The first time I ladled steaming bowls of Hearty Stuffed Pepper Soup, the aroma of tomatoes and bell peppers wrapped me in a cozy hug. On my third test cook, I noticed how a splash of extra broth created a silkier texture, while a final sprinkle of fresh parsley brightened each spoonful. This Hearty Stuffed Pepper Soup is perfect for chilly evenings, and if you love those peppery flavors, you might also enjoy my Stuffed Bell Peppers.
About Hearty Stuffed Pepper Soup
This soup captures all the cozy satisfaction of classic stuffed peppers—without the fuss of hollowing and baking. Over several weeknight trials, I refined the balance of beef, rice, and peppers to create a bowl that’s hearty but never heavy. It’s a family-friendly, budget-wise meal that stretches a dollar without skimping on comfort.
- Quick prep—on the table in about 40 minutes.
- Budget-friendly ingredients you likely have on hand.
- Comforting, crowd-pleasing flavors everyone will ask for.
- Ingredient insight: Bell peppers add sweetness and vibrant color.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes.
Key Ingredients & Their Roles
- Lean ground beef: Provides savory depth; swap ground turkey for a lighter version.
- Bell peppers: Sweet crunch and color; use mixed colors for visual appeal.
- Long grain white rice: Absorbs broth for hearty texture; try brown rice but add 5 extra minutes of simmer.
- Beef broth: Builds the soup base; low-sodium lets you control salt levels.
How to Make Hearty Stuffed Pepper Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound lean ground beef and cook until browned, about 5 minutes, breaking it up with a spoon.
- Add 1 medium chopped onion, 2 chopped bell peppers, and 3 minced garlic cloves. Sauté until softened and fragrant, about 5 minutes.
- Stir in 1 cup long grain white rice, 1 (14.5-ounce) can diced tomatoes (undrained), 1 (8-ounce) can tomato sauce, 4 cups beef broth, and 1 teaspoon Italian seasoning. Bring to a boil.
- Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Season with salt and pepper to taste. Ladle into bowls and enjoy hot.
Pro Tips & Troubleshooting
- On my second trial, I learned browning the beef in batches prevents steaming and gives more caramelized flavor.
- Avoid mushy peppers: don’t overcook—stop when they’re tender-crisp.
- For a spicier twist, add a pinch of red pepper flakes in step 3.
- Doubling this recipe? Use a 6-quart Dutch oven to maintain even heat.
Storage & Make-Ahead Guide
Refrigerate in an airtight container up to 4 days; freeze up to 3 months. Reheat on the stovetop over low heat for 5–7 minutes or microwave in 1-minute intervals, stirring between. I froze and thawed a batch after 30 days, and it retained its silky texture perfectly.
Serving Suggestions
This Hearty Stuffed Pepper Soup pairs beautifully with a simple green salad or crusty bread. Try dipping slices of Simple Potato Soup alongside for extra comfort.
Frequently Asked Questions
- How long can I store Hearty Stuffed Pepper Soup in the fridge? Store it in a sealed container for up to 4 days for best flavor.
- Can I freeze Hearty Stuffed Pepper Soup? Yes—freeze in freezer-safe containers up to 3 months, then thaw overnight in the fridge.
- Do I need to pre-cook the rice before adding to the soup? No—uncooked long grain rice simmers right in the bowl, absorbing the broth as it cooks.
- How can I make Hearty Stuffed Pepper Soup vegetarian? Swap ground beef for lentils or plant-based crumbles and use vegetable broth.
- What peppers work best in stuffed pepper soup? Any color bell peppers—green for earthiness, red or yellow for sweetness.
Final Thoughts
Whether you’re feeding a hungry crowd or meal-prepping for the week, this Hearty Stuffed Pepper Soup is a reliable go-to. I love topping mine with a sprinkle of Parmesan and a swirl of sour cream—let me know how you customize yours!
More Recipes You’ll Love
- Stuffed Bell Peppers – a classic take on peppers filled with savory meat and rice
- Stuffed Pepper Casserole – combines the flavors of stuffed peppers in an easy baked dish
- Simple Potato Soup – a hearty soup to enjoy alongside stuffed pepper flavors this season
Hearty Stuffed Pepper Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion chopped
- 2 bell peppers chopped, any color
- 3 cloves garlic minced
Soup Ingredients
- 1 cup long grain white rice
- 14.5 oz diced tomatoes undrained, canned
- 8 oz tomato sauce canned
- 4 cups beef broth
- 1 tsp Italian seasoning
- salt to taste
- pepper to taste
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound lean ground beef and cook until browned, about 5 minutes, breaking it up with a spoon.1 tbsp olive oil, 1 lb lean ground beef
- Add chopped onion, bell peppers, and minced garlic; sauté until softened and fragrant, about 5 minutes.1 medium onion, 2 bell peppers, 3 cloves garlic
- Stir in rice, diced tomatoes, tomato sauce, beef broth, and Italian seasoning; bring to a boil.1 cup long grain white rice, 14.5 oz diced tomatoes, 8 oz tomato sauce, 4 cups beef broth
- Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Season with salt and pepper to taste, then ladle into bowls and serve hot.1 tsp Italian seasoning, salt