The Best Easy Stuffed Pepper Soup for Cozy Nights

There’s something magical about a big pot of warm soup simmering on the stove—it fills your home with inviting aromas and brings everyone to the table. This Easy Stuffed Pepper Soup captures all the nostalgic, homey flavors of traditional stuffed peppers, but with way less fuss and cleanup. It’s a one-pot wonder that’s hearty, flavorful, and perfect for busy weeknights or laid-back weekends.

From the savory ground beef and sweet bell peppers to the rich tomato broth and tender rice, every bite of this soup delivers comfort and satisfaction. Whether you’re feeding a hungry family or batch-cooking for the week, this is a recipe you’ll want to keep on repeat!

Why You’ll Love This Stuffed Pepper Soup

You’ll love how easy this is! Seriously, if you can chop a few vegetables and stir a pot, you can make this soup. It’s:

• Quick and one-pot: Minimal dishes, maximum flavor.
• Wholesome and hearty: With protein, grains, and veggies in every bowl.
• Family-friendly: Even picky eaters will slurp it up.
• Meal-prep approved: It tastes even better the next day.

Plus, it’s totally flexible. You can tweak the ingredients to fit your diet, use what you have on hand, and even sneak in extra veggies. Let’s dig into the delicious details.

Ingredients

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Here’s everything you’ll need to whip up this comforting soup:

• 1 lb ground beef (or ground turkey if you prefer leaner)
• 1 tbsp olive oil (especially if using very lean meat)
• 1 small onion, diced
• 2 bell peppers, diced (mix red, green, or yellow for color and flavor)
• 2 cloves garlic, minced
• 1 (15 oz) can diced tomatoes, with juice
• 1 (15 oz) can tomato sauce
• 4 cups beef broth (or vegetable broth)
• 1 cup cooked white or brown rice
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar (optional, but great for balancing the acidity of the tomatoes)

Optional garnishes:

• Shredded cheddar or Parmesan cheese
• Fresh chopped parsley

How to Make Stuffed Pepper Soup

1. Brown the Meat

Start by heating olive oil in a large pot over medium heat. Add the ground beef and cook until browned and fully cooked, breaking it up with your spoon as it cooks. If there’s excess grease, go ahead and drain it.

2. Sauté the Veggies

Add the diced onions and bell peppers directly into the pot. Sauté for about 3–4 minutes until they soften and begin to smell sweet. Then stir in the minced garlic and let it cook for just 30 seconds—garlic burns fast, so watch it closely!

3. Add the Liquids and Seasonings

Now it’s time to pour in the diced tomatoes, tomato sauce, and broth. Stir in the Worcestershire sauce, Italian seasoning, paprika, salt, pepper, and brown sugar if using. Bring everything to a gentle boil.

4. Let It Simmer

Reduce the heat and let your soup simmer uncovered for about 20 minutes. This is when the flavors meld beautifully, and your kitchen starts to smell incredible. Give it a stir every now and then and taste as you go—this is the perfect time to adjust your seasoning.

5. Add the Rice

Once the soup has simmered and everything is tender and flavorful, stir in your cooked rice. Let it warm through for another 5 minutes. If you’re planning to store leftovers, consider adding the rice directly to individual bowls instead. This keeps it from soaking up all the broth and turning mushy.

6. Serve and Enjoy!

Ladle the soup into bowls and top with shredded cheese or a sprinkle of fresh parsley if you like. Serve it hot and get ready for second helpings!

Tips and Tricks

• Use leftover rice: This is a great recipe for using up leftover rice from earlier in the week.
• Make it ahead: The flavor gets even better the next day, so it’s perfect for meal prep.
• Keep rice separate for freezing: If you’re planning to freeze it, store the rice separately to keep its texture intact.
• Balance the acidity: A small amount of brown sugar really smooths out the tomato base.
• Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño when sautéing the veggies.

Serving Suggestions

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This soup is super satisfying on its own, but if you’re looking to round out the meal, here are some tasty ideas:

• Crusty bread: A warm baguette or slice of sourdough is perfect for dipping.
• Cornbread muffins: Slightly sweet and fluffy, they pair beautifully with the savory broth.
• Green salad: Add a fresh crunch with a simple side salad of greens, cucumbers, and a light vinaigrette.
• Garlic toast: Toasted bread with a smear of garlic butter makes a cozy side.

This recipe will quickly become a favorite in your kitchen!

Variations and Add-Ins

This stuffed pepper soup is endlessly adaptable! Try one of these tasty spins:

• Low-carb option: Swap the rice for cauliflower rice. Add it during the last few minutes of simmering.
• Vegetarian version: Skip the meat and stir in a can of drained black beans or lentils.
• More veggies: Add diced carrots, zucchini, or mushrooms during the sauté step for extra nutrition.
• Extra protein: Stir in cooked chickpeas or kidney beans along with the rice.

Storage Instructions

Got leftovers? Great! This soup stores beautifully.

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions (without rice for best texture) for up to 3 months.
• Reheating: Reheat on the stove over medium-low heat or in the microwave in short bursts, stirring in between.

Pro Tip: If you stored the rice separately, reheat it in a bowl first, then ladle the hot soup over the top for the best texture.

Frequently Asked Questions

Can I use uncooked rice instead?
Yes! Add ½ cup of uncooked rice when you pour in the broth. Let it simmer until the rice is tender, about 20–25 minutes. You may need to add extra broth if it thickens too much.

What kind of bell peppers are best?
I like to use a combination of red and green peppers for color and flavor contrast. Red peppers are sweeter, while green ones are more earthy. Yellow or orange work great too!

Can I make this in a slow cooker?
Absolutely! Brown the meat first, then transfer everything (except the rice) into a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cooked rice just before serving.

How do I keep the rice from getting mushy?
For the best texture, store rice separately and add it just before serving. This prevents it from soaking up all the broth and turning too soft.

Can I double the recipe?
Yes! Just grab your largest pot and double all the ingredients. It freezes beautifully, so you’ll be glad you made more.

Final Thoughts

This Easy Stuffed Pepper Soup is the kind of cozy, satisfying meal you’ll crave when the weather turns cool—or whenever you need a simple, nourishing dinner. It’s easy to make, budget-friendly, and bursting with hearty flavor. Plus, it keeps well, freezes great, and can be adapted to suit almost any dietary need.

So the next time you’re wondering what to make for dinner, give this soup a try. Your family (and your future self!) will thank you.