Easy Stuffed Pepper Soup Recipe

Ben Carraoli

Easy Stuffed Pepper Soup Recipe

I just whipped up this cozy bowl of Easy Stuffed Pepper Soup 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.

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Prep Time 10

Cook Time 35

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.

Notes

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.