I love turning classic comfort food into something cozy and spoonable, and this Stuffed Bell Pepper Soup does exactly that. I take all the flavors of traditional stuffed peppers—savory ground beef, sweet bell peppers, tomatoes, and rice—and simmer them together into a rich, hearty soup that feels both satisfying and simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juice)
3 large bell peppers (red, green, yellow), diced
1 cup cooked rice (white or brown)
1 can (8 oz) tomato sauce
4 cups beef broth (or chicken broth)
1 tsp Italian seasoning
1 tsp paprika
salt and pepper, to taste
olive oil for sautéing
optional garnish: shredded cheese, fresh parsley, or sour cream
Directions
I start by heating a drizzle of olive oil in a large pot or Dutch oven over medium heat. Once the oil is warm, I add the ground beef and diced onion. I cook them together until the beef is browned and the onion is soft, then I drain any excess fat.
Next, I stir in the minced garlic and diced bell peppers. I let them cook for about 3 to 4 minutes, just until the peppers begin to soften and release their aroma.
I pour in the diced tomatoes with their juice, the tomato sauce, and the beef broth. I stir everything well to combine.
Then I season the soup with Italian seasoning, paprika, salt, and pepper. I bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes so the flavors can blend together.
After that, I stir in the cooked rice and let the soup simmer for another 5 minutes. Before serving, I taste and adjust the seasoning if needed. I like to serve it hot with shredded cheese or a spoonful of sour cream on top.
Servings and timing
This recipe makes 6 servings.
I need about 15 minutes for prep and 30 minutes for cooking, so the total time comes to approximately 45 minutes from start to finish.
Variations
I sometimes swap the ground beef for ground turkey when I want something a little lighter. If I am looking for a lower-carb option, I use cauliflower rice instead of regular rice. Quinoa also works well if I want to add a bit more protein and texture.
When I want a little heat, I add a dash of hot sauce or a pinch of red pepper flakes. I have also tried stirring in extra vegetables like zucchini or carrots to make it even heartier.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, and I actually think it tastes even better the next day.
For reheating, I warm it gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens too much, I add a splash of broth or water to loosen it up. I can also reheat individual portions in the microwave in 1-minute intervals, stirring in between, until heated through.
FAQs
Can I make this soup ahead of time?
Yes, I often make it a day in advance because the flavors develop even more after sitting in the refrigerator overnight.
Can I freeze Stuffed Bell Pepper Soup?
I can freeze it for up to 3 months in a freezer-safe container. I like to let it cool completely before freezing, and I thaw it in the refrigerator before reheating.
What type of rice works best?
I usually use white or brown rice, but I find that any fully cooked rice works well. I just make sure it is cooked before adding it to the soup.
Can I make this soup vegetarian?
I can skip the meat and use plant-based crumbles or extra vegetables instead. I also use vegetable broth in place of beef broth.
How do I keep the rice from getting too soft?
If I plan to store leftovers for several days, I sometimes keep the rice separate and add it to each bowl before serving. This helps maintain the best texture.
Conclusion
I find this Stuffed Bell Pepper Soup to be one of the easiest ways to enjoy a classic comfort dish in a simpler, cozier form. It is hearty, flavorful, and adaptable to whatever ingredients I have in my kitchen. Whether I make it for a weeknight dinner or meal prep for the days ahead, I always end up with a warm, satisfying bowl that everyone enjoys.
📖 Recipe:
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Stuffed Bell Pepper Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
A cozy and hearty soup inspired by classic stuffed bell peppers, made with savory ground beef, sweet bell peppers, tomatoes, and rice simmered together in one comforting pot.
Ingredients
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
3 large bell peppers (red, green, yellow), diced
1 can (14.5 oz) diced tomatoes, with juice
1 can (8 oz) tomato sauce
4 cups beef broth (or chicken broth)
1 cup cooked rice (white or brown)
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
1 tbsp olive oil (for sautéing)
Optional garnish: shredded cheese, fresh parsley, or sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add ground beef and diced onion. Cook until the beef is browned and the onion is soft. Drain excess fat if needed.
- Stir in minced garlic and diced bell peppers. Cook for 3–4 minutes until slightly softened.
- Add diced tomatoes with juice, tomato sauce, and broth. Stir to combine.
- Season with Italian seasoning, paprika, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice and simmer for an additional 5 minutes.
- Taste and adjust seasoning if necessary. Serve hot with optional garnishes.
Notes
Swap ground beef for ground turkey for a lighter option.
Use cauliflower rice for a lower-carb variation.
Quinoa can be substituted for rice for added protein.
Add red pepper flakes or hot sauce for extra heat.
Store leftovers in the refrigerator for up to 4 days.
Freeze for up to 3 months in a freezer-safe container.
If storing long-term, keep rice separate to prevent it from becoming too soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
