Your New Favorite Bowl of Cozy: Stuffed Pepper Soup

Hey there, friend! Come on in, grab a spoon, and get ready for a big, warm hug in a bowl. Is there anything better than that moment you lift the lid on a simmering pot and a cloud of savory, tomato-y, herb-filled steam hits your face? I live for those moments. They’re little promises of the comfort and connection that’s about to happen around the table.

If you’ve ever stood in your kitchen, craving the classic, homey flavor of stuffed bell peppers but dreading the time it takes to hollow, stuff, and bake them, I have the most glorious solution for you. This isn’t just a soup; it’s a revelation. It’s all the heart and soul of that beloved casserole—the savory ground beef, the tender rice, the sweet, soft bell peppers—swimming together in a rich, brothy, incredibly flavorful base. It’s a one-pot wonder that’s ready in under 45 minutes, making it the absolute hero of busy weeknights, meal prep Sundays, and those days when you just need something deeply satisfying without a lot of fuss.

This recipe is forgiving, flexible, and designed to make you feel like a kitchen rockstar. So, tie on your apron (messy ones are the best kind, I promise), and let’s make something unforgettable together.

A Spoonful of Memories

This soup takes me right back to my Nana’s linoleum-floored kitchen, a place that always smelled like simmering tomatoes and fresh parsley. She was the queen of “stretching a meal,” magically turning a handful of ingredients into a feast for our giant, loud family. Her stuffed peppers were a masterpiece, but they were a project. She’d spend a whole afternoon prepping them, and we’d devour them in minutes.

One particularly chaotic Sunday, with cousins running everywhere and a last-minute bunch of friends showing up, Nana looked at her single pan of peppers and then at the crowd, and she just laughed. “Well,” she declared, “we’re having deconstructed peppers!” She grabbed her biggest stockpot, browned the meat with a mountain of onions and peppers, and threw everything in with extra broth. What emerged was this incredible, bubbling pot of soup that fed everyone with seconds to spare. It was a hit! It was that day I learned that the best recipes aren’t about perfection; they’re about adaptability, generosity, and sharing what you have with the people you love. This soup is that lesson, in a bowl.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to create this cozy masterpiece. I’ve included some of my favorite chef insights and swaps to make this recipe your own!

• 1 tbsp olive oil – Our trusty cooking fat to get everything sizzling. Avocado or canola oil work great too!
• 1 lb ground beef or turkey – I use 85/15 beef for great flavor that’s not too greasy. For a lighter option, ground turkey is fantastic and soaks up all the herbs and spices beautifully.
• 1 small onion, chopped – The humble onion is the flavor foundation of so many great dishes. Yellow or white onions are perfect here for their sweetness when cooked.
• 2–3 bell peppers (red, green, or yellow), chopped – Chef’s Insight: I love using a mix of colors! Red and yellow are sweeter, while green peppers have a slightly more bitter, robust flavor that balances the soup. Use what you have!
• 3 garlic cloves, minced – Because is it even a soup without garlic? Fresh is best for that pungent kick!
• 1 tsp dried oregano – This Mediterranean herb brings a warm, slightly bitter earthiness that pairs perfectly with tomatoes.
• ½ tsp smoked paprika (optional but highly recommended) – This is my secret weapon! It doesn’t add heat, but a deep, smoky complexity that takes the flavor from “yum” to “WOW.”
• 1 can (15 oz) diced tomatoes – With their juices! They provide the perfect texture and bright acidity.
• 1 can (15 oz) tomato sauce – This creates the lush, smooth base of our soup. If you only have tomato paste, thin about ⅓ of a cup with two cups of water or broth.
• 4 cups beef or vegetable broth – Beef broth adds a richer, deeper flavor, but veggie broth keeps it lighter and is great for a meatless version (just swap the beef for more veggies or lentils!).
• ¾ cup uncooked white or brown rice – Important Note: We’re adding it uncooked so it simmers right in the broth, absorbing all that amazing flavor. If using brown rice, see the FAQ section for timing adjustments!
• Salt and pepper to taste – Season in layers! A little when browning the meat, and then again at the end to perfect it.
• Optional toppings: shredded cheese, fresh parsley, a dollop of sour cream – The grand finale! Toppings add fresh flavor, creaminess, and that beautiful finished look.

Let’s Get Cooking! Your Foolproof Guide

Follow these steps for a perfectly cooked soup every single time. I’m right here with you with all my favorite tips and hacks!

1. Brown the Beef: In a large pot or Dutch oven, heat your olive oil over medium heat. Add the ground beef and cook, breaking it up with your spoon, until it’s no longer pink. This is our first layer of flavor, so get a nice brown crust on some of those meaty bits! Chef’s Hack: Once browned, drain off any excess fat. This keeps the soup from being greasy and lets the other flavors shine.
2. Sauté the Aromatics: To the same pot with the beef, stir in your chopped onion, bell peppers, and minced garlic. Sauté for 5-7 minutes, until the onions become translucent and the peppers start to soften. You’ll smell the garlic and onions becoming fragrant—this is the sign you’re building a incredible flavor base!
3. Build the Broth: Now, add in the dried oregano, smoked paprika (if using), the entire can of diced tomatoes (with their juices!), the tomato sauce, and the broth. Give it all a big, hearty stir. Bring this beautiful, red mixture to a rolling boil. Chef’s Tip: Scrape the bottom of the pot as you stir to loosen any of those tasty browned bits from the meat and veggies. That’s pure flavor gold!
4. Simmer to Perfection: Stir in your uncooked rice. Once it returns to a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes. Do not peek too often! Keeping the lid on traps the heat and steam, which is what cooks the rice perfectly. You’ll know it’s done when the rice is tender and has plumped up beautifully.
5. The Final Touch: Remove the pot from the heat. Now, taste it! This is the most important step. Season with salt and freshly ground black pepper until it tastes just right for you. The amount of salt needed can vary based on your broth, so always season at the end.

Bowling It Up With Style

Ladle that steaming, fragrant soup into deep bowls. Now, for the fun part: the toppings! A generous handful of shredded cheddar or Monterey Jack cheese is non-negotiable for me—it melts into gooey perfection. A sprinkle of fresh, chopped parsley or a pinch of oregano adds a pop of color and freshness. For a bit of creamy tang, a dollop of sour cream or Greek yogurt is absolute magic. Serve it with a thick slice of crusty bread for dipping, and you have a complete, comforting meal that feels both rustic and gourmet.

Make It Your Own! Creative Twists

This soup is a fantastic canvas for your creativity. Here are a few ways to mix it up:

• Italian Style: Swap the ground beef for Italian sausage (casings removed) and add a teaspoon of fennel seeds with the oregano.
• Spicy Kick: Add a pinch of red pepper flakes with the spices, or stir in a diced jalapeño with the bell peppers.
• Meatless Marvel: Omit the beef and use a cup of brown or green lentils (rinsed) instead. Add an extra cup of broth and simmer until lentils are tender.
• “Unstuffed” Cabbage Roll Twist: Add a cup of chopped cabbage and use a tablespoon of brown sugar in the broth for a sweet-and-savory vibe.
• Cauliflower Rice: For a low-carb option, omit the rice and stir in 2 cups of fresh or frozen cauliflower rice in the last 5-7 minutes of cooking.

From My Kitchen to Yours

This recipe has evolved so much from my Nana’s “deconstructed” emergency dinner. The smoked paprika was a happy accident one day when I grabbed the wrong jar, and now I’ll never make it without it! This soup also tastes even better the next day, as the flavors have more time to mingle and get to know each other. If you have leftovers (a big if in my house!), the rice will continue to absorb liquid. Just stir in a little extra broth or water when you reheat it to bring it back to your perfect soup consistency. It freezes beautifully, too—just portion it out and freeze for up to 3 months for a instant comfort food fix on a crazy day.

Your Questions, Answered!

Q: My rice turned out mushy/overcooked. What happened?
A: This usually means the soup was at too vigorous a boil even after you reduced the heat, or you cooked it for a bit too long. Make sure your simmer is truly a gentle bubble. Also, different brands and types of rice can cook at slightly different rates. Start checking for doneness around the 20-minute mark next time!

Q: Can I use brown rice instead of white?
A: Absolutely! Brown rice needs more time to cook. I recommend simmering the soup for about 45-50 minutes, or until the rice is tender to the bite. You may also need to add an extra ½ to 1 cup of broth, as brown rice absorbs more liquid.

Q: Can I make this in a slow cooker or Instant Pot?
A: You bet! For the Slow Cooker: Brown the beef and sauté the veggies on the stove first (this step is key for flavor!), then transfer everything to the crockpot. Cook on LOW for 6-7 hours or HIGH for 3-4. For the Instant Pot: Use the Sauté function for steps 1 and 2. Add all remaining ingredients, seal, and cook on HIGH pressure for 10 minutes (for white rice). Let the pressure release naturally for 5 minutes, then do a quick release.

Q: The soup is too thick! How can I thin it out?
A> No problem at all! Simply stir in more broth or water, a half cup at a time, until it reaches your desired consistency. Heat it through, and you’re good to go.

Stuffed Pepper Soup

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• Author: OliviaBennett
• Total Time: 25 minute

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Description

This recipe is like a warm hug in a bowl. All the flavors of classic stuffed peppers—savory beef, tender rice, sweet bell peppers—come together in a rich, tomato-based broth without all the fuss of hollowing and stuffing. Ready in under 45 minutes, it’s perfect for busy weeknights, meal prep, or when you crave something hearty and comforting. Add your favorite toppings, serve with crusty bread, and watch it disappear!

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Ingredients

Scale 1x2x3x

• 1 tbsp olive oil

• 1 lb ground beef or turkey

• 1 small onion, chopped

• 2–3 bell peppers, chopped

• 3 garlic cloves, minced

• 1 tsp dried oregano

• ½ tsp smoked paprika (optional)

• 1 can (15 oz) diced tomatoes (with juices)

• 1 can (15 oz) tomato sauce

• 4 cups beef or vegetable broth

• ¾ cup uncooked rice (white or brown)

• Salt & pepper, to taste

• Optional toppings: shredded cheese, parsley, sour cream

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Instructions

• Brown Meat – Heat oil in a large pot. Cook beef until no longer pink. Drain excess fat.

• Sauté Veggies – Add onion, peppers, and garlic. Cook 5–7 minutes until softened.

• Build the Base – Stir in oregano, paprika, tomatoes, tomato sauce, and broth. Scrape up browned bits for flavor.

• Simmer – Add rice, bring to boil, then cover and simmer 25–30 min (45–50 for brown rice) until rice is tender.

• Season & Serve – Adjust salt/pepper. Ladle into bowls and top with cheese, parsley, or sour cream.

Notes

• For a lighter version, swap ground turkey or use lentils for a meatless twist.

• Want extra flavor? Try Italian sausage or add a pinch of red pepper flakes.

• Leftovers taste even better! Thin with extra broth when reheating if rice absorbs too much liquid.

• Prep Time: 10 min
• Cook Time: 30–40 min

Nutrition

• Calories: 320 cal Per Serving
• Sodium: 650mg
• Fat: 12g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 22g

Nutritional Information*

Prep Time: 10 min | Cook Time: 30 min | Yield: 6 servings

*This is an estimate and will vary based on specific ingredients used, especially the leanness of the ground beef and the type of broth.

Calories: ~320 | Fat: 12g | Carbs: 32g | Fiber: 4g | Protein: 22g | Sodium: 650mg

Final Thoughts: More Than Just a Meal

So there you have it—your new secret weapon for effortless, soul-warming comfort. This Stuffed Pepper Soup is so much more than a convenient shortcut; it’s a celebration of flavor, a testament to kitchen creativity, and a delicious reminder that the most cherished meals are often the ones made with adaptability and love.