Easy Stuffed Pepper Soup Recipe
If you love classic stuffed peppers but don’t feel like all the prep work, this Easy Stuffed Pepper Soup Recipe is about to save dinner. It’s loaded with ground beef, tender rice, sweet bell peppers, and a rich tomato broth, all simmered together in one cozy pot.
This is one of those meals that’s simple, filling, and perfect for busy weeknights. Plus, it tastes even better the next day, which makes it a total win.
If you’re into hearty, comforting meals like this, you’ll probably also love our easy slow cooker chili or copycat Panera broccoli mac and cheese for another cozy dinner idea.
Table of contents
Why You’ll Love This Recipe
- One-pot meal with minimal cleanup
- Packed with classic stuffed pepper flavors
- Budget-friendly and family-approved
- Perfect for meal prep and leftovers
- Ready in under an hour
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Ground Beef: This is the main protein and flavor base. It makes the dish hearty and gives it that rich, savory taste.
- White Rice: The filler that turns this into a full meal. It soaks up all the broth and flavors, giving the dish its texture.
- Beeth Broth: This is what cooks the rice and builds flavor at the same time. It adds depth way beyond just using water.
- Onions & Bell Peppers: These add natural sweetness and a ton of flavor. They’re what make the dish taste well-rounded instead of flat.
- Oregano, Garlic Salt, & Pepper: A simple but important blend that ties everything together and gives the dish that classic savory, slightly herby flavor.
Variations
- Swap the Beef: Use ground pork or sausage for a different flavor, or make it lighter with ground turkey.
- Spicy: Add red pepper flakes for a kick of heat.
- Brown Rice: Use brown rice for a heartier, more filling texture that’s better for you. Just increase the cooking time.
- Add Veggies: Add veggies, like zucchini, carrots, or mushrooms, for more flavor and texture.
How to Make This Easy Stuffed Pepper Soup Recipe
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cook the beef and veggies until the beef is browned.
- Add the remaining ingredients and simmer until the rice is tender. Enjoy!
Expert Tips
- Use lean ground beef to avoid excess grease.
- Chop peppers evenly, so they cook at the same rate.
- Stir occasionally while simmering to prevent rice from sticking.
- Taste and adjust seasoning before serving.
Easy Stuffed Pepper Soup Recipe FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Refrigerate this soup for up to 4 days in an airtight container. You can also freeze it for up to 3 months.
Stuffed pepper soup can be frozen as-is and comes out very nice. For even better rice texture, cook and freeze it separately. Then, mix it in after reheating the soup.
Yes, but keep in mind that brown rice takes longer to cook. You’ll need to increase the simmer time or cook it separately before adding.
It pairs perfectly with crusty bread, garlic bread, or a simple side salad for a complete meal.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Stuffed Pepper Soup Recipe
Equipment
- large soup pot or dutch oven
- wooden spoon or spatula
- Cutting board
- Chef’s knife
- Measuring Cups and Spoons
- Can opener
- ladle
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14.5 ounces diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 cup white rice
- Chopped parsley optional garnish
Instructions
- In a large pot over medium-high heat, cook the ground beef, diced onion, and bell peppers. Crumble the beef as it cooks and continue cooking until the beef is browned and the vegetables are softened.
- Add the diced tomatoes, beef broth, oregano, garlic salt, black pepper, and rice. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover with a lid and cook for 20–25 minutes, or until the rice is tender.
- Ladle into bowls and garnish with chopped parsley if desired. Serve warm.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
