One chilly evening last fall, I found myself craving the cozy comfort of stuffed peppers—but without the fuss of stuffing and baking each pepper individually. I was short on time, and my family was hungry (and impatient). So, I did what any desperate cook does: I threw all the flavors of stuffed peppers into a big pot and made soup instead. The result? This stuffed peppers soup that’s hearty, easy, and perfect for cozy nights when you want something warm and satisfying without hours in the kitchen.
I’ve made this recipe over 10 times since that night, tweaking it a bit here and there, and it’s become an absolute go-to. It’s one of those soups that feels like a big, comforting hug in a bowl, with tender bell peppers, savory ground beef, rice, and just the right touch of tomato and spices. And the best part? You can make it on the stovetop or in a slow cooker, so it fits right into your weeknight routine.
Stuffed peppers soup is the kind of meal that fills your kitchen with the smell of home and makes everyone at the table relax and dig in. After all, who doesn’t want their favorite comfort food in soup form? I promise, once you try this, you’ll be making it again when the weather turns crisp and you want something easy, hearty, and downright delicious.
Why You’ll Love This Stuffed Peppers Soup Recipe
This stuffed peppers soup recipe has totally changed my chilly-night dinner game. Here’s why it might just become yours too:
- Hearty and Filling — It’s loaded with ground beef, rice, and plenty of bell peppers, so it’s a complete meal in one bowl. No need for extra sides unless you want garlic bread (which, honestly, you do).
- Super Easy — You don’t have to mess with hollowing out peppers or baking them separately. Everything cooks together in one pot or slow cooker, saving you time and dishes.
- Made with Pantry Staples — Ground beef, rice, canned tomatoes, and broth are all you really need. I always have these on hand, so this soup is my go-to when I need a quick, comforting meal.
- Flexible and Adaptable — Whether you want to make it vegetarian, swap beef for turkey, or add extra veggies, this recipe bends to what you have and your taste preferences.
- Perfect for Meal Prep — Makes great leftovers that taste even better the next day. I often double the batch and freeze half for busy nights.
Honestly, this soup feels like a warm blanket on a plate. It’s the kind of meal that makes you slow down, savor each bite, and forget about the cold outside.
Ingredients You’ll Need
Here’s the cool thing about this stuffed peppers soup: most of the ingredients are probably already hanging out in your pantry or fridge. I’m pretty picky about a few key ingredients that really make the flavors pop, so I’ll highlight those below.
- Ground beef (1 pound / 450g) — I use 80/20 for flavor and juiciness. You can swap for ground turkey or chicken for a lighter version.
- Bell peppers (3 medium, diced / about 450g) — A mix of red, green, and yellow adds great color and flavor. Green peppers give a bit more bite; red ones are sweeter.
- Onion (1 medium, diced / about 150g) — Yellow onion works best here — it softens and sweetens nicely.
- Garlic (3 cloves, minced) — Fresh only. Garlic is the backbone of this soup’s flavor.
- Long-grain white rice (½ cup / 90g) — Cooks right in the soup, so no extra steps. Brown rice works too but will take longer.
- Diced tomatoes (1 can, 14.5 oz / 411g) — I prefer fire-roasted for extra depth, but regular canned tomatoes are fine.
- Tomato sauce (1 can, 8 oz / 227g) — Adds richness and thickens the broth.
- Beef broth (4 cups / 960ml) — Use low-sodium to control salt levels.
- Worcestershire sauce (1 tablespoon / 15ml) — This little addition adds umami magic. Don’t skip it.
- Italian seasoning (1 teaspoon) — Or use a mix of dried basil, oregano, and thyme.
- Salt and pepper — To taste. Start light; you can always add more.
- Olive oil (1 tablespoon / 15ml) — For sautéing the veggies.
Optional add-ins: A handful of chopped fresh parsley or basil for garnish, a pinch of red pepper flakes if you like heat, or shredded cheese on top when serving.
Equipment Needed
You don’t need anything fancy for this recipe. Here’s what I use in my kitchen:
- Large pot or Dutch oven — I like a 6-quart pot that holds everything comfortably. My trusty old pot from college does the job every time.
- Wooden spoon or spatula — For stirring the beef and veggies.
- Sharp knife and cutting board — Essential for chopping onions, garlic, and peppers efficiently. Dull knives just make things harder.
- Measuring cups and spoons — Standard tools that help keep the seasoning balanced.
If you want to use a slow cooker, a 6-quart crockpot works perfectly and lets you set it and forget it for busy days.
How to Make Stuffed Peppers Soup: Step-by-Step
Alright, let’s break this down so you can nail your stuffed peppers soup on the first try. I’m sharing all my tricks to keep it simple and delicious.
Step 1: Brown the Beef and Sauté Veggies (10 minutes)
Heat olive oil in your pot over medium-high heat. Add the ground beef and cook until browned, breaking it up with your spoon. Drain any excess fat if needed. Then toss in the diced onion and bell peppers. Sauté for about 5 minutes until the veggies start to soften. Add the minced garlic and cook for another minute until fragrant. This smell right here? Totally worth every minute.
Step 2: Add Liquids, Rice, and Seasonings (2 minutes)
Pour in the beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir in the rice and Italian seasoning. Bring everything to a boil, then reduce heat to low so it simmers gently.
Step 3: Simmer Until Rice is Tender (20-25 minutes)
Cover your pot and let the soup simmer for about 20-25 minutes, stirring occasionally. The rice will absorb the flavors and become tender, and the soup will thicken slightly. If it gets too thick, add a splash more broth or water.
Step 4: Season and Serve (2 minutes)
Taste the soup and add salt and pepper as needed. If you want a little heat, sprinkle in some red pepper flakes. Ladle into bowls and top with fresh parsley or shredded cheese if you like.
The whole process takes about 40 minutes, but most of that is hands-off simmering—perfect if you want to prep other things or just relax.
Expert Tips & Tricks
- Don’t skip the Worcestershire sauce — It’s the secret ingredient that adds depth and umami, making the soup taste like the real stuffed peppers without the fuss.
- Use low-sodium broth — This lets you control how salty your soup gets. I always add salt at the end after tasting.
- Rice timing matters — If your rice cooks faster than expected, just reduce the simmer time or add a little extra broth to keep the soup from drying out.
- Make it in the slow cooker — Brown the beef and sauté veggies first, then dump everything into a slow cooker and cook on low for 4-6 hours for a hands-off meal.
- Leftover rice works too — Use cooked rice if you want to speed up the process. Just add it in the last 10 minutes of cooking to heat through.
Variations & Substitutions
Once you’ve mastered the basics, here are some ways to mix things up:
- Vegetarian version: Swap ground beef for cooked lentils or plant-based crumbles, and use vegetable broth instead of beef broth.
- Spicy stuffed peppers soup: Add diced jalapeños with the onions or stir in hot sauce before serving.
- Turkey or chicken: Ground turkey or chicken works great and lightens the dish up.
- Cheesy finish: Stir in shredded mozzarella or cheddar at the end for a melty twist.
- Extra veggies: Toss in chopped zucchini or carrots with the peppers for more color and nutrition.
Speaking of comforting and easy meals, if you like this soup, you might enjoy the crockpot chicken tortellini I make when I want rich, cozy flavors, or the cowboy soup for another hearty, stick-to-your-ribs option during cold nights.
Serving & Storage
I usually serve this soup with some crusty bread or a simple green salad to balance the richness. It’s perfect for chilly weeknights when you want to feel cozy and satisfied without a ton of prep.
Store leftovers in an airtight container in the fridge for up to 4 days. The rice will continue to soak up the broth, so the soup thickens—just add a splash of broth or water when reheating to loosen it up. Reheat gently on the stove over low heat, stirring occasionally.
I don’t recommend freezing this soup because the rice texture changes and can get mushy, but if you want to meal prep, save the soup base and add freshly cooked rice when ready to serve. It keeps the texture spot on.
Nutrition Information
| Per Serving (6 servings) | Amount |
|---|---|
| Calories | 320 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fiber | 4g |
| Fat | 12g |
| Saturated Fat | 5g |
| Sodium | 550mg |
| Calcium | 60mg |
This isn’t a diet recipe, but it packs a good balance of protein, carbs, and fats to keep you full and energized. You can boost fiber and nutrients by adding extra veggies or serving with a fresh salad.
Final Thoughts
So there you have it—my go-to stuffed peppers soup recipe that’s easy to make, hearty enough to fill you up, and just right for cozy nights when you want comfort food without the stress. I’ve made this soup when the weather turns cold and when my schedule gets hectic because it’s reliable and totally satisfying.
Don’t be afraid to make it your own. Add your favorite veggies, adjust the seasonings, or swap proteins to suit your family’s taste. The best meals are the ones that fit your life and bring everyone together around the table.
If you try this recipe, drop a comment and tell me how it turned out! And if you run into any hiccups, I’m here to help troubleshoot. Happy cooking—and may your kitchen be filled with warmth and delicious smells tonight!
Frequently Asked Questions
Q: Can I make this soup vegetarian?
A: Absolutely! Swap the ground beef for cooked lentils or plant-based crumbles, and use vegetable broth instead of beef broth. The flavors still come together beautifully, and it’s just as hearty.
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice will take longer to cook—about 45 minutes simmering instead of 20-25. You can add it earlier or pre-cook the brown rice and add it toward the end to avoid overcooking.
Q: My rice got mushy—what did I do wrong?
A: Probably cooked too long or added too much liquid. Rice continues to absorb broth as it sits, so if you’re making this ahead or reheating leftovers, add extra broth or water to loosen it up. Also, try cooking the rice separately next time and adding it at the end.
Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and sauté the veggies first, then combine everything in a slow cooker and cook on low for 4-6 hours. Add the rice during the last hour of cooking so it doesn’t get mushy.
Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stovetop over low heat, adding a splash of broth or water to thin the soup if needed. Stir frequently to prevent sticking. Microwaving works but can dry out the rice, so add liquid and heat in short bursts.
Q: Can I freeze stuffed peppers soup?
A: I don’t recommend freezing it because the rice tends to become mushy and the texture suffers. Instead, freeze the soup base without rice and add freshly cooked rice when you’re ready to eat.
Q: Can I substitute ground turkey or chicken?
A: Definitely! Ground turkey or chicken works well and lightens up the dish. Just brown the meat thoroughly and adjust seasonings to taste. You might want to add a little extra broth since white meat can dry out faster.
Pin This Recipe!
Stuffed Peppers Soup Recipe Easy Hearty Comfort for Cozy Nights
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A hearty and easy stuffed peppers soup that combines all the flavors of stuffed peppers in a comforting bowl, perfect for cozy nights and quick weeknight meals.
Ingredients
- 1 pound ground beef (80/20)
- 3 medium bell peppers (red, green, yellow), diced (about 1 pound)
- 1 medium yellow onion, diced (about 5.3 ounces)
- 3 cloves garlic, minced
- ½ cup long-grain white rice (about 3.2 ounces)
- 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
- 1 can (8 oz) tomato sauce
- 4 cups beef broth (low-sodium)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add diced onion and bell peppers to the pot. Sauté for about 5 minutes until veggies start to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir in rice and Italian seasoning.
- Bring the mixture to a boil, then reduce heat to low and simmer gently.
- Cover and simmer for 20-25 minutes, stirring occasionally, until rice is tender and soup thickens. Add more broth or water if soup becomes too thick.
- Taste and season with salt and pepper as needed. Optionally, add red pepper flakes for heat.
- Ladle soup into bowls and garnish with chopped fresh parsley or shredded cheese if desired.
Notes
Use low-sodium broth to control salt levels. Brown rice can be used but requires longer cooking time (about 45 minutes). For slow cooker method, brown beef and sauté veggies first, then cook on low for 4-6 hours, adding rice in the last hour. Leftovers thicken as rice absorbs broth; add liquid when reheating. Freezing soup with rice is not recommended; freeze soup base separately and add freshly cooked rice when serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sodium: 550
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: stuffed peppers soup, hearty soup, comfort food, easy soup recipe, ground beef soup, cozy dinner, one pot meal
