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If you love classic stuffed peppers but don’t always have the time (or patience!) to make them, this Stuffed Pepper Soup is your new best friend. It takes all the flavors you know and love—savory beef, tender peppers, sweet tomatoes, and hearty rice—and transforms them into a warm, cozy soup that’s perfect for family dinners.
This recipe is simple, filling, and tastes even better the next day, making it a true comfort food staple.
Can I freeze Stuffed Pepper Soup?
Yes! Just leave out the rice, freeze the soup base in airtight containers, and add freshly cooked rice when reheating.
Can I use ground turkey instead of beef?
Absolutely—ground turkey; chicken; or even sausage work well in this recipe.
Do I have to cook the rice separately?
Cooking the rice separately keeps it from getting mushy. But if you prefer, you can add uncooked rice directly to the soup—just add extra broth and simmer until rice is tender.
How long does it last in the fridge?
Stored in an airtight container, it lasts 3–4 days and tastes even better after sitting overnight.
Why You’ll Love This Recipe
- One-pot comfort food – easy cleanup and maximum flavor.
- Budget-friendly ingredients – pantry staples like rice, canned tomatoes, and broth.
- Family favorite – kids and adults love the familiar stuffed pepper flavor.
- Make-ahead friendly – the flavors get richer as they sit, so leftovers are gold.
- Customizable – swap rice for cauliflower rice or quinoa if you’d like it lighter.
Ingredients
- 1 pound ground sirloin
- 1 green bell pepper, chopped
- 1 cup finely diced onion
- 1 (29-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can chicken broth
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- Salt and pepper, to taste
- 1 cup white rice
Instructions
1. Brown the beef – In a large stock pot over medium heat, cook the ground sirloin until browned. Drain any excess fat.
2. Add the veggies – Stir in chopped green pepper and onion. Cook until the onion is translucent but not browned.
3. Simmer the soup – Add diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and pepper. Stir, cover, and let simmer for 30–45 minutes, until peppers are tender.
4. Cook the rice – In a separate saucepan, bring 2 cups of water to a boil. Add rice and cook until tender.
5. Combine and serve – Stir the cooked rice into the soup and let it heat through. Ladle into bowls and enjoy warm.
Tips & Tricks
- For extra flavor: Use fire-roasted tomatoes or beef broth instead of chicken broth.
- Rice options: White rice is traditional, but brown rice or wild rice works beautifully—just adjust cooking time.
- Thicker or thinner? If you like a thicker soup, reduce the broth or add more rice. For thinner soup, add extra broth.
- Make ahead: Store rice separately and stir in when reheating to avoid it soaking up too much liquid.
- Toppings: Sprinkle with shredded cheese, fresh parsley, or even a dollop of sour cream.
Storage & Reheating
- Refrigerator: Store in airtight containers; for up to 4 days.
- Freezer: Freeze the soup base (without rice) for up to 3 months.
- Reheating: Warm on the stovetop; or in the microwave. Add a splash of broth; if it thickens too much.
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