Easy Stuffed Pepper Soup – A Cozy One-Pot Family Favorite
Stuffed peppers have long been a beloved comfort food, but as delicious as they are, they can take a bit of time and effort to prepare. You have to hollow out the peppers, prepare the filling, stuff each one carefully, and then bake them — all while keeping an eye on the oven. That’s where this Easy Stuffed Pepper Soup comes in.
This recipe takes everything you love about classic stuffed peppers — the tender bell peppers, savory ground meat, flavorful tomato base, and fluffy rice — and turns it into a cozy, satisfying soup that cooks in one pot on the stovetop. There’s no stuffing, no baking, and very little cleanup, making it perfect for busy weeknights, meal prep, or anytime you want something hearty and comforting without a lot of work.
It’s a recipe that feels like home. It fills the kitchen with warm, savory aromas and brings everyone to the table without much effort. It’s family-friendly, budget-friendly, and freezer-friendly — the kind of dish that earns a permanent spot in your recipe rotation.
Why You’ll Love This Stuffed Pepper Soup
- It’s made in one pot for easy cleanup.
- It uses simple, everyday ingredients.
- It’s filling, nutritious, and comforting.
- It freezes beautifully for future meals.
- It’s easy to customize based on what you have on hand.
This soup is also perfect for using up leftovers, especially leftover rice or bell peppers that are starting to soften in the fridge. Instead of letting ingredients go to waste, you can turn them into something delicious and nourishing.
A Little Background on Stuffed Pepper Soup
Traditional stuffed peppers are common in many cultures, from Eastern European versions filled with meat and rice to Mediterranean versions with herbs, vegetables, and sometimes cheese. This soup version is inspired by the classic American stuffed bell pepper, typically filled with ground beef, rice, and tomato sauce.
By turning it into a soup, you get all the same flavors in a format that’s easier to make, easier to serve, and often even more comforting. It’s warm, cozy, spoonable comfort — perfect for cold nights, rainy days, or when you just need a simple, satisfying meal.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground sirloin | 1 pound |
| Green bell pepper, chopped | 1 |
| Onion, finely diced | 1 cup |
| Diced tomatoes (29 oz can) | 1 can |
| Tomato sauce (15 oz can) | 1 can |
| Chicken broth (14 oz can) | 1 can |
| Dried thyme | ¼ teaspoon |
| Dried sage | ¼ teaspoon |
| Salt and pepper | To taste |
| White rice, cooked | 1 cup |
Step-by-Step Instructions
Step 1: Brown the Meat
In a large stock pot over medium heat, brown the ground sirloin until fully cooked. Break it up as it cooks so you get small, even pieces. Drain off any excess fat.
Step 2: Add the Vegetables
Add the chopped bell pepper and diced onion to the pot. Cook until the onion is translucent and softened, but not browned.
Step 3: Add Tomatoes, Broth, and Seasonings
Stir in the diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt, and pepper. Mix well, cover, and let simmer for 30–45 minutes, until the peppers are tender and flavors have melded.
Step 4: Cook the Rice Separately
In another saucepan, bring 2 cups of water to a boil. Add the rice and cook until tender. Drain if necessary.
Step 5: Combine and Serve
Add the cooked rice to the soup, stir well, and heat through. Taste and adjust seasoning if needed. Serve hot.
Tips for Best Results
- Use lean ground meat to reduce grease.
- Cook rice separately to prevent it from becoming mushy.
- Add extra broth when reheating leftovers.
- Use red or yellow peppers for a sweeter flavor.
Storage and Freezing
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze cooled soup in freezer-safe containers for up to 6 months.
Variations
- Use ground turkey or chicken instead of beef.
- Add garlic, paprika, or Italian seasoning.
- Make it spicy with red pepper flakes.
- Use brown rice or cauliflower rice.
Frequently Asked Questions
Can I cook the rice in the soup?
You can, but it will absorb more liquid and thicken the soup.
Can I make this in a slow cooker?
Yes — brown the meat first, then add everything except rice and cook on low 6 hours.
Final Thoughts
This Easy Stuffed Pepper Soup is proof that comfort food doesn’t have to be complicated. With simple ingredients, one pot, and minimal effort, you get a warm, satisfying meal that feels like home in a bowl.
It’s a recipe you’ll come back to again and again — not just because it’s easy, but because it’s genuinely delicious.