Name: Stuffed Bell Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds ground beef; 2 bell peppers, diced; 1 onion, diced; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 1 can (14.5 oz) diced tomatoes; 4 cups beef broth; 1 cup cooked white rice; 1 teaspoon Italian seasoning; Salt and pepper, to taste; Shredded cheddar or mozzarella cheese, for topping (optional)

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Stuffed Bell Pepper Soup brings everything I love about classic stuffed peppers—savory ground beef, sweet bell peppers, and tender rice—into a cozy, one-pot meal. It’s rich, hearty, and full of bold tomato flavor. I like to top it with a sprinkle of shredded cheese to add a creamy finish that melts right into the bowl. It’s the kind of meal that makes the whole kitchen smell amazing and keeps everyone coming back for seconds.

Why You’ll Love This Recipe

I love how this soup turns a comfort food favorite into something even easier and more satisfying. There’s no stuffing or baking involved—just a simple simmer that lets all the flavors blend together. It’s perfect for meal prepping, freezing, or serving to a crowd. Plus, I can customize it easily with different proteins or veggies. It’s a family-friendly staple that fills me up and warms me from the inside out.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds ground beef
2 bell peppers, diced
1 onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 cup cooked white rice
1 teaspoon Italian seasoning
Salt and pepper to taste
Shredded cheddar or mozzarella cheese for topping (optional)

Directions

I start by browning the ground beef in a large pot over medium heat. Once it’s cooked through, I drain any excess grease.
I add the diced onion, bell peppers, and garlic to the pot, cooking until the vegetables are tender—about 5 minutes.
I stir in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth. Then I season with Italian seasoning, salt, and pepper.
I bring everything to a boil, then reduce the heat and let it simmer for about 20–25 minutes to let the flavors develop.
I stir in the cooked rice and let it heat through for another 5 minutes.
When I serve it, I top each bowl with shredded cheese for that perfect cheesy finish.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

I sometimes swap ground beef for ground turkey or chicken for a lighter version.
For a low-carb option, I leave out the rice or substitute it with cauliflower rice.
I like to mix in other veggies like corn or zucchini if I have extras on hand.
I use brown rice or quinoa when I want something a little heartier and more nutritious.
For a spicier soup, I add crushed red pepper flakes or diced jalapeños.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove or in the microwave. If the rice has soaked up too much broth, I just stir in a splash of beef broth or water when reheating. This soup also freezes well—just freeze it before adding the rice, and then stir in freshly cooked rice when I’m ready to serve.

FAQs

Can I use uncooked rice in the soup?

I prefer using cooked rice so it doesn’t soak up too much liquid, but I can use uncooked rice if I add extra broth and simmer longer—just keep an eye on the texture.

What kind of bell peppers work best?

I usually use red and green peppers for a mix of sweetness and bite, but any color works depending on what I have.

Can I make this in a slow cooker?

Yes! I brown the beef and soften the veggies first, then toss everything (except the rice and cheese) into the slow cooker. I cook it on low for 6–8 hours or high for 3–4. I add the cooked rice in the last 30 minutes.

Is this soup freezer-friendly?

Absolutely. I freeze the soup without the rice, then reheat and stir in freshly cooked rice when I’m ready to eat.

Can I make it vegetarian?

Yes. I swap the ground beef for plant-based crumbles or lentils and use vegetable broth instead of beef broth.

Conclusion

Stuffed Bell Pepper Soup is everything I want in a comforting, easy dinner—filling, flavorful, and ready in under an hour. It’s a flexible, family-friendly recipe that brings the nostalgic flavors of stuffed peppers to my table in the coziest way possible. Whether I’m meal prepping for the week or just need a warm bowl of comfort, this soup always hits the spot.