If you’re craving a cozy, hearty dish that feels like a warm hug in a bowl, you’ve got to try my Stuffed Pepper Soup with Rice Recipe. This soup takes all the comfort of classic stuffed peppers and transforms it into an easy, satisfying meal perfect for any night of the week. Trust me, once you make this, you’ll want to keep it on repeat. It’s simple, packed with flavor, and downright delicious.

Stuffed Pepper Soup with Rice Recipe - Recipe Image

Why You’ll Love This Recipe

Comfort Food Classic Made Easy: All the flavors of stuffed peppers come through without the fuss of baking peppers separately.
Hearty and Filling: The addition of rice makes this soup extra satisfying without being heavy.
Customizable for Your Taste: Swap out ground beef for turkey or add a kick of spice to suit your mood.
Great for Weeknights: Ready in about 40 minutes, this one-pot meal saves you time and cleanup.

Ingredients & Why They Work

This Stuffed Pepper Soup with Rice Recipe balances fresh veggies, savory meat, and hearty rice, creating a dish with layers of flavor and texture. Each ingredient plays a role — from the aromatic herbs to the fire-roasted tomatoes, it all blends perfectly. Pro tip: grab fresh bell peppers in your favorite colors for a vibrant touch and a taste boost.

Stuffed Pepper Soup with Rice Recipe - Ingredients

Lean ground beef: I prefer 90% lean to cut down on grease; it browns nicely and keeps the soup rich without being greasy.
Yellow onion: Adds a sweet base flavor that softens the sharpness of the garlic and spices.
Red and green bell peppers: Classic stuffed pepper flavors — diced small enough to meld into the soup but still add texture.
Garlic cloves: Freshly minced garlic perks up the soup with aromatic depth.
Dried basil, oregano, thyme: These herbs bring that Italian-inspired warmth so iconic to stuffed peppers.
Fire-roasted diced tomatoes: I love the smoky complexity they add compared to regular diced tomatoes.
Tomato sauce: Gives body and richness to the broth, making it lush and comforting.
Low-sodium beef broth: A savory foundation that ties the ingredients together.
Cooked rice (white or brown): This is your hearty filler — cook it separately to get the perfect texture before stirring it in.
Optional garnishes (parmesan, fresh parsley): These add fresh brightness and a little indulgence your taste buds will thank you for.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making this Stuffed Pepper Soup with Rice Recipe my own by switching up the protein or spicing it up depending on my mood. It’s such a flexible recipe that you can totally tweak it to fit your weeknight vibes, whether you want it lighter or with a bit more kick.

Ground turkey or chicken: I’ve swapped in ground turkey before for a leaner option, and it still turns out juicy and flavorful.
Spice it up: Add a pinch of red pepper flakes or a dash of cayenne if you like a little heat — I do on chilly days!
Herb swap: No fresh herbs handy? Italian seasoning works perfectly in a pinch to keep those classic flavors alive.
Rice alternatives: If you want a gluten-free twist, cooked quinoa or cauliflower rice can slide right in.

Step-by-Step: How I Make Stuffed Pepper Soup with Rice Recipe

Stuffed Pepper Soup with Rice Recipe - Step by Step Instructions

Step 1: Brown the Beef Just Right

I heat a large pot over medium-high heat and toss in the ground beef. Don’t rush this part — break it up with your spatula and let that beef really brown until all pink is gone. Season it with salt and pepper as it cooks to build flavor from the start. I usually drain any excess fat, especially if I’m using 80% ground beef, so the soup doesn’t get greasy. Then I set the beef aside on a paper towel-lined plate to soak up any remaining grease.

Step 2: Sauté the Veggies and Herbs

Next, into that same pot, I pour a little olive oil and toss in diced onion plus the red and green bell peppers. I sauté them for 3 to 4 minutes until they soften and smell amazing. Then, I add minced garlic along with dried basil, oregano, and thyme — I let those herbs bloom in the heat for about 30 seconds. This quick step really awakens the spices and makes the soup fragrant.

Step 3: Simmer the Soup and Build Flavors

Once the veggies are softened and aromatic, I stir the browned beef back into the pot. I add two cans of fire-roasted diced tomatoes, a can of tomato sauce, and the beef broth. I bring it to a gentle simmer, cover the pot, then lower the heat and let it bubble away for about 20 minutes. While the soup simmers, this is the perfect time to cook your rice if you haven’t prepped it yet—makes your kitchen workflow smooth.

Step 4: Stir in the Rice and Finish

Finally, I add the cooked rice to the pot, stirring to combine. If you like your soup a bit thinner, add a splash more broth here — the consistency is totally up to you. When serving, I love topping each bowl with fresh parsley and a few shavings of parmesan for an extra flavor boost. It’s those little touches that make this soup feel extra special.

Pro Tips for Making Stuffed Pepper Soup with Rice Recipe

Lean Meat Matters: Using 90% lean ground beef helps avoid too much grease — it browns well and keeps the soup clean and flavorful.
Don’t Skip Browning: Browning the beef fully before adding other ingredients amps up the soup’s depth; trust me, it’s worth the extra minute or two.
Simmer Low and Slow: Letting the soup simmer gently helps all the flavors marry beautifully — no rushing this step.
Rice Texture Tip: Always add cooked rice at the end to keep it from overcooking and getting mushy.

How to Serve Stuffed Pepper Soup with Rice Recipe

Stuffed Pepper Soup with Rice Recipe - Serving Suggestion

Garnishes

I love topping my bowls with freshly chopped parsley for a bright pop of color and a touch of freshness. Sometimes, I’ll add shaved parmesan or a sprinkle of shredded cheese to add a creamy, savory finish that melts right into the hot soup. These simple garnishes make the soup feel a little more special, especially when serving guests.

Side Dishes

Since this soup is quite filling on its own, I usually pair it with a crisp green salad or warm crusty bread for dunking. Garlic bread or even a simple buttered roll go so nicely to soak up every drop. On days when I want to keep it light, a refreshing cucumber salad complements the deep tomato flavors perfectly.

Creative Ways to Present

For special occasions, I like serving this Stuffed Pepper Soup with Rice Recipe in rustic bowls with a sprinkle of freshly cracked black pepper and a sprig of parsley on top. Sometimes I pass around individual ramekins of parmesan so everyone can garnish their own. It’s a great way to turn a casual soup into a cozy, elevated dinner experience.

Make Ahead and Storage

Storing Leftovers

I usually let this soup cool completely before transferring it into airtight containers. It keeps well in the fridge for up to 3 days, and honestly, it tastes even better the next day once all those flavors have had more time to meld.

Freezing

This soup freezes beautifully! Just portion it into freezer-safe containers, leaving a bit of room for expansion. When you’re ready, thaw it overnight in the fridge, then warm it gently on the stove. Keep in mind that the rice might soak up some liquid during freezing, so you may want to add a little broth when reheating.

Reheating

Reheat leftovers on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth if it feels thick. This helps maintain the perfect soup consistency without turning the rice mushy. You can also reheat in the microwave, stirring halfway through to warm evenly.

FAQs

Can I make Stuffed Pepper Soup with Rice Recipe vegetarian or vegan?

Absolutely! You can replace the ground beef with plant-based protein crumbles or even lentils for a hearty vegetarian version. Swap beef broth for vegetable broth and consider adding extra veggies like zucchini or mushrooms to enhance the flavor.
Is it better to use white or brown rice in Stuffed Pepper Soup with Rice Recipe?

Both work well! White rice cooks faster and has a softer texture, while brown rice adds nuttiness and a bit more chew. I often use white rice for quicker prep, but if you want extra fiber and texture, brown rice is a great choice too.
Can I cook the rice directly in the soup?

While you can add uncooked rice to the soup, I recommend cooking it separately. This way, the rice maintains a perfect texture without absorbing too much broth and making the soup overly thick or mushy.
How long does it take to make this soup from start to finish?

This Stuffed Pepper Soup with Rice Recipe comes together in about 40 minutes total — roughly 10 minutes for prep and 30 minutes to cook and simmer.

Final Thoughts

I honestly can’t recommend this Stuffed Pepper Soup with Rice Recipe enough — it’s one of those recipes that feels like a labor of love but comes together so quickly. Whether you’re feeding your family or meal prepping for the week, it delivers on flavor, comfort, and ease. So grab those peppers and get cooking; I promise it’ll become a favorite in your recipe rotation just like it is in mine.