Stuffed Peppers Soup Recipe: Easy Homestyle Comfort in 30 Minutes

Name: Stuffed Peppers Soup Recipe: Easy Homestyle Comfort in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef (85% lean); 2 large bell peppers (1 red, 1 green), diced; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 4 cups beef broth; 1 cup cooked rice (white, brown, or wild); 1 tbsp Worcestershire sauce; 1 tsp dried Italian seasoning; Salt and pepper, to taste; Optional toppings: chopped fresh parsley, shredded mozzarella, sour cream

Posted on December 25, 2025

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There’s something about the smell of onions sizzling in a deep pot that instantly puts me back in my mom’s kitchen. She’d make stuffed peppers every fall—big, saucy, beefy ones, with rice spilling out the sides. Honestly, I loved the flavors but hated all the fuss. You know, blanching peppers, stuffing them, hoping they don’t topple and dump their filling everywhere. Not my style. So, last year when life was extra busy and I was craving comfort food, I had a “what if?” moment: what if I could take everything I love about stuffed peppers and turn it into a soup?

I’ve made this stuffed peppers soup recipe more times than I can count (and once, by accident, with leftover meatloaf—surprisingly good). It’s got all that savory, homestyle flavor, but it’s simple. Like, weeknight-simple. And honestly, it’s become my go-to for chilly evenings, lazy Sundays, or anytime I need a bowl of nostalgia without the stress. Plus, it’s done in about 30 minutes, which might be the best part.

Quick note: There’s no actual stuffing involved. Just all the good stuff—ground beef, sweet peppers, tomatoes, rice—swirled together in one glorious pot. If you’re into easy comfort food, this stuffed peppers soup recipe is about to be your new best friend.

Why You’ll Love This Stuffed Peppers Soup Recipe

I’m not exaggerating when I say this soup has completely ruined actual stuffed peppers for me (in a good way). It’s one of those rare recipes that checks every box: fast, filling, family-approved, and tastes even better the next day. Let me break down why I keep coming back to it:

Homestyle flavor without the hassle: All the coziness of mom’s classic stuffed peppers, but you won’t be wrestling slippery bell peppers or worrying about them staying upright.
Ready in 30 minutes flat: I’ve made this after a long workday with zero energy left, and it’s still doable. Chop, sauté, simmer, done.
One-pot magic: No juggling pans, no complicated steps. Less cleanup means more time to actually enjoy dinner.
Customizable for picky eaters: My kids don’t love “chunks,” so I dice the peppers small, and they gobble it up. You can tweak the veggie size, swap meats, add heat—whatever works for your crew.
Leftovers are even better: I swear, something magical happens overnight. The flavors deepen, and the rice thickens the broth. It’s basically a hug in a bowl when reheated for lunch.
Budget-friendly ingredients: This stuffed peppers soup uses pantry staples and whatever peppers are on sale. I once made it with only red peppers because that’s what was cheapest. Still delish.

This soup is the kind of meal I make when I want to feel like a kitchen genius, but I’m actually just tired and hungry. It’s my comfort food—simple, familiar, and just a little bit nostalgic. If you’ve never tried a stuffed peppers soup recipe before, trust me, you’ll wonder what took you so long.

What Ingredients You’ll Need for Stuffed Peppers Soup

Here’s what I love about this ingredient list: you probably have most of it already, and the rest is easy to grab at any grocery store. I’m picky about a few of these, so I’ll tell you exactly why.

Ground beef (1 lb / 450g): I use 85% lean because it’s flavorful without being greasy. You can swap for turkey or sausage if you want. Pro tip: Aldi’s grass-fed beef is surprisingly good and affordable.
Bell peppers (2 large, any color): I go for one red and one green for color and flavor balance. Yellow or orange are sweeter—use what you like! Dice them about ½-inch (1cm) so they cook evenly.
Onion (1 medium): Yellow or white both work. I dice mine small so it melts into the soup. If you’re sensitive to onion, use half or sub with a shallot.
Garlic (3 cloves, minced): Fresh is best, but honestly, I’ve used jarred in a pinch. Don’t skip it though—the flavor matters.
Canned crushed tomatoes (1 can, 28oz / 796g): I love San Marzano-style for extra depth, but any brand works. If you only have diced, blitz them in the blender for a second.
Tomato sauce (1 can, 15oz / 425g): This adds body and richness. You can use plain or seasoned—just taste for salt before serving.
Beef broth (4 cups / 950ml): Homemade is great, but store-bought is fine. I use Better Than Bouillon paste when I want extra flavor.
Cooked rice (1 cup / 150g): White, brown, or even wild rice works. I usually make extra rice earlier in the week just for this soup. Quick tip: leftover takeout rice is perfect here.
Worcestershire sauce (1 tbsp): Adds that savory punch. If you don’t have it, a splash of soy sauce works.
Dried Italian seasoning (1 tsp): You can use oregano and basil if that’s all you have. I toss in a pinch of red pepper flakes for heat sometimes.
Salt & pepper (to taste): Start small and adjust at the end—broth and tomato sauce can be salty.
Optional toppings: Chopped fresh parsley, shredded mozzarella, or a dollop of sour cream. I’m partial to cheese, because, well, cheese.

Ingredient swaps? Of course. You can use ground chicken, swap rice for quinoa, or add extra veggies (corn, zucchini, mushrooms). Frozen peppers work in a pinch—just don’t thaw first. And if you’re missing tomato sauce, double up on crushed tomatoes and add a spoonful of tomato paste for richness.

One last thing: I learned the hard way that skipping the rice makes this soup way too brothy. Trust me—add the rice, even if you only have a little left. It’s the secret to that classic stuffed peppers soup recipe texture.

Equipment Needed for Stuffed Peppers Soup

You don’t need a fancy kitchen to make this stuffed peppers soup recipe—just a few basics you probably already own.

Large soup pot or Dutch oven: Mine is a battered 6-quart pot that’s older than my oldest kid. As long as it holds everything, you’re good.
Chef’s knife and cutting board: For dicing peppers and onion. If you hate chopping, grab pre-diced veggies from the store (no judgment).
Wooden spoon or spatula: I use a silicone spatula because it scrapes every bit off the sides.
Measuring cups and spoons: Baking is chemistry, but soup is forgiving. Still, I measure the broth and seasonings for consistency.
Ladle: Scooping into bowls is so much easier with one. If not, a big spoon works.

No Dutch oven? Any big stockpot is fine. I’ve even made this in a deep sauté pan once when all my pots were dirty. If you want to get fancy, you can use an immersion blender to smooth out the tomato base—but honestly, chunky is better here.

The only real “extra” I use is a rice cooker for the rice, because I’m lazy about stovetop rice. It’s totally optional.

How to Make Stuffed Peppers Soup Recipe: Step-by-Step

Alright, let’s make this! I’m walking you through each step, with all the little tips I’ve picked up along the way.

Prep your veggies and rice (5 minutes)
Dice your bell peppers and onion. Mince the garlic. If you don’t have cooked rice, start that first—1 cup (150g) uncooked rice makes about 3 cups cooked, but you only need 1 cup for the soup.
Sauté the meat and veggies (8 minutes)
Heat your soup pot over medium-high. Add the ground beef. Cook, breaking it up, until it’s mostly browned—about 5 minutes. Add the onion, peppers, and garlic. Sauté for another 3 minutes, until the veggies start to soften and the beef is fully cooked. Drain excess fat if needed (I usually leave a little for flavor).
Add tomatoes and broth (3 minutes)
Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well. Add Worcestershire sauce, Italian seasoning, a pinch of salt, and pepper. Bring to a gentle boil.
Simmer for flavor (10 minutes)
Reduce heat to low, cover, and let it simmer. Stir occasionally. The peppers should be tender but not mushy, and the soup will start smelling like classic stuffed peppers—savory, tomatoey, a little sweet from the peppers.
Add the rice (2 minutes)
Stir in the cooked rice. Let it warm through for another 2 minutes. If you want a thicker soup, add up to 2 cups rice. For a brothier soup, stick with 1 cup.
Taste and adjust (2 minutes)
Taste for salt and pepper. If you want extra tang, add a dash more Worcestershire or a squeeze of lemon. If you’re a spice fan, toss in red pepper flakes.
Serve hot (immediate)
Ladle into bowls. Top with shredded mozzarella, fresh parsley, or a dollop of sour cream. The soup should be rich, chunky, and smell amazing.

Troubleshooting tip: If the soup seems too thick, add a splash of broth or water. Too thin? Simmer uncovered for a few minutes. The rice will keep soaking up liquid as it sits, so leftovers get thicker (which I love).

At this point, you’re about 30 minutes in and dinner is ready. That’s my kind of comfort food.

My Best Tips & Techniques for Stuffed Peppers Soup

Okay, here’s where I share everything I’ve learned from making this stuffed peppers soup recipe way too many times (and messing it up more than once).

Don’t add uncooked rice to the soup: I tried this once thinking it’d save time. It just soaks up all the liquid and takes forever to soften. Cook your rice separately, then add it at the end.
Brown the meat well: Getting a little caramelization on the beef adds so much flavor. Don’t rush it—let it get those brown bits before adding veggies.
Use a mix of pepper colors: The flavor is better and the soup looks prettier (very Pinterest-worthy, if that matters to you).
Taste as you go: Tomato products and broth can be salty. I always start light on salt and add more at the end—better to need a sprinkle than end up with soup that tastes like the ocean.
Let it rest before serving: If you have time, turn off the heat and let the soup sit for 5-10 minutes. The flavors meld and the rice absorbs more broth. It’s worth the wait.
Cheese makes everything better: Mozzarella or Monterey Jack on top melts into the soup and gives that “stuffed pepper” vibe. My kids will eat anything with cheese, so it’s a win-win.
Batch cook for freezer meals: Double the recipe and freeze half for busy nights. Just leave out the rice if you’re freezing—add it when you reheat so it doesn’t get mushy.

Real talk: The first time I made this, I used instant rice and forgot to brown the meat. It was edible, but not great. You live, you learn.

Ways to Mix Up Your Stuffed Peppers Soup Recipe

Once you’ve made the classic version, here’s where you can get creative. I’ve tried all of these, and every one brings something new to the table.

Spicy Southwest Version: Add 1 tsp cumin, ½ tsp chili powder, and toss in a can of drained black beans. Garnish with avocado and cilantro. It’s like taco night, but soup!
Vegetarian Swap: Use plant-based ground “meat” or skip the meat and add extra veggies (corn, zucchini, mushrooms). Vegetable broth works in place of beef broth.
Italian Sausage Twist: Swap the ground beef for Italian sausage. The fennel and spices give the soup a whole new flavor profile—my husband’s favorite.
Low-Carb/Keto Version: Skip the rice and add riced cauliflower instead. It thickens the soup a little and keeps carbs low.
Cheesy Stuffed Peppers Soup: Stir in 1 cup shredded cheddar or Monterey Jack at the end for extra richness. Cheese lovers, this is the move.
Brown Rice or Quinoa: For a heartier, nuttier texture, use cooked brown rice or quinoa. Just make sure it’s cooked before adding.
Slow Cooker Option: Brown the meat and toss everything (except rice) in a slow cooker. Cook on low for 4-5 hours, then add cooked rice before serving.

Dietary adaptations? You bet. Gluten-free is easy—just check your broth brand. Dairy-free? Skip the cheese topping. Vegan? Use veggie broth and plant-based meat. The beauty of this stuffed peppers soup recipe is that it’s flexible. Make it yours!

Serving Ideas & Storage for Stuffed Peppers Soup

How to Serve

Warm in big bowls, topped with shredded mozzarella and a sprinkle of fresh parsley. Simple, classic.
With crusty bread or garlic toast on the side. I like to dunk—makes dinner feel extra cozy.
As a hearty lunch: Pack in a thermos for school or work. It stays hot for hours.
For brunch: Serve in mugs with a dollop of sour cream and a side of scrambled eggs. It’s different, but so good.

Storage Instructions

Room Temperature: Not recommended—this soup has meat and rice. Store leftovers promptly.
Refrigerator: Keeps up to 5 days in an airtight container. The rice will soak up more broth, so add a splash of water or broth when reheating.
Freezer: Freeze in individual portions for up to 3 months. Leave out the rice if you’re planning to freeze, and add it when you reheat so the texture stays perfect. Thaw overnight in the fridge, then warm on the stovetop or microwave.
Reheating: Microwave for 2-3 minutes per bowl, or reheat gently on the stovetop over medium-low. If it’s thick, add a little broth.

If you find the soup getting a little dry (especially after a few days), stir in a splash of tomato juice or water. And if it’s getting stale, try making a “stuffed pepper soup casserole”—pour into a baking dish, top with cheese, and broil until bubbly. Waste not, want not.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this stuffed peppers soup recipe on repeat.

Per Serving (about 1.5 cups)	Amount
Calories	~265
Protein	15g
Carbs	28g
Fat	9g
Fiber	4g

Lots of veggies: Between the peppers, onion, and tomatoes, you’re getting a good dose of vitamin C, potassium, and antioxidants.
Lean protein: The ground beef (or turkey) makes this filling, not just comforting.
Lower in fat: Using lean beef or turkey keeps the soup hearty but not heavy.
Gluten-free friendly: Just check your broth and seasonings!

Honestly, this is a much better choice than a heavy casserole or a bowl of pasta with meat sauce. It’s all the flavor, none of the food coma.

Final Thoughts on My Stuffed Peppers Soup Recipe

So that’s my easy, homestyle stuffed peppers soup recipe! I know I’ve gone on about it, but when you find a recipe that’s comforting, quick, and everyone actually eats it? You want to shout it from the rooftops.

This soup is my weeknight lifesaver, my lazy Sunday lunch, my “I need a hug but I’ll settle for a bowl of soup” comfort. I hope you love it as much as my family does (and as much as I do when I’m eating leftovers for breakfast).

Make it your own—add spice, swap meats, toss in extra veggies. That’s how the best recipes evolve. If you make this stuffed peppers soup recipe, I’d genuinely love to hear how it turns out! Drop a comment below, snap a picture and tag me on Instagram @yourhandle, or ask any questions you have. I check comments every day and love helping troubleshoot.

Happy soup-making! Hope your kitchen smells as good as mine does right now.

Stuffed Peppers Soup Recipe FAQs

Q: Can I use ground turkey instead of beef?

A: Absolutely! I’ve made this with turkey plenty of times. Just use the same amount (1 lb / 450g). Turkey is leaner, so you might want to add an extra splash of oil during browning for flavor.

Q: My soup is too thick—how do I fix it?

A: This happens as the rice sits and soaks up broth. Just add a little extra beef broth or water when reheating. It’ll loosen up perfectly.

Q: Can I make this ahead of time?

A: Yes! I often make it a day ahead—the flavors actually get better overnight. Just keep the rice separate until you’re ready to serve to avoid mushiness.

Q: How do I know when the peppers are cooked right?

A: They should be tender but still hold their shape—not mushy, not crunchy. About 10 minutes of simmering does the trick. If you like softer peppers, simmer a few extra minutes.

Q: Can I freeze stuffed peppers soup recipe leftovers?

A: You sure can! Freeze in airtight containers for up to 3 months. Leave out the rice if you’re freezing, and add it when you reheat for the best texture.

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