Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped (about 2 cups); 3 cups chopped bell peppers (about 3 bell peppers); 6 garlic cloves, chopped (about 2 tablespoons); 2 teaspoons smoked paprika; 1 teaspoon kosher salt; 1 teaspoon ground cumin; 1 pound lean ground beef (85:15); 1 (15-ounce) can crushed tomatoes; 4 cups beef broth; 1 (8.8-ounce) package precooked microwavable white rice; 6 ounces sharp white Cheddar cheese, shredded (about 1½ cups); Chopped fresh flat-leaf parsley, for garnish

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Short Description

Stuffed pepper soup captures all the hearty, savory flavors of classic stuffed peppers in a warm, comforting bowl. With ground beef, bell peppers, rice, and a rich tomato broth, it’s a cozy, one-pot meal that’s easy to prepare and even easier to love.

Why You’ll Love This Recipe

All the flavor of stuffed peppers with no stuffing required
Made in one pot for minimal cleanup
Hearty, satisfying, and family-friendly
Ready in under an hour
Great for meal prep—reheats and freezes beautifully

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
3 cups chopped bell peppers, any color (from about 3 bell peppers)
6 garlic cloves, chopped (about 2 tablespoons)
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pound lean ground beef (85:15)
1 (15-ounce) can crushed tomatoes
4 cups beef broth
1 (8.8-ounce) package precooked microwavable white rice
6 ounces sharp white Cheddar cheese, shredded (about 1½ cups)
Chopped fresh flat-leaf parsley, for garnish

Directions

Sauté the Vegetables

In a large Dutch oven, heat the olive oil over medium heat.
Add the onion, bell peppers, garlic, smoked paprika, salt, and cumin.
Cook, stirring often, for about 8 minutes until the vegetables are soft and fragrant.

Brown the Beef

Increase heat to medium-high and add the ground beef.
Cook, breaking it up with a spoon, until fully browned and cooked through, about 6 minutes.
Drain off most of the fat if needed, leaving a bit for flavor.

Simmer the Soup

Stir in the crushed tomatoes, beef broth, and precooked rice.
Bring to a boil over medium-high heat.
Reduce to medium-low and simmer for about 25 minutes to blend the flavors.

Serve

Ladle soup into bowls.
Top each with shredded white Cheddar and chopped parsley.
Serve hot and enjoy.

Servings And Timing

Servings: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

Use ground turkey or chicken for a lighter option
Substitute brown rice or cauliflower rice for added nutrition
Add diced tomatoes or tomato paste for a richer tomato flavor
Include chopped spinach or kale for extra greens
Spice it up with red pepper flakes or jalapeños

Storage/Reheating

Store in an airtight container in the fridge for up to 4 days
Freeze in portions for up to 2 months
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed

FAQs

Can I use uncooked rice instead of precooked?

Yes, but you’ll need to simmer the soup longer (add about 20 minutes) and add extra broth to cook the rice properly.

What type of bell peppers work best?

Any color works—use a mix of red, yellow, orange, or green for flavor and visual appeal.

Is this soup spicy?

Not inherently. For spice, add crushed red pepper or diced green chilies.

Can I make this vegetarian?

Yes, swap the beef for plant-based crumbles or lentils and use vegetable broth.

Do I have to use Cheddar cheese?

No, you can use mozzarella, Monterey Jack, or a dairy-free cheese alternative.

Can I prepare it ahead of time?

Absolutely. This soup tastes even better the next day as flavors continue to meld.

What’s the best way to freeze it?

Cool completely, portion into freezer-safe containers, and freeze up to 2 months.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need to cook them down longer for the right consistency.

What should I serve this with?

A side of crusty bread, garlic toast, or a fresh green salad pairs wonderfully.

How do I thicken the soup?

Let it simmer uncovered for a bit longer or stir in a spoonful of tomato paste.

Conclusion

Stuffed pepper soup brings you all the savory satisfaction of its classic namesake in a warm, hearty bowl. Loaded with ground beef, bell peppers, and tender rice in a flavorful tomato broth, it’s a comforting and wholesome meal perfect for any night of the week. Easy to make, easy to love—this one’s a keeper!