When you’re craving comfort in a bowl, this Homemade Stuffed Peppers Soup is like a warm hug. It’s a hearty mix of all the things we love about classic stuffed peppers—juicy beef, tender rice, and sweet peppers—all simmered together in a rich tomato broth. Perfect for a cozy night in, it’s a one-pot wonder that’s as easy to make as it is to love.

Why You’ll Love This Recipe?

This recipe brings all the nostalgia of stuffed peppers but skips the fuss. It’s a breeze to throw together, with ingredients that are pantry staples. Plus, it’s family-friendly and freezer-friendly, making it a go-to for busy weeknights or meal prep. Whether you’re warming up after a chilly day or looking for a satisfying meal, this soup hits the spot every time.

Ingredients

Here’s a peek at what you’ll need. You’ll find the full ingredient list and measurements in the recipe card below.

Bell peppers (use a mix of colors for a vibrant soup)
Ground beef (or ground turkey, if you prefer)
Cooked rice
Onion and garlic
Crushed tomatoes and tomato sauce
Beef broth or chicken broth
Italian seasoning and a pinch of sugar

Directions

Sauté the Aromatics

Start by heating a large pot over medium heat. Add a drizzle of oil, then toss in the diced onion and garlic. Let them cook until they’re soft and fragrant.

Brown the Beef

Next, add the ground beef to the pot. Break it up with a wooden spoon and cook until it’s browned and fully cooked. Drain off any excess grease.

Add the Peppers

Stir in the diced bell peppers. Let them cook for a few minutes to soften slightly and release their natural sweetness.

Pour in the Tomatoes and Broth

Add the crushed tomatoes, tomato sauce, and broth to the pot. Stir in the Italian seasoning and a pinch of sugar to balance the flavors. Bring everything to a gentle simmer.

Stir in the Rice

Once the soup is bubbling, stir in the cooked rice. Let it warm through for a few minutes, and check the consistency. If it’s too thick, add a splash of broth or water.

Adjust and Serve

Taste the soup and adjust the seasoning with salt and pepper. Ladle it into bowls and enjoy warm.

Expert Tips and Tricks

Use freshly cooked rice or leftover rice, but don’t overcook it in the soup to keep it from getting mushy.
For extra depth of flavor, try roasting the bell peppers before adding them to the pot.
If you like a little heat, toss in a pinch of red pepper flakes or diced jalapeño.

Recipe Variations and Possible Substitutions

Swap the ground beef for turkey, chicken, or plant-based crumbles.
Use quinoa or cauliflower rice instead of white rice for a low-carb option.
Add a handful of spinach or kale at the end for an extra boost of greens.
Stir in a splash of heavy cream or coconut milk for a creamy twist.

Serving and Pairing Suggestions

This soup is filling on its own, but it pairs beautifully with a side of crusty bread, garlic knots, or a simple green salad. For a little extra indulgence, sprinkle some shredded cheese or a dollop of sour cream on top.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the soup gently on the stove or in the microwave, adding a splash of broth if it’s thickened too much. For freezing, let the soup cool completely, then transfer it to freezer-safe containers. It’ll keep well for up to 3 months.

FAQs

Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as the flavors meld together.

What’s the best way to reheat this soup?
Reheat it on the stove over medium heat or in the microwave. Add a bit of broth if needed to loosen it up.

Can I make this vegetarian?
Yes! Use vegetable broth and replace the ground meat with a plant-based alternative or extra veggies like mushrooms and zucchini.

How do I keep the rice from getting mushy?
Add the rice just before serving or cook it separately and add it to each bowl.

Conclusion

Homemade Stuffed Peppers Soup is a recipe you’ll find yourself making on repeat. It’s simple, satisfying, and versatile, with a flavor that feels like home. Whether you’re serving it for dinner or stashing a batch in the freezer, this soup is bound to become a family favorite. Let me know how it turns out—I’d love to hear your tweaks and tricks!

Cozy Pot of Stuffed Pepper Bliss Soup

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Author: Jake
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

This warm and hearty stuffed peppers soup is a perfect twist on classic stuffed bell peppers. Packed with ground beef, rice, diced tomatoes, and bell peppers, it’s a comforting one-pot meal. It’s easy to make, delicious, and ideal for a family dinner or meal prep!

Instructions

Cook the Beef: Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned. Drain excess fat if needed.
Sauté Veggies: Add the diced onion and bell peppers to the pot. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
Add Liquids: Pour in the diced tomatoes, tomato sauce, and beef broth. Stir well to combine.
Season the Soup: Mix in Italian seasoning, paprika, black pepper, and salt. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Add Rice: Stir in the cooked rice and let the soup simmer for an additional 5 minutes.
Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!

Notes

For a low-carb version, substitute rice with cauliflower rice.
This soup stores well in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

Serving Size: 1 1/2 cups
Calories: 250
Sugar: 6g
Sodium: 800mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 15g
Cholesterol: 40mg