Why You’ll Love This Stuffed Pepper Soup

• It’s a true one-pot wonder. From browning the meat to simmering the soup, everything happens in a single Dutch oven or large pot. This means less cleanup and more time to actually relax after dinner.
• The flavor is deep and layered. Unlike baked stuffed peppers which can sometimes taste a bit separate, here all the ingredients mingle and get to know each other in the broth, creating a much more unified and robust taste in every single spoonful.
• It’s incredibly freezer-friendly. This soup is a meal-prepper’s dream. Make a big batch, let it cool completely, and freeze it in individual portions for those nights when cooking is the last thing you want to do.
• It’s endlessly adaptable. Not a fan of beef? Use ground turkey or chicken. Want to make it vegetarian? Lentils work beautifully. You can easily adjust the ingredients to suit your taste or what you have on hand.

Ingredients & Tools

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 large yellow onion, diced
• 3 bell peppers (a mix of colors is nice!), chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth (low sodium is best)
• 1 tsp dried oregano
• ½ tsp dried basil
• ¾ cup long-grain white rice, uncooked
• Salt and black pepper to taste
• For serving: Fresh parsley, shredded cheese (like cheddar or mozzarella)

Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp knife.

You’ll notice I call for both crushed tomatoes and tomato sauce—this combo gives the soup a wonderful body and a rich tomato base without being too acidic. And using a mix of bell pepper colors isn’t just for looks; it actually adds a subtle complexity to the overall flavor.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Rice choices matter. Long-grain white rice holds its shape well in the soup. If you use a different type, like brown rice or jasmine, the cooking time and liquid absorption will change, so you’ll need to adjust accordingly.
• Don’t skip browning the beef properly. This isn’t just about cooking the meat through; it’s about building flavor. Those little browned bits at the bottom of the pot are pure gold and will make your soup taste incredible.
• Chop your veggies evenly. You want your onion and peppers to be roughly the same size so they cook at the same rate. This ensures every bite has a perfect texture.
• Taste as you go, especially at the end. The saltiness of your broth and tomatoes can vary, so always do a final taste test before serving and adjust the seasoning to your liking.

How to Make Stuffed Pepper Soup

Serving Suggestions

Complementary Dishes

• A thick slice of crusty bread or garlic bread — Absolutely essential for dipping and scooping up every last bit of the savory broth. It’s a non-negotiable for the ultimate comfort food experience.
• A simple, crisp green salad with a tangy vinaigrette — The freshness and acidity of the salad provide a lovely contrast to the hearty, rich soup, balancing out the meal perfectly.

Drinks

• A light-bodied red wine like a Pinot Noir — Its bright red fruit notes won’t overpower the tomato base and will complement the savory beef beautifully.
• An ice-cold lager or pale ale — The carbonation and slight bitterness are fantastic for cutting through the richness and cleansing the palate between bites.

Something Sweet

• A simple fruit crisp or crumble — Think apple or peach. The warm, baked fruit and oat topping feel like a natural, homey follow-up to the soup.
• A small dish of lemon sorbet — This is a brilliant palate cleanser that feels light and refreshing after the hearty main course.

Top Mistakes to Avoid

• Mistake: Overcooking the rice. If you let the soup simmer for too long after the rice is tender, it will turn to mush and make the soup unpleasantly starchy. Set a timer and check it at the 20-minute mark.
• Mistake: Using instant or minute rice. These varieties cook too quickly and will completely disintegrate in the soup, ruining the texture. Stick with long-grain white rice for the best results.
• Mistake: Not deglazing the pot properly. After browning the meat and sautéing the veggies, those browned bits are packed with flavor. When you add the liquids, make sure you scrape the bottom of the pot thoroughly to incorporate all that goodness.
• Mistake: Skipping the final taste test. This is the most important step! Broths and canned tomatoes have varying salt levels. Always taste and adjust the seasoning at the end to make the flavors pop.

Expert Tips

• Tip: Brown the beef in batches. If your pot is a bit crowded, brown the beef in two batches. Overcrowding steams the meat instead of browning it, and we want that deep, caramelized flavor.
• Tip: Cook the rice separately for meal prep. If you plan on having leftovers, cook the rice separately and add it to individual bowls when serving. This prevents the rice from absorbing all the broth and becoming bloated when you reheat the soup later.
• Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the soup while it simmers. It will melt into the broth, adding an incredible layer of umami richness.
• Tip: Let it rest. Like many soups and stews, this one tastes even better the next day. The flavors have more time to meld together. If you can, make it a few hours ahead or even the day before.

FAQs

Can I make this soup in a slow cooker?
Absolutely! It’s a great set-it-and-forget-it meal. Brown the beef and sauté the onions and peppers on the stove first (this step is key for flavor). Then, transfer everything except the rice to your slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. About 30-45 minutes before serving, stir in the uncooked rice and cook until tender. This method gives you incredibly tender meat and well-developed flavors.

How can I make this vegetarian?
It’s super easy! Simply omit the ground beef and use a plant-based ground “meat” alternative, or for a whole-food option, use 1 ½ cups of brown or green lentils. Use vegetable broth instead of beef broth. Lentils will need about the same cooking time as the rice, so add them at the same time. You’ll still get a wonderfully hearty and satisfying soup.

How long will leftovers last in the fridge?
Stored in an airtight container, the soup will keep well in the refrigerator for 3-4 days. The rice will continue to absorb liquid, so when you reheat it, you might need to add a splash of broth or water to get it back to your desired consistency. Reheat gently on the stove or in the microwave.

Can I freeze this Stuffed Pepper Soup?
Yes, it freezes beautifully! Let the soup cool completely first. For best results, freeze it without the rice (see the expert tip above) to avoid a mushy texture upon thawing. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating and cook fresh rice to add when you serve.

My soup is too thick! What can I do?
No problem at all! Soups are very forgiving. Simply thin it out by adding a bit more beef broth or even some water until it reaches the consistency you like. Give it a quick heat through on the stove, and do a final taste for seasoning, as diluting it might require a tiny pinch more salt.