Stuffed Peppers Soup Recipe

Imagine all the cozy, familiar flavors of a classic stuffed pepper, but you get to enjoy them with a spoon. That’s the magic of this soup, right there.

It’s a deconstructed version of the beloved oven-baked dish, transformed into a simple, one-pot wonder that’s perfect for any night of the week. Honestly, it’s a total game-changer for comfort food lovers.

Why This Soup Feels Like a Hug in a Bowl

We all love it because it delivers that big, satisfying flavor without any of the fuss. No careful stuffing, no long baking time—just straightforward, delicious cooking.

Plus, everything comes together in a single pot, which means you get a fantastic meal and a relatively clean kitchen. And who doesn’t love that?

Ingredients Needed for the Recipe

• 3 tbsp olive oil
• 1 small yellow onion, diced
• 1 green or red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large tomato, diced
• 1 lb ground beef (85/15 blend recommended)
• 3 cups beef stock
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp garlic powder
• 1/4-1/2 tsp black pepper, to taste
• Salt, to taste
• 3/4 cup Jasmine rice

The Secret to the Very Best Broth

It all comes down to building layers of flavor, and it starts with your ingredients. Using a ground beef with a little more fat, like an 85/15 blend, makes a world of difference.

That bit of extra fat renders out, enriching the broth and keeping the meat itself incredibly tender and flavorful. It’s a small choice with a huge payoff.

How to make Stuffed Peppers Soup?

Getting Your Veggies Prepped

First things first, let’s chop. Dice your onion, bell peppers, and tomato into nice, bite-sized pieces.

Having everything prepped and ready to go before you fire up the stove makes the whole process feel smooth and effortless, almost like you’re a chef on your own cooking show.

Sautéing to Build the Foundation

Preheat your Dutch oven or a large, heavy-bottomed pot over medium heat. Add the olive oil and let it shimmer gently.

Toss in the onions and bell peppers and cook them until they just begin to soften and smell amazing. Then, stir in the diced tomato and let it all get friendly for another few minutes.

Browning the Beef to Perfection

Push the vegetables to the sides of the pot, creating a clear space in the center. Add your ground beef to that spot.

Let it sear for a minute before you break it apart—this builds flavor! Cover the pot with a lid for a few minutes to let it steam and cook through, then break it up further and mix it with the waiting veggies.

Bringing It All Together with Liquid

Now, for the rich, tomatoey depth. Stir in the tomato paste, coating the beef and vegetables in its concentrated goodness.

Slowly pour in the beef broth, scraping up any of those delicious browned bits from the bottom of the pot. That’s pure flavor, right there.

The Simmer That Makes the Magic

Season everything with the oregano, basil, garlic powder, salt, and pepper. Give it a good stir, then reduce the heat to low.

Cover the pot, but leave the lid just slightly ajar. Let it simmer gently for about 20 minutes; this allows all the flavors to meld into something truly special.

Adding the Final Touch: The Rice

Stir in the jasmine rice, pop the lid on completely, and let it cook until the rice is tender and has soaked up some of that incredible broth.

If you even think you might have leftovers, listen up: cook that rice separately and add it to each bowl individually. It’s a lifesaver for texture later on.

Your Leftover Strategy: A Game Changer

Let’s talk about tomorrow’s lunch. If you cook the rice directly in the soup, it will continue to absorb liquid in the fridge, turning your perfect soup into a thick, mushy stew.

By storing the soup and cooked rice in separate containers, you guarantee every single reheated bowl will taste just as fantastic as the first. It’s a simple trick that makes all the difference.

Tips

Don’t confuse tomato paste with tomato sauce! Paste is highly concentrated and essential for the deep, rich flavor base of this soup.

Feel free to use any color bell peppers you have on hand or find on sale. Using a mix of colors makes the soup look as vibrant as it tastes.

For a leaner option, ground turkey works beautifully, but opt for a 93/7 blend rather than extra lean to keep it from drying out.

How to Make This Soup Uniquely Yours

This recipe is a wonderfully forgiving canvas for your creativity. Got mushrooms? Slice them up and sauté them with the initial veggies.

A can of corn or some chopped carrots would add a sweet pop of color and nutrition. You could even swap the rice for quinoa or farro for a different twist.

Is a Slow Cooker a Good Idea Here?

Honestly? Not really. This is a quick soup by design, and browning the meat and veggies in a pot first creates a depth of flavor that a slow cooker just can’t replicate.

If you must use one, definitely complete the sauté steps on the stove before transferring everything to the crockpot. And still, add the rice at the very end.

Pairing Ideas for the Perfect Meal

This soup is hearty enough to stand on its own, but a thick, crusty slice of garlic bread is its absolute best friend for dipping.

A simple, crisp green salad with a tangy vinaigrette also provides a lovely, refreshing contrast to the soup’s rich and comforting warmth.

And for a real treat, a generous sprinkle of shredded cheese and a dollop of sour cream on top make each bowl feel like a festive occasion.

Print Recipe

Stuffed Peppers Soup Recipe

Author: Kelsey Perez Cooking Method: Sauteing, Simmering Cuisine: American Courses: Soup Recipe Keys: C Comfort food F fall soup I Italian seasoning

Difficulty: easy Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Cooking Temp: 212  F Servings: 6 Estimated Cost: $ 9 Calories: 380

Best Season: Fall, Winter

Description

This Stuffed Peppers Soup is a cozy, one-pot twist on the classic stuffed pepper casserole—packed with ground beef, bell peppers, onions, tomatoes, rice, and savory Italian seasonings. It’s like all the flavors of your favorite stuffed peppers, but served in a warm, satisfying bowl of soup. Easy to make and perfect for weeknights, this hearty dish comes together quickly and is sure to become a family favorite.

Ingredients

Servings

• 3 tablespoons olive oil
• 1 small yellow onion (diced)
• 1 green or red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 large tomato (diced)
• 1 pound ground beef (85/15 lean-to-fat ratio recommended)
• 3 cups beef stock (low-sodium preferred)
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 teaspoons dried basil
• 2 teaspoons garlic powder
• ¼–½ teaspoon black pepper (to taste)
• salt (to taste)
• ¾ cup jasmine rice (uncooked; or long grain, basmati, or brown rice)

Instructions

1. Prep Vegetables

   Dice the onion, bell peppers, and tomato. Set aside until ready to use.
   Uniform dicing ensures even cooking.

2. Sauté Aromatics

   In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add diced onion and bell peppers. Cook for 5–6 minutes until softened. Stir in diced tomato and cook for another 2–3 minutes.
   Don’t rush—softened veggies build flavor.

3. Brown the Beef

   Push vegetables to the sides of the pot. Add ground beef to the center and break it apart with a spoon. Cover and cook for a few minutes, then stir into the vegetables. Continue cooking until beef is no longer pink.
   Break up clumps for even texture.

4. Add Tomato Paste & Broth

   Stir in tomato paste until well combined. Pour in beef stock and mix thoroughly.
   Tomato paste deepens flavor and thickens the broth.

5. Season and Simmer

   Add oregano, basil, garlic powder, salt, and black pepper. Stir well, reduce heat to low, cover with a lid (leave a small crack), and simmer for about 20 minutes.
   Simmering melds flavors and tenderizes meat.

6. Cook the Rice

   Stir in uncooked jasmine rice. Cover and continue cooking until rice is tender, about 15–20 minutes, stirring occasionally.
   For leftovers, cook rice separately and add per serving to prevent mushiness.

7. Serve Warm

   Ladle hot soup into bowls and serve immediately. Great on its own or with crusty bread.
   Garnish with fresh parsley or grated Parmesan if desired.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 18gg28%

Saturated Fat 6gg30%

Trans Fat 0.5gg

Cholesterol 60mgmg20%

Sodium 850mgmg36%

Potassium 780mgmg23%

Total Carbohydrate 28gg10%

Dietary Fiber 4gg16%

Sugars 6gg

Protein 26gg52%

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Calcium 50mg mg

Iron 4.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it leaner: Use ground turkey or 90/10 lean beef for fewer calories and less fat.
• Rice tip: For better leftovers, cook rice separately and add to each serving. Prevents mushiness from over-absorption.
• Variations: Add mushrooms, carrots, kale, corn, or green beans for extra veggies.
• Grain swaps: Substitute rice with quinoa, farro, or couscous (adjust cooking time).
• Storage: Cool completely and store soup (without rice) in an airtight container for up to 4 days.
• Freezing: Freeze base without rice for up to 3 months. Thaw overnight and reheat with freshly cooked rice.

Keywords: stuffed peppers soup, easy soup recipe, ground beef soup, one pot meal, comfort food, weeknight dinner, Italian-inspired soup