When I first made Stuffed Pepper Soup, it quickly became a favorite in my weekly dinner lineup. It was a chilly evening, and I was craving something cozy yet full of fresh, vibrant flavors—the kind of meal that feels like a warm hug after a long day. A friend had handed me their easy stuffed pepper soup recipe, and it struck me right away how this wasn’t just any soup. It was like all the best parts of stuffed bell peppers—savory ground beef, sweet peppers, and rich tomato broth—combined into one satisfying bowl. Since then, this comforting dish has found its way onto my table time and again for family dinners and casual get-togethers.
Stuffed Pepper Soup fits effortlessly into real-life cooking. It’s approachable, doesn’t require hunting down specialty ingredients, and you can make it as hearty or light as you want. When you’re juggling busy weeknights or hosting a crowd, it’s the kind of dish that feels both comforting and a little special, without any stress. The layers of flavor develop quietly as it simmers, filling your kitchen with an irresistible aroma that gets everyone excited to eat.
Beyond just being delicious, this soup is one of those recipes that invites conversation around the table. I love how everyone always asks for the recipe and how it sparks memories of classic comfort food but with a fresh, homemade twist. If you’ve been looking for a simple, reliable, tasty dinner idea, then this healthy stuffed pepper soup is one to keep close. I’m excited to share my version with you, packed with tips and tricks to make it your own. Whether you’re a seasoned home cook or just getting started, this stuffed pepper soup crockpot method to the stove-top version will fit right into your cooking rhythm.
What You’ll Need:
- 1 pound ground beef – lean or regular, your choice. This ground beef stuffed pepper soup gets great flavor here, but turkey or chicken is an easy swap if you want lighter protein.
- 1 large onion, diced – adds sweetness and depth. No worries if you’re out of yellow onion; white or sweet onions work perfectly too.
- 3 bell peppers (red, green, or yellow), diced – these are the star veggies for your stuffed bell pepper soup. Different colors add visual appeal and flavor variety.
- 3 cloves garlic, minced – brings that subtle punch every good stuffed pepper soup needs. Garlic powder can be a quick backup.
- 1 can (15 oz) diced tomatoes – with juice for richness. This pantry staple keeps the broth vibrant and just right.
- 1 can (15 oz) tomato sauce – for a smooth, saucy base. You can switch to crushed tomatoes if you prefer a chunkier texture.
- 4 cups beef or vegetable broth – key for creating the soup’s comforting liquid. Homemade broth is a treat here, but store-bought works well to save time.
- 1 teaspoon dried basil – you’ll find this in the spice aisle. Fresh basil is wonderful, but dried gives consistent flavor.
- 1 teaspoon dried oregano – pairs beautifully, providing that classic Italian-inspired scent.
- Salt and pepper to taste – always adjust to your liking.
- 1 cup cooked rice or quinoa – adds heartiness and rounds out the stuffed pepper soup crockpot style or stovetop.
This Stuffed Pepper Soup uses ingredients you probably already have — good cooking shouldn’t require a special trip to the store every time. Budget-wise, it’s affordable because simple staples like rice, canned tomatoes, and ground beef make it easy to feed a crowd without breaking the bank. Plus, the bell peppers add vibrant color and fresh crunch, so your soup looks as good as it tastes.
Kitchen tip: Dice your onion and peppers in advance and store them in airtight containers for up to 2 days. This saves precious cooking time when you’re ready to start your soup. Also, my secret is adding a bit of extra garlic because it turns the flavor up a notch without overpowering the dish.
Let’s Cook It Together!
- Start by heating a large pot or Dutch oven over medium-high heat. Brown your ground beef, breaking it into chunks as it cooks. This ground beef stuffed pepper soup base brings a rich savoriness that sets the tone. Drain any excess grease to keep things lighter.
- Toss in your diced onions and bell peppers once the beef is browned. Sauté for about 5 minutes until everything softens and smells incredible. You want the peppers just tender—not mushy—so the soup keeps beautiful texture.
- Stir in the minced garlic and cook for about 1 minute until fragrant. This step releases that lovely aroma that hints at the delicious soup you’re building.
- Add the diced tomatoes with their juice, tomato sauce, and broth. Give everything a good stir to combine. This easy stuffed pepper soup recipe works great with either homemade or store-bought broth; the flavors blend beautifully either way.
- Sprinkle in your dried basil, oregano, salt, and pepper. You can always adjust later, but starting with these basics gives you that classic stuffed bell pepper soup taste we all love.
- Bring the soup to a boil, then reduce heat to low. Cover and let it simmer gently for 20-25 minutes. This simmering time lets the flavors knit together and peppers soften just right. While that’s happening, you can clean up your prep space or set the table.
- Toward the end, stir in the cooked rice or quinoa. This step thickens the soup and brings the heartiness you want from a good stuffed pepper soup crockpot-style meal.
- Taste and adjust seasoning if needed. If your soup is a bit too thick, a splash of broth or water can loosen it up without losing flavor.
From start to finish, this Stuffed Pepper Soup takes me about 40 minutes—quick enough for weeknights but leisurely enough to feel like a treat. If your soup looks like it’s missing a little something, a touch of sugar helps balance the acidity from the tomatoes without making it sweet.
I’ve also tested simple shortcuts like using pre-chopped frozen bell peppers, which work great when you’re in a pinch. Just remember to add them a little later in the cooking so they don’t get mushy. While making this recipe again and again, I learned patience is key; rushing the simmer stage cuts the flavor depth and pepper tenderness.
How to Serve & Enjoy It!
This Stuffed Pepper Soup shines when served with a crusty bread loaf or warm cornbread. The bread is perfect for soaking up the flavorful broth, which is just begging to be savored. I like to add a squeeze of fresh lemon or a sprinkle of chopped parsley on top for a little brightness and color.
My family loves enjoying this Stuffed Pepper Soup on cozy fall evenings or casual weekend dinners. It works beautifully for feeding a crowd because you can double the recipe easily without losing flavor or texture.
For a simple presentation, ladle the soup into wide bowls and add a dollop of sour cream or shredded cheese on the side. Colorful pepper slices floating on top always get compliments too. Leftovers reheat well and can be transformed into a tasty stuffed pepper soup casserole—just add cheese and bake until bubbly.
When I want a seasonal variation, I swap out some bell peppers for roasted butternut squash or add a handful of fresh spinach for extra greens. If you’re interested, this Stuffed Pepper Soup reminds me a bit of another favorite—Simanim Stuffed Butternut Squash—which shares those cozy, comforting vibes but with a fall twist.
If you want an effortless option, the stuffed pepper soup crockpot method is fantastic. You can check out this slow cooker stuffed pepper soup from Courtney’s Sweets or Recipes That Crock!’s version for options that let the slow cooker do the work while you relax.
Your Questions Answered
Q: Can I make this Stuffed Pepper Soup ahead of time?
A: Definitely! I often make it a day ahead because the flavors deepen overnight. Just refrigerate in an airtight container and gently reheat on the stove. It tastes just as good, if not better, the next day.
Q: What’s the best substitute for ground beef in this Stuffed Pepper Soup?
A: Ground turkey or chicken work fine and make it lighter. For a vegetarian twist, use cooked lentils or a meatless crumble. I’ve tried both, and while they change the flavor slightly, the heartiness stays.
Q: Can I freeze leftover Stuffed Pepper Soup?
A: Yes! This soup freezes beautifully. Cool completely, portion into containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Q: How do I adjust this Stuffed Pepper Soup for more or fewer servings?
A: Easy. Double or halve the ingredients. If making less, cut the rice proportionally or leave it out to keep it lighter. For large groups, double it and keep warm on low heat.
Q: Is there a low-carb or healthy stuffed pepper soup version?
A: Sure thing. Skip the rice and add extra veggies like zucchini or cauliflower rice. Use lean ground beef or a plant-based protein. This healthy stuffed pepper soup stays flavorful with fewer carbs.
Q: How do I speed up cooking time?
A: Using pre-cooked rice cuts time. Also, a pressure cooker or Instant Pot can reduce simmering dramatically. For a no-fuss version, try the Crockpot Stuffed Pepper Soup which lets you prep in the morning and have dinner ready later.
Q: Can I make this Stuffed Pepper Soup spicy?
A: Absolutely. Add crushed red pepper flakes or a splash of hot sauce when adding spices. Bell peppers balance the heat nicely, so your soup won’t be too fiery.
Final Thoughts
Stuffed Pepper Soup holds a special place in my recipe box because it’s the perfect combo of comfort and fresh ingredients in an easy, everyday meal. Its flexibility makes it a winner whether you’re feeding a family or just making a cozy solo dinner.
My Best Stuffed Pepper Soup Tips:
- Brown your beef patiently to build deep flavor
- Don’t skip the simmer; it marries ingredients beautifully
- Add your grains (rice or quinoa) at the end for perfect texture
I’ve tested versions with ground turkey, extra veggies, and crockpot methods. That classic ground beef stuffed pepper soup gets the most requests by far, but the healthy stuffed pepper soup tweaks are great when you want a lighter dinner.
I hope you’ll enjoy making this dish your own and that it becomes a reliable crowd-pleaser in your home too. Grab your pot, invite your favorite people, and get ready for some seriously satisfying bowls of stuffed pepper soup.
For more reliable dinner ideas, check out slow cooker stuffed pepper soup at Recipes That Crock! and enjoy how simple great food can be when you have a trusted recipe by your side.
Stuffed Pepper Soup
A hearty and comforting soup inspired by the classic stuffed pepper dish, packed with ground beef, rice, bell peppers, and a savory tomato broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), diced
- 3 cloves garlic, minced
- 1 cup cooked rice
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 4-5 minutes.
- Add minced garlic and ground beef to the pot. Cook until beef is browned and cooked through, breaking it up as it cooks.
- Drain excess fat if necessary, then stir in diced bell peppers and cook for another 3-4 minutes until they begin to soften.
- Add crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce heat and let simmer for 20 minutes to allow flavors to meld.
- Stir in cooked rice and continue simmering for an additional 5 minutes until heated through.
- Adjust seasoning to taste and serve hot.
Notes
For extra creaminess, stir in a splash of heavy cream or top each serving with shredded cheese and fresh parsley.