Stuffed Pepper Soup

Are you in search of a warm and hearty meal to beat the chilly weather? We have got you covered. Look no further than this scrumptious and flavorful beef and rice soup. It is loaded with tender ground beef, fresh vegetables, and aromatic spices that will tantalize your taste buds.

The best part is that this soup is incredibly easy to make. You simply brown your ground beef and toss in diced onions and peppers. Add in a can of diced tomatoes, tomato sauce, beef broth, uncooked brown rice, and a handful of spices, and let it simmer for a few minutes. Within 30 to 40 minutes, you will have a rich and nutritious soup that’s packed with flavor.

This soup is perfect for a comforting dinner, and it is also beneficial for your health as it contains healthy ingredients that will keep you full for longer. For an extra indulgent experience, you can top it off with some shredded cheddar cheese. Trust us, it will take this soup to a whole new level of deliciousness.

Why not give this beef and rice soup recipe a try? It is sure to become a go-to meal option that the whole family will love. So, gather your ingredients and start cooking this soup for a satisfying and nourishing meal that is chock-full of amazing flavors!

Stuffed Pepper Soup Recipe

Looking for a delicious and hearty soup recipe? Try this stuffed pepper soup recipe! It has all the flavors of traditional stuffed peppers in a comforting soup form. Perfect for a cozy night in or a comforting meal on a chilly day.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Meal Prep
Cuisine American, International
Servings4 servings
Calories (per serving)376.14 kcal



  • Brown ground beef in a soup pot
  • Add chopped bell peppers, onion, and minced garlic and cook until onions are translucent
  • Add diced tomatoes (undrained), tomato sauce, beef broth, uncooked brown rice, paprika, dried basil, salt, and pepper
  • Bring to a boil, then reduce heat and let simmer for 30-40 minutes or until rice is fully cooked
  • Serve with shredded cheddar cheese on top, if desired.


1. Take all the ingredients out before the cooking process begins. This will help you keep track of everything and work more efficiently.
2. Brown the ground beef well. This will add a lot of depth to the soup, both in flavor as well as texture.
3. Chop the onions, garlic, and bell peppers into similarly sized pieces. This will ensure they cook evenly and don't overpower the other ingredients.
4. Use undrained diced tomatoes to add more flavor and texture to the soup. The tomato sauce will help thicken the soup, ensuring a hearty consistency.
5. Use beef broth instead of water to add more flavor to the soup.
6. Do not skip using uncooked brown rice. This will absorb the flavors of the soup as it cooks and become tender.
7. Be generous with the spices. Paprika and dried basil will add depth and complexity to the soup.
8. Let the soup simmer for 30-40 minutes or until the rice is fully cooked. This will give time for all the flavors to blend together.
9. Top with shredded cheddar cheese for an extra indulgent layer of flavor.
10. Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors of the soup will continue to meld together, making the leftovers even more delicious.


Serving: 1servingCalories: 376.14kcalCarbohydrates: 16.1gProtein: 23.69gFat: 24.16gSaturated Fat: 9.33gPolyunsaturated Fat: 0.79gMonounsaturated Fat: 10.25gTrans Fat: 1.4gCholesterol: 82.64mgSodium: 1277.01mgPotassium: 748.44mgFiber: 3.05gSugar: 5.67gVitamin A: 1432.95IUVitamin B1: 0.16mgVitamin B2: 0.31mgVitamin B3: 7.38mgVitamin B5: 0.92mgVitamin B6: 0.72mgVitamin B12: 2.54µgVitamin C: 74.08mgVitamin D: 0.13µgVitamin E: 1.94mgVitamin K: 13.56µgCalcium: 97.51mgCopper: 0.2mgFolate: 56.65µgIron: 4.43mgManganese: 0.34mgMagnesium: 47.03mgPhosphorus: 258.27mgSelenium: 20µgZinc: 5.29mgNet Carbohydrates: 13.05g
Read more nutritional information values.

Data source: USDA

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Storage Tips

This recipe can typically last up to 4-5 days in the fridge when stored in an airtight container. To store, allow the mixture to cool completely and then transfer it to a sealable container.

To freeze, divide the mixture into individual portions and place them in freezer-safe containers or freezer bags. Make sure to leave some space at the top of the container or bag for expansion during freezing. The mixture can last up to 3 months in the freezer.

To defrost, place the frozen container or bag in the fridge overnight to thaw, or thaw it in the microwave using the defrost setting.

When ready to serve, reheat the mixture on the stove or in the microwave until heated through. Top with shredded cheddar cheese if desired.

Recipe Variations

1. Vegetarian Stuffed Pepper Soup – Substitute meat with a plant-based protein like lentils or black beans.

2. Mexican Stuffed Pepper Soup – Add chili powder, cumin, and canned tomatoes with green chilies into the recipe. Top with shredded cheddar cheese and crushed tortilla chips for a Mexican twist.

3. Italian Stuffed Pepper Soup – Use ground Italian sausage, diced tomatoes, and oregano in place of the ground beef and tomato sauce. Serve with a sprinkle of Parmesan cheese and fresh basil.

4. Chicken Stuffed Pepper Soup – Replace the ground beef with shredded cooked chicken and chicken broth. Add in diced carrots and celery for extra nutrition.

5. Stuffed Pepper Casserole Soup – Bake the stuffed peppers in a casserole dish with rice and tomato sauce. Add beef broth and seasonings to create a hearty filling soup. Top with mozzarella cheese for a cheesy finish.

What To Serve With

1. Garlic bread or crusty bread
2. Garden salad
3. Grilled cheese sandwich
4. Cornbread muffins
5. Steamed rice
6. Roasted vegetables
7. Coleslaw
8. Cheesy pull-apart rolls
9. Caesar salad
10. Greek salad

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