Stuffed Pepper Soup

Hey food lovers! Need a break from your usual Prolon soup cleanse or just tired of your go-to recipes? Let’s talk about something soul-warming and deeply satisfying: Stuffed Pepper Soup. Think of all the cozy flavors of classic stuffed peppers—tender beef, sweet bell peppers, herby tomatoes—all simmered together in one hearty bowl. It’s a complete meal that’s easy to make, freezer-friendly, and perfect for chilly nights.

Why You’ll Love This Recipe

• One-Pot Comfort Food: No stuffing required—just simmer and enjoy
• Customizable: Use white or brown rice, adjust spice levels, or add cheese
• Meal Prep Friendly: Tastes even better the next day
• Loaded with Flavor: Garlic, onion, beef, tomatoes, and peppers create the perfect balance
• Freezer-Ready: Make a big batch and save some for later

Ingredients You’ll Need

(Serves 6)

• 1 pound lean ground beef
• 2 tablespoons olive oil, divided
• Salt and black pepper to taste
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) low-sodium beef broth
• 1 cup cooked white or brown rice
• A handful of fresh parsley, chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Optional: shredded cheddar or mozzarella cheese for topping

How to Make Stuffed Pepper Soup

Step 1: Brown the Beef
Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
Add the ground beef, season with salt and pepper, and cook until browned.
Remove the beef with a slotted spoon and set aside.

Step 2: Sauté the Veggies
In the same pot, add the remaining tablespoon of olive oil.
Toss in the chopped onion, red pepper, and green pepper. Sauté until softened (about 5–6 minutes).
Add the garlic and cook for another minute.

Step 3: Combine Everything
Return the beef to the pot. Add diced tomatoes, tomato sauce, beef broth, dried basil, and oregano.
Stir everything together and bring to a boil.
Reduce heat and let the soup simmer for 30 minutes to develop flavor.

Step 4: Add the Rice
While the soup simmers, cook the rice according to package instructions.
Once ready, stir the rice into the soup—or add it directly to individual bowls for better texture when storing leftovers.

Step 5: Serve and Garnish
Ladle the soup into bowls. Top with shredded cheese and chopped parsley if desired.

Serving Suggestions

• Add a dollop of sour cream for extra creaminess
• Serve with crusty bread or garlic toast
• Pair with a simple green salad for a complete meal

Tips for Success

• For a low-carb version, skip the rice or use cauliflower rice
• Use ground turkey or chicken instead of beef for a leaner version
• Let the soup sit for 10 minutes after cooking—it thickens as it cools

FAQs

Can I freeze Stuffed Pepper Soup?
Yes! Freeze in airtight containers without rice for the best texture. Add fresh-cooked rice when reheating.

What kind of rice works best?
Long grain white rice is traditional, but brown rice adds a nice chew and more fiber.

How long will it last in the fridge?
Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Final Thoughts

This Delicious Stuffed Pepper Soup is everything you want in a comfort meal—easy to throw together, rich in flavor, and satisfying enough to stand alone. Whether you’re recovering from a cleanse, planning weekly meals, or just craving something warm and hearty, this soup hits the spot.

Share Your Creation

Made this cozy soup for dinner? Tag #StuffedPepperSoupLove on Instagram or Pinterest. Show off your cheesy topping, parsley sprinkle, or your own delicious twist!

📖 Recipe

Print Pin

Stuffed Pepper Soup

Warm up with this hearty Stuffed Pepper Soup! Loaded with beef, peppers, and rice in a rich tomato broth. Easy, cozy, and full of flavor.

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 pound lean ground beef
• 2 tablespoons olive oil divided
• Salt and black pepper to taste
• 1 yellow onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 2 cloves garlic minced
• 2 cans 14.5 oz each diced tomatoes
• 1 can 15 oz tomato sauce
• 1 can 14.5 oz low-sodium beef broth
• 1 cup cooked white or brown rice
• A handful of fresh parsley chopped
• ½ teaspoon dried basil
• ½ teaspoon dried oregano

Optional: shredded cheddar or mozzarella cheese for topping

Instructions

Step 1: Brown the Beef

• Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
• Add the ground beef, season with salt and pepper, and cook until browned.
• Remove the beef with a slotted spoon and set aside.

Step 2: Sauté the Veggies

• In the same pot, add the remaining tablespoon of olive oil.
• Toss in the chopped onion, red pepper, and green pepper. Sauté until softened (about 5–6 minutes).
• Add the garlic and cook for another minute.

Step 3: Combine Everything

• Return the beef to the pot. Add diced tomatoes, tomato sauce, beef broth, dried basil, and oregano.
• Stir everything together and bring to a boil.
• Reduce heat and let the soup simmer for 30 minutes to develop flavor.

Step 4: Add the Rice

• While the soup simmers, cook the rice according to package instructions.
• Once ready, stir the rice into the soup—or add it directly to individual bowls for better texture when storing leftovers.

Step 5: Serve and Garnish

• Ladle the soup into bowls. Top with shredded cheese and chopped parsley if desired.