Homemade Stuffed Peppers Soup Recipe

When I first made this homemade stuffed peppers soup recipe, I didn’t expect it to be such a hit at the dinner table. But wow—every spoonful was packed with comforting flavors that reminded me of classic stuffed peppers, just in cozy soup form.

This recipe is hearty, full of tender rice, ground beef, and flavorful peppers, all simmered in a tomato-rich broth. It’s also super easy to whip up on a busy weeknight. And fun fact: I had a bowl of this while brainstorming ideas for my Broccoli Cheese Casserole Recipe—so now you know what kind of foodie multitasker I am!

Additional Tips for Making This Recipe Better

Want to take your soup to the next level? Here are a few extra tricks I learned while making it a few more times:

• Brown the meat really well. Don’t rush this step. A good sear adds extra depth to the soup.
• Use fresh peppers. Frozen ones can turn soggy and lose their bite.
• Add rice separately. I tried cooking rice directly in the soup, and it soaked up too much broth. Cooking it separately keeps things balanced.
• Season in layers. I taste after each step and adjust the salt and pepper as I go for the best flavor.
• Use a mix of peppers. Want extra color and flavor? Mix green with red or yellow peppers!

Tasty Variations You’ll Want to Try

I love customizing recipes, and this one is no different. Here are a few creative ways to tweak the soup to fit your taste or dietary needs:

• Dairy-Free: It’s naturally dairy-free, but avoid topping it with cheese if you’re strictly avoiding dairy.
• Low-Carb: Skip the rice and add cauliflower rice instead—perfect if you’re watching carbs.
• Protein Boost: Swap ground sirloin with ground turkey or chicken if you prefer leaner meat.
• Spice It Up: Add a pinch of crushed red pepper or a dash of hot sauce for heat lovers.
• Flavor Enhancer: A splash of Worcestershire sauce adds depth and umami.

If you’re into dinner recipes that are both cozy and customizable, this soup will easily earn a spot on your regular meal rotation.

Equipment You Need for Stuffed Pepper Soup

Making this soup is super simple, but having the right tools makes it even easier.

• Large Stock Pot: For browning meat and simmering the soup.
• Wooden Spoon: Helps break up the meat and stir evenly.
• Cutting Board and Knife: For chopping onions and peppers.
• Medium Saucepan: To cook the rice separately.
• Measuring Cups and Spoons: To get the seasoning just right.

How to Serve Stuffed Pepper Soup the Delicious Way

Presentation matters—especially when you want your food to look as good as it tastes! Here’s how I love serving this recipe:

Ladle the soup into deep bowls and top it with a sprinkle of shredded cheddar or mozzarella cheese. Add a pinch of fresh chopped parsley for a splash of color. Crusty bread or garlic toast on the side? Yes, please!

If you’re a fan of rich soups like the Creamy Chicken Tortilla Soup Recipe, you’ll enjoy how hearty and satisfying this is, especially with a creamy cheese topping!

How to Store Stuffed Pepper Soup

Soup leftovers are gold—if you store them right!

• Restoring: If the soup thickens overnight, just add a splash of broth or water when reheating to loosen it up. Stir well and re-season if needed.
• Freezing: Let the soup cool completely, then store in freezer-safe containers. Skip adding rice if you plan to freeze—it can get mushy. Just add fresh rice when reheating.
• Reheating: Warm the soup in a pot over medium heat or microwave it in a bowl, covered loosely, in 1-minute bursts, stirring in between.

Why You’ll Love This Recipe

There are so many reasons this soup deserves a place in your kitchen. Let me count a few:

• Super Easy to Make: You don’t need fancy techniques—just basic steps and one pot!
• Comforting and Filling: It’s a full meal in a bowl—protein, carbs, and veggies all in one.
• Budget-Friendly: All the ingredients are pantry staples and affordable.
• Customizable: You can adjust the flavor, spice level, or protein to suit your family.
• Perfect for Meal Prep: Make a big batch and enjoy it throughout the week.

Here’s What Makes This Recipe Stand Out

You know what’s great about this recipe? It gives you all the comfort of stuffed peppers without the fuss of actually stuffing anything. That’s what I love about it—maximum flavor with minimum effort.

The secret is in the balance of fresh veggies, savory ground beef, and a tomato-based broth that simmers until the flavors blend together beautifully. When you cook the rice separately, it doesn’t turn to mush. This little tip alone makes the texture so much better!

Also, dried thyme and sage may sound simple, but together they create a cozy, herby warmth that makes this dish feel homemade and nostalgic. I suggest using a low-sodium chicken broth so you can control the salt level. And if you’re like me and enjoy adding a bit of richness, a small handful of grated cheese stirred into your bowl before serving takes it to the next level.

Ben Carraoli

Homemade Stuffed Peppers Soup Recipe

This Stuffed Pepper Soup recipe brings all the rich, savory flavors of classic stuffed peppers—without the fuss of stuffing. It's loaded with ground sirloin, sweet green bell pepper, rice, and a perfectly spiced tomato base.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Calories: 320

Ingredients Method

Ingredients

  

• 1 pound ground sirloin – lean beef gives flavor without too much grease
• 1 green bell pepper chopped – choose a fresh, firm pepper for the best taste and texture
• 1 cup finely diced onion – yellow or white onion works best for mellow sweetness
• 1 29-ounce can diced tomatoes – canned for ease, but choose no-salt-added for better control
• 1 15-ounce can tomato sauce – adds thickness and rich tomato depth
• 1 14-ounce can chicken broth – low-sodium preferred to balance flavor
• 1/4 teaspoon dried thyme – earthy and fragrant perfect for hearty soups
• 1/4 teaspoon dried sage – adds a comforting herbal note
• Salt and pepper to taste – season gradually and taste as you go
• 1 cup white rice – uncooked; long-grain or jasmine rice works well

Method

 

1. Start by heating a large stock pot over medium heat. Add the ground sirloin and cook it until browned, breaking it apart as it cooks. Drain any excess fat, but don’t skip this step—it keeps the soup from becoming greasy while locking in beefy flavor.
2. Once the meat is browned and drained, stir in the chopped green bell pepper and diced onion. Cook them together until the onion becomes soft and translucent. Be careful not to brown the onions; you want a mellow, sweet base for the soup, not a charred flavor.
3. Now pour in the diced tomatoes (including their juice), tomato sauce, and chicken broth. Stir in the thyme, sage, salt, and pepper. Cover the pot and bring it to a simmer. Let it cook for 30 to 45 minutes, or until the bell peppers are tender and all the flavors have blended together beautifully.
4. While the soup simmers, bring 2 cups of water to a boil in a separate saucepan. Add the rice and cook it until tender, which usually takes about 15 minutes. Cooking the rice separately prevents it from soaking up too much broth or becoming overly soft in the soup.
5. Once both the soup and rice are ready, gently stir the cooked rice into the soup. Let it warm through for a few more minutes, then ladle into bowls and serve hot. The result is a thick, hearty soup packed with familiar flavors—and it’s just as good the next day!