Name: Simple Stuffed Pepper Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb ground beef (85/15); 1 onion, chopped (yellow or white); 2 cloves garlic, minced; 4 bell peppers, chopped (mix colors for sweetness); 1 can (14–15 oz) diced tomatoes; 4 cups beef broth ((low-sodium if preferred)); 1 teaspoon Italian seasoning; Salt and pepper to taste; 1 cup uncooked rice ((long-grain white recommended)); Ground turkey or ground pork for lighter flavor. (Use brown rice with longer simmer time or pre-cook.); 2 cups cooked cauliflower rice (Low-carb option.)

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I still make this Simple Stuffed Pepper Soup when I want something cozy, unfussy, and full of that sweet pepper-and-tomato flavor without the work of stuffing actual peppers. It tastes like the filling of a classic stuffed pepper—ground beef, bell peppers, tomatoes, and rice—turned into a spoonable, weeknight-friendly soup. If you’re short on time but want something hearty enough for leftovers, this is the recipe I reach for. For a slow-cooker twist that cooks itself while you’re out, consider trying a dedicated crockpot version as well: slow-cooker stuffed pepper soup.

Why you’ll love this dish

This recipe takes everything you love about stuffed peppers and simplifies it into one pot. It’s fast, forgiving, and efficient—perfect for busy weeknights, meal prep, or feeding picky eaters who love familiar flavors. Because the rice cooks right in the broth, you get comforting, slightly thickened broth that soaks up the tomato-and-beef flavors.

"Fast, family-friendly, and exactly like the filling of stuffed peppers — but in a bowl. My kids asked for seconds." — a home cook’s quick review

Highlights:

Budget-friendly: uses pantry staples and 1 pound of beef.
Minimal cleanup: everything cooks in one pot.
Versatile: easy to swap proteins, rice types, or add beans and spices.
Crowd-pleaser: familiar flavors that work for all ages.

Step-by-step overview

You’ll brown the beef, soften aromatics, add peppers, then simmer everything with tomatoes, broth, seasonings, and uncooked rice until the rice is tender. Expect about 40–50 minutes total (including rice simmer time), mostly hands-off once it’s bubbling gently. The goal is tender rice and soft peppers in a richly flavored broth.

Gather these items

What you’ll need:

1 lb ground beef (85/15 works well)
1 onion, chopped (yellow or white)
2 cloves garlic, minced
4 bell peppers, chopped (mix colors for sweetness)
1 can (14–15 oz) diced tomatoes
4 cups beef broth (low-sodium if preferred)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup uncooked rice (long-grain white recommended)

Notes and substitutions:

Swap ground turkey or ground pork for the beef for a lighter or different flavor.
Use brown rice, but expect a longer simmer (40–50 minutes more) or pre-cook the rice.
For a low-carb option, stir in 2 cups cooked cauliflower rice near the end instead of uncooked rice.
If you want a heartier, meat-forward version, see a similar “hearty” take here: hearty stuffed pepper soup.

Step-by-step instructions

Delicious simple stuffed pepper soup in a bowl garnished with herbs

Heat a large pot over medium heat. Add the ground beef and crumble it as it browns. Cook until no pink remains, about 6–8 minutes.
Drain excess fat if there’s a lot left in the pot, leaving a tablespoon to coat the pan.
Add the chopped onion and minced garlic. Cook, stirring, until the onion is translucent and fragrant, about 3–4 minutes.
Stir in the chopped bell peppers. Cook for 3–5 minutes to soften them slightly.
Pour in the diced tomatoes (with juices) and the beef broth. Add the Italian seasoning, salt, and pepper.
Stir in the uncooked rice. Bring the pot to a boil over medium-high heat.
Reduce heat to low, cover, and simmer gently for 30–40 minutes, or until the rice is tender and the soup has thickened slightly. Stir occasionally to prevent rice from sticking.
Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Quick tip: If you prefer firmer peppers, add them after the rice has been cooking 10–15 minutes so they stay a bit crisper.

Best ways to enjoy it

Serving suggestions:

Ladle into bowls and top with shredded cheddar or a dollop of sour cream for richness.
Serve with crusty bread or warm garlic toast to mop up the broth.
A simple side salad or steamed green beans adds a fresh contrast.
For extra brightness, sprinkle chopped fresh parsley or a squeeze of lemon juice on top.
Make it into a meal-sized bowl by adding a side of roasted potatoes or cornbread.

How to store & freeze

Storage:

Refrigerate cooled soup in an airtight container for up to 3–4 days.
Rice absorbs liquid over time, so the soup will thicken in the fridge.

Reheating:

Reheat on the stovetop over low heat, adding a splash of broth or water to loosen the texture. Heat until steaming, about 5–10 minutes.
Microwave in a covered bowl, stirring every 60 seconds and adding liquid if needed.

Freezing:

Freeze in airtight containers for up to 3 months. Because rice can change texture after freezing, consider undercooking the rice slightly before freezing, or freeze the soup without rice and add freshly cooked rice when reheating.
Thaw overnight in the fridge before reheating.

Food safety:

Cool soup quickly by dividing into shallow containers before refrigerating.
Reheat to 165°F (74°C) before serving.

Helpful cooking tips

Brown the beef well: caramelized browned bits on the pot add flavor to the broth.
Cook rice to your preference: uncooked rice simmers into the soup for convenience, but cooked rice added at the end will keep a firmer texture.
Use low-sodium broth if you plan to add extra salt later.
If the soup tastes flat after simmering, stir in a teaspoon of vinegar or a squeeze of lemon to brighten flavors.
Want a quicker weeknight shortcut? Use pre-chopped peppers or a bag of frozen bell pepper mix and save prep time.
For different textures and a lighter finish, check this lighter take and technique ideas: a lighter stuffed pepper soup.

Creative twists

Vegetarian: swap beef for 1–2 cans of drained beans (kidney, black, or cannellini) and use vegetable broth.
Spicy: add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes, or stir in diced jalapeño with the peppers.
Mexican-inspired: use cumin, oregano, and a tablespoon of tomato paste, then top with avocado and cilantro.
Cheese-stuffed version: stir in 1 cup shredded pepper jack near the end for a gooey finish.
Grain swap: use orzo or barley instead of rice; adjust cooking times accordingly.

Common questions

Q: How long does this take from start to bowl?
A: Active prep is about 10–15 minutes. Simmer time for the rice is 30–40 minutes, so plan for roughly 45–60 minutes total.

Q: Can I use cooked rice instead of uncooked rice?
A: Yes. If you use cooked rice, add it in the last 5 minutes of cooking to warm through. The soup will be less thick because the rice won’t release starch.

Q: Is this freezer-friendly?
A: Yes, but rice can become mushy after freezing. For best texture, freeze the soup without rice and add freshly cooked rice when reheating.

Q: Can I make this gluten-free?
A: Absolutely—ensure your beef broth is labeled gluten-free. All other ingredients listed are naturally gluten-free.

Q: Can I make this in a slow cooker?
A: Yes, brown the beef and sauté the onions/garlic first, then transfer to a slow cooker with peppers, tomatoes, broth, and rice. Cook on low 3–4 hours or until rice is tender (timing varies by slow cooker).

Conclusion

If you want a straightforward, comforting meal that captures all the flavors of stuffed peppers with minimal fuss, this Simple Stuffed Pepper Soup is a solid weeknight winner. For more inspiration and variations from trusted food blogs, check out Salt & Lavender’s stuffed pepper soup for a gentle, comforting take, 12 Tomatoes’ 30-minute version if you’re chasing a faster prep, and Cooking Classy’s cozy stuffed pepper soup for a slightly more elevated, home-cook-friendly spin.