This stuffed pepper soup has all the flavors of classic stuffed peppers, but in a cozy, easy-to-make bowl of soup. You get the tender bell peppers, tasty tomato sauce, juicy ground meat, and fluffy rice all simmered together in one pot. It’s hearty and satisfying but still light enough to enjoy on a weeknight.
Instead of stuffing and baking individual peppers, you just chop everything, simmer it together, and dinner is done. The broth is tomato-rich and seasoned with herbs, the peppers stay tender-crisp, and the rice makes the soup feel like a complete meal. It’s perfect for chilly nights, meal prep lunches, or whenever you’re craving something warm and comforting.
This stuffed pepper soup is a family-friendly favorite that tastes like a cozy hug in a bowl. It’s freezer-friendly, great for leftovers, and easy to customize with lean ground turkey, extra veggies, or brown rice. Once you make it, there’s a good chance it’ll earn a permanent spot in your soup rotation.
Why You’ll Love This Stuffed Pepper Soup
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- All the stuffed pepper flavor, way less work: No stuffing or baking—just chop, simmer, and serve for an easy weeknight dinner.
- Cozy and hearty: Packed with lean ground meat, peppers, tomatoes, and rice, this soup is filling enough to be a full meal.
- One-pot cleanup: Everything cooks in a single pot, making cleanup a breeze and weeknight cooking less stressful.
- Lightened-up comfort food: Uses lean ground meat and lots of veggies, so you get comfort food flavor with a lighter nutrition profile.
- Great for leftovers and meal prep: Tastes even better the next day and freezes well, so you can cook once and eat several times.
- Easy to customize: Swap the protein, change the rice, or add extra veggies to make it perfect for your family.
Ingredients for Stuffed Pepper Soup
You only need basic pantry ingredients and a few fresh veggies to make a big pot of stuffed pepper soup. Here’s what goes in and how you can tweak it to your taste.
Meat & Vegetables
- Lean ground beef or turkey (1 pound, 90% lean or leaner): Gives the soup that classic stuffed pepper flavor and plenty of protein. Ground turkey or chicken are great lighter swaps that still taste delicious.
- Onion (1 medium, diced): Adds sweetness and depth as it cooks; yellow or white onion both work.
- Garlic (3 cloves, minced): Builds a savory base and pairs well with the tomato and peppers. Garlic powder works in a pinch.
- Red bell pepper (1 large, chopped): Adds sweetness, color, and that classic pepper flavor.
- Green bell pepper (1 large, chopped): Brings a more traditional stuffed pepper taste with a slight bitterness that balances the sweetness.
Tomato & Broth Base
- Canned diced tomatoes (1 can, 15 ounces): Add texture, flavor, and acidity. Use fire-roasted tomatoes for a smoky twist.
- Tomato sauce (1 can, 15 ounces): Creates a rich, saucy base that really mimics stuffed peppers.
- Tomato paste (2 tablespoons): Deepens the tomato flavor and helps slightly thicken the broth.
- Chicken or beef broth (4 cups, low-sodium if possible): Forms the soup base and keeps everything simmering. Chicken broth gives a lighter flavor; beef broth tastes richer and more like classic stuffed peppers.
Rice & Seasoning
- Uncooked rice (1/2 cup, long-grain white or brown): Cooks directly in the soup and makes it hearty and filling. You can also use 1 1/2 cups cooked rice and stir it in at the end.
- Worcestershire sauce (1 tablespoon): Adds a subtle savory depth and tastes almost like a shortcut to slow-simmered flavor. Soy sauce can stand in if needed.
- Dried oregano (1 teaspoon): Adds Italian-style herb flavor that pairs perfectly with tomatoes and peppers.
- Smoked or sweet paprika (1 teaspoon): Adds color and a gentle smoky warmth.
- Bay leaf (1): Infuses a subtle earthy flavor as the soup simmers; remove before serving.
- Salt and black pepper: Season in layers and adjust at the end so the soup is well-balanced.
Finishing Touches
- Fresh parsley (2–3 tablespoons, chopped): Brightens up the soup and adds fresh flavor at the end.
- Optional pinch of crushed red pepper: For a little heat if your family likes things spicy.
- Grated parmesan cheese (for serving, optional): Adds a salty, cheesy finish that’s delicious and cozy.
Stuffed Pepper Soup Recipe Step-by-Step
- Brown the meat and aromatics: Heat a large pot or Dutch oven over medium-high heat. Add the lean ground beef or turkey and cook, breaking it into crumbles, until mostly browned, about 4–5 minutes. Add the diced onion and cook another 3–4 minutes until the onion is softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Drain any excess fat if needed.
- Add peppers and seasonings: Stir in the chopped red and green bell peppers. Cook for 3–4 minutes, stirring occasionally, until the peppers start to soften but still have some crunch. Add the dried oregano, smoked paprika, bay leaf, a pinch of salt, and a few grinds of black pepper. Stir to coat the meat and veggies in the seasonings.
- Build the tomato base: Add the tomato paste and cook for 1–2 minutes, stirring constantly, to caramelize it slightly and deepen the flavor. Pour in the canned diced tomatoes with their juices, the tomato sauce, and the Worcestershire sauce. Stir everything together until well combined.
- Add broth and rice: Pour in the broth and stir. Bring the mixture to a gentle boil over medium-high heat. Once boiling, stir in the uncooked rice. Reduce the heat to medium-low, cover the pot partially with a lid, and let the soup simmer for about 20–25 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
- Adjust consistency and seasoning: When the rice is cooked, check the thickness of the soup. If it’s too thick for your liking, stir in a bit more broth or water to loosen it. Taste and add more salt, pepper, or a pinch of crushed red pepper if you want a little heat.
- Finish with fresh herbs: Turn off the heat, remove the bay leaf, and stir in the chopped fresh parsley. Let the soup sit for a couple of minutes to settle and cool slightly before serving.
- Serve: Ladle the stuffed pepper soup into bowls and garnish with extra parsley and a sprinkle of parmesan if you like. Serve with crusty bread, a green salad, or keep it simple and enjoy on its own.
Tips for Perfect Stuffed Pepper Soup
- Use lean meat: Lean ground beef or turkey keeps the soup hearty but lighter. If you use meat with more fat, be sure to drain off the excess.
- Cut peppers evenly: Chop the bell peppers into similar-size pieces so they cook evenly and are easy to eat in each spoonful.
- Brown the tomato paste: Letting the tomato paste cook for a minute or two adds a richer, deeper tomato flavor and makes the soup taste like it simmered longer.
- Stir while cooking the rice: Rice likes to sink and stick to the bottom, so give the pot a good stir every few minutes.
- Adjust thickness at the end: The rice will soak up liquid as the soup sits, so add extra broth or water if it becomes thicker than you prefer.
- Season in layers: Lightly salt when you brown the meat, then taste and adjust at the end. This gives you more control and better flavor.
Variations & Substitutions
- Ground turkey or chicken: Swap the beef for ground turkey or chicken for a lighter version with the same cozy flavor.
- Brown rice: Use long-grain brown rice instead of white; just simmer longer (about 35–40 minutes) until the rice is tender, and add a bit more broth if needed.
- Cauliflower rice: For a low-carb version, skip the regular rice and stir in 2 cups of cauliflower rice during the last 5–7 minutes of cooking.
- More veggies: Add diced zucchini, mushrooms, or extra peppers to boost the veggie content. Stir in baby spinach at the end to wilt.
- Spicier soup: Add more crushed red pepper or a pinch of cayenne, or swap part of the paprika for chili powder.
- Cheesy twist: Stir in a small handful of shredded mozzarella or parmesan right before serving for a slightly cheesy, extra-cozy soup.
- Vegetarian version: Use plant-based crumbles instead of meat and vegetable broth instead of chicken or beef broth. Add a can of rinsed beans for protein.
Make-Ahead, Storing & Freezing
Stuffed pepper soup is perfect for making ahead—it tastes even better the next day.
- Storing in the fridge: Let the soup cool to room temperature, then transfer to airtight containers and refrigerate for 3–4 days. The rice will continue to absorb some liquid and thicken the soup.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, and add a splash of broth or water if the soup has thickened too much. You can also reheat individual bowls in the microwave.
- Freezing: This soup freezes well. Cool completely, then portion into freezer-safe containers or bags. Freeze for up to 3 months. For the best texture, slightly undercook the rice before freezing, or freeze without rice and add freshly cooked rice when reheating.
- Thawing: Thaw overnight in the refrigerator, then reheat on the stovetop, adding more broth and fresh herbs as needed to brighten it back up.
- Meal prep tip: Portion into single-serve containers for easy grab-and-go lunches. Add a little extra broth to each portion before reheating.
What to Serve with Stuffed Pepper Soup
- Crusty bread or rolls: Perfect for dunking and soaking up the flavorful tomato broth.
- Simple green salad: A light salad with lettuce, cucumbers, and tomatoes balances the hearty soup.
- Roasted vegetables: Roasted broccoli, Brussels sprouts, or green beans make an easy, veggie-packed side.
- Grilled cheese or quesadillas: Pair with a melty sandwich for the ultimate soup-and-sandwich combo.
- Baked potatoes: Serve smaller portions of soup alongside a baked potato for an extra-filling meal.
- Toppings bar: Offer shredded cheese, extra parsley, and crushed red pepper so everyone can customize their bowl.
“I made this stuffed pepper soup on a busy weeknight and my whole family loved it. It tasted just like stuffed peppers but was so much easier. We had leftovers for lunch and it was even better the next day!”
If you try this Stuffed Pepper Soup, I’d love to hear how you customize it—extra peppers, brown rice, cauliflower rice, or a cheesy topping. Leave a rating, drop a comment, and share a photo of your cozy bowl so others can get inspired too!
Stuffed Pepper Soup – Cozy, Easy & Healthy
- Total Time: 45–50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This stuffed pepper soup has all the flavors of classic stuffed peppers—tender bell peppers, savory ground meat, tomatoes, and rice—simmered together in one cozy, easy pot. It’s hearty, healthy, and perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 pound lean ground beef or turkey
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups low-sodium chicken or beef broth, plus more as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon smoked or sweet paprika
- 1 bay leaf
- 1/2 cup uncooked long-grain white or brown rice (or 1 1/2 cups cooked rice, added at the end)
- 2–3 tablespoons chopped fresh parsley, plus more for serving
- Salt and black pepper, to taste
- Optional: crushed red pepper and grated parmesan cheese for serving
Instructions
- In a large pot or Dutch oven over medium-high heat, cook the ground beef or turkey, breaking it into crumbles, until mostly browned, 4–5 minutes. Add the diced onion and cook 3–4 minutes more, until softened. Stir in the garlic and cook 30 seconds. Drain excess fat if needed.
- Add the chopped red and green bell peppers and cook 3–4 minutes, stirring occasionally, until just starting to soften. Stir in the oregano, paprika, bay leaf, a pinch of salt, and black pepper.
- Add the tomato paste and cook, stirring constantly, for 1–2 minutes. Stir in the diced tomatoes with their juices, tomato sauce, and Worcestershire sauce.
- Pour in the broth and bring the soup to a gentle boil. Stir in the uncooked rice, then reduce the heat to medium-low and simmer, partially covered, for 20–25 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
- If using cooked rice instead, simmer the soup without rice for 15–20 minutes, then stir in the cooked rice and heat through for a few minutes.
- Remove the bay leaf. Stir in the chopped fresh parsley and adjust seasoning with more salt, pepper, and crushed red pepper if desired. Add extra broth if the soup is thicker than you like.
- Ladle into bowls and garnish with additional parsley and grated parmesan cheese if you like.
Notes
– For a lighter soup, use lean ground turkey and chicken broth.
– Use brown rice instead of white; just simmer longer and add extra broth as needed until tender.
– For a low-carb version, replace the rice with cauliflower rice stirred in during the last 5–7 minutes of cooking.
– This soup thickens as it sits; thin leftovers with extra broth or water when reheating.
– To freeze, slightly undercook the rice or freeze the soup without rice and add freshly cooked rice when serving.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American