Cozy Stuffed Pepper Soup

Name: Cozy Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 small yellow onion, diced; 1 green bell pepper, diced; 1 yellow bell pepper, diced; 1 large tomato, diced; 1 pound ground beef (85/15 recommended); 3 cups beef broth; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 2 teaspoons dried basil; 1 teaspoon garlic powder; ¼ to ½ teaspoon black pepper (to taste); Salt (to taste); ¾ cup jasmine rice (or preferred rice)

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The first time I tried stuffed pepper soup, it was during a chaotic weeknight when I was desperately trying to get dinner on the table in under an hour. I had bell peppers on the verge of going soft, some ground beef in the fridge, and a hungry family waiting. So, instead of stuffing the peppers like I usually do, I threw everything into a pot and crossed my fingers. The result? A warm, hearty soup that captured all the nostalgic flavors of the classic dish—without the fuss.

If you’re just getting into cooking or looking for a reliable go-to meal, this easy sheet pan dinner alternative is it. It’s beginner-friendly, incredibly flexible, and packed with cozy flavor. Whether you’re cooking for yourself or feeding a family, this lemon herb chicken recipe-level comfort dish fits beautifully into your repertoire of quick and healthy meals.

Why This Recipe is Special

Stuffed pepper soup is like the easier, more relaxed cousin of traditional stuffed peppers. Instead of carefully filling each pepper, all the ingredients go into one pot—meaning less prep, fewer dishes, and more time to enjoy your evening. This recipe is particularly forgiving, making it ideal for beginners. You’ll learn some fundamental cooking skills (like sautéing veggies and browning ground beef), and the ingredients are easy to find and budget-friendly.

Plus, the soup is versatile—it’s easy to make it vegetarian, swap in turkey for a leaner version, or sneak in more veggies without anyone noticing. Whether you’re meal prepping for the week or just trying to get through Monday night, this recipe delivers flavor and flexibility in every bite.

Ingredients and Preparation

Before we dive into the steps, let’s take a closer look at what makes each ingredient matter. For now, we’ll skip exact measurements to help you understand the role of each one.

Bell Peppers (Red, Green, or Yellow)
These bring a natural sweetness and a gentle crunch that gives the soup its signature stuffed-pepper flavor. Use a mix of colors for visual appeal and a balanced taste.

Yellow Onion
Adds aromatic depth and subtle sweetness when sautéed. You can substitute with white or red onion if that’s what you have on hand.

Tomato (Fresh or Canned)
Provides acidity and body. Fresh tomatoes give a brighter flavor, but canned tomatoes work perfectly for convenience.

Ground Beef
Adds protein and richness. Choose 85/15 for the best balance of flavor and fat. You can also use ground turkey or plant-based meat alternatives.

Tomato Paste
Deepens the umami flavor and gives the broth a rich, hearty texture.

Beef Broth
Creates the savory soup base. Vegetable broth can be used for a lighter or vegetarian version.

Rice (Jasmine, Basmati, or Brown)
Rice makes the soup hearty and filling. Jasmine rice adds a light floral note, but brown rice or even cooked quinoa work well too.

Herbs & Seasonings: Oregano, Basil, Garlic Powder, Salt, Pepper
Classic Italian-style seasoning adds warmth and familiarity. You can also use Italian seasoning if you’re short on time.

Olive Oil
Used to sauté the vegetables and start building flavor from the very first step.

Step-by-Step Instructions

Step 1 Start by dicing all your vegetables—onion, bell peppers, and tomato—and setting them aside so everything is ready when you need it.

Step 2 Heat a large pot or Dutch oven over medium heat and drizzle in some olive oil. Add the onions and bell peppers and sauté until they begin to soften, about 5 minutes. Then stir in the diced tomato and cook for another 3 minutes.

Step 3 Push the veggies to the edges of the pot and add the ground beef in the center. Break it apart with a wooden spoon, cover for a few minutes to steam slightly, then uncover and stir everything together until the beef is browned and crumbled. Make sure there are no big clumps of meat.

Step 4 Stir in the tomato paste and mix it well with the meat and veggies. Pour in the beef broth and give everything a good stir.

Step 5 Add in your seasonings: oregano, basil, garlic powder, salt, and pepper. Stir again, then lower the heat to a gentle simmer. Cover the pot loosely (leave a small crack open) and let the soup cook for about 20 minutes so the flavors can meld.

Step 6 Stir in the rice and cover again. Let it cook until the rice is tender. This usually takes about 15–20 minutes depending on the type of rice used. For best results, taste a few grains to make sure they’re fully cooked.

Optional Step If you plan to have leftovers, cook the rice separately and add it only when serving. This helps keep the rice from becoming mushy as it sits.

Beginner Tips and Notes

If your veggies overcook and turn mushy, don’t worry—the soup will still taste delicious. To prevent this, keep an eye on them during the sauté stage and don’t over-stir.
If your beef starts browning too quickly, lower the heat slightly and stir more often.
Don’t have a Dutch oven? A large saucepan with a lid will work fine.

Short on time? Use pre-chopped veggies or frozen bell pepper strips to save prep time.
Gluten-free? Stick with rice or use quinoa instead of couscous or farro.

Serving Suggestions

This stuffed pepper soup is hearty enough to stand on its own, but you can elevate it with a few sides:

Crusty bread or garlic toast to soak up the broth.
Simple side salad with a tangy vinaigrette to contrast the rich soup.
Dollop of sour cream or shredded cheese on top for extra creaminess.

Storage Tips
Store leftovers in airtight containers in the fridge for up to 4 days. If you’ve kept the rice separate, the texture will stay fresh. Reheat on the stove or microwave, stirring occasionally. This soup also freezes beautifully—just skip the rice and add it after thawing and reheating.

Let’s Cook Together

I hope this cozy stuffed pepper soup becomes a comforting staple in your kitchen just like it did in mine. It’s the kind of meal that warms your hands and heart—without wearing you out in the kitchen. If you try it, I’d love to hear how it went. Drop a comment below or share your version with me. What veggies did you add? Did you go with ground turkey or keep it classic?

Happy cooking—and remember, every great home cook starts with one delicious dish at a time.

FAQ About Cozy Stuffed Pepper Soup

Can I make this soup vegetarian?

Yes! Simply swap the ground beef for plant-based ground or extra beans like lentils or black beans. Also, use vegetable broth instead of beef broth.

How do I keep the rice from getting mushy in leftovers?

Cook the rice separately and add it to each bowl just before serving. This way, the rice won’t absorb all the broth during storage.

What kind of rice works best in this soup?

Jasmine rice adds a light, floral note and cooks quickly, but you can use Basmati, long grain, brown rice, or even quinoa for a different texture.

Can I freeze stuffed pepper soup?

Yes! For best results, freeze the soup without rice. Add freshly cooked rice after reheating for the best consistency.

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