I love how fast and fuss-free this stuffed pepper soup is. It gives me all the familiar flavors of a traditional baked stuffed pepper, but it only takes 30 minutes and one pot to make. Whether I’m cooking for a busy weeknight or prepping a cozy meal ahead of time, this soup is a go-to. It’s also versatile—I can adjust the spice level, use different grains, or make it vegetarian if I want.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1/2 medium yellow onion, chopped
1 lb lean ground beef
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (8 oz) can tomato sauce
1 (28 oz) can fire-roasted diced tomatoes, undrained
3 cups beef broth
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flake (optional)
2 cups cooked white rice
Kosher salt and freshly ground black pepper, to taste
Directions
I start by heating the olive oil in a large pot or Dutch oven over medium heat and sautéing the chopped onion until it’s soft, which takes about 5 minutes.
Then, I increase the heat to medium-high and add the ground beef, seasoning it with salt and pepper. I cook it for about 5 minutes, breaking it up with a wooden spoon until it’s no longer pink.
I stir in the garlic and let it cook for another 30 seconds until fragrant.
Next, I add the chopped bell peppers, tomato sauce, diced tomatoes (with their juices), beef broth, Italian seasoning, and optional red pepper flakes. I bring everything to a boil, then reduce the heat and let it simmer for 15 minutes.
Finally, I stir in the cooked rice and let the soup cook for another 5 minutes before adjusting the seasoning with more salt and pepper if needed.
Servings and timing
This recipe makes 6 generous servings. It takes about 10 minutes to prep and 35 minutes to cook, so I have a hearty meal on the table in around 45 minutes total.
Variations
Make it vegetarian: I swap the ground beef for lentils or a plant-based ground meat and use vegetable broth instead of beef broth.
Use different grains: Sometimes I use quinoa, brown rice, or even cauliflower rice for a low-carb version.
Add more veggies: I like throwing in zucchini, corn, or even spinach for extra nutrients.
Spice it up: A dash of hot sauce or more red pepper flakes adds extra heat if I’m craving something bold.
Cheesy twist: Topping the soup with shredded cheese or a dollop of sour cream makes it even more comforting.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the soup (without the rice if I’m planning ahead, since rice can get mushy) in freezer-safe containers for up to 3 months. When reheating, I warm it on the stove over medium heat or in the microwave until hot. If the soup thickens too much, I stir in a splash of broth or water to loosen it up.
FAQs
How do I prevent the rice from getting mushy in the soup?
I like to add the cooked rice just before serving or even store it separately and add it to individual portions. This helps it stay firm and not overcook.
Can I use ground turkey instead of ground beef?
Yes, ground turkey works great in this recipe. It’s a leaner option and still gives a rich, satisfying flavor.
Is this soup gluten-free?
Yes, as long as I use gluten-free broth and double-check my canned goods, this recipe is naturally gluten-free.
Can I make this soup in advance?
Definitely. I often make it a day ahead—flavors deepen overnight, and it tastes even better the next day. I just wait to add the rice until reheating.
What should I serve with stuffed pepper soup?
I love pairing it with a simple green salad, crusty bread, or even grilled cheese sandwiches for a complete meal.
Conclusion
This 30-Minute Stuffed Pepper Soup has become one of my favorite comfort meals. It’s easy, flavorful, and perfect for feeding a family or meal prepping for the week. Whether I want something warm on a chilly night or just need a quick dinner that delivers, this soup always hits the spot.
