Easy Stuffed Pepper Soup (One-Pot Recipe)

This easy stuffed pepper soup turns everything you love about classic stuffed peppers into a cozy one-pot dinner. Ground beef, tender rice, sweet bell peppers, and a tomato-rich broth make every bowl hearty and satisfying.

Unlike baked stuffed peppers, there is no filling, shaping, or waiting for whole peppers to soften. The ingredients simmer together in one pot, making this a practical recipe for busy weeknights and relaxed weekend meal prep.

Why You’ll Love This Stuffed Pepper Soup

• One-pot recipe: Simple prep and fewer dishes.
• Big comfort-food flavor: It tastes like classic stuffed peppers in spoonable form.
• Budget-friendly: Ground beef, rice, peppers, and pantry staples make a generous batch.
• Easy to reheat: The flavor deepens after a night in the refrigerator.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 4 cups low-sodium beef broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup uncooked long-grain white rice, rinsed
• 2 tablespoons chopped fresh parsley

How to Make Stuffed Pepper Soup

1. Brown the beef: Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook for 5–6 minutes, breaking it into small pieces, until browned. Drain excess fat if needed.
2. Soften the vegetables: Add the onion and both bell peppers. Cook for 5 minutes, stirring often, until they begin to soften.
3. Add the garlic: Stir in the garlic and cook for 30 seconds.
4. Build the soup: Add the diced tomatoes, tomato sauce, beef broth, Italian seasoning, smoked paprika, salt, and black pepper.
5. Simmer the rice: Stir in the rinsed rice, bring to a gentle boil, then lower the heat. Cover loosely and simmer for 18–20 minutes, stirring twice, until the rice is tender.
6. Adjust the texture: Add a splash of broth if the soup is thicker than you prefer.
7. Finish and serve: Taste for seasoning, stir in half the parsley, and garnish with the rest.

Tips for the Best Results

• Cut both peppers into similar-size pieces so they cook evenly.
• Rinse the rice until the water is mostly clear to prevent the broth from becoming overly starchy.
• Stir the soup a few times while the rice cooks so it does not settle on the bottom.
• For firmer peppers, add them 5 minutes after the onion.
• Use 90% lean ground beef for flavor without excessive grease.

Variations

Ground turkey can replace beef for a lighter soup. Brown rice also works, but it needs more liquid and about 15–20 additional minutes. For a lower-carb version, omit the rice and stir in cooked cauliflower rice shortly before serving.

Storage and Reheating

Cool the soup and refrigerate it in an airtight container for up to 4 days. The rice absorbs broth as it rests, so add extra beef broth when reheating on the stovetop or in the microwave.

Freeze the soup for up to 2 months. For the best texture, freeze the soup without rice and add freshly cooked rice after reheating.

Frequently Asked Questions

Can I use cooked rice?

Yes. Omit the uncooked rice and stir in about 1 1/2 cups cooked rice during the final 5 minutes.

Why is my stuffed pepper soup so thick?

Rice continues to absorb liquid as the soup sits. Stir in additional broth until it reaches your preferred consistency.

Can I make it in a slow cooker?

Brown the beef first, then cook everything except the rice on low for 6 hours. Add cooked rice just before serving.

Can I use only one color of bell pepper?

Absolutely. Red peppers are sweeter, while green peppers give the soup a more traditional savory flavor.

Stuffed Pepper Soup

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• Author: Emma & Ella Frost
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Cozy one-pot stuffed pepper soup with ground beef, rice, sweet peppers, and tomato broth.

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Ingredients

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1 tablespoon olive oil

1 pound lean ground beef

1 medium yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes

1 can (15 ounces) tomato sauce

4 cups low-sodium beef broth

1 teaspoon Italian seasoning

1/2 teaspoon smoked paprika

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup uncooked long-grain white rice, rinsed

2 tablespoons chopped parsley

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Instructions

1. Brown the beef: Cook the ground beef in olive oil for 5–6 minutes, breaking it into small pieces.
2. Soften the vegetables: Add onion and both peppers; cook for 5 minutes.
3. Add the garlic: Stir in garlic and cook for 30 seconds.
4. Build the soup: Add tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
5. Simmer the rice: Stir in rice, cover loosely, and simmer for 18–20 minutes.
6. Adjust the texture: Add more broth if needed.
7. Finish and serve: Adjust seasoning and stir in parsley.

Notes

Stir several times while the rice cooks. The soup thickens as it rests, so add broth when reheating. Refrigerate for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups