Stuffed Pepper Soup Easy

Warm and filling, this stuffed pepper soup tastes exactly like the classic comfort food but without all the hassle of stuffing and baking. It blends everything you love about stuffed peppers — savory beef, sweet bell peppers, and satisfying rice — into a hearty soup that is perfect for cozy nights or healthy meal prep. Whether you use your stove, slow cooker, or Instant Pot, this recipe comes together easily and always gets rave reviews in my house.

I started making this when my kids begged for stuffed peppers but I needed a faster approach for busy weeknights. Now it is in regular rotation since everyone goes back for seconds.

Ingredients

• Extra virgin olive oil: brings out the flavors of the veggies and helps brown the beef choose a brand with a golden hue and mild fragrance
• Ground beef: creates the hearty base look for eighty five percent lean meat for the right mix of flavor and less grease
• Diced onion: builds flavor and sweetness yellow or white onions work best fresh and heavy onions are a sign of quality
• Minced garlic: gives the soup a nice aromatic backbone pick firm garlic with tight skins
• Red orange or yellow bell peppers: add vibrant color and a natural sweetness choose peppers that are glossy and feel firm
• Petite diced tomatoes: bring a fresh tangy taste and just the right texture use good quality canned or if in season substitute with chopped garden tomatoes
• Tomato sauce: provides richness and body opt for a smooth option without added sugar
• Water: helps balance the broth and keeps the soup light use filtered water if possible
• Low sodium beef broth: enhances flavor without making things too salty look for broth labeled as low sodium for better control
• Dried parsley basil and oregano: give the soup its classic Italian herb aromatic pick organic dried herbs for best flavor
• Black pepper: adds gentle heat use freshly ground if you can
• Bay leaf: brings a subtle background note pick large whole leaves that are still bright in color
• Red pepper flakes: add a gentle kick use sparingly for family meals or more for spicier taste
• Long grain white rice: makes the soup filling and tender use a high quality rice for best texture and avoid parboiled types

Step-by-Step Instructions

Sauté the Beef and Aromatics:

Begin by heating the olive oil in a large heavy pot over medium heat and let it shimmer before adding the ground beef. Brown the beef for about ten minutes until it is evenly cooked through and no pink remains. This step creates the foundational flavor for the soup. Once browned add diced onion and garlic and cook for two more minutes stirring to soften the onion and release the aroma from the garlic.

Build the Soup Base:

Now add diced bell peppers along with the canned tomatoes tomato sauce water low sodium beef broth dried parsley basil oregano black pepper bay leaf and a pinch of red pepper flakes right into the pot. Stir everything well so the vegetables and seasonings are evenly distributed throughout the liquid.

Add Rice and Simmer:

Pour in the long grain rice and stir to combine. Cover the pot and increase the heat to high to bring the soup to a gentle boil. Stir every few minutes to ensure the rice does not stick to the bottom. As soon as the soup reaches a boil remove the cover reduce the heat to medium and continue simmering uncovered for about two more minutes to let the flavors meld.

Rest and Serve:

Take the pot off the heat and let it sit uncovered for about ten minutes. The rice will continue to soften further and absorb flavor without overcooking. Remove the bay leaf and taste for seasoning adding extra broth if you want a soupier texture. Serve the soup hot garnished with fresh parsley and grated parmesan if desired.

Pin

My favorite part is the way the sweet bell peppers melt into the soup so you get that stuffed pepper flavor in every single bite. We always sprinkle plenty of parmesan on top which adds a creamy finish my kids cannot resist.

Storage Tips

This soup keeps great for up to four days in the refrigerator tightly covered. Be aware that the rice will continue absorbing the broth as it sits so you may want to add a splash of water or beef broth when reheating. I have found it also freezes well — ladle cooled soup into single serving containers then thaw and reheat gently on the stove for a fast lunch or dinner.

Ingredient Substitutions

If you need to avoid beef you can substitute ground turkey chicken or even a plant based crumble with good results. Try swapping the white rice for brown rice or quinoa but plan to cook them a bit longer for best texture. You can play with the vegetables too — chopped zucchini or spinach are both delicious tucked in for some added nutrition.

Pin

Serving Suggestions

This soup is a full meal on its own but I love to offer it with a crusty slice of sourdough bread or a simple green salad. You can set out a toppings station with extra grated cheese chopped fresh basil or sliced jalapenos for those who like a little extra kick.

Cultural and Historical Context

Stuffed peppers have roots across many cuisines from Greek yemista to Hungarian töltött paprika and Italian peperoni ripieni. This soup takes the same comforting flavors but makes them quicker and easier for busy modern kitchens. I love how it brings together a world of tradition in one humble Dutch oven.

Recipe FAQs

→ What kind of ground meat works best?

Ground beef adds rich flavor, but ground turkey or chicken can be used for a lighter taste.

→ How do I prevent rice from overcooking?

To avoid mushy rice, consider cooking it separately and stirring it in before serving, especially for leftovers.

→ Can I freeze this soup?

Yes, let it cool completely before freezing. For best texture, freeze without rice and add fresh rice when reheating.

→ Which bell peppers are recommended?

Red, orange, or yellow bell peppers offer mild sweetness and vibrant color, but green peppers work as well.

→ Is it possible to make this vegetarian?

Swap out the ground beef for lentils or plant-based crumbles, and use vegetable broth to keep it vegetarian.

→ How do I reheat leftovers?

Warm gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened.