Name: Quick Stuffed Pepper Soup - All the Flavor, None of the Fuss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil (or whatever oil you have on hand); 1 pound lean ground beef (or ground turkey for a lighter twist); 1 medium yellow onion, chopped (no need for perfect dice); 3 cloves garlic, minced (or 1 heaping teaspoon from the jar, I won't tell); 2 large bell peppers, any color, chopped into bite-sized pieces (I like one red and one green); 1 (14.5 oz) can diced tomatoes, with their juices; 1 (15 oz) can tomato sauce; 4 cups beef broth (chicken works fine in a pinch); 1 teaspoon dried oregano; ½ teaspoon dried basil; ½ teaspoon paprika; Salt and freshly ground black pepper, to your taste; 1 cup cooked white rice (leftover rice is ideal here!); Optional for serving: a big handful of shredded cheddar cheese, a dollop of sour cream, fresh parsley or chopped green onions

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Alright, let’s be honest. Stuffed peppers are a delight, but coring and pre-baking those colorful vessels? Sometimes on a Tuesday, that’s just a bridge too far. I wanted the cozy, spiced comfort of my grandma’s stuffed peppers without the part where I wrestle with raw bell peppers. So, I did what any sensible, pepper-loving but time-poor cook would do: I turned it into soup. This is one of my absolute favorite Quick Soup Recipes for when the sky turns gray or the week feels long. It’s got everything—the tender rice, the savory beef, the sweet peppers, that hint of tomato—all simmering together in one pot. It’s the essence of stuffed peppers, but you get to eat it with a spoon while wearing sweatpants. Perfection, if you ask me. I consider this among the Best Soup Recipes in my rotation. It’s a true Cozy Recipe that also happens to be quite healthy. Packed with veggies and lean protein, it falls squarely into the Healthy Soup Recipes category. The best part? It comes together in about 30 minutes, making it a champion of Quick Cooking Recipes. If you’re looking for Cozy Food Recipes that deliver big flavor with minimal effort, you’ve found your match.

1) Key Takeaways
2) Easy Stuffed Pepper Soup Recipe
3) Ingredients for Stuffed Pepper Soup
4) How to Make Stuffed Pepper Soup
5) Tips for Making Stuffed Pepper Soup
6) Making Stuffed Pepper Soup Ahead of Time
7) Storing Leftover Stuffed Pepper Soup
8) Try these Main Course recipes next!
9) Stuffed Pepper Soup
10) Nutrition

1) Key Takeaways

Let’s get straight to what makes this soup tick. If you’re in a hurry, here’s the gist.

First, this is one of my favorite quick cooking recipes. It’s fast. You can get a pot of it bubbling on the stove in about the same time it takes to watch half an episode of your favorite show. We’re talking serious flavor with minimal fuss.

Second, it’s endlessly adaptable. Got ground turkey instead of beef? Perfect. Only have green peppers? No problem. Forgot to cook rice? I’ll show you a trick. This soup forgives your pantry’s shortcomings.

Finally, it tastes like a hug. The sweet peppers, savory meat, and rich tomato broth come together to create a bowl of pure comfort. It’s the kind of meal that makes a dreary day feel a little brighter.

2) Easy Stuffed Pepper Soup Recipe

I need to confess something. I love stuffed peppers. I really do. But some nights, the thought of coring those peppers, pre-baking them, and carefully stuffing each one feels like a culinary obstacle course. My energy for that kind of project hits zero right around 6 PM on a Wednesday.

That’s why this soup exists. I wanted all the cozy, familiar flavors of my mom’s stuffed peppers—the sweet bell peppers, the savory ground beef, the fluffy rice soaking up a spiced tomato broth—but I wanted it in a form that didn’t require an engineering degree. I wanted to just chop, brown, simmer, and eat. This easy stuffed pepper soup recipe is that solution. It turns a sometimes-fussy classic into a downright simple one-pot wonder.

It has become one of my absolute go-to quick soup recipes. When I look at my weekly meal plan and see a blank spot, this soup often fills it. It’s reliable, it’s satisfying, and it makes the house smell incredible. If you’re searching for healthy soup recipes that don’t skimp on heartiness, you’ve found a winner here. I truly believe it’s one of the best soup recipes for busy households. It delivers that cozy food recipe feeling without demanding hours of your time.

3) Ingredients for Stuffed Pepper Soup

Olive Oil: Just a tablespoon to get things started. Any neutral oil works fine, but olive oil adds a nice little flavor base.

Ground Beef: I use a pound of lean ground beef, usually 90/10. It gives great flavor without too much grease. Ground turkey or chicken works beautifully too for a lighter twist.

Onion and Garlic: The aromatic foundation. One yellow onion, chopped. Don’t stress about perfect dice. Three cloves of garlic, minced. Or, you know, a heaping teaspoon from the jar. We’re keeping it real here.

Bell Peppers: The stars! I like using two large ones for plenty of veggie goodness. Mixing colors is fun—a red and a green pepper give great visual pop and flavor. Just chop them into bite-sized pieces.

Canned Tomatoes: One 14.5-ounce can of diced tomatoes, with all their juices. They add body and a touch of acidity. One 15-ounce can of tomato sauce provides the smooth, rich base for our broth.

Beef Broth: Four cups. It builds a deep, savory backdrop. Chicken broth works perfectly fine if that’s what you have open.

Dried Herbs: Oregano, basil, and a bit of paprika. These are the classic stuffed pepper spices. They’re subtle but absolutely essential for that signature taste.

Cooked White Rice: One cup. This is the magic touch that makes it truly taste like a stuffed pepper. Leftover rice is a dream here—it heats through in minutes. If you don’t have any cooked, don’t panic. I’ve got a fix for that in the tips.

The Finishing Touches (Optional but Highly Recommended): Shredded cheddar cheese melting on top. A cool dollop of sour cream. A sprinkle of fresh parsley or chopped green onions. These aren’t just garnishes; they complete the experience.

4) How to Make Stuffed Pepper Soup

Step 1. Brown the Beef. Grab your biggest pot or Dutch oven. A wide bottom is your friend here. Heat the oil over medium-high heat. Crumble in the ground beef. Let it cook, breaking it up with your spoon, until it’s no longer pink. If there’s a lot of fat, you can drain some off. I sometimes leave a bit for flavor.

Step 2. Sauté the Aromatics. Push the beef to the side of the pot. Toss in the chopped onion right into that space. Let it cook for a few minutes until it starts to soften and smell sweet. Now stir in the garlic. Just cook it for about 30 seconds—you want it fragrant, not bitter.

Step 3. Welcome the Peppers. Stir in all those beautiful chopped bell peppers. Let them cook with the beef and onions for 4-5 minutes. You’ll see them start to soften and brighten in color. This step builds flavor, so don’t rush it.

Step 4. Build the Broth. Now, pour in the diced tomatoes with their juice, the tomato sauce, and the beef broth. Sprinkle in the oregano, basil, paprika, and a good pinch of salt and pepper. Give the whole pot a good, thorough stir. Bring it up to a lively bubble.

Step 5. The Simmer. Once bubbling, reduce the heat to low. Let the soup simmer, uncovered, for 20-25 minutes. This is where the magic happens. The flavors meld, the peppers become perfectly tender. Give it a stir now and then. Taste it. Does it need another pinch of salt? A crack of black pepper? Adjust now.

Step 6. Add the Rice. Right before you’re ready to eat, stir in the cooked rice. It just needs to heat through, about 2-3 minutes. If you add it too early, it can get mushy. We want it to stay distinct and fluffy.

Step 7. Serve and Garnish. Ladle the hot soup into deep bowls. This is the fun part. Top it however you like. A big handful of cheddar cheese that melts into the steam. A cool spoonful of sour cream. A bright sprinkle of green onion. Serve it with some crusty bread for dipping. Enjoy immediately.

5) Tips for Making Stuffed Pepper Soup

Let’s talk about making this soup truly yours. The recipe is a fantastic blueprint, but your kitchen, your rules.

First, the rice. No cooked rice? No problem. Add ½ cup of uncooked long-grain white rice directly to the pot with the broth in Step 4. Let the soup simmer for about 18-20 minutes, or until the rice is tender. You might need to add a splash more broth or water if it gets too thick. It’s a seamless fix.

Second, this soup is a masterful fridge cleaner. Got half an onion and a lonely carrot? Chop them small and toss them in with the peppers. A stray zucchini? Why not. A handful of spinach wilts beautifully right at the end. Use what you have.

Finally, taste as you go. The canned tomatoes and broth can vary in saltiness. The best tool you have is your own palate. After the simmer, give it a taste. Need more oregano? Add a pinch. Want a touch of heat? A dash of red pepper flakes works wonders. Make it taste good to you.

6) Making Stuffed Pepper Soup Ahead of Time

This soup is a meal-prepper’s dream. In fact, I think it tastes even better the next day. The flavors have more time to get acquainted and deepen.

If you’re planning to make it ahead, cook the soup completely through Step 5 (the simmer). Let it cool to room temperature. Then, hold off on adding the rice.

Store the cooled, rice-free soup in an airtight container in the fridge. When you’re ready to serve, gently reheat the soup on the stove. Once it’s hot, stir in the cooked rice and let it warm through. This keeps the rice from turning to mush and gives you that perfect texture every time.

You can do this up to three days in advance. It makes for the easiest, most satisfying “I already cooked” dinner on a busy weeknight.

7) Storing Leftover Stuffed Pepper Soup

Got leftovers? Fantastic. This soup stores beautifully.

Let any leftover soup cool completely. Transfer it to an airtight container. It will keep in the refrigerator for 4 to 5 days.

Reheating is simple. Gently warm it in a pot on the stove over medium-low heat, stirring occasionally. You can also use the microwave, heating it in 60-second intervals and stirring in between. The rice will absorb more broth as it sits, so you may want to add a small splash of water or broth when reheating to loosen it up to your preferred consistency.

This soup also freezes well for up to 3 months. Freeze it in individual portions for easy lunches. Thaw overnight in the fridge before reheating.

8) Try these Main Course recipes next!

9) Stuffed Pepper Soup