I turned stuffed peppers into a Stuffed Pepper Stew-style soup that serves up savory beef, tomatoes, peppers, and rice in one seriously satisfying bowl you’ll brag about.

Jump to Recipe

I adore this soup because it hits every craving without the fuss of actual stuffed peppers. I love the way ground beef and bell peppers keep it honest and meaty, not trying to impress anyone.

It reminds me of that restaurant Culvers Stuffed Pepper Soup but homemade, louder and less precious. I’m obsessed with how it flirts with stuffed pepper stew vibes while staying totally spoonable.

And the tomato backbone keeps things tangy and satisfying. Not fancy.

Just big, sloppy, flavorful bowl-stuff that makes weeknight dinners feel like they actually matter. No fluff, just pure dinner satisfaction.

Ingredients

Print Recipe (No Advertisments)

Ground beef: hearty protein, makes it feel like real stuffed peppers.
Olive oil: browns stuff and keeps things from sticking.
Onion: sweet and soft, gives depth and comfort.
Garlic: punchy aroma, makes it smell like home.
Bell peppers: fresh crunch and classic stuffed pepper vibe.
Diced tomatoes: juicy bits that add tang and chunks.
Tomato sauce: smooth base that ties everything together.
Beef broth: warms it up and adds meaty richness.
White rice: absorbs flavor, gives that chewy, cozy bite.
Worcestershire: savory umami boost, kind of a secret wink.
Italian seasoning: herb mix that keeps it familiar and cozy.
Bay leaf: subtle background herb, you’ll notice it later.
Sugar: cuts sharp tomato acidity, if you want softer taste.
Salt and pepper: basics that make everything actually taste good.
Parsley: bright green freshness, looks nice on top.
Cheddar cheese: melty comfort, totally optional but addictive.

Ingredient Quantities

1 lb ground beef

1 tbsp olive oil (or any veg oil)

1 medium onion, chopped

3 cloves garlic, minced

3 bell peppers, diced (mix of red and green if you want)

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) tomato sauce

4 cups beef broth

1/2 cup uncooked long grain white rice

1 tbsp Worcestershire sauce

1 tsp Italian seasoning

1 bay leaf

1 tsp sugar (optional, to cut acidity)

Salt and black pepper to taste

2 tbsp fresh parsley, chopped (or 1 tsp dried)

1 cup shredded cheddar cheese, for serving (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.

2. Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is soft and translucent, about 3 to 4 minutes, stirring so the garlic doesn’t burn.

3. Stir in the diced bell peppers and cook 3 to 5 minutes more, just until they start to soften. You want them tender but not mushy.

4. Pour in the undrained diced tomatoes, tomato sauce and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor.

5. Add the uncooked long grain rice, Worcestershire sauce, Italian seasoning, bay leaf, and sugar if using. Season with salt and black pepper to taste. Stir everything to combine.

6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 18 to 22 minutes, or until the rice is tender. Stir occasionally so rice doesn’t stick to the bottom.

7. Taste and adjust seasoning, remove the bay leaf, and stir in the chopped parsley. If the soup is too thick, add a splash more beef broth or water and heat through.

8. Ladle into bowls and top each serving with shredded cheddar cheese if you like. The cheese melts into the hot soup and makes it extra cozy.

9. Leftovers keep well in the fridge for 3 to 4 days, and it reheats great on the stove. If stored, rice will absorb more liquid, so loosen with a little broth when reheating.

Equipment Needed

1. Large heavy-bottomed pot (for browning beef and simmering the soup)
2. Chef’s knife (for chopping onion, peppers and parsley)
3. Cutting board
4. Wooden spoon or heatproof spatula (to break up beef and stir)
5. Can opener
6. Measuring cups and spoons
7. Colander or slotted spoon (to drain excess fat if needed)
8. Ladle (for serving)
9. Box grater or handheld grater (for shredding cheddar)

FAQ

Can I make this soup ahead of time?

Yes. The flavors actually get better after a day. Cool it, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove until hot, stirring so the rice doesn’t stick.

Will the rice get mushy if I reheat it?

It can, especially if overcooked at first. Cook the rice until just tender so it holds up when stored and reheated. If it soaks up too much liquid, add a splash of beef broth or water when reheating.

Can I substitute ground beef with something else?

Sure. Ground turkey, chicken, or a plant based crumble all work. Brown it the same way, but turkey and chicken cook faster so watch they don’t dry out.

Is this soup freezer friendly?

Yes, but texture may change. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. You might want to add a little extra broth because rice can soak up liquid while frozen.

How can I make it spicier or milder?

To add heat, stir in crushed red pepper flakes, a chopped jalapeno, or a dash of hot sauce. To make it milder, skip spicy additions and use more bell peppers or a bit more sugar to balance acidity.

Can I make this gluten free?

Yes. Most ingredients are naturally gluten free, but check your Worcestershire sauce for gluten. Use a labeled gluten free Worcestershire or substitute with a splash of soy free tamari if needed.

Stuffed Bell Pepper Soup Recipe Substitutions and Variations

1 lb ground beef → ground turkey or ground chicken for a leaner soup, or use 1 lb plant based crumbles if you want it vegetarian-ish (just swap the beef broth for veggie broth too)
1 tbsp olive oil → avocado oil or a light vegetable oil work fine, or use 1 tbsp butter for a richer flavor
1/2 cup uncooked long grain white rice → 1/2 cup quick-cooking rice to cut time, or 1/2 cup quinoa for more protein and a slightly nutty bite
1 cup shredded cheddar cheese → shredded mozzarella for milder melt, or 1/4 cup nutritional yeast if you want a cheesy note without dairy

Pro Tips

– Brown the beef well and let it sit a minute before you add the onions. Those browned bits stuck to the pot give big flavor, so scrape them up when you add the tomatoes and broth. If you skip browning properly the soup tastes kind of flat.

– Rinse the rice once in cold water to remove extra starch, this helps keep the grains from getting gluey. Also if you want firmer rice, add it part way through cooking instead of right at the start.

– Taste for salt after the rice is cooked not before. Rice absorbs seasoning, so you might need more salt or Worcestershire at the end. A little sugar can help cut tomato acidity but go easy, you dont want it sweet.

– If you plan to reheat leftovers, undercook the rice by a minute or two on the first cook. It soaks up broth in the fridge and can get mushy when reheated, so looser soup at first is better. Add a splash of broth when reheating to freshen it up.

Stuffed Bell Pepper Soup Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I turned stuffed peppers into a Stuffed Pepper Stew-style soup that serves up savory beef, tomatoes, peppers, and rice in one seriously satisfying bowl you’ll brag about.

Servings

servings

Calories

410

kcal

Equipment: 1. Large heavy-bottomed pot (for browning beef and simmering the soup)
2. Chef’s knife (for chopping onion, peppers and parsley)
3. Cutting board
4. Wooden spoon or heatproof spatula (to break up beef and stir)
5. Can opener
6. Measuring cups and spoons
7. Colander or slotted spoon (to drain excess fat if needed)
8. Ladle (for serving)
9. Box grater or handheld grater (for shredding cheddar)

Ingredients

1 lb ground beef
1 tbsp olive oil (or any veg oil)
1 medium onion, chopped
3 cloves garlic, minced
3 bell peppers, diced (mix of red and green if you want)
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
4 cups beef broth
1/2 cup uncooked long grain white rice
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
1 bay leaf
1 tsp sugar (optional, to cut acidity)
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 cup shredded cheddar cheese, for serving (optional)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat if needed.
Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion is soft and translucent, about 3 to 4 minutes, stirring so the garlic doesn’t burn.
Stir in the diced bell peppers and cook 3 to 5 minutes more, just until they start to soften. You want them tender but not mushy.
Pour in the undrained diced tomatoes, tomato sauce and beef broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
Add the uncooked long grain rice, Worcestershire sauce, Italian seasoning, bay leaf, and sugar if using. Season with salt and black pepper to taste. Stir everything to combine.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 18 to 22 minutes, or until the rice is tender. Stir occasionally so rice doesn't stick to the bottom.
Taste and adjust seasoning, remove the bay leaf, and stir in the chopped parsley. If the soup is too thick, add a splash more beef broth or water and heat through.
Ladle into bowls and top each serving with shredded cheddar cheese if you like. The cheese melts into the hot soup and makes it extra cozy.
Leftovers keep well in the fridge for 3 to 4 days, and it reheats great on the stove. If stored, rice will absorb more liquid, so loosen with a little broth when reheating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.