Stuffed Pepper Soup
This one-pot stuffed pepper soup is made with ground beef, a variety colorful bell peppers, tomatoes, and a flavorful blend of spices. Each spoonful tastes like classic stuffed peppers in a warm bowl. Ready in about an hour, this hearty soup is perfect for cozy dinners or lunch meal prep.
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I've been making this easy stuffed pepper soup recipe for over ten years now, tweaking and tasting until it captured everything I love about classic stuffed peppers, all in a comforting soup. It's hearty, flavorful, and one of those recipes that tastes like a warm hug in a bowl.
When the temperatures finally drop here in Texas, you'll find me in the kitchen with my soup pot simmering away. Soup season doesn't last long down here, so I make the most of cooking up this recipe and a few of my favorite soups like, beef enchilada soup and rotisserie chicken tortilla soup.
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- Bell peppers: I like using a mix of red, yellow, orange, and green bell peppers for a balance of sweetness and color. Each peppers delivers a unique flavor.
- Ground beef: I use lean ground beef (90/10) to keep this soup hearty but not greasy. It gives you all that classic stuffed pepper flavor without needing to drain off too much fat.
- Jalapeño pepper: I like to keep the seeds in for a subtle kick, but you can remove them if you'd rather keep it mild. The jalapeno gives this soup a touch of Tex-Mex warmth that makes it stand out from the traditional version.
- Tomato sauce & diced tomatoes: These two give the soup its signature stuffed pepper flavor and rich red color. I recommend using fire-roasted tomatoes for a smoky depth that makes the broth taste like it's been simmering all day.
- Worcestershire sauce: Just a splash adds that umami depth that brings everything to life. It's the secret ingredient that keeps the broth from tasting flat.
- Rice (optional): Adding rice makes this soup extra hearty and similar to stuffed peppers. I use cooked white rice (long-grain or jasmine) and stir it in right before serving so it doesn't get mushy.
- Seasonings (cumin, oregano, smoked paprika): These spices add warmth and depth without overpowering the soup. Smoked paprika especially helps mimic that roasted stuffed pepper flavor. Add a pinch of crushed red pepper flakes if you want extra heat.
Substitutions and Variations
- This soup is a versatile family-favorite and can be made with or without rice. Occasionally, I don't add rice to my bowl for a lighter option, but my husband prefers his stuffed pepper soup with rice. You can also swap in other grains like brown rice, quinoa, or barley for more texture and a wholesome twist.
- If you like a little heat, spice things up with crushed red pepper flakes, chili powder, or even a dash of hot sauce.
- Want to lighten it up? Try making it with ground turkey or chicken - it's just as flavorful but a bit leaner.
How to Make Stuffed Pepper Soup
I prefer to make this stuffed bell pepper soup in one pot on the stovetop, but you can also cook this in the slow cooker, if you prefer.
Here are instructions for both cooking methods:
Step 1: Add olive oil to a large pot or Dutch oven and brown the ground beef. Drain any fat, if needed.
I like to season throughout the cooking process, so I add a pinch of salt and pepper to the meat.
Start cooking rice according to package directions.
Step 2: Add chopped onions, bell peppers, and jalapeño to the pot.
Cook over medium-high heat, stirring frequently, for 5-10 minutes until onions are translucent and peppers are softened.
Add garlic and seasonings, stir, and cook for another minute.
Step 3: Add tomato sauce, beef stock, Worcestershire sauce, brown sugar, and fire roasted tomatoes to soup pot.
Bring to a boil and reduce heat to simmer for at least 30-45 minutes stirring occasionally.
Step 4: Stir in cooked rice and garnish with fresh cilantro or parsley, if desired.
Serve this ground beef and rice soup warm. I like to add a sprinkle of shredded cheese (cheddar or pepper jack) to the top of my bowl.
Stuffed Pepper Soup in the Slow Cooker
To make this stuffed pepper soup recipe in the crock pot, brown the ground beef on the stovetop first, then add it to your slow cooker along with the remaining ingredients (except the rice).
Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cooked rice just before serving so it stays fluffy and doesn't absorb too much broth.
Storage and Make-Ahead Tips
Let the soup come to room temperature before putting it in the refrigerator. Store in an airtight container in the fridge for up to 5 days. Keep rice in a separate container. Reheat soup gently in the microwave or on the stovetop.
My mom and I both make this soup for meal prep all the time! I suggest leaving out the rice and adding it right before reheating so it doesn't absorb too much of the broth.
If you plan to freeze it, leave the rice as it will get mushy after thawing. Freeze the soup in airtight containers for up to 3 months, then thaw overnight and stir in freshly cooked rice before serving.
Easy Soup Recipes
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Stuffed Pepper Soup Recipe
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- Dutch Oven or large pot
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 3 bell peppers chopped; I use a variety of colors
- 1 jalapeño pepper diced; leave the seeds in for added spice
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar
- 3 cups beef broth
- 14 ounce tomato sauce
- 28 ounce fire roasted diced tomatoes
- 1 cup jasmine rice cooked
Instructions
- Cook the rice according to package directions and set aside.
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease if needed.
- Add the chopped onions, bell peppers, and jalapeño. If the pan looks dry, add a drizzle of olive oil. Sauté for about 10 minutes, until the onions are translucent and the peppers are softened.
- Stir in the garlic and cook for 1 minute, until fragrant. Add the seasonings and stir for another minute to toast the spices.
- Pour in the tomato sauce, beef broth, Worcestershire sauce, brown sugar, and fire-roasted diced tomatoes. Stir to combine, then bring to a gentle boil.
- Reduce the heat to low and simmer for 30-45 minutes, stirring occasionally, to let the flavors meld together.
- To serve, spoon cooked rice into bowls and ladle the hot soup over the top. Stir together and enjoy!
Notes
- Since traditional stuffed peppers are usually topped with cheese, you can add cheddar or pepper jack cheese to the top of your soup bowl.
- Store in an airtight container in the fridge for up to 5 days. Keep rice in a separate container.
- For the crock pot: Brown the beef first, then add all ingredients (except rice) to the slow cooker. Cook on low 6-7 hours or high 3-4 hours, then stir in cooked rice before serving.
Nutrition
Recipe FAQs
Yes, for the best texture, use cooked rice and stir it in right before serving. This keeps it fluffy and prevents it from soaking up too much broth.
A sprinkle of shredded cheddar or pepper jack cheese, a dollop of sour cream, or a few fresh herbs like parsley or cilantro make great toppings. Serve it with crusty bread, cornbread, or any of these sides for chili for the ultimate cozy meal.
Warm leftover soup on the stovetop over medium heat or in the microwave in 1-minute intervals, stirring in between.
Easy to prepare and very delicious!
Fabulous!
ooooh this is it. I cannot wait to try this. Loving the fact that the ingredients are basic staples. Thanks for the recipe.
This is so good and delish!! Everyone at my house want it!
This soup is so, so good! I didn't miss the rice at all!
All the flavor of stuffed peppers and a fraction of the work. Perfect comfort food dish.
This stuffed bell pepper soup was amazing! I loved that it was low carb!