Cozy Stuffed Pepper Soup – all the flavors of a stuffed bell pepper in easy, hearty, and comforting soup form!
Just like my classic Stuffed Peppers, this soup is made with basic ingredients like ground beef, tomatoes, and rice. It’s a delicious soup everyone will love!
Cozy Stuffed Bell Pepper Soup Recipe
This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. The smell will fill your kitchen with warm, alluring spice that will draw everyone out of their rooms. There’s just so much goodness in one bowl of this hearty soup. This soup is great for clean eating, getting in lots of protein and veggies, and can even be keto-friendly stuffed pepper soup by omitting the rice.
It’s a perfect, hearty weeknight meal for fall and winter. It’s so thick—it’s almost classified as a chili. But unlike many chilis and stews that take all day to prep and simmer, this soup comes together in under an hour. Pair this with a demi-baked crusty loaf of bread or store-bought rolls for a fast and delicious winter weeknight dinner that will become part of your winter recipe rotation!
When to Make this Winter Soup
This is a low maintenance soup that is perfect for cold, dark winter weeknights. It’s also a favorite for fall and winter gatherings—try making it for a cozy Halloween evening as you answer the door for trick-or-treaters, during the holiday season for Christmas carolers, or take it to a Christmas party for a soup bar!
This soup is also excellent for anyone suffering from the dreaded winter cold. Make this soup for sick family members or neighbors—it travels well!
Easy Winter Soup Recipe Video
You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks in that flavor that will remind you of a traditional stuffed pepper.
And the rice in this soup gives it such a great texture and adds some body to it to keep it filling. It definitely has some Cajun vibes that are perfect for cold weeknights.
It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!
Ingredients for Stuffed Pepper Soup
- lean ground beef
- bell peppers
- diced tomatoes
- tomato sauce
- beef broth
- white or brown rice
- cheese (cheddar or mozzarella)
How to Make Stuffed Pepper Soup on the Stovetop
- Heat oil in pot or Dutch oven and brown beef. Drain and transfer.
- Saute veggies.
- Add in diced tomatoes, tomato sauce, broth, herbs, cooked beef and season with salt and pepper.
- Bring to a boil then reduce heat, cover and simmer 30 minutes.
- Prepare rice while soup simmers.
- Add rice into soup or individual servings, serve with cheese if desired.
How to Make Crockpot Stuffed Pepper Soup
- Brown beef, transfer to slow cooker.
- Saute onion 2 minutes, and garlic 1 minute, transfer to slow cooker.
- Add bell pepper, tomatoes, tomato sauce, beef broth, and seasonings.
- Cook on low heat 6 hours.
- Cook rice separately (on stovetop or in rice cooker) and stir into servings.
Tips For This Soup Recipe
For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl.
Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).
Possible Variations for This Soup
- Use chicken broth for beef broth.
- Add extra herbs.
- Sneak in additional vegetables, like celery, carrots, and even potatoes.
- Add sausage for a more Cajun flavor.
- Try a different grain in place of rice such as barley, freekah, or quinoa.
- Add red pepper flakes for a light kick.
- Cook rice right in with soup, add 2 cups broth or water.
What Should I Serve with It?
This a fairly thick soup and it has a consistency similar to a stew or chili, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it.
I usually just serve it with fresh bread (this crusty no knead bread is the BEST), preferably a loaf with crunch or a soft and buttery roll. To keep that homestyle comfort and simplicity going, it’s also great paired with a side salad or roasted vegetables.
More Delicious Soup Recipes You’ll Love!
- Vegetable Beef Soup
- Beef Tomato and Macaroni Soup
- Taco Soup
- Pasta e Fagioli
- Lasagna Soup
- Roasted Tomato Basil Soup
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Stuffed Pepper Soup
- 1 lb lean ground beef
- 2 Tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 small yellow onion chopped (1 cup)
- 1 cup chopped red bell pepper (a little over 1/2 of a medium)
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can low-sodium beef broth
- 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried basil*
- 1/2 tsp dried oregano
- 1 cup uncooked long grain white or brown rice (I love both options)
- Cheddar or mozzarella cheese, for serving (optional)
- In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
- Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
- Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
- While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup.**
- Serve warm topped with optional cheese and garnish with fresh parsley.
- *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
- **For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
- **Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).