Stuffed Pepper Soup Classic Comfort

Stuffed pepper soup brings together everything you love about classic stuffed peppers in one hearty bowl. With ground beef, colorful bell peppers, tomatoes, and rice, this cozy dish is perfect for crisp evenings or whenever comfort food calls. You get all the homey flavors and plenty of cheese on top, plus it is super adaptable so you can put your own spin on it every time.

I made this for the first time on a chilly night when everyone wanted something satisfying and easy, and now it is a steady request. The smell alone as it simmers is enough to gather everyone around the kitchen.

Ingredients

• Red bell pepper: brings bright sweetness and color. A firm pepper with shiny skin means freshness
• Green bell pepper: adds earthiness and a little crunch. Pick one without soft spots for best flavor
• Yellow bell pepper: for extra sweetness. Go for vivid color and weighty feel
• Onion: is classic for depth. Choose one that feels heavy for its size
• Garlic: boosts savory notes. Use firm, plump cloves
• Ground beef: creates richness. Choose lean beef for less grease or sub your favorite protein
• Low sodium chicken broth: keeps flavors balanced. Check for clear labeling to control seasoning
• Crushed tomatoes: add body and tang. Go for a good quality brand for best tomato flavor
• Fire-roasted diced tomatoes: add smoky character. Do not skip if you can help it
• Dried oregano: gives an herbaceous lift. Rub in your hands just before adding to wake up the oils
• White rice: for heartiness. Long grain works well as it holds shape in the soup
• Shredded white cheddar: melts beautifully on top. Sharp cheddar gives a big boost
• Fresh parsley: brings a pop of color and freshness. Look for crisp leaves

Step-by-Step Instructions

Prep the Vegetables:

Chop your bell peppers into desired size pieces. Dice onion and mince garlic. This gets everything ready to build your flavor base

Sauté the Aromatics:

Warm a large heavy-bottomed pot over medium heat and add the extra virgin olive oil. Add your chopped peppers and onion. Stir occasionally and cook until they are soft and just starting to brown which should take about seven minutes. Add garlic and gently stir for another minute just until it smells fragrant

Brown the Beef:

Crumble ground beef into the pot. Sprinkle over kosher salt and freshly ground black pepper. Use a wooden spoon to break up the meat as it browns. Keep the heat on medium so the flavors meld slowly as the beef cooks through. This step usually takes seven minutes. Drain excess fat if necessary and return the pot back to the heat

Simmer the Soup Base:

Add chicken broth, crushed tomatoes, fire-roasted diced tomatoes, and dried oregano to your pot. Stir well and raise the heat until everything comes to a gentle boil. Reduce it to a simmer so all the tastes come together

Cook the Rice:

Pour in the white rice and cover with a lid. Keep the heat low so the rice can soak in the liquid and flavors without sticking or burning. Let it simmer about forty minutes until the rice is just tender stirring now and then to check for sticking. If too thick add a splash of water

Finish and Serve:

Taste your soup for seasoning and add more salt or pepper if you need it. Ladle into bowls while it is piping hot. Sprinkle a carpet of shredded white cheddar on top of each bowl then scatter with fresh parsley before serving

Bookmark

Every time I use sharp white cheddar to finish this dish the way it melts into the soup reminds me of cozy family dinners where everyone raced back for seconds. Sometimes I add a handful of extra parsley for a splash of freshness which makes the flavor sing

Storage Tips

Stuffed pepper soup keeps well sealed in a container in the fridge for three to four days. If you want to freeze it let it cool completely first then transfer to freezer-safe bags or containers. It will keep for a month and makes an easy grab-and-go lunch. Always thaw in the fridge and reheat gently on the stove to keep the rice from becoming mushy

Ingredient Substitutions

Ground turkey or Italian sausage both work very well if you want to lighten it up or switch up the flavors. For a vegetarian version try chopped mushrooms or canned white beans as your protein. If you do not have fire-roasted tomatoes regular diced tomatoes plus a pinch of smoked paprika will echo some of that signature smoky flavor

Serving Suggestions

I love this soup with crusty bread or a slice of thickly buttered toast for dipping. Sometimes I add a handful of extra grated cheddar right at the table for an even creamier bowl. You could even pile leftovers on top of baked potatoes for a hearty lunch

Bookmark

Cultural and Historical Context

Stuffed peppers are a classic comfort food in many traditions from Hungarian to Mediterranean kitchens. Turning the filling into a soup is a modern twist that keeps all the beloved flavors but makes it easier and faster for busy home cooks. It is a true weeknight hero

Common Recipe Questions

→ Can I use a different protein besides ground beef?

Absolutely—try ground turkey, pork, or Italian sausage for a different flavor profile and texture.

→ What's the best way to store leftovers?

Let the soup cool, then refrigerate in airtight containers for up to 4 days, or freeze for up to 1 month.

→ Can I substitute the rice with another grain?

Yes, cooked quinoa or even white beans can replace rice for a new twist while maintaining heartiness.

→ How do I keep the soup from becoming too salty?

Use low-sodium broth and season gradually, tasting as you go to ensure a balanced, not overly salty flavor.

→ What toppings work well for serving?

Shredded cheddar, fresh parsley, or even a dollop of sour cream add creaminess and brightness to each bowl.

→ Does this soup freeze well?

Yes, portion and freeze; thaw overnight in the fridge before reheating gently on the stove for best texture.