This soup is everything you love about stuffed peppers without the extra work of stuffing and baking. It’s easy to prepare in one pot, making cleanup simple. The flavors are rich, savory, and satisfying, while the ingredients are budget-friendly and accessible. It’s also great for meal prep and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) ground beef or ground turkey bell peppers, chopped onion, diced garlic, minced cooked rice crushed tomatoes tomato sauce beef or chicken broth olive oil salt black pepper Italian seasoning
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add the chopped bell peppers and cook for a few minutes until slightly tender.
Pour in the crushed tomatoes, tomato sauce, and broth. Stir well to combine.
Season with salt, black pepper, and Italian seasoning.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20–25 minutes.
Stir in the cooked rice and let it heat through for a few minutes.
Taste and adjust seasoning if necessary before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time is about 10–15 minutes. Cooking time is about 30 minutes. Total time is approximately 40–45 minutes.
Variations
Use ground chicken or sausage instead of beef for a different flavor profile.
Make it vegetarian by skipping the meat and adding extra beans or lentils.
Swap white rice for brown rice or cauliflower rice for a lighter option.
Add a pinch of red pepper flakes for a bit of heat.
Top with shredded cheese or fresh herbs like parsley for added flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
If the soup thickens too much, add a splash of broth or water when reheating.
This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use uncooked rice in the soup?
Yes, but you’ll need to add extra broth and allow more time for the rice to cook.
What type of bell peppers work best?
Any color works well, but a mix of red, yellow, and green adds great flavor and color.
Can I make this soup in a slow cooker?
Yes, brown the meat first, then add all ingredients except rice and cook on low for 6–8 hours.
Is this soup gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I freeze stuffed peppers soup?
Yes, it freezes very well. For best results, freeze without the rice and add it later.
How can I make the soup thicker?
Use less broth or let it simmer longer to reduce the liquid.
Can I add cheese to the soup?
Yes, shredded cheese can be stirred in or sprinkled on top when serving.
What can I serve with this soup?
Crusty bread or a simple green salad pairs perfectly.
Can I use canned peppers?
Fresh peppers are recommended for the best texture and flavor.
How do I reduce acidity in the tomato base?
Add a small pinch of sugar to balance the acidity.
Conclusion
Stuffed Peppers Soup is a delicious and practical twist on a classic dish, offering all the comforting flavors in an easy, one-pot meal. It’s perfect for busy nights, meal prepping, or whenever you’re craving something warm, hearty, and satisfying.
Stuffed Peppers Soup is a hearty, comforting one-pot meal made with ground beef, rice, bell peppers, and a rich tomato broth. This easy soup recipe delivers all the classic stuffed pepper flavors in a warm, satisfying bowl perfect for weeknight dinners or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb ground beef or ground turkey
3 bell peppers, chopped
1 small onion, diced
3 cloves garlic, minced
2 cups cooked rice
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
3 cups beef or chicken broth
2 tablespoons olive oil
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add ground meat and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add chopped bell peppers and cook for 3–5 minutes until slightly tender.
Pour in crushed tomatoes, tomato sauce, and broth. Stir well to combine.
Season with salt, black pepper, and Italian seasoning.
Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
Stir in cooked rice and let it heat through for a few minutes.
Taste and adjust seasoning before serving.
Notes
Use a mix of bell pepper colors for the best flavor and presentation.
For a thicker soup, reduce broth slightly or simmer longer.To freeze, prepare without rice and add it fresh when reheating.Add a pinch of sugar to balance tomato acidity if needed.Optional toppings: shredded cheese, parsley, or a dollop of sour cream.
