mild variety for balance.
1½ pounds lean ground beef — leaner beef reduces excess grease and keeps the soup lighter.
3 cloves garlic, minced — fresh garlic adds punch; skip pre-minced for best flavor.
1 red bell pepper, chopped finely — the color and sweetness of red pepper elevate the dish.
1 green bell pepper, chopped finely — green pepper adds a sharper, peppery note and color contrast.
1 (13.5 oz) can tomato sauce — gives richness and body to the broth.
1 (28 oz) can fire-roasted diced tomatoes (with juices) — the fire-roasting provides smoky flavor; good quality matters.
4 cups chicken broth — the liquid base; you could swap beef broth for more richness.
¼ teaspoon Italian seasoning — a convenient blend of herbs to add Italian-style flavor.
1 teaspoon mild paprika — adds gentle smokiness and warmth (use hot paprika if you want spice).
Salt and pepper, to taste — adjust at the end for best results.

Variations

Want to mix it up or fit special diets? Here are some ideas:

Dairy-free: Skip adding any cheese garnish and use vegetable broth instead of chicken.
Low-sugar: Use plain diced tomatoes (no added sugar). If you need to reduce acidity, add a tiny pinch of sugar or a splash of maple syrup.
Meat-free: Swap the ground beef for cooked lentils or a plant-based “beef” crumble — it works beautifully and keeps the bell-pepper flavor.
Extra flavor: Stir in a handful of fresh herbs like parsley or cilantro at the end, or top with a dollop of Greek yogurt.
Spicy kick: Use hot paprika or cayenne pepper, or throw in red pepper flakes for heat.
Rice-free: Swap rice for small pasta like orzo or omit it completely and reduce the broth slightly for a lighter soup.

If you love creative spins on comfort food, you can also enjoy my 4 Cheese Sage Pesto Florentine Lasagna Recipe — it’s rich, cheesy, and just as satisfying.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Equipment You Need

Heavy-bottomed soup pot or Dutch oven — for sautéing and simmering the soup evenly.
Wooden spoon or spatula — to break up the beef and stir ingredients.
Measuring cups and spoons — for precise ingredient quantities.
Chef’s knife and cutting board — for chopping onions, peppers, and garlic.
Rice-cooker or saucepan (optional) — if you’re cooking the rice separately.

How to Make Easy Stuffed Pepper Soup

A simple step-by-step guide to make this hearty comfort dish.

Cook the Rice

Cook the rice according to package directions (I used jasmine). While the rice cooks, start preparing the rest of the soup so everything comes together smoothly.

Sauté Onion and Garlic

Heat olive oil in your soup pot over medium heat. Add the chopped onion and cook for 5–7 minutes until softened and lightly browned — this deepens the flavor. Then stir in minced garlic and cook for about a minute until fragrant.

Brown the Beef

Add the ground beef to the pot with the onions and garlic. Cook for about 5 minutes, breaking up the meat as it browns. If there’s excess grease, drain most of it to keep the soup lighter and cleaner.

Add Peppers and Liquid Ingredients

Stir in the chopped red and green bell peppers, tomato sauce, fire-roasted diced tomatoes (with juices), chicken broth, Italian seasoning, and paprika. Bring the mixture to a gentle boil, then reduce heat and simmer for about 15 minutes to blend all the flavors.

Stir in Rice and Finish

Once the rice is cooked, add it to the pot and continue simmering for another 10–15 minutes. This helps the rice absorb flavor and slightly thicken the broth. Finally, adjust seasoning with salt and pepper.

Additional Tips for Making This Recipe Better

Here are a few things I learned from making this recipe myself:

I always use fresh, fire-roasted diced tomatoes — the smoky depth makes a big difference.
I chop the bell peppers finely so they blend smoothly into the soup.
I taste the broth before adding salt; broth and canned tomatoes already contain sodium.
I keep extra broth on hand in case the rice absorbs too much liquid.
I let the soup rest for a few minutes off the heat before serving — it deepens the flavor beautifully.

How to Serve Easy Stuffed Pepper Soup

This soup is hearty enough to serve as a complete meal, but the presentation adds a special touch. Serve it in warm bowls and garnish with freshly chopped parsley or cilantro for a pop of color.

A sprinkle of shredded cheddar or crumbled feta adds creaminess if you’re not dairy-free. You can also swirl a spoonful of Greek yogurt on top for richness. Pair it with crusty bread, dinner rolls, or a simple green salad for a comforting and wholesome meal.

Nutritional Information

Here’s the approximate nutritional breakdown per serving:

Calories: 331 kcal
Protein: 29 g
Carbohydrates: 32 g
Fat: 9 g

Make Ahead and Storage

Storage in the fridge:
Once the soup cools completely, store it in an airtight container for up to 3 days. The rice will absorb some of the broth over time, so the soup may thicken a little.

Freezing:
If freezing, it’s best to leave out the rice or cook it separately before serving. The soup base (without rice) freezes beautifully for up to 3 months.

Reheating:
Thaw frozen soup overnight in the fridge. Reheat gently on the stove over medium heat, adding extra broth if the soup becomes too thick. Adjust seasoning before serving.

Why You’ll Love This Recipe

There are so many reasons this Easy Stuffed Pepper Soup will become your new favorite:

It’s super easy: Simple ingredients and quick prep make this perfect for weeknights.
It’s comforting and familiar: You get all the classic stuffed-pepper flavors in a cozy soup form.
It’s versatile: Easily customize it with your favorite meat, spice level, or plant-based swaps.
It’s meal-prep friendly: It reheats beautifully, making it great for leftovers or freezer meals.
It’s hearty and satisfying: The mix of beef, rice, and veggies makes it feel like a full meal in a bowl.

If you’re looking for something cozy, filling, and packed with homestyle flavor, this Easy Stuffed Pepper Soup is the recipe to try. It’s simple enough for a weeknight but comforting enough to serve guests. After making it once, you’ll keep it in your regular rotation — I promise!

Ben Carraoli