This easy stuffed pepper soup recipe turns the classic flavors of stuffed peppers into a cozy one-pot dinner in approximately 40 to 50 minutes. It combines lean ground beef, onion, red and green bell peppers, tomatoes, beef broth, Italian seasoning, and long-grain white rice for a filling meal with very little fuss.
Every spoonful is savory, tomato-rich, and comforting, with tender peppers and rice soaking up the flavorful broth. Make it in a Dutch oven for a quick weeknight dinner, then finish each bowl with fresh parsley and your favorite crusty bread.
Jump to RecipeWhy You’ll Love This Recipe
Stuffed pepper soup has all the familiar comfort of traditional stuffed peppers without the extra work of roasting, stuffing, and arranging individual vegetables. The ingredients cook together in one pot, creating a hearty dinner with a rich tomato base and plenty of tender beef, rice, and peppers in every serving.
The flavor is balanced and family-friendly. Red bell pepper brings gentle sweetness, green bell pepper adds a fresh savory note, and Worcestershire sauce gives the broth a deeper beefy taste without making the soup complicated.
- Quick dinner: Prep takes about 10 to 15 minutes, and the soup is ready in approximately 40 to 50 minutes.
- One-pot convenience: Browning the beef and cooking the soup in the same pot keeps cleanup manageable.
- Colorful and filling: Red and green peppers add contrast while rice makes the soup satisfying.
- Easy to adjust: Add more broth if the rice absorbs too much liquid, or season each bowl to taste.
If creamy soup is also on your dinner wish list, our slow cooker broccoli cheese soup makes another cozy option for a relaxed evening meal.
Ingredients You’ll Need
The ingredient list is short, approachable, and built around items that are easy to find at a standard grocery store. Lean ground beef provides the hearty base, while canned tomatoes and tomato sauce create a bright, full-bodied broth.
- Ground beef: One pound of lean ground beef gives the soup a meaty texture while limiting excess grease.
- Bell peppers: Use one green and one red pepper for a pleasing mix of flavor, color, and texture.
- Aromatics: Diced yellow onion and three cloves of garlic add savory depth from the very beginning.
- Tomato ingredients: Use one undrained 14 to 15-ounce can of diced tomatoes and one 15-ounce can of tomato sauce.
- Broth and seasoning: Four cups of beef broth, Italian seasoning, kosher salt, black pepper, and optional Worcestershire sauce round out the soup.
- Rice: One cup of uncooked long-grain white rice thickens the soup and gives it the classic stuffed-pepper feel.
- Garnish: Chopped fresh parsley adds a fresh finish just before serving.
Dice the onion and peppers into similar-sized pieces so they soften at a similar rate. Have the garlic, canned tomatoes, sauce, broth, and seasonings ready beside the stove before you begin; this keeps the cooking process smooth and prevents the garlic from sitting too long in the hot pot.
How to Make It Step-by-Step
Step 1: Heat a large Dutch oven or soup pot over medium heat. Add the lean ground beef and diced yellow onion, then break the meat into small pieces with a wooden spoon while it cooks for about 5 to 7 minutes, until no longer pink. If the beef releases a noticeable amount of grease, carefully drain the excess before continuing.
Step 2: Add the diced green bell pepper, diced red bell pepper, and minced garlic to the browned beef. Cook for 2 to 3 minutes, stirring frequently, until the peppers begin to soften and the garlic becomes fragrant. They do not need to be completely tender at this stage because they will continue cooking in the broth.
Step 3: Stir in the undrained diced tomatoes, tomato sauce, beef broth, Italian seasoning, kosher salt, black pepper, and Worcestershire sauce if using. Mix thoroughly, making sure the tomato sauce and seasonings are distributed throughout the pot. The undrained tomatoes add both flavor and moisture, so do not discard their liquid.
Step 4: Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Partially cover the pot and let the soup simmer for about 15 minutes. This short simmer allows the beef, vegetables, tomatoes, and broth to come together before the rice is added.
Step 5: Stir in the uncooked long-grain white rice. Continue simmering for 15 to 20 minutes, stirring occasionally so the rice does not settle on the bottom. The soup is ready when the rice is tender and the peppers are soft, but still pleasant to bite.
Step 6: Taste the soup carefully and adjust the salt and black pepper if needed. If the rice has absorbed more broth than expected, add a little extra beef broth or water until the consistency is as loose or thick as you prefer. Ladle into bowls, sprinkle with fresh parsley, and serve hot.
Pro Tips for the Best Soup
Watch the rice closely. Rice cooked directly in soup continues absorbing liquid as it cools. The finished pot may look perfectly brothy at dinner but become much thicker in the refrigerator, so add extra broth or water when reheating.
For the best texture when serving a large group or planning leftovers, cook the rice separately and stir it into individual bowls. You can also add rice during the final 5 minutes for a slightly firmer result, while still following the basic one-pot method when convenience matters most.
Do not rush the beef browning. Let the ground beef cook until no longer pink and allow a few browned bits to form on the bottom of the pot. Those bits dissolve into the broth and give the soup a fuller savory flavor.
Keep the pepper pieces fairly uniform. Small, even dice soften quickly and make each spoonful easy to eat. A mixture of red and green peppers is recommended because the two varieties provide different flavors as well as attractive color.
Season in layers. The kosher salt added with the broth starts building flavor, but the final taste depends on the salt level of your beef broth and canned tomatoes. Always taste at the end and adjust rather than adding a large amount of salt at the beginning.
For another savory beef dinner with a different style, try our black pepper beef recipe. It pairs well with rice and offers a delicious change when you want bold beef flavor without soup.
Serving Suggestions
Serve this soup in warm bowls with a sprinkle of fresh parsley. The garnish is optional, but its bright color and fresh flavor provide a pleasant contrast to the rich tomato broth.
A slice of crusty bread is perfect for catching the last spoonfuls of broth. You can also serve a simple green salad on the side for a light, crisp counterpoint to the hearty soup.
- Add a little extra chopped parsley immediately before serving.
- Offer additional black pepper at the table for guests who enjoy a stronger pepper flavor.
- Serve with toasted bread, dinner rolls, or crackers for extra crunch.
- Pair with a simple salad dressed with a mild vinaigrette.
If you are planning a casual gathering, a small dish of easy cheeseburger dip can turn the meal into a comforting spread. Save these easy beignets for a sweet finish when you want something special after dinner.
Storage and Reheating
Let leftover soup cool before transferring it to an airtight container. Refrigerate it and use within a few days for the best flavor and texture. Because the rice continues absorbing liquid, expect the soup to be thicker after chilling.
Reheat individual portions gently on the stovetop or in the microwave, adding a little extra broth or water as needed. Stir well during reheating so the beef, peppers, rice, and tomato broth warm evenly.
For future batches, consider cooking the rice separately and storing it apart from the soup. This keeps the broth from disappearing into the rice and lets you add exactly the amount of rice you want to each bowl.
For a lighter vegetable-forward soup night, our roasted eggplant soup is another warming recipe worth adding to your dinner rotation.
Easy Stuffed Pepper Soup
Ingredients
Method
- Heat a large Dutch oven or soup pot over medium heat. Add the ground beef and diced onion, breaking the beef into small pieces as it cooks for about 5 to 7 minutes, until it is no longer pink. Drain excess grease if needed.
- Add the diced green and red bell peppers and minced garlic. Cook for 2 to 3 minutes, stirring often, until the peppers begin to soften and the garlic smells fragrant.
- Stir in the undrained diced tomatoes, tomato sauce, beef broth, Italian seasoning, kosher salt, black pepper, and Worcestershire sauce. Scrape the bottom of the pot so any browned bits blend into the broth.
- Bring the soup to a boil, then reduce the heat to low. Partially cover the pot and simmer for about 15 minutes so the broth develops a rich tomato and beef flavor.
- Stir in the uncooked long-grain white rice. Continue simmering for 15 to 20 minutes, stirring occasionally, until the rice is tender and the peppers are soft.
- Taste the soup and adjust the seasoning as needed. If it becomes too thick, stir in a little extra broth or water, then garnish with chopped parsley and serve hot.
Notes
Final Thoughts
This easy stuffed pepper soup recipe is the kind of dinner that earns a regular place in the weekly rotation. It delivers the familiar taste of stuffed peppers with far less assembly, using one pot and simple ingredients to create a warm, satisfying meal.
The combination of browned ground beef, sweet red pepper, savory green pepper, tomatoes, and tender rice makes every bowl hearty without feeling overly complicated. Worcestershire sauce is optional, but a tablespoon adds a deep savory note that complements the beef and tomato broth beautifully.
For the freshest texture, serve the soup as soon as the rice is tender and garnish it with parsley. If you are saving leftovers, loosen each portion with extra broth or water while reheating, or keep cooked rice separate when preparing the soup ahead of time.
Gather your ingredients, put a Dutch oven on the stove, and enjoy a comforting dinner that is ready in roughly 40 to 50 minutes. This is an unfussy, flavorful soup made for busy evenings, chilly nights, and anyone who loves the classic combination of beef, peppers, tomatoes, and rice.