Oh, you know those big, beautiful stuffed peppers? The ones loaded with juicy meat, tender rice, and savory tomato filling, but they take forever to stuff and bake? Well, I finally bypassed all that drama! I took every single one of those amazing flavors and tossed them into one big pot. Seriously, it’s like a cozy hug in a bowl. This Easy Stuffed Pepper Soup captures all that comfort in under an hour—no tedious stuffing required! It instantly reminded me of my grandmother’s stuffed peppers, the kind she made with love every Sunday. Turning those flavors into an easy soup felt both nostalgic and totally refreshing. Trust me, this is the weeknight dinner solution you didn’t know you needed.
Why This Easy Stuffed Pepper Soup Is Your New Favorite Comfort Soup Recipes
If you’re looking for one of the best soup recipes ever, this is it! We ditched the foil and skipped the long baking time, meaning you get huge flavor payoff with minimal effort. It’s everything you love about the classic dish, just much faster. You can even use this recipe as inspiration if you are looking for other easy weeknight meals!
- Quick Soups For Dinner Ready in Under an Hour: Seriously, the total time is less than an hour! That means you can have this rich, hearty soup on the table on a busy Tuesday night. You can find a similar concept over at Spend With Pennies, too.
- Healthy Dinner Options Packed with Veggies: It’s loaded with ground beef for protein and tons of colorful peppers soaking up that savory tomato broth. It feels indulgent but it’s actually really wholesome, too!
Gathering Ingredients for Easy Stuffed Pepper Soup
Okay, let’s talk about what you need for this cozy wonder. Getting the right stuff is half the battle, but luckily, this list looks like your standard pantry! You’re grabbing the essentials for that classic flavor profile we love. I’ve listed exactly what you’ll need below to bring this soup to life. If you are already looking for more ideas involving beef and rice, check out my ground beef and rice roundup!
- ¾ cup uncooked rice (you’ll cook this first, so have it ready!)
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic, minced
- 1 red bell pepper, chopped finely
- 1 green bell pepper, chopped finely
- 13.5 fluid ounce can tomato sauce
- 1 28 fluid ounce can fire-roasted diced tomatoes, with juices
- 4 cups chicken broth
- ¼ teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper, to taste
Ingredient Substitutions and Expert Notes
If you’re trying to keep this lighter just for yourself, feel free to swap that lean ground beef out for ground turkey—it works beautifully and keeps that traditional stuffing texture. Or, if you’re feeling lazy and only have quick-cooking rice, remember you can dump that right into the pot during the last 10 minutes instead of cooking it separate beforehand. Just watch your liquid levels!
Essential Equipment for Making This Soup
We are keeping things super simple here, which is why I love this recipe for a busy night! You really only need the big guys to get the job done. Forget pulling out every gadget you own; these are the core tools that make this Easy Stuffed Pepper Soup happen.
You absolutely must have a good, large soup pot or Dutch oven. I prefer a big heavy pot!
- Large soup pot (Big enough to hold all that beef, rice, broth, and those beautiful peppers!)
That’s literally it for the essential gear! You’ll use a cutting board and a knife for chopping the peppers and onions, of course, but the cooking itself is one-pot friendly. How simple is that?
Step-by-Step Instructions for Easy Stuffed Pepper Soup
This is the fun part where we turn raw ingredients into that amazing flavor you’re craving. It’s so straightforward, honestly! We’re moving quickly, so make sure those peppers are chopped and your rice is ready to go before you even turn on the burner. You don’t want anything holding up this streamlined process, especially when you’re aiming for quick dinner success!
Prepping the Rice and Sautéing Aromatics
First things first: get that rice cooked! I always cook it separately according to the package directions. Using pre-cooked rice saves you so much time later, so please don’t skip that step or assume you can boil it all together without it turning into mush. Once that’s set aside, grab your big soup pot and add the olive oil. Toss in your chopped onion and let it sizzle away for a good five to seven minutes until they start looking soft and sweet. This step builds foundation flavor, so don’t rush it!
Browning the Meat and Building the Broth Base for Easy Stuffed Pepper Soup
Now it’s time for the beef! Add the ground beef right into the pot with those gorgeous onions. Cook it for about five minutes, constantly stirring and breaking it up with your spoon—we want nice, browned crumbles. If your beef happens to have too much grease, go ahead and drain off the extra fat now; we want flavor, not oil slick! Next, stir in your minced garlic and let that fragrant smell bloom for just one minute—watch it closely so it doesn’t burn! Then, dump in those finely chopped red and green peppers, the tomato sauce, the fire-roasted diced tomatoes (with all their juices, please!), and four whole cups of chicken broth. Sprinkle in the Italian seasoning and paprika, crank the heat up high, and bring the whole thing to a gentle boil. Once it’s bubbling happily, drop the heat down and let it simmer for a solid 15 minutes. This is when all those flavors start saying hello to each other!
Finishing the Easy Stuffed Pepper Soup with Rice
The soup is almost ready! Now, stir in that rice you cooked earlier. We need another 10 minutes on the heat after adding the rice. This final simmer is crucial because it allows the rice to soak up all that beautiful, seasoned broth and even helps thicken the soup up a little. After those 10 minutes, give it a good taste test. Add salt and pepper right at the end until it tastes exactly how you or your family like it. That’s it! You’ve got a hearty, amazing winter soup ready to go. You can find a similar recipe concept over at Taste of Home if you want another angle!
Tips for Making the Best Easy Stuffed Pepper Soup
Even though this is incredibly easy, there are always those little chef tricks that elevate any meal from good to absolutely unforgettable, right? I’ve picked up a few things over the years that make this comforting soup shine when it comes out of the pot. These are the things that make the difference between a simple dinner and one of the best soup recipes ever!
First, if you want those peppers to stay bright and vibrant and not get too mushy, add them right before the final 15-minute simmer. If you add them earlier with the broth, they might turn a little dull looking. Trust me, keeping the color bright makes that bowl look even more appealing!
Speaking of seasoning, don’t forget to taste the broth *before* you add the cooked rice. The rice soaks up a ton of salt and flavor, so season lightly at first, then adjust after the rice goes in. I always finish mine with a little extra crack of black pepper right before serving, too!
If you find your soup is a bit too watery once everything is combined, don’t panic! You can thicken it easily by mixing one tablespoon of cornstarch with two tablespoons of cold water in a tiny separate cup, then slowly whisking that slurry into the simmering soup for about a minute. It thickens right up. Or, for a different texture variation, check out how they handle Skinnytaste’s version for inspiration!
Serving Suggestions for This Comfort Soup Recipes
Okay, we have this gorgeous, piping-hot bowl of deeply flavored soup ready to go. Now, the final flourish! Even the simplest comfort soup deserves a little something extra on top to make it feel like a real event. Think about the classic stuffed pepper experience—it’s rich and savory, so we want toppings that bring brightness or a creamy contrast.
My absolute, non-negotiable topping is a big dollop of sour cream or plain Greek yogurt right in the middle. It melts slowly into that tomato broth and gives you the perfect creamy element without having to turn this into a full-on creamy soup recipe. Plus, the tanginess is amazing against the sweetness of the peppers!
For texture, you have to serve this with something sturdy for dipping. Crusty French bread is a non-negotiable in my house—we want to mop up every last drop of that broth. If you’re looking for something fun and cheesy to serve alongside instead of plain bread, try making a quick batch of my cheesy Bruschetta Dip; it’s unexpected but fantastic with the savory broth!
A light shower of fresh, chopped parsley or chives on top adds that pop of green color that makes the whole bowl look professional. It just brightens everything up! You’ll be amazed how a few simple additions take this cozy soup recipe from weeknight filler to a meal you want to photograph.
Storage and Reheating Instructions for Easy Stuffed Pepper Soup
The best part about making an easy soup like this? Leftovers! Honestly, this Easy Stuffed Pepper Soup tastes even better the next day once all those spices have really settled into the ground beef and rice. You’ll want to make sure you store it properly so you can enjoy it all week long.
For storing, let the soup cool down completely on the counter first—don’t put a huge pot of hot liquid straight into the fridge, that’s just asking for trouble! Once it’s cool, move it into an airtight container. I usually keep mine in the fridge, and it lasts perfectly fine for three to four days. This is such a great component for meal prepping those quick soup recipes!
Now, when it comes to reheating, I always go back to the stovetop if I can. Pour the amount you want into a saucepan over medium-low heat. Give it a stir every minute or so so it heats evenly. You want it gently simmering, not aggressively boiling. If you are in a huge rush, the microwave works fine, but you need to stir halfway through heating to get rid of any cold spots.
Here’s a little heads-up, something I learned the hard way: the rice will soak up a lot more liquid when it sits overnight! So, when you reheat it, don’t be shocked if it seems much thicker than it was yesterday. If it looks too hearty, just stir in a splash more chicken broth or even just a little water until you hit your preferred soup consistency again. It never fails when I reheat my chicken and potato dishes this way, too!
Frequently Asked Questions About Quick Soup Recipes
I know sometimes seeing a new recipe makes you wonder if you can tweak it for your kitchen setup or dietary needs. It happens to me all the time! I’ve gathered up the most common questions I get about this style of quick soup recipe to make sure you feel totally confident before you even turn on the stove. If you enjoyed this but want something a little smoother, check out my creamy chicken noodle soup next!
Can I make this a Crockpot Soup Recipes?
Absolutely, you totally can! Remember that browned beef? That’s the non- Crockpot step you have to do first. Sauté the onions, brown the beef, and cook the garlic right in a skillet, draining the grease. Then, dump that whole meaty mixture into your slow cooker along with the broth, tomatoes, and seasonings. Cook it on low for about six hours. You’ll want to add the rice during the last 30 to 45 minutes of cooking time, otherwise, it gets way too soft and mushy. This turns it into a fantastic Crockpot Soup Recipes!
How can I make this a Creamy Soup Recipes?
Oh, pushing this into the creamy soup recipes category is such a good idea for those chilly nights! When the soup is totally finished cooking (after the rice has been added and seasoned), turn the heat down to low. Take about four ounces of softened cream cheese or ½ cup of heavy cream and whisk it in slowly until everything is totally smooth and incorporated. It adds such a lovely richness without changing the core flavor of the peppers. Just make sure you add it at the very end so it doesn’t separate!
What is the best meat substitute for this soup?
If you are looking for a vegetarian swap, I’ve got a couple of great ideas that will keep the texture hearty. My favorite substitute, honestly, is brown or green lentils. If you use lentils, you’ll skip browning meat, just add them in with the broth and simmer longer until they are tender—add about an extra 15 minutes to that simmering time. If you prefer a ground meat texture, a good quality plant-based ground works perfectly; treat it exactly like you would the beef—brown it first to get those nice flavors going!
Nutritional Estimates for Easy Stuffed Pepper Soup
I always get asked about the nutrition when I share an accessible recipe like this, because honestly, this soup is a powerhouse of flavor *and* goodness! Remember, since every brand of ground beef and every chicken broth is a little different, these numbers are just my best guess, cobbled together based on 6 equal servings. They are a guideline, not a guarantee, so take them with a grain of salt (but not too much salt, because you seasoned it to taste!).
If you want to dive deeper into pairing this with other healthy choices, you might want to check out my Avocado Chickpea Bowl for a lighter side dish option!
- Calories: Approximately 410 per serving
- Fat: About 16g per serving
- Protein: Right around 30g per serving
- Carbohydrates: Roughly 38g per serving
That protein punch from the beef paired with all those veggies means this soup sticks with you, keeping you full and happy long after dinner is over. It’s great for meal prepping healthy lunches, too!
Easy Stuffed Pepper Soup
Equipment
- Large soup pot
Ingredients
- 3/4 cup uncooked rice
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 1.5 pounds lean ground beef
- 3 cloves garlic minced
- 1 red bell pepper chopped finely
- 1 green bell pepper chopped finely
- 13.5 fluid ounce can tomato sauce
- 1 28 fluid ounce can fire-roasted diced tomatoes with juices
- 4 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Cook the rice according to package directions. If you have cooked rice ready, set it aside for later in the recipe.
- Add the oil and onion to a large soup pot. Sauté for 5 to 7 minutes. You can chop the peppers while the onions cook.
- Add the ground beef to the pot and cook for 5 minutes. Stir and break up the beef as it cooks. Drain excess grease if the beef is fatty.
- Stir in the garlic and cook for about one minute.
- Add the peppers, tomato sauce, diced tomatoes, chicken broth, Italian seasoning, and paprika. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat and let the soup simmer for 15 minutes.
- Add the cooked rice to the pot and continue to cook the soup for about 10 more minutes. This helps thicken the broth and adds flavor. Season with salt and pepper as needed.