Some nights just call for a big pot of something warm and familiar. This easy stuffed pepper soup tastes like everything you love about classic stuffed peppers, but without the extra steps. It is hearty, cozy, and made with simple ingredients you probably already have waiting in your kitchen.
I have made versions of this soup on busy weeknights, lazy Sundays, and even for friends who swear they do not like soup. Every time, it disappears fast. It is comforting, filling, and one of those recipes that feels like a hug in a bowl. Ready to try it? Let's dive in.
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Why You'll Love This Recipe
- All the flavors of stuffed peppers with much less work
- Made with everyday pantry and fridge staples
- Ready in about 45 minutes
- Hearty, filling, and family-friendly
- Easy to make on the stove or adapt for the slow cooker
Ingredients
- ¾ cup uncooked rice
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1 ½ pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 can tomato sauce, 13.5 ounces
- 1 can fire-roasted diced tomatoes with juices, 28 ounces
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
Ingredient Notes and Substitutions
Fire-roasted diced tomatoes add a deeper, slightly smoky flavor that really makes this soup shine. If you only have regular diced tomatoes, that works too, but the fire-roasted version gives it extra warmth.
I usually use jasmine rice because it cooks up fluffy and tender, but long-grain white rice or brown rice also work. Just keep in mind that brown rice takes longer to cook.
Lean ground beef keeps the soup rich without feeling greasy. If you prefer, you can swap in ground turkey for a lighter option.
Instructions
- Start by cooking the rice according to the package directions. If you already have cooked rice on hand, set it aside for later.
- While the rice cooks, heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until softened. A little browning is a good thing here and adds extra flavor.
- Add the ground beef to the pot and cook for about 5 minutes, breaking it up as it browns. If there is excess grease, carefully drain most of it off.
- Stir in the garlic and cook for about 1 minute, just until fragrant.
- Add the red and green bell peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat and bring the soup to a gentle boil.
- Once boiling, reduce the heat and let the soup simmer for about 15 minutes so the flavors can come together.
- Stir in the cooked rice and continue cooking for another 10 minutes. The broth will thicken slightly and become even more comforting. Season with salt and pepper to taste.
Pro Tips for Success
- Finely chop the peppers so they soften nicely in the soup.
- Let the soup simmer gently, not rapidly, for the best texture.
- Taste before serving and adjust seasoning slowly.
- If the soup thickens too much, add a splash of broth.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. This soup reheats beautifully and tastes even better the next day.
Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally.
Make Ahead and Freezing
If you plan to freeze this soup, I recommend leaving the rice out until reheating. Rice tends to soak up too much broth and can turn mushy in the freezer.
Freeze the soup base in freezer-safe containers for up to three months. Thaw overnight in the fridge, reheat, and stir in freshly cooked rice before serving.
Tips and Variations
- Use ground turkey for a lighter version.
- Add a pinch of red pepper flakes for gentle heat.
- Swap chicken broth for beef broth for deeper flavor.
- Top with shredded cheese for extra comfort.
- Serve with crusty bread for dipping.
FAQs
Yes. Brown the beef first, then add everything except the rice and seasoning to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in cooked rice near the end.
Absolutely. Just cook it separately since it takes longer than white rice.
Yes, especially once the rice is added. Add extra broth when reheating if needed.
📖 Recipe
Easy Stuffed Pepper Soup
Description
This easy stuffed pepper soup recipe uses everyday ingredients and is simple to make on the stove or in your slow cooker! Get all your favorite stuffed pepper flavors in a warm and hearty soup with minimal effort.
Ingredients
- ¾ cup uncooked rice
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, chopped finely
- 1 green bell pepper, chopped finely
- 1 (13.5 fluid ounce) can tomato sauce
- 1 (28 fluid ounce) can fire-roasted diced tomatoes (with juices)
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Cook the rice according to package directions. If already cooked, save it for later in the recipe.
- While the rice cooks, add oil and onion to a large soup pot. Sauté for 5-7 minutes. It's okay if it browns slightly.
- Add ground beef and cook for 5 minutes, breaking it up as it cooks. Drain excess grease if needed.
- Stir in garlic and cook for about 1 minute.
- Add peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Bring to a gentle boil over high heat.
- Reduce heat and simmer soup for 15 minutes.
- Add cooked rice to the pot and simmer for another 10 minutes. Season with salt & pepper to taste.
Notes
You can use regular diced tomatoes, but fire-roasted ones give more flavor. I used jasmine rice, but feel free to substitute with brown or any long grain white rice. For freezing or leftovers, consider adding the rice only when reheating to avoid mushiness. For a Crockpot version, brown the beef first, then cook everything (except rice and salt & pepper) on low for 6-8 hours or high for 3-4 hours. Add rice 20-30 minutes before serving.
Serving Suggestions
Serve this easy stuffed pepper soup piping hot with a slice of buttered bread or a simple green salad. It is perfect for cozy dinners, meal prep lunches, or sharing with family on chilly evenings.
Nutrition and Notes
Nutrition information is an estimate and will vary based on ingredients used. This recipe makes about six hearty servings and is beginner-friendly. I have made it many times to get the balance of broth, rice, and peppers just right.
Reader Reviews
Many readers say this soup reminds them of childhood dinners but is so much easier to make. That is exactly what I love about it. Familiar, comforting, and effortless.
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