Stuffed Bell Pepper Soup is a hearty and comforting dish that captures all the delicious flavors of traditional stuffed bell peppers — ground beef, bell peppers, onions, garlic, tomatoes, and rice — simmered together in a rich, warming broth. Topped with melted cheese for a creamy finish, this soup is perfect for cozy dinners, family meals, or whenever I crave something comforting and filling.
Why You’ll Love This Recipe
I love this recipe because it transforms the classic stuffed bell pepper into an easy, one-pot soup — no stuffing, no baking, just a comforting, flavorful meal that comes together quickly. It’s full of savory goodness, with tender beef, soft rice, sweet peppers, and a tomato-rich broth that’s deeply satisfying. The melted cheese on top adds creaminess and rounds out the flavors beautifully. This soup also smells amazing while cooking, making the kitchen feel warm and homey, and it’s perfect for leftovers or freezing for busy nights.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds ground beef
2 bell peppers, diced
1 onion, chopped
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes (with juices)
1 (8-ounce) can tomato sauce
4 cups beef broth (or more, depending on desired thickness)
1/2 cup uncooked long-grain white rice
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika (optional)
1 cup shredded cheddar cheese (for topping)
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
In a large pot or Dutch oven over medium-high heat, brown the ground beef until no longer pink, breaking it apart as it cooks. Drain excess fat if needed.
Add the chopped onion and minced garlic to the pot. Cook for about 3–4 minutes until the onion becomes translucent and fragrant.
Stir in the diced bell peppers, salt, pepper, oregano, and paprika if using. Cook for another 2–3 minutes until peppers begin to soften.
Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine.
Bring the mixture to a boil. Once boiling, stir in the uncooked rice. Reduce heat to medium-low, cover the pot, and simmer for about 25–30 minutes — or until the rice is tender and fully cooked.
After the rice is cooked and the soup has thickened slightly, taste and adjust seasonings if needed (add more salt or pepper to taste).
Ladle the soup into bowls, and sprinkle shredded cheddar cheese on top. If desired, garnish with chopped fresh parsley before serving.
Servings and Timing
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: Approximately 1 hour
Storage/Reheating
I let the soup cool completely before storing. In the refrigerator, it will keep well in an airtight container for up to 3–4 days. For longer storage, I transfer it to freezer-safe containers and freeze for up to 3 months. To reheat, I thaw overnight in the fridge (if frozen) and warm it on the stove over medium heat, stirring occasionally. You can also reheat individual portions in the microwave until hot.
FAQs
Can I make this soup vegetarian?
Yes — I can substitute the ground beef with a plant-based ground “beef” alternative, cooked lentils, or even finely chopped mushrooms. I’d then use vegetable broth instead of beef broth, and proceed with the recipe as usual.
What if I want the soup thicker (more like a stew)?
If I prefer a thicker consistency, I can use less broth (e.g. 3 cups instead of 4) or let the soup simmer uncovered for the last 10–15 minutes to allow some liquid to evaporate. For an even creamier texture, stirring in a splash of cream or some grated cheese before serving works well.
Can I use brown rice instead of white rice?
Yes — although I’d expect longer cooking time. I’d add ⅔ cup of rinsed brown rice and increase simmer time to about 40–45 minutes, or until the rice is fully tender. I’d also monitor the liquid level and add more broth if needed.
Is there a gluten-free version of this recipe?
Absolutely. All core ingredients — beef, peppers, tomatoes, rice, broth — are naturally gluten-free. I just need to double-check that the tomato sauce and beef broth (or any seasoning blends) do not contain any gluten additives or thickeners.
Can I double the recipe for a larger crowd?
Yes — I can easily double (or even triple) the ingredients to serve more people. I just make sure to use a larger pot, and increase broth proportionally. Cooking time stays roughly the same, though I may need to simmer a few extra minutes if the pot is very full.
Conclusion
I enjoy making this Stuffed Bell Pepper Soup because it delivers all the comforting, home-cooked flavors of stuffed peppers — but with half the effort and in a single pot. It’s hearty, satisfying, and versatile: perfect for weeknight dinners, meal prep, or feeding a crowd. I hope this recipe brings warmth and comfort to my kitchen — and that it becomes a go-to favorite in yours too.
Stuffed Bell Pepper Soup delivers the comforting, savory flavor of classic stuffed peppers in a one-pot, hearty soup format. Made with ground beef, rice, bell peppers, and a tomato-rich broth, it’s topped with cheese for a creamy, satisfying finish.
Total Time:1 hour
Yield:6 servings
Ingredients
2 pounds ground beef
2 bell peppers, diced
1 onion, chopped
3 cloves garlic, minced
1 (14-ounce) can diced tomatoes (with juices)
1 (8-ounce) can tomato sauce
4 cups beef broth
1/2 cup uncooked long-grain white rice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika (optional)
1 cup shredded cheddar cheese (for topping)
2 tablespoons chopped fresh parsley (optional)
Instructions
In a large pot over medium-high heat, brown the ground beef until fully cooked. Drain excess fat if needed.
Add onion and garlic, cooking until the onion is translucent (about 3–4 minutes).
Stir in bell peppers, salt, pepper, oregano, and paprika (if using). Cook for 2–3 minutes until peppers start to soften.
