Stuffed Bell Pepper Soup
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I remember the first time I cooked this soup on a rainy weeknight — the house filled with the warm smell of tomatoes and sautéed peppers, and my family declared it “cozy comfort in a bowl.” Stuffed Bell Pepper Soup takes everything you love about classic stuffed peppers (savory meat, tender peppers, tomato richness, and rice) and turns it into an easy, spoonable meal. It’s forgiving, quick enough for weeknights, and great for feeding a crowd or stretching a grocery budget. If you like one-pot dinners that taste like home, this is one to keep in your rotation. For an alternative stuffed-pepper take, try this simple version of easy stuffed bell peppers for a stuffed-pepper meal that’s baked instead of soupy.
Why you’ll love this dish
This soup packs the flavors of stuffed bell peppers into a bowl: savory ground meat, sweet peppers, bright tomatoes, and tender rice. It’s:
- Budget-friendly — one pound of meat plus pantry staples stretches into several servings.
- Weeknight-friendly — active time is minimal; most of the cooking is simmering.
- Kid-approved — familiar flavors and a mild tomato base make it easy to please picky eaters.
- Versatile — swap ground turkey for beef, use vegetable broth, or make it vegetarian with lentils or extra beans.
"This soup tastes like my grandmother’s stuffed peppers but with less fuss — hearty, comforting, and perfect for a busy evening." — A reader review
Step-by-step overview
Before you start: brown the meat, soften the peppers and onion, then add the tomatoes, sauce, broth, and rice. Simmer until the rice is tender and the flavors have melded. Top with shredded cheese and parsley if you like. Overall time is roughly 40–45 minutes (including browning and simmering).
What you’ll need
Key ingredients (makes about 6 servings):
- 1 lb ground beef or turkey (lean preferred)
- 4 bell peppers, chopped (use a mix of colors if you like)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef or vegetable broth
- 1 cup rice (uncooked) — long-grain white is standard; see substitutions below
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Shredded cheese for topping (optional)
- Fresh parsley for garnish (optional)
Substitutions and notes:
- To make it lighter, use ground turkey or chicken.
- For a vegetarian version, replace meat with 1–1½ cups cooked lentils or crumbled tempeh and use vegetable broth.
- If you prefer a heartier grain, use 1 cup quick-cooking brown rice but reduce simmering time and check for doneness; or pre-cook brown rice and stir in at the end.
For another slow-cooker take on stuffed peppers, check this slow-cooker variant: slow cooker stuffed bell peppers (2).
Step-by-step instructions
- Heat a large pot over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and no pink remains (about 6–8 minutes). Drain any excess fat.
- Add the chopped bell peppers and diced onion to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add the minced garlic and cook 30–60 seconds until fragrant.
- Stir in the diced tomatoes (with juices), tomato sauce, and broth. Scrape up any browned bits from the bottom of the pot — they add flavor.
- Pour in the uncooked rice and add the Italian seasoning. Season with salt and pepper to taste. Give everything a good stir.
- Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25–30 minutes, or until the rice is cooked through and tender. Stir occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water.
- Taste and adjust seasoning. Serve hot, topped with shredded cheese and chopped fresh parsley if desired.
Quick pro tip: If you’re short on time, use quick-cooking rice or parboiled rice to shave 10–15 minutes off the simmer time. Conversely, if using brown rice, either pre-cook it or add more simmer time and extra liquid.
Best ways to enjoy it
- Bowl it up with a sprinkle of sharp cheddar or Monterey Jack and a spoonful of sour cream for richness.
- Serve with crusty bread, garlic toast, or buttery crackers to sop up the tomato broth.
- A crisp green salad or a simple arugula salad with lemon vinaigrette balances the soup’s richness.
- For a Tex-Mex twist, top with diced avocado, cilantro, and a squeeze of lime.
Storage and reheating tips
- Refrigerate: Cool soup to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Warm on the stovetop over medium-low, stirring occasionally, until heated through. Microwave in covered portions, stirring halfway, until piping hot. Always reheat to at least 165°F (74°C).
- Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Leave a little headspace if using glass. Thaw overnight in the refrigerator before reheating. Note: rice texture can change slightly after freezing; if it gets mushy, stir in a handful of fresh rice or serve over freshly cooked rice.
- Food safety: Do not leave the soup at room temperature for more than 2 hours. Reheat only the portion you plan to eat or cool and store promptly.
Helpful cooking tips
- Browning the meat well adds depth. Don’t rush this step — a bit of caramelization gives the soup a richer flavor.
- If you like more pronounced pepper texture, add half the peppers with the meat and the rest toward the end of sautéing so some pieces remain firmer.
- Use low-sodium broth so you can control salt; taste and finish with salt rather than over-salting early.
- To thicken the soup, simmer uncovered for 10–15 minutes after the rice is cooked. To thin it, add more broth or a splash of water.
- For a one-pot shortcut, brown the meat and vegetables in a Dutch oven and transfer to a slow cooker with the remaining ingredients; cook on low 3–4 hours. See another slow-cooker variation here: slow cooker stuffed bell peppers.
Creative twists
- Mexican-style: Add a teaspoon cumin and chili powder, swap diced tomatoes for fire-roasted tomatoes, and top with avocado and cilantro.
- Cheesy bake finish: Spoon into ovenproof bowls, top with cheese, and broil until bubbly for a melted cheesy crust.
- Mediterranean spin: Use ground lamb, add a pinch of cinnamon and oregano, and finish with crumbled feta and lemon zest.
- Grain swap: Use quinoa instead of rice for extra protein; add it later in the simmer to avoid overcooking.
- Hearty vegetable boost: Stir in canned corn or drained beans during the last 10 minutes of simmering.
Common questions
Q: How long does this soup take from start to finish?
A: About 40–50 minutes total — 10–15 minutes to brown meat and sauté vegetables, then 25–30 minutes simmering for white rice. Quick-cook rice shortens time; brown rice lengthens it.
Q: Can I make this vegetarian or vegan?
A: Yes. Replace the meat with cooked lentils or a plant-based ground substitute, use vegetable broth, and omit cheese or use vegan cheese.
Q: Will the rice get mushy if I reheat leftovers?
A: It can. To reduce mushiness, slightly undercook the rice before storing, or reheat gently and add a splash of fresh broth. Alternatively, store the soup and cooked rice separately and combine when reheating.
Q: Can I freeze this soup?
A: Yes — up to 3 months. Keep in mind rice texture can change; if that’s a concern, freeze the base soup without rice and add freshly cooked rice when serving.
Q: What temperature should cooked ground meat reach?
A: Ground beef should reach 160°F (71°C) and ground turkey 165°F (74°C) for safety. Use an instant-read thermometer if unsure.
Conclusion
Stuffed Bell Pepper Soup is an easy, comforting one-pot meal that brings the familiar flavors of stuffed peppers to the dinner table with less effort and big family appeal. If you want to explore more recipes and variations, Cooking Classy has a cozy take on this soup here: Cozy Stuffed Pepper Soup – Cooking Classy. For another home-style version with slightly different seasoning, see this recipe at Dinner at the Zoo: Stuffed Pepper Soup – Dinner at the Zoo. And if you’re curious about a version with a different rice technique and texture, check out this run-through at Will Cook for Smiles: Stuffed Peppers Soup.
Stuffed Bell Pepper Soup
Ingredients
Method
- Heat a large pot over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and no pink remains (about 6-8 minutes). Drain any excess fat.
- Add the chopped bell peppers and diced onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add the minced garlic and cook for 30-60 seconds until fragrant.
- Stir in the diced tomatoes (with juices), tomato sauce, and broth. Scrape up any browned bits from the bottom of the pot — they add flavor.
- Pour in the uncooked rice and add the Italian seasoning. Season with salt and pepper to taste. Give everything a good stir.
- Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked through and tender, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water.
- Taste and adjust seasoning before serving. Serve hot, topped with shredded cheese and chopped fresh parsley if desired.
