Dinner

Stuffed Pepper Soup Recipe

ByHarry Bern November 8, 2025November 8, 2025

Introduction

Stuffed Pepper Soup captures all the delicious flavors of classic stuffed peppers in a comforting bowl of soup. This hearty dish combines savory ground beef, sweet bell peppers, rice, and melted sharp Cheddar for a satisfying meal any time of year.

A bowl full of colorful soup shows a mix of ground meat, red and orange bell peppers, chunks of tomato, onion pieces, and small grains of rice, all cooked in a rich, red broth. On top, there is a melted layer of white cheese that stretches slightly as a spoon lifts a portion, revealing some fresh green chopped herbs sprinkled over the cheese and soup. The bowl is white and sits on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped (about 2 cups)
3 cups chopped bell pepper, any color (from 3 bell peppers)
6 garlic cloves, chopped (about 2 tablespoons)
2 teaspoons smoked paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 pound lean ground beef (85:15)
1 (15-ounce) can crushed tomatoes
4 cups beef broth
1 (8.8-ounce) package precooked microwavable white rice
6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups)
Chopped fresh flat-leaf parsley, for serving

Instructions

Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the chopped onion, bell peppers, garlic, smoked paprika, kosher salt, and ground cumin. Cook, stirring often, until the vegetables are tender, about 8 minutes.
Step 2: Increase the heat to medium-high and add the ground beef. Stir frequently with a wooden spoon to break the meat into small pieces, cooking until browned and no longer pink, about 6 minutes. Drain excess fat, leaving a little for flavor.
Step 3: Stir in the crushed tomatoes, beef broth, and precooked white rice. Bring the soup to a boil over medium-high heat, then reduce to medium-low and let it simmer uncovered for about 25 minutes to allow the flavors to meld.
Step 4: Ladle the soup into bowls, then top evenly with shredded sharp white Cheddar cheese. Garnish with chopped fresh parsley before serving.

Tips & Variations

For a lighter version, swap ground beef for lean ground turkey or chicken.
Use different colored bell peppers for a more vibrant and visually appealing dish.
Add a pinch of crushed red pepper flakes if you prefer a little heat.
Substitute cooked quinoa or brown rice instead of white rice for added fiber and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or microwave until hot. This soup also freezes well; keep it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A green bowl filled with a thick soup that has visible layers including a base of orange and red broth, chunks of cooked ground meat, and pieces of orange carrots and red and green bell peppers. On top, there is a melting layer of shredded white cheese sprinkled with chopped green herbs. The bowl sits on a white marbled surface next to a folded teal cloth and a clear glass of water with ice. Nearby is a white bowl with more soup in the background and a silver spoon with a light brown handle resting beside the bowl photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes. Replace the ground beef with cooked lentils or a plant-based meat alternative, and use vegetable broth instead of beef broth for a vegetarian-friendly version.

Is it better to use fresh or frozen peppers?

Fresh bell peppers provide the best texture and flavor for this soup, but frozen peppers can be used in a pinch. Just be aware that frozen peppers can release more moisture, which may slightly thin the soup.