Delicious Comfort Stuffed Pepper Soup Recipe

I remember the first time I made Stuffed Pepper Soup—it was one of those nights when dinner plans fell through, and I had to whip something up fast for my family. My kids were hungry, and I had just a few basic ingredients on hand. This ground beef soup, packed with peppers, rice, and simple pantry staples, saved the night with comforting, familiar flavors. It quickly became a dinner we all looked forward to, a real comfort food soup that doesn’t require any fancy skills or shopping trips.

This Stuffed Pepper Soup fits perfectly into everyday home cooking because it brings together those classic stuffed pepper flavors in a warm, easy-to-scoop bowl. It’s like a stuffed pepper casserole but in soup form, which means fewer dishes to clean—a win on busy nights. Plus, since it uses ingredients from the regular grocery aisle, it keeps costs reasonable while still feeling special. I love how it combines tender bell peppers, savory ground beef, and fluffy rice, all in a flavorful broth that’s just right on chilly evenings.

For fellow home cooks who appreciate meals you can count on, this Stuffed Pepper Soup will be a reliable addition to your recipe box. It’s consistent, cozy, and comes together pretty quickly without fuss. If you’re curious about how to make it your own or want some tips on prep shortcuts, I’ve got you covered throughout. And if you’re in the mood to try similar dishes, you might also enjoy a classic stuffed bell pepper rice boats recipe or delicious ground turkey stuffed peppers—all great choices when you want comforting dinner ideas that won’t disappoint.

What I love about this Stuffed Pepper Soup is how it brings everyone to the table, warm and satisfied. If you need a dependable weeknight winner or a dish that feels like a hug in a bowl, let’s dive into what you’ll need, how to make it, and the best ways to enjoy it. Trust me; your kitchen will smell amazing while it cooks!

1 pound ground beef (You can swap ground turkey for a lighter option in your Stuffed Pepper Soup.)
3 cups beef broth (Find this in the soup aisle. For a bit more depth, try low sodium broth.)
1 large onion, diced (You can sometimes find pre-chopped onions in the produce section to save time.)
3 large bell peppers, diced (Use any color you like. I prefer a mix for both sweetness and color.)
1 cup cooked rice (Leftover rice works perfectly here, or cook some white or brown rice fresh.)
2 cloves garlic, minced (Garlic powder is a simple swap in a pinch.)
1 (14 oz) can diced tomatoes (No-drain for extra broth, found in the canned goods aisle.)
1 teaspoon dried oregano (Store in your spice rack—it adds that classic stuffed pepper touch.)
1/2 teaspoon paprika (Optional, but I always add a bit for warmth.)
Salt and pepper to taste
2 tablespoons olive oil (Vegetable oil works fine too.)

Here’s the best part: this Stuffed Pepper Soup uses ingredients you probably already have on hand. That makes it perfect for those times when you need dinner without a special trip to the store. Budget-wise, ground beef and rice keep things cost-effective, while fresh bell peppers add great flavor without breaking the bank.

For prep shortcuts, I like to cook extra rice whenever I can, storing it in the fridge for recipes like this. And if you end up with leftovers of this Stuffed Pepper Soup, it keeps beautifully in the fridge for up to 3 days or freezes well for up to 3 months—great for planned meals on busy nights.

Sometimes I add a handful of shredded cheese on top when serving to amp up the comfort factor. I also like throwing in extra bell peppers for texture—and it’s a nice way to sneak in more veggies.

1. Brown your ground beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon until no longer pink and just starting to brown, about 5-7 minutes. Drain any excess fat if needed. This step forms the base for your stuffed pepper soup flavor.

2. Sauté your veggies: Add diced onion, bell peppers, and minced garlic right into the pot with the beef. Cook for about 5 minutes until vegetables soften but still have a bit of bite. Your kitchen will start smelling lovely with those peppers and garlic mingling.

3. Add in the broth and tomatoes: Pour in the beef broth and the canned diced tomatoes with their juices. Stir to combine. This is the start of your comforting broth base.

4. Season your soup: Sprinkle in oregano, paprika, salt, and pepper. Stir well, then bring the soup to a gentle boil.

5. Simmer and cook: Reduce heat, cover, and let the soup simmer for about 15 minutes so all the flavors come together. I usually multitask here by setting the table or making a quick salad.

6. Add rice: Stir in the cooked rice last. This prevents the rice from becoming mushy from overcooking. Let the soup simmer for another 5 minutes to warm the rice through.

7. Final taste check: Give it a stir and taste for seasoning. You might want to add a pinch more salt or pepper based on your preference.

From start to finish, this Stuffed Pepper Soup takes about 35 minutes, which is perfect for a weeknight dinner. Don’t worry if your soup looks a little more brothy than a stuffed pepper casserole—it’s supposed to be! That’s the beauty of it—it’s like your favorite rice stuffed peppers reimagined as a cozy soup.

One kitchen tip from my experience: resist the urge to add rice early on. Adding it at the end keeps the texture and avoids mushiness. And if you want to save time, using pre-cooked frozen peppers can speed this up.

If you’re interested, you can check out a tasty stuffed pepper soup version with ground beef and rice over at Bowl of Delicious. It’s a lovely variation to compare.

This Stuffed Pepper Soup stands out when served with a simple salad or crusty bread to soak up the flavorful broth. My family loves pairing it with a side of garlic bread—it adds a nice crunch and complements all those meaty, peppery flavors.

I usually ladle this soup into deep bowls topped with a sprinkle of shredded cheese or fresh parsley to brighten it up. For everyday meals, it’s a satisfying bowl on its own.

This dish shines on cooler evenings when comfort food soup is just what you need. It works well for casual weeknight dinners or laid-back gatherings with friends. I’ve even served it to guests who didn’t expect a soup version of stuffed pepper casserole but definitely enjoyed it.

Leftovers transform nicely here: reheat gently and toss in some spinach or kale for a quick veggie boost. Or serve the leftovers with a side of roasted potatoes for an unwinding weekend meal.

Seasonal variations I’ve tried are swapping in butternut squash for some of the peppers, inspired by a stuffed butternut squash recipe I love. It adds a touch of sweetness and texture that’s a nice twist. If you want to try something different, take a look at Simanim’s stuffed butternut squash recipes for ideas that work well with the same flavor profile.

For anyone who enjoys classic comfort food soup, this Stuffed Pepper Soup delivers warmth and familiarity every time.

Can I make this Stuffed Pepper Soup ahead of time?
Absolutely! I often make it the day before and let the flavors meld overnight. Just reheat gently on the stove, adding a splash of broth or water if it thickens too much.

What’s a good substitute for ground beef?
Ground turkey works great. It’s leaner and gives the soup a lighter taste while still keeping that ground beef soup feel. You can find a solid recipe for ground turkey stuffed peppers if you want to try a variation.

How do I adjust this Stuffed Pepper Soup for fewer or more people?
It scales nicely. Using a bigger pot for double batches works well. For smaller portions, halve the ingredients. Just keep the rice quantity flexible since that can affect thickness.

Can I use fresh tomatoes instead of canned?
Yes, about 2 cups of chopped fresh tomatoes will work—just add them with the broth and cook until soft. Canned tomatoes keep it quick and consistent, though.

Can I make this vegan or vegetarian?
You could skip the ground beef and use lentils or plant-based crumbles plus vegetable broth. The stuffed pepper casserole flavor won’t be exactly the same, but it’s still tasty.

How do I keep the rice from getting mushy?
Adding cooked rice at the end, as mentioned, is key. If you add raw rice early, it can overcook and turn mushy.

Any tips to make this Stuffed Pepper Soup more flavorful?
I like to add a splash of Worcestershire sauce or a pinch of red pepper flakes for a little kick. A bay leaf added during simmering also boosts depth.

If you want a quick look at additional stuffed pepper soup recipes, check out this mom-friendly Stuffed Pepper Soup – Dinner at the Zoo and this easy version on Facebook that captures the essence of a stuffed pepper in soup form.

This Stuffed Pepper Soup holds a special place in my kitchen because it ticks all the boxes: flavorful, straightforward, budget-friendly, and comforting. Over time, I’ve learned a few things that make this recipe really shine.

I’ve tested variations like swapping ground beef for turkey, adding butternut squash, or serving it over bowls with extra rice for a heartier meal. The classic ground beef version gets requested most often, especially as a cozy winter comfort food soup.

If you’re ready to make this dish your own, feel free to experiment with different peppers, swap in leaner meats, or toss in extra veggies. I hope you find this Stuffed Pepper Soup not just delicious but reliable and satisfying like I have.

For more comforting ideas along the same lines, check out my stuffed bell pepper rice boats and ground turkey stuffed peppers recipes. Both bring that homey stuffed pepper vibe in different yet familiar ways.

Your kitchen will feel warmer, and your loved ones will appreciate this honest, tasty soup you can make any night. Happy cooking, friend!