Stuffed pepper soup has all the comforting flavors of classic stuffed bell peppers, savory ground beef, rice, tomato sauce and melted cheese, without any of the work of hollowing and filling peppers. Everything simmers together in one pot, and it is ready in under an hour. It is a weeknight favorite that the whole family enjoys.
A deconstructed classic
Stuffed peppers have been a family dinner in America and Eastern Europe for generations. Turning them into a soup keeps every familiar flavor and makes it much faster and easier to serve a crowd.
Colorful peppers
Using a mix of red, yellow, orange and green peppers makes the soup colorful. Red and yellow peppers are sweeter; green peppers add the classic, slightly sharp stuffed pepper taste.
Brown the beef well
Let the ground beef brown properly before stirring too much, so it develops a savory crust. Drain extra fat so the soup does not become greasy. Ground turkey or Italian sausage also work.
Cooking the rice
Cooking the rice in the soup lets it absorb the tomato and beef flavor. If you plan for leftovers, cook the rice separately and add it to bowls, because it keeps absorbing broth.
Cauliflower rice
For a low-carb version, stir in two cups of cauliflower rice for the last 5 minutes instead of white rice.
Balanced tomato broth
Tomato sauce and diced tomatoes give the soup its rich base. Worcestershire adds savory depth, and a teaspoon of brown sugar softens the acidity.
The cheesy finish
Stuffed peppers are usually topped with melted cheese, so this soup is too. Sprinkle mozzarella, provolone or cheddar on top and broil briefly for a bubbly crust.
Slow cooker method
Brown the beef and vegetables, then add everything except the rice to a slow cooker and cook on low for 6 hours. Stir in cooked rice before serving.
Instant Pot method
Sauté the beef and vegetables, add the liquids and rice and cook on high pressure for 8 minutes with a quick release.
Kid friendly
The mild, savory flavors and cheesy topping make this a hit with children.
Meal prep friendly
Portion the soup into containers and keep the rice separate for easy lunches all week.
Serving ideas
Serve with garlic bread, crusty rolls or a green salad. For more ground beef soups, try our hamburger soup or the taco soup.
Storage
Keep for 4 days in the fridge. Freeze without the rice for up to 3 months.
Stuffed peppers around the world
Stuffed peppers are loved far beyond America. In Hungary they are called töltött paprika and cooked in a sweet tomato sauce; in Turkey and Greece, dolma peppers are filled with rice and herbs; and in Mexico, chiles rellenos are stuffed with cheese. This soup borrows the comforting American and Hungarian style.
Roast the peppers first
For a sweeter, smoky flavor, roast the diced peppers at 425°F for 15 minutes before adding them to the pot. They become softer and more aromatic.
Garnish
Finish with chopped parsley or basil and a pinch of black pepper.
Cheese choices
Mozzarella melts into stretchy strings, provolone adds a sharper Italian flavor, and cheddar gives a classic American finish. A mix of two cheeses is even better on top of each bowl, especially under the broiler.
Frequently asked questions
Can I use brown rice?
Yes. Cook it separately, because it needs about 45 minutes.
Can I make stuffed pepper soup without meat?
Yes. Use a can of black beans or lentils instead of beef and vegetable broth.
Why did my soup get thick?
The rice absorbed the broth. Add more broth when reheating.
