Stuffed Pepper Soup with Ground Beef and Rice
Stuffed Pepper Soup with Ground Beef and Rice is a one-pot version of the classic stuffed pepper, with ground beef, bell peppers, rice and tomatoes simmered together instead of stuffed and baked. It's the kind of dinner you can start after work and have on the table before anyone gets hungry enough to complain.
You only need ground beef, bell peppers, rice and a can of diced tomatoes, plus pantry basics, and it's ready in about 45 minutes. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 15 min | 30 min | 45 min | 6 servings | Medium |
Why You'll Love This Recipe
- One pot, less cleanup. Everything simmers together in a single Dutch oven or soup pot.
- Budget friendly. Ground beef, rice and canned tomatoes stretch into a big batch for not much money.
- Kid approved. The flavor of stuffed peppers without picking apart a whole pepper shell.
- Freezer ready. Make a double batch and freeze half for a night you don't want to cook.
- Naturally gluten-free. Rice replaces any pasta or breading, so it fits more diets at the table.
Stuffed Pepper Soup Ingredients
- Ground beef brings the savory base; ground turkey works if you want something leaner.
- Bell peppers (any color) give the soup its signature sweetness and a bit of crunch.
- Onion and garlic build the aromatic backbone of the broth.
- Diced tomatoes and tomato sauce create the rich, slightly tangy tomato base stuffed peppers are known for.
- Beef broth thins the soup to the right consistency; low-sodium broth lets you control the salt.
- Rice soaks up the broth and adds the body you'd expect from a stuffed pepper filling. Use white, brown, or even cooked leftover rice.
- Worcestershire sauce adds depth, but regular brands often contain anchovies and malt vinegar; a splash of soy sauce with a little rice vinegar does the same job without those.
- Shredded cheese, stirred in or sprinkled on top, echoes the cheesy top of a baked stuffed pepper.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Swap the protein: ground chicken, ground turkey, or even lentils for a meatless version.
- Change the peppers: poblano adds smoky heat, or mix colors for a brighter bowl.
- Turn up the spice: red pepper flakes or a diced jalapeño wake the broth right up.
- Lighter version: use cauliflower rice and lean ground turkey to cut carbs and fat.
- Slow cooker friendly: brown the beef first, then dump everything else in and cook on low for 6 hours.
If you like soups that borrow from other favorite dinners, Cozy Lasagna Soup for the Soul, One-Pot Comfort takes the same approach with lasagna flavors, and Pasta Fagioli Soup: Cozy One-Pot Italian Comfort Food leans Italian instead.
How to Make Stuffed Pepper Soup
- Brown the beef. Cook the ground beef with the onion in your soup pot until no pink remains, about 6-8 minutes, breaking it into small crumbles.
- Soften the peppers. Add the garlic and bell peppers and cook another 3-4 minutes, until the peppers just start to soften and smell sweet.
- Build the broth. Stir in the diced tomatoes, tomato sauce, beef broth and seasonings, then bring everything to a gentle boil.
- Simmer with rice. Add the rice, lower the heat, and simmer uncovered for 18-20 minutes for white rice, until the grains are tender and the broth has thickened slightly.
- Finish and serve. Taste for salt and pepper, ladle into bowls, and top with shredded cheese so it melts into soft pools on top.
Forecipes Team Tips
- Drain the fat. Tilt the pot and spoon off excess grease after browning the beef so the broth stays clear, not greasy.
- Cook rice separately if freezing. Rice gets mushy after a freeze-thaw cycle, so store it separately and add fresh rice when reheating.
- Don't skip the simmer. Letting the soup bubble gently (not boil hard) keeps the beef tender and lets the flavors come together.
- Rice is done when tender, not mushy; bite into a grain around the 18-minute mark to judge.
- Season at the end, since the broth reduces and concentrates as it cooks.
What to Serve With It
A chunk of crusty bread or warm cornbread is all this soup really needs for dipping. If you want something cheesy on the side, Mozzarella Stuffed Soft Pretzels Recipe make a fun dunk-worthy companion. For a heartier spread, Broccoli Cheese Stuffed Chicken Breast Recipe pairs nicely alongside a smaller bowl of soup as a starter.
Storage and Reheating
Store stuffed pepper soup in an airtight container in the fridge for up to 4 days. Freeze it (without the rice, if possible) for up to 3 months, and thaw overnight in the fridge before reheating. Warm it on the stove over medium-low heat for about 8 minutes, stirring occasionally, or microwave individual bowls in 1-minute bursts until hot throughout.
Stuffed Pepper Soup FAQ
Can I use cooked rice instead of raw?
Yes, stir in about 2 cups of cooked rice during the last 5 minutes of simmering so it heats through without turning mushy.
Can I make this in a slow cooker?
Brown the ground beef first, then add everything except the rice to the slow cooker and cook on low for 6 hours; stir in rice during the last 30 minutes.
Can I double the recipe?
Yes, just use a larger pot and add a few extra minutes to the simmer time so the rice cooks evenly throughout the bigger batch.
Stuffed Pepper Soup with Ground Beef and Rice
Ingredients
Method
- Brown the ground beef: In a large soup pot over medium-high heat, cook the ground beef with the diced onion until the beef is no longer pink, about 6-8 minutes, breaking it into small crumbles with a spoon.
- Drain excess fat: Tilt the pot and spoon off any extra grease so the broth stays clear and the soup doesn't taste greasy.
- Add garlic and peppers: Stir in the minced garlic and diced bell peppers, cooking for another 3-4 minutes until the peppers begin to soften and smell sweet.
- Pour in tomatoes and broth: Add the diced tomatoes, tomato sauce, and beef broth, stirring to combine everything into a smooth base.
- Season the soup: Stir in the soy sauce and rice vinegar mixture, basil, oregano, paprika, salt and pepper, then bring the soup to a gentle boil.
- Add the rice: Stir in the uncooked rice, reduce the heat to low, and simmer uncovered for 18-20 minutes, stirring occasionally so the rice doesn't stick to the bottom.
- Check the rice: The soup is ready when the rice grains are tender and the broth has thickened slightly; taste a grain to be sure it's fully cooked.
- Adjust seasoning: Taste the soup and add more salt and pepper if needed, since the flavors concentrate as the broth reduces during simmering.
- Serve and top: Ladle the soup into bowls and top each with shredded cheddar cheese, letting it melt into soft pools before serving.
More Recipes You'll Love
- Stuffed Pepper Soup: another take on this same comforting bowl, in case you want to compare notes.
- Pasta Fagioli Soup: Cozy One-Pot Italian Comfort Food: another hearty, one-pot dinner with beans and pasta instead of rice.
- Cozy Lasagna Soup for the Soul, One-Pot Comfort: all the flavors of lasagna in soup form, great for the same busy weeknights.
- French Onion Stuffed Potatoes: a stuffed-style side that fits the same comfort food mood.
