Simple Stuffed Pepper Soup Recipe for Lazy Days in 2025

There’s something special about a cozy bowl of soup that feels like a warm hug after a long day. And when that soup happens to taste like one of your all-time favorite comfort foods, it’s even better.

That’s precisely what happens with stuffed pepper soup, a hearty, one-pot wonder that transforms the flavors of classic stuffed peppers into a rich and satisfying soup.

Think tender bell peppers, savory ground beef, onions, garlic, rice, tomatoes, and a blend of Italian spices simmering together. The result? A bowl that’s comforting, flavorful, and perfect for chilly nights or busy weeknights.

If you love the idea of a meal that’s healthy, filling, easy to make, and freezer-friendly, then this stuffed pepper soup recipe will quickly become a staple in your kitchen.

Why You’ll Love This Stuffed Pepper Soup

There are many soup recipes out there. But stuffed pepper soup is a true crowd-pleaser. It takes everything you love about classic stuffed peppers: savory beef, sweet bell peppers, tender rice, and rich tomato flavor. Then it transforms them into a one-pot meal that’s easy, cozy, and nourishing.

Here’s why this recipe deserves a permanent spot in your kitchen rotation:

1. All the flavors you love, none of the hassle. Classic stuffed peppers require prepping the peppers, stuffing them, and baking them. With this soup, you get the same flavors without the extra steps. It’s literally stuffed peppers, but simplified into a hearty soup form.
2. Perfect for chilly weather. The combination of beef, rice, and peppers simmering in a tomato-based broth makes this a warm, comforting bowl of goodness ideal for crisp fall evenings or cold winter nights.
3. Meal-prep friendly. This soup reheats beautifully, making it a go-to option for busy weeks. You can cook a big batch, portion it out, and enjoy ready-to-go meals for days. It also freezes well so that you can stock up your freezer with cozy dinners.
4. Balanced and nourishing. With protein from ground beef, fiber and vitamins from bell peppers, and carbs from rice, this soup is a complete meal in one bowl. It’s hearty enough to satisfy even the hungriest eaters.
5. Customizable for any diet. Want it lighter? Use ground turkey or chicken. Want it vegetarian? Swap in lentils or beans. Craving more spice? Add chili flakes or hot sauce. This soup is flexible and easy to tailor to your taste.

Ingredients You’ll Need

Here’s a detailed look at the ingredients that make this soup so flavorful and comforting:

Ingredient	Amount	Notes & Tips
Ground Beef	1 pound (90% lean)	Lean beef keeps it hearty but not greasy. You can sub turkey, chicken, or sausage.
Bell Peppers	2 (any color)	Red and green are classic, but yellow/orange add sweetness. Use a mix for flavor.
Onion	1 medium, diced	Yellow or white onions work best for a sweet, savory base.
Garlic	4 cloves, minced	Fresh garlic adds depth; don’t skip it.
Fire-Roasted Tomatoes	2 cans (14.5 oz each)	Adds smoky richness. Plain diced tomatoes also work if needed.
Tomato Sauce	1 can (15 oz)	Creates a velvety tomato base for the soup.
Beef Broth	2 cups	Low-sodium preferred, so you control the salt level.
Olive Oil	1 tablespoon	Used to sauté the vegetables and build flavor.
Dried Basil	½ teaspoon	Adds a hint of sweetness and depth.
Dried Oregano	½ teaspoon	Classic Italian seasoning that complements tomatoes.
Dried Thyme	½ teaspoon	Earthy and aromatic. Can swap with Italian seasoning blend.
Salt & Black Pepper	To taste	Season gradually and adjust at the end.
Cooked Rice	2 cups	White or brown rice works. Slightly undercook so it doesn’t get mushy in the soup.
Fresh Parsley (optional)	For garnish	Adds freshness and color before serving.
Parmesan Cheese (optional)	As needed	A sprinkle on top melts into the broth and adds richness.

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

Stuffed pepper soup is more than just tossing ingredients into a pot. It’s about layering flavors so every spoonful tastes as cozy and satisfying as a baked stuffed pepper.

Here’s a complete walkthrough of each step, packed with tips, tricks, and details to make your soup turn out perfect every single time.

1. Prep the Vegetables

Every great soup starts with the proper prep. Vegetables are the backbone of this dish, and how you cut them really does matter.

• Onion: Dice one medium onion into small pieces. Onions are the flavor base of countless soups, and here they bring sweetness and depth. When cooked down, they almost melt into the broth, creating a silky foundation that blends with the tomatoes and spices.
• Bell Peppers: Stuffed peppers wouldn’t be complete without bell peppers, and in soup form, they shine even brighter. Dice two bell peppers into small, even cubes to ensure even softening. The beauty of this recipe is that you can choose any color green for that slightly bitter edge, red for sweetness, or yellow/orange for a fruity brightness.

If you’ve ever struggled with seeds rolling all over your cutting board, here’s the easy method:

1. Slice off the top and bottom of the pepper.
2. Stand it upright and cut down one side.
3. Roll the pepper open and use your knife to glide around the inside, removing the seeds in one smooth motion.
4. Slice the flesh into strips, then dice into bite-sized pieces.

Don’t waste the tops and bottoms, simply trim around the stem and dice them too. Less waste, more flavor.

• Garlic: Smash and peel four cloves of garlic. Fresh garlic gives the soup a punchy aroma that pre-minced or powdered garlic just can’t match. You’ll mince it right before cooking so it stays vibrant and potent.

This prep stage may feel simple, but it’s what sets you up for success. With everything chopped and ready in bowls, cooking becomes a stress-free flow instead of a scramble.

2. Brown the Beef

Now it’s time to bring in the protein. Ground beef gives this soup its hearty, stick-to-your-ribs quality.

• Heat a large soup pot (or Dutch oven) over medium heat.
• Add 1 pound of lean ground beef (90% lean preferred). As the beef cooks, use a spatula or wooden spoon to break it apart into small crumbles.

Season early: Sprinkle in a pinch of salt and pepper at this stage. Seasoning the beef while it cooks builds flavor from the ground up, instead of just salting the finished soup.

If you use lean beef, you likely won’t have much grease in the pot. But if you’re working with 80% ground beef, be sure to drain the excess fat after browning. Too much grease can make the broth heavy and unbalanced.

Once browned, transfer the beef to a paper towel–lined plate or bowl. Don’t worry, we’ll add it back later. This step just keeps the meat from overcooking while you build flavor with the veggies.

👉 Flavor Tip: Try swapping ground beef for Italian sausage (mild or spicy). It adds a whole new depth of flavor and pairs beautifully with the tomato base.

3. Sauté the Aromatics

This is where the kitchen starts to smell amazing. Aromatics, such as onion, peppers, and garlic, are the key to layering flavor.

• In the same pot (no need to wash it; those browned bits are liquid gold), add 1 tablespoon of olive oil.
• Toss in your diced onion and bell peppers. Sauté for 3–4 minutes, stirring occasionally, until softened. They should become slightly glossy and fragrant.

The heat draws out the natural sweetness in the onions and peppers. Instead of tasting like raw vegetables floating in broth, they develop a gentle caramelization that enriches the soup.

Next, mince your garlic directly into the pot. Stir it around for about 30 seconds, just enough for that irresistible garlicky aroma to bloom without burning.

At this stage, sprinkle in your spices:

• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme

If you prefer, you can substitute with 1½ teaspoons of Italian seasoning. As the herbs hit the warm oil, they release their essential oils, turning the base into a fragrant blend that smells just like an Italian kitchen.

👉 Pro Tip: Always toast your spices briefly in the oil. It wakes them up and gives your soup more depth than if you just stirred them into the liquid later.

4. Build the Base

Now comes the most satisfying part: combining everything into a rich tomato broth.

• Return the browned beef to the pot.
• Add two cans (14.5 oz each) of fire-roasted tomatoes. These bring a smoky depth that plain diced tomatoes can’t match. If fire-roasted isn’t available, regular diced will work, but you may want to add a pinch of smoked paprika to mimic that flavor.
• Pour in one can (15 oz) of tomato sauce. This thickens the broth and gives it that velvety texture.
• Add 2 cups of beef broth, preferably low-sodium, so that you can control the salt.

Stir everything together until thoroughly combined. Bring it up to a simmer, cover with a lid, and let it cook gently for about 20 minutes.

During this time, the flavors meld beautifully. The peppers soften, the beef infuses the broth, and the spices marry with the tomato base. It’s the difference between a soup that tastes flat and one that tastes like it’s been simmering all day.

👉 Pro Tip: If you like your soup with a little kick, this is the stage to add red pepper flakes or a dash of hot sauce.

5. Add the Rice

Rice is what transforms this soup from a side dish into a filling, complete meal.

You’ll need 2 cups of cooked rice. While the soup simmers, cook your rice separately:

• Rinse rice under cold water to remove extra starch.
• Combine rice and water in a pot (ratio usually 1:2).
• Bring to a boil, cover, and simmer for 13–15 minutes.

For stuffed pepper soup, it’s best if the rice is slightly al dente. Why? Because once you stir it into the hot soup, it will continue to absorb broth and soften. Starting with undercooked rice keeps it from turning mushy.

After 20 minutes of simmering, stir the rice into your soup. Give everything a final mix so the grains soak up the broth. The rice not only bulks up the soup but also adds a creamy body to the broth as the starch releases.

👉 Pro Tip: If you plan to freeze the soup, consider leaving the rice out until reheating. This prevents it from absorbing too much liquid in storage.

6. Serve and Garnish

Now comes the best part: serving your masterpiece.

Ladle the stuffed pepper soup into bowls while it’s piping hot. Garnish with a sprinkle of fresh parsley for brightness. If you’re a cheese lover, grate some fresh Parmesan over the top. The heat will melt it slightly, creating pockets of creamy, savory goodness in every bite.

This soup is a meal in itself, but you can take it to the next level by serving it with:

• A slice of crusty garlic bread for dipping.
• A crisp green salad for balance.
• A glass of red wine for cozy dinner vibes.

Pro Tips for Stuffed Pepper Soup

Every recipe has little secrets that can take it from good to incredible. Here are five tips to make sure your stuffed pepper soup always comes out rich, flavorful, and comforting:

1. Use Fire-Roasted Tomatoes for Depth

You can absolutely use regular diced tomatoes, but fire-roasted tomatoes bring a smoky sweetness that elevates the broth. That extra layer of flavor makes the soup taste like it’s been simmering for hours, even if you only cooked it for 20 minutes.

2. Keep Rice Slightly Undercooked

Rice continues to absorb liquid once it’s added to the hot soup. If it’s fully cooked before you stir it in, it can quickly become mushy. Cooking it just until al dente ensures the grains hold their shape and texture, even after reheating leftovers.

3. Brown the Beef Well

Don’t just cook the ground beef until it’s gray; let it get a little golden-brown. Those browned bits at the bottom of the pot (fond) dissolve into the broth, creating a richer flavor base. A few extra minutes here pays off in a big way.

4. Taste and Adjust Seasoning

Canned tomatoes and broths vary in saltiness, so always taste before serving. A pinch of salt, a crack of black pepper, or even a dash of sugar (to balance acidity) can make the difference between “good” and “perfect.”

5. Make it Meal Prep-Friendly

If you’re planning to freeze or store portions, consider keeping the rice separate and adding it fresh when reheating. This helps preserve texture and prevents the broth from thickening too much in storage.

Variations to Try

This soup is wonderfully versatile. With a few swaps, you can create different versions to suit your preferences or dietary needs.

Variation	How to Do It	Why You’ll Love It
Turkey or Chicken	Replace ground beef with lean ground turkey or chicken.	A lighter version with fewer calories but just as satisfying.
Vegetarian	Skip the meat and add cooked lentils, beans, or plant-based crumbles.	This dish is high in fiber and protein while keeping it meat-free.
Spicy Kick	Add diced jalapeños, red pepper flakes, or hot sauce to the broth.	Perfect if you love a little heat in your soups.
Low-Carb	Swap rice for riced cauliflower.	Keeps it hearty but lighter, great for low-carb or keto diets.
Creamy Version	Stir in a splash of heavy cream, coconut milk, or cream cheese at the end.	Adds richness and turns the tomato base into a silky, comforting soup.
Sausage Swap	Use Italian sausage (mild or spicy) instead of beef.	Brings a bold, savory flavor with extra seasoning built right in.
Quinoa Twist	Substitute rice with cooked quinoa.	Adds plant-based protein and keeps it gluten-free.

Serving Suggestions

The beauty of stuffed pepper soup is that it’s hearty enough to be a main course, but versatile enough to pair with side dishes or toppings that make it extra special.

• Pair with a loaf of crusty bread for dipping. A thick slice of sourdough or baguette is perfect for soaking up the rich tomato broth. The bread acts like a sponge, capturing every drop of flavor.
• Serve alongside a crisp garden salad. Balance the hearty soup with something fresh. A salad with lettuce, cucumber, tomatoes, and a light vinaigrette brings brightness and crunch to your meal.
• Add toppings for variety. Sometimes the difference between “everyday soup” and “restaurant-style soup” is in the toppings. Try:
  • Shredded cheddar cheese, melty and gooey, makes the soup extra indulgent.
  • Sour cream adds creaminess and balances the acidity of tomatoes.
  • Crushed red pepper flakes for those who like a fiery kick.
  • Fresh parsley or basil brightens up the dish and adds color.
  • Parmesan shavings for a salty, nutty finish that pairs beautifully with the tomato base.

👉 Pro tip: Set up a topping bar if you’re serving this soup for family or friends. Everyone can customize their bowl with cheese, herbs, or spices, making dinner interactive and fun.

Final Thoughts

Stuffed pepper soup is the kind of recipe that checks all the boxes: simple, cozy, nourishing, and endlessly adaptable.

It brings together the classic flavors of stuffed peppers but in a way that’s easier, quicker, and even more satisfying for weeknight dinners or Sunday meal prep.

Whether you enjoy it with crusty bread, freeze portions for later, or make a big pot for a family dinner, this soup is guaranteed to earn a spot in your recipe rotation.

So grab your pot, dice up some peppers, and let this stuffed pepper soup warm your kitchen and your soul.

Warm Up With These Recipes Next

If this stuffed pepper soup hit the spot, here are a few more bowls of comfort you’ll want to try:

• Hearty Chicken Tortellini Soup Recipe in 30 Minutes – A quick and satisfying comfort soup perfect for busy nights.
• Best Zuppa Toscana Soup Recipe for Lazy Sundays – Creamy, hearty, and packed with sausage, potatoes, and kale for the ultimate weekend treat.
• Quick 20-Min Tomato Basil Soup Recipe for Families – Fresh, flavorful, and ready in just 20 minutes, a classic that never disappoints.