Stuffed Pepper Soup

This stuffed pepper soup recipe is a cozy one-pot meal made with ground beef, bell peppers, tomatoes, and rice. It’s hearty, comforting, and easy to prepare!

If you love classic stuffed peppers with rice or stuffed bell pepper casserole, then this soup is sure to become a new family favorite. It has all the same comforting flavors, but comes together in less than 1 hour without the fuss of stuffing individual peppers.

Before You Get Started

Here are a few things to keep in mind before you begin:

• This is a great prep-ahead meal for busy weeknights since it keeps well in the fridge and reheats quickly. Wait to add the rice until just before serving.
• Pick your beef: An 85/15 blend gives flavor without too much grease.
• Rice matters: White rice is classic, but brown rice or even cauliflower rice can work.
• Shortcut: If you don’t want to boil a pot of rice for this soup, you can microwave a packet of rice in about 90 seconds.
• Pepper choices: Green peppers give that classic flavor, while red or yellow will add sweetness.
• Save time and money by using leftovers in this soup. Leftover sausage or ground beef, any variety of leftover rice, or bits and pieces of leftover vegetables will all work here. It’s a great opportunity to clean out the fridge!

** Tip: Cook your rice ahead of time so it’s ready to stir in at the very end. This keeps the texture just right.

Step-by-Step: How to Make Stuffed Pepper Soup

Think of this as having your mom in the kitchen, walking you through the recipe with plenty of tips.

Step 1: Brown the Beef and Aromatics

In a Dutch oven, cook the ground beef, onion, and garlic until the meat is no longer pink. Drain off any excess grease so the soup doesn’t feel heavy.

** Tip: Use a wooden spoon to break the beef into small crumbles for the best texture.

Step 2: Add the Peppers, Tomatoes, and Seasonings

Stir in the broth, tomato sauce, diced tomatoes, diced peppers, brown sugar, basil, and oregano. The brown sugar cuts the acidity, but you can adjust it to taste.

** Tip: Cut the peppers into even-size pieces so they cook at the same rate and stay crisp-tender instead of mushy.

Step 3: Simmer Until Peppers are Tender

Bring the pot to a boil, then reduce the heat and cover. Let it simmer for 15 to 20 minutes, just until the peppers soften.

** Tip: Keeping the lid on helps prevent too much liquid from evaporating, yielding the perfect consistency in the end.

Step 4: Stir in the Rice and Finish

Add your cooked rice and let it simmer another 5 to 10 minutes. Taste and season with salt and pepper before serving.

** Tip: If you’re making the soup ahead, wait to add the rice until reheating. This keeps it from soaking up all the liquid and getting too soft.

Serving Suggestions

With vegetables, meat, and rice, Amish stuffed pepper soup is a one-pot meal! If you’d like to offer additional sides, pair the warm bowls of stuffed pepper soup with a loaf of crusty Dutch oven bread or garlic bread; a crisp green salad with pepper jelly vinaigrette; cornbread, honey cornbread, or biscuits; or even grilled cheese sandwiches.

Variations and Customizations

• Use Italian sausage instead of ground beef, or try a combination of half sausage and half beef. You can also make the soup using ground turkey. For a vegetarian version, omit the beef and use lentils or beans instead.
• Swap cooked quinoa or farro for the cooked rice.
• If you have access to fresh herbs, substitute 1 tablespoon of fresh minced basil and 1 tablespoon of fresh oregano for the dried herbs. Fresh parsley is also a nice addition, and serves as a pretty garnish, too!
• Add more veggies: Try stirring in corn, zucchini, or spinach.
• Use fire-roasted tomatoes for a smoky flavor.
• Spicy: Add crushed red pepper flakes or cayenne pepper.
• For another twist on stuffed peppers, try this stuffed pepper casserole.

Make-Ahead and Storage Tips

• Make Ahead: If you’re planning to make this soup in advance, prepare as instructed but do not add the rice. Let the soup cool, cover, and refrigerate for 3-4 days or freeze for up to 3 months. When you’re ready to serve the soup, warm the broth over a low flame, stir in the rice, and simmer for 5-10 minutes.
• How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
• How to Reheat: Warm individual portions in a microwave-safe bowl in the microwave for 1-2 minutes, or warm larger servings in a covered saucepan on the stovetop over low heat.

FAQs and Troubleshooting

• Can I make this in a slow cooker? Yes! Brown the meat and veggies in a skillet, as instructed. Combine the cooked meat mixture with the rest of the ingredients (except the rice). Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Stir cooked rice into the Crock Pot and continue cooking until warmed through (about 10 more minutes).
• Do I need to cook the rice before adding it? Yes. Use cooked rice so that it blends right into the soup without soaking up all the liquid. If you want to boil the rice right in the pot of soup, you’ll need plenty of extra broth.
• How do I keep the rice from getting mushy? Add it just before serving. Or keep the rice separate and spoon it into bowls before ladling the soup over top.
• Can I use different peppers? Yes, green peppers are traditional, but red, yellow, or orange will give a sweeter flavor.
• How can I thicken the soup? Simmer uncovered a little longer, or add extra rice if you’d like it a little heartier.