Stuffed Pepper Soup

This easy stuffed pepper soup delivers all the flavors of classic stuffed peppers in a cozy bowl. Ready in 30 minutes—perfect for busy weeknights!

There’s something magical about coming home to the smell of simmering peppers and savory beef filling your kitchen. But let’s be honest—actually stuffing peppers on a Tuesday night? That’s asking a lot when you’re juggling work, kids, and everything else life throws at you.

That’s exactly why I fell head over heels for stuffed pepper soup. It gives you all those comforting, familiar flavors without the fussy prep work. Just toss everything in one pot, let it bubble away, and dinner’s done in about thirty minutes.

This hearty bell pepper soup is naturally gluten-free, budget-friendly, and freezer-friendly too. According to the Academy of Nutrition and Dietetics, incorporating colorful vegetables like bell peppers into family meals helps everyone get more vitamins and antioxidants without anyone even noticing they’re eating healthy.

Why This Ground Beef Pepper Soup Will Become Your Go-To

This stuffed pepper soup is ridiculously forgiving. Forgot to thaw your beef? No problem—just add a few extra minutes to the browning time. Only have one color of bell pepper? Works perfectly. That’s the beauty of unstuffed pepper soup—it adapts to whatever you’ve got.

I love that this recipe makes a big batch. It’s one of those meals that actually tastes better the next day after all the flavors have gotten cozy together. Plus, it reheats beautifully, which means you’re setting yourself up for easy lunches all week long.

The combination of tender ground beef, sweet bell peppers, and tomatoes in this hearty bell pepper soup creates this comforting, almost nostalgic flavor. It reminds me of Sunday dinners at my grandmother’s house, but without spending all day in the kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small yellow onion, chopped
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 (14.5-oz) can petite diced tomatoes
• 1 (15-oz) can tomato sauce
• 1 (14.5-oz) can beef broth
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 cup white rice, uncooked
• Salt and pepper to taste

Instructions

Step 1: Warm the olive oil in a Dutch oven or large pot over medium heat. Add the ground beef and cook until nicely browned, breaking it up into small pieces as it cooks. This is the flavor foundation for your stuffed pepper soup!

Step 2: Add the chopped onion and both bell peppers to the pot. Cook until they’ve softened and become fragrant, about 5-6 minutes. Your kitchen should be smelling pretty amazing right about now.

Step 3: Stir in the diced tomatoes with their juices, tomato sauce, beef broth, Italian seasoning, paprika, and garlic powder. Give everything a good stir to combine all those flavors in your unstuffed pepper soup.

Step 4: Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes. While your hearty bell pepper soup simmers, cook the rice according to package instructions or in a rice cooker.

Step 5: Serve the warm soup ladled over cooked rice in bowls. The rice soaks up all that flavorful broth—it’s perfection! Store any leftovers separately (soup in one container, rice in another) in the fridge for 3-4 days or in the freezer for up to 3 months.

Smart Swaps for Your Recipe

This ground beef pepper soup is wonderfully flexible when it comes to substitutions. Life’s too short to run to the store for one missing ingredient!

For the ground beef: Ground turkey or ground chicken work beautifully and lighten things up a bit. I’ve even made this unstuffed pepper soup with plant-based ground “beef” for vegetarian friends, and it was delicious. You could also use ground Italian sausage for extra flavor—just reduce the Italian seasoning since the sausage brings its own spices.

For the bell peppers: Use whatever colors you have! I’ve made this hearty bell pepper soup with three red peppers when that’s what was on sale. Yellow, orange, or even a poblano pepper for a little kick—they all work great.

For the rice: Cauliflower rice keeps this soup low-carb and adds extra veggies. Quinoa works nicely too and bumps up the protein. If you’re avoiding grains entirely, just skip it and add extra veggies like diced zucchini or mushrooms.

For the beef broth: Chicken broth or vegetable broth substitute seamlessly in this soup. I’ve used bone broth for extra nutrition when I have it on hand.

Troubleshooting Your Soup

The soup is too thin: Let it simmer uncovered for an extra 10 minutes to reduce and thicken. You can also add a tablespoon of tomato paste to your soup for more body and deeper flavor.

It’s too thick: Just splash in more broth or even some water until you reach your preferred consistency. This ground beef pepper soup is very forgiving!

The rice got mushy: This happens if the rice sits in the soup too long. That’s why I always recommend storing them separately. If you’re meal prepping your soup, definitely keep the rice on the side until serving time.

Not enough flavor: Taste and adjust! Sometimes this soup needs an extra pinch of salt or a dash of hot sauce. A squeeze of fresh lemon juice at the end can brighten everything up beautifully.

The beef is greasy: If you’re using higher-fat ground beef, drain off some of the excess fat after browning but before adding the vegetables. Your stuffed pepper soup will be lighter and less oily.

Storage Tips That Make Life Easier

This ground beef pepper soup is a meal prep champion. Once cooled completely, transfer your unstuffed pepper soup to airtight containers. It’ll stay fresh in the fridge for 3-4 days, and honestly, the flavors just keep getting better.

For freezing, I portion this soup into individual servings using freezer-safe containers or heavy-duty freezer bags. Lay the bags flat for easy stacking, and you’ve got grab-and-go lunches for up to three months. Just thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Here’s my best tip: freeze the soup and rice separately. The rice texture holds up much better this way. When you’re ready to eat, reheat the soup, cook fresh rice (or use leftover rice from another meal), and combine them. According to USDA food safety guidelines, properly stored soups can maintain their quality in the freezer for 2-3 months.

I like to make a double batch of this unstuffed pepper soup on Sundays. One batch for dinner that night and throughout the week, and another batch straight to the freezer for those inevitable crazy evenings when cooking feels impossible.

Serving Ideas That’ll Make Everyone Happy

Ladle this hearty bell pepper soup over fluffy white rice (the classic!), or get creative with your base. I’ve served this soup over mashed cauliflower for a low-carb option that my sister swears by.

Top your bowl with a dollop of sour cream, shredded cheese, fresh cilantro, or sliced green onions. A sprinkle of crushed tortilla chips adds amazing crunch to this unstuffed pepper soup—my kids love that addition.

Serve this ground beef pepper soup alongside a simple green salad or some crusty gluten-free bread for dipping. Those easy gluten-free chicken taquitos make a fun side dish too if you’re feeding a crowd.

For a complete meal, I sometimes set out a toppings bar with all the fixings and let everyone customize their bowl of stuffed pepper soup. It’s become one of our favorite casual dinner setups, especially when friends come over.

Fun Variations to Try

Cheesy Stuffed Pepper Soup: Stir in a cup of shredded cheddar or mozzarella during the last few minutes of cooking your soup. It becomes wonderfully creamy and even more comforting.

Spicy Version: Add a diced jalapeño with the other peppers, or stir in some red pepper flakes. A few dashes of your favorite hot sauce transforms this soup into something with real kick.

Italian-Style: Use Italian sausage instead of ground beef and add fresh basil at the end. Some people even add a parmesan rind while this ground beef pepper soup simmers for incredible depth of flavor.

Tex-Mex Twist: Swap the Italian seasoning for taco seasoning or cumin and chili powder. Add some black beans and corn to your stuffed pepper soup, and top with avocado and lime wedges. So good!

Loaded Veggie Version: Double the peppers and add diced zucchini, mushrooms, or carrots to bulk up this soup with extra vegetables. Perfect for hiding more veggies from picky eaters!

If you’re looking for more comforting gluten-free meal ideas, check out this easy protein gluten-free bread recipe that pairs wonderfully with any soup.

Frequently Asked Questions

Final Thoughts on This Cozy Bowl of Comfort

Making stuffed pepper soup has honestly simplified my weeknight dinner routine more than almost any other recipe. There’s something deeply satisfying about serving a wholesome, colorful meal that took minimal effort but tastes like you’ve been cooking all day.

This soup proves that you don’t need complicated recipes or hours in the kitchen to feed your family really well. Just good ingredients, one pot, and about thirty minutes. That’s the kind of cooking that works for real life with real schedules.

I hope this hearty bell pepper soup becomes as loved in your kitchen as it is in mine. Whether you’re feeding picky kids, meal prepping for the week, or just craving something warm and nourishing, this ground beef pepper soup has your back. Here’s to easy dinners that everyone actually enjoys!