Name: Hearty Stuffed Pepper Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp vegetable oil (or olive oil); 1 lb lean ground beef (or ground turkey for a leaner option); 1 small yellow onion, finely diced; 1 clove garlic, minced; 0.5 tsp sea salt (, plus extra to taste); 0.25 tsp ground black pepper; 1 medium red bell pepper, diced (into 1/2" pieces); 1 medium green bell pepper, diced (into 1/2" pieces); 1 14.5 oz can diced tomatoes; 1 15 oz can tomato sauce; 2 cups beef broth ((use low-sodium if preferred)); 2 tsp Italian seasoning; 0.5 tsp cayenne pepper ((optional — skip if cooking for kids)); 2 cups cooked parboiled long-grain rice ((see notes below)); 2 tbsp freshly chopped parsley (for garnish)

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I remember the first time I made this Hearty Stuffed Pepper Soup on a cold weeknight — it was exactly the cozy, no-fuss dinner my family wanted. This soup captures everything I love about stuffed peppers: browned beef, sweet bell peppers, tangy tomatoes and a warm tomato-scented broth, but in a bowl that comes together fast and cleans up even faster. If you like, here’s the Hearty Stuffed Pepper Soup recipe I started from when I adapted the seasonings and technique for better weeknight results.

Why cook this at home

What sets this soup apart is how it delivers the classic stuffed-pepper flavor in about 30–40 minutes, with pantry-friendly ingredients and kid-friendly spice levels. It’s a great choice when you want a filling one-pot dinner that stretches with rice and makes reliable leftovers.

“A warm bowl that tastes like a family classic — comforting, hearty, and done in under an hour.”

Reasons to try it:

Quick and budget-friendly: lean ground beef and canned tomatoes keep costs low.
Crowd-pleaser: mild, savory flavors that kids and adults both enjoy.
One-pot ease: fewer dishes and simple cleanup.
Flexible: swap proteins or make it vegetarian without losing the soul of the dish.

The cooking process explained

Before you dive in, here’s the short version of how it comes together so you know what to expect:

Brown the beef in a large pot to build savory flavor.
Soften onions and peppers in the same pot for sweetness and depth.
Add canned tomatoes, tomato sauce, broth, and seasonings; simmer to marry flavors.
Stir in cooked parboiled rice at the end so it stays fluffy.
Finish with fresh parsley and serve.

This quick overview helps you plan timing: about 10 minutes to prep, 20–30 minutes to cook, then a few minutes to finish and serve.

Gather these items

Key ingredients (serves about 4):

1 tbsp vegetable oil (or olive oil)
1 lb lean ground beef (substitute ground turkey for a leaner option)
1 small yellow onion, finely diced
1 clove garlic, minced
1/2 tsp sea salt, plus extra to taste
1/4 tsp ground black pepper
1 medium red bell pepper, diced into 1/2" pieces
1 medium green bell pepper, diced into 1/2" pieces
1 14.5 oz can diced tomatoes
1 15 oz can tomato sauce
2 cups beef broth (use low-sodium if preferred)
2 tsp Italian seasoning
1/2 tsp cayenne pepper (optional — skip if cooking for kids)
2 cups cooked parboiled long-grain rice (see notes below)
2 tbsp freshly chopped parsley for garnish

Ingredient notes and substitutions:

Use parboiled rice because it holds up better when added to hot soup at the end; if you want to use raw rice, see the FAQ for timing.
For a lighter bowl, swap ground beef for ground turkey or remove the oil and brown the meat dry, draining excess fat.
Canned diced tomatoes with green chiles will add heat; omit cayenne if you’re using them.

If you prefer a pared-down shopping list, take a look at this simple stuffed pepper soup guide for an alternate approach.

Directions to follow

Delicious hearty stuffed pepper soup in a bowl with fresh ingredients

Follow these clear, concise steps for best results.

Heat 1 tablespoon vegetable oil in a large soup pot over medium-high heat.
Add 1 pound lean ground beef. Break it up and brown, stirring occasionally, until no pink remains (about 6–8 minutes).
Push the meat to the side, add the finely diced onion and sauté with the beef until the onion is tender, about 4–5 minutes.
Stir in 1 minced garlic clove and cook 30 seconds until fragrant. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
Add the diced red and green bell peppers. Sauté for 3 minutes until they begin to soften.
Pour in the 14.5 oz can diced tomatoes, the 15 oz can tomato sauce, 2 cups beef broth, 2 teaspoons Italian seasoning, and 1/2 teaspoon cayenne if using. Stir to combine.
Bring the soup to a gentle simmer, then reduce heat and let simmer for 15–20 minutes to let flavors meld.
Stir in 2 cups cooked parboiled long-grain rice and warm through for 2–3 minutes.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into bowls and garnish with 2 tablespoons freshly chopped parsley. Serve immediately.

Quick safety note: if you added cold rice straight from the fridge, warm it a minute longer so the bowl is piping hot throughout.

Best ways to enjoy it

Serving suggestions that elevate the bowl:

A chunk of crusty bread or garlic toast soaks up the broth.
A simple green salad or roasted vegetables keeps the meal balanced.
Top with shredded cheddar or a dollop of sour cream for richness.
For a Tex-Mex twist, add a squeeze of lime and a sprinkle of cilantro instead of parsley.

If you want cozy variations and quick sides geared toward weeknight dinners, check out a cozy weeknight spin for ideas.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerate: Cool soup to room temperature (no more than 2 hours), transfer to airtight containers, and refrigerate for 3–4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months. Leave some headspace because liquids expand.
Reheating: Thaw in the fridge overnight. Reheat gently on the stovetop over medium heat, adding a splash of beef broth or water to loosen the soup because the rice will absorb liquid. Reheat until it reaches 165°F (use a food thermometer for safety).
Safety tip: If reheating from frozen, bring to a full simmer and stir frequently to avoid scorching.

Pro chef tips

Helpful cooking tips that make this better every time:

Brown the beef well. The fond (browned bits) on the pot adds depth; scrape them up when you add the tomatoes.
Don’t add rice too early. Adding cooked parboiled rice at the end keeps it separate and fluffy.
Use low-sodium broth to control salt; you can always add more at the end.
If the soup tastes flat after cooling, a splash of vinegar or a teaspoon of sugar can balance acidity.
For extra texture, roast the bell peppers before adding them for a smokier flavor.

Recipe variations

Creative twists you can try:

Vegetarian: Replace beef with cooked lentils or crumbled firm tofu and use vegetable broth.
Sausage version: Use Italian sausage (sweet or spicy) in place of ground beef for bolder flavor.
Low-carb: Swap rice for cauliflower rice and reduce simmer time.
Cheesy stuffed peppers: Stir in shredded mozzarella or top bowls with parmesan before serving.
Slow-cooker adaptation: Brown beef and onions, then transfer to a slow cooker with other ingredients and cook on low for 4–6 hours; add rice just before serving.

Helpful answers

FAQ

Q: How long does this take from start to finish?
A: Plan 10–15 minutes for prep (dice peppers and onion, cook rice if needed) and about 20–25 minutes active cooking — roughly 35–45 minutes total.

Q: Can I use uncooked rice directly in the pot?
A: You can, but you must add extra liquid and simmer longer. Use 1 cup uncooked long-grain rice with an extra 1 to 1 1/2 cups broth and simmer 20–25 minutes until rice is tender. I prefer cooking rice separately so it doesn’t overcook the vegetables.

Q: Will the rice get mushy if I freeze the soup?
A: Yes, rice tends to absorb more liquid and soften after freezing. To keep texture, freeze the soup without rice and add freshly cooked rice when reheating, or accept a softer texture but great flavor.

Q: Can I make this spicy?
A: Absolutely. Increase cayenne, add red pepper flakes, or use a spicy sausage or diced chiles. Start small — you can always add more heat.

Q: What’s a good vegetarian swap for the ground beef?
A: Cooked brown lentils or a mixture of mushrooms and walnuts replicate texture and provide umami. Use vegetable broth instead of beef broth.

Conclusion

If you want more stuffed-pepper-in-a-bowl inspiration, Cooking Classy has a great take on Cozy Stuffed Pepper Soup with slightly different flavoring and thickness. For another approachable, family-friendly version, Dinner at the Zoo offers a clear, comforting Stuffed Pepper Soup recipe that’s worth comparing. And if you’re focused on clean ingredients and quick prep, see the Super Quick Hearty Stuffed Bell Pepper Soup for Clean Eats for a lighter spin.