Stuffed Bell Pepper Soup

There’s nothing like a big bowl of cozy soup on a chilly night—especially when it tastes like your favorite comfort food. If you love classic stuffed bell peppers, this Stuffed Bell Pepper Soup is about to become a weeknight favorite.

It has everything you crave: tender peppers, perfectly seasoned rice, rich tomato broth, and savory ground beef (or a hearty vegetarian swap if that’s more your style). It all comes together in one pot—with minimal prep and major flavor.

It’s the kind of recipe that brings cozy comfort in every spoonful. Let’s get started.

Why This Stuffed Bell Pepper Soup Deserves a Spot in Your Dinner Rotation

Flavor, Comfort, and a Whole Lot of Ease

Stuffed bell peppers are a classic for good reason—filling, flavorful, and endlessly adaptable. But on a hectic night? Baking and stuffing them isn’t always practical.

That’s where this soup comes in. You get all the same comforting flavors—sweet peppers, seasoned beef or lentils, aromatic onions and garlic, and that tangy tomato base—without the extra steps. It’s rich, savory, and tastes like it’s been simmering all day (even if you throw it together in 30 minutes).

How It’s Different from Other Bell Pepper Soups

Most bell pepper soups out there are either too brothy or too blended. This one keeps all the texture and heartiness of the original dish but brings it into soup form.

Here’s what makes it stand out:

• It uses chunks of real bell peppers—not pureed into oblivion.
• You get chewy rice or quinoa, just like in traditional stuffed peppers.
• The broth is flavor-packed and slightly thickened, not watery.
• It’s built for easy swaps: ground turkey, lentils, or even a veggie-only version all work beautifully.

Whether you’re looking for a cozy Sunday dinner or a meal prep hero for the week, this recipe hits the spot without hitting your schedule.

If you love the baked version too, check out my vegetarian stuffed bell peppers for a plant-based twist on the original.

What You’ll Need (And Smart Swaps That Work)

Core Ingredients for Classic Flavor

To make a flavorful and hearty stuffed bell pepper soup, you don’t need a long grocery list. This recipe sticks to real, everyday ingredients that come together in one pot for maximum comfort and minimal cleanup.

Here’s what you’ll need:

• Bell Peppers – Red, yellow, or green. Red adds sweetness, green brings a sharper bite. Use a mix for balanced flavor.
• Ground Beef – Lean ground beef (90/10) gives that traditional stuffed pepper taste. Ground turkey works great too.
• Cooked Rice – Classic white rice is most common, but brown rice or quinoa are great for added nutrition.
• Onion & Garlic – These aromatics build the savory base of your soup. Don’t skip them!
• Crushed Tomatoes – Go for high-quality canned tomatoes—they’re the backbone of the broth.
• Tomato Paste – Just a tablespoon or two helps thicken the broth and deepen the flavor.
• Beef or Veggie Broth – Use what fits your diet. Veggie broth keeps it vegetarian without losing richness.
• Olive Oil – For sautéing the onion and garlic until fragrant and golden.
• Seasonings – Italian seasoning, smoked paprika, salt, black pepper, and optional chili flakes.

This combo brings all the classic stuffed pepper flavors together—only in a warm, comforting soup version.

Smart Ingredient Swaps That Still Hit the Mark

Stuffed bell pepper soup is super flexible. Whether you’re cooking for dietary needs or just using what you’ve got, these swaps work without sacrificing taste.

Pro Tip: Want to make it gluten-free? Just double-check that your broth and tomato products are certified gluten-free. Most are, but labels matter.

How to Make Stuffed Bell Pepper Soup

Step-by-Step Cooking Breakdown

This is the kind of recipe that looks like you spent hours on it—but really, it’s one of the easiest one-pot dinners you’ll make. Here’s exactly how to bring this stuffed bell pepper soup to life.

1. Sauté the aromatics
Heat 1–2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook for 3–4 minutes until it begins to soften. Stir in the minced garlic and sauté for about 30 seconds, just until aromatic.

2. Brown the ground beef
Add your ground beef (or turkey) directly to the pot with the onions and garlic. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes. Drain excess grease if needed.

3. Add the bell peppers
Toss in your chopped bell peppers. Sauté them with the beef mixture for about 5 minutes until they begin to soften. This builds in that roasted pepper flavor without pre-cooking.

4. Stir in tomato ingredients
Stir in the tomato paste and let it cook for about a minute to deepen the flavor. Add the crushed tomatoes and your preferred broth—beef or vegetable—and mix everything together thoroughly.

5. Season generously
Sprinkle in salt, black pepper, Italian seasoning, paprika, and chili flakes (if using). Taste and adjust as needed—it’s your soup, make it bold!

6. Let it simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes. This gives the peppers time to soften and lets the flavors meld beautifully.

7. Add the rice last
Once the soup is nearly done, stir in the cooked rice. Let it heat through for 5 minutes. Don’t add it too early or it may get mushy.

Timing Tips So Nothing Overcooks or Gets Mushy

Here’s a quick guide to help your soup stay rich and balanced, not soggy or overly thick:

Pro Tips:

• If your soup feels too thick, add an extra splash of broth at the end.
• Want extra depth? Add a dash of balsamic vinegar or Worcestershire sauce (vegetarian version available).
• For a smoky twist, use fire-roasted tomatoes instead of plain crushed.

Best Bell Peppers for Soup (Yes, Color Matters)

Red vs. Green: What Each Adds to the Flavor

Not all bell peppers bring the same vibe to a soup. When it comes to stuffed bell pepper soup, your color choice actually makes a difference in both flavor and presentation.

Here’s the quick breakdown:

• Red Bell Peppers: Sweeter, more mellow, and perfect if you want a smoother, richer flavor in your broth.
• Yellow & Orange Peppers: Milder sweetness than red, but still bright and sunny. These add a pop of color and gentle flavor.
• Green Bell Peppers: Slightly bitter and more vegetal. They’re great if you want that classic stuffed pepper taste, but best used in moderation.

Using a mix of colors gives you the most balanced result: a sweet-savory combo that really mimics the flavor of traditional baked stuffed peppers—without the fuss of actually baking them.

And if you’re into brothy, veggie-loaded dinners, you might also like this chicken and cabbage soup—it’s another cozy favorite that uses simple ingredients.

How to Prep Peppers So They Melt into the Broth

For a great soup texture, how you cut and cook your peppers matters.

Here’s how to do it right:

• Chop into even bite-sized pieces – Around ½-inch works great. Big enough to see and taste, small enough to spoon easily.
• Add them early – Sautéing them with the beef (or plant-based protein) helps deepen the flavor and soften the texture.
• Let them simmer – A good 20–25 minutes in the broth gives you that classic stuffed pepper texture: tender, but not mushy.

Pro Tip: If you like your peppers super soft, add them before the broth and let them sauté longer. If you want more texture, stir them in halfway through the simmer.

Ground Beef or Vegetarian? You Can Do Either

How to Make It with Ground Turkey or Beef

If you love the taste of old-school stuffed peppers, you’ll want to keep it classic. Stuffed bell pepper soup is traditionally made with ground beef, but ground turkey or even ground chicken work beautifully.

Here’s a quick guide:

To make sure it’s tender and flavorful:

• Sauté it with onions and garlic to build flavor early.
• Don’t forget your seasonings—Italian herbs, smoked paprika, black pepper.
• If it looks dry, a splash of broth or tomato sauce brings back moisture.

Plant-Based Option That’s Just as Hearty

Want to skip the meat entirely? This soup is a vegetarian dream when made with lentils, beans, or even plant-based crumbles.

Top vegetarian swaps:

• Brown lentils – Meaty texture and rich in fiber.
• Black beans or white beans – Creamier, mild flavor that balances the tomatoes. Try them in this black bean burger recipe too.
• Vegan ground meat – Great for a nearly identical look and texture to beef.

To boost umami and depth in the vegetarian version:

• Add a splash of soy sauce or tamari.
• Stir in mushrooms for a meaty mouthfeel.
• Use fire-roasted tomatoes for smoky richness.

Bonus: The vegetarian version is even better the next day. The flavors meld and the texture holds up like a champ.

Flavor Boosters You Don’t Want to Skip

The Aromatics That Build the Base

At its core, stuffed bell pepper soup is a humble, one-pot wonder—but the secret to making it truly memorable? Layered flavor from start to finish.

Here’s how to build that bold, simmered-all-day taste (even if you only have 30 minutes):

• Onions and Garlic – Always start with these in olive oil. Let them cook until soft and fragrant—this creates your base flavor.
• Tomato Paste – Just a tablespoon or two makes a massive difference. Sauté it before adding liquid to unlock its richness.
• Crushed Tomatoes + Broth – Go for quality here. The better your canned tomatoes and broth, the better your soup.

Now we get to the fun part: spices.

Spices That Transform It from “Meh” to Magical

Don’t be shy with seasoning—this is what takes stuffed bell pepper soup from bland to bold.

Here’s my go-to spice blend:

• Italian Seasoning – A shortcut to herbaceous flavor (oregano, basil, thyme).
• Smoked Paprika – Adds a hint of smokiness and color.
• Black Pepper – Essential for depth.
• Salt – Start small and taste as you go.
• Red pepper flakes – Totally optional, but perfect if you’re craving a touch of heat.

Bonus boosters for extra oomph:

• A dash of balsamic vinegar at the end brightens the whole pot.
• Nutritional yeast (if going plant-based) gives a cheesy depth without dairy.
• A handful of fresh parsley or basil stirred in right before serving adds freshness.

Pro Tip: Always taste and tweak before serving. Tomatoes can vary in acidity, so you may want a pinch of sugar to balance the flavor.

What to Serve with Stuffed Bell Pepper Soup

Cozy Pairings for a Full Comfort Meal

This soup is hearty enough to stand on its own, but if you’re serving guests (or just want to round it out), here are a few pairing ideas that hit the spot:

• Garlic Bread or Toasted Baguette – Perfect for dunking.
• Mini Grilled Cheese Sandwiches – Because melty cheese + tomato broth = yes.
• Baked Potatoes or Sweet Potato Wedges – Adds a starchy side without overpowering.
• Stuffed Avocados – For a fun, nutrient-packed side dish.

Want to stay light? Let’s go that route next.

Or, pair it with something a little more fun and flavorful like this Mexican street corn recipe for a bold, sweet-and-savory combo.

Light Sides to Keep Things Balanced

If you’re enjoying stuffed bell pepper soup for lunch or looking for a lighter dinner combo, try one of these:

• Simple Arugula or Spinach Salad – Toss with lemon juice and olive oil.
• Steamed Broccoli or Green Beans – Add some crunch and nutrients.
• Roasted Carrots or Zucchini – Earthy, sweet, and balances the tomato-rich soup.
• Fruit Salad with Citrus – Refreshes your palate after a warm bowl.

How to Store, Reheat, and Freeze

You made a big batch of stuffed bell pepper soup—smart move! Now let’s make sure every leftover spoonful stays just as delicious tomorrow (or next month).

Storing Leftovers the Right Way

Here’s how to keep your soup fresh and food-safe:

Pro Tip: Store rice separately if you’re planning to freeze it—this prevents the grains from getting mushy in the thawing process.

Reheating Without Losing Texture

Want that just-made taste again? Follow these simple steps:

• Stovetop (best method): Pour soup into a saucepan, heat on low-medium until hot, stirring occasionally.
• Microwave (fastest): Reheat in 1-minute bursts, stirring in between.
• Add broth if needed: Soup thickens in the fridge—just add a splash of broth or water to loosen it up.

Make-Ahead Tip: The flavor actually improves overnight. If you’re meal prepping, this soup is even better the next day.

FAQs About Stuffed Bell Pepper Soup

Can I make stuffed bell pepper soup in the slow cooker?

Yes! Brown the meat and sauté aromatics first, then add everything (except rice) to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in cooked rice during the last 30 minutes.

Can I freeze stuffed bell pepper soup?

Absolutely. Let the soup cool completely, portion into freezer-safe containers, and freeze for up to 3 months. For best texture, freeze the rice separately or add fresh when reheating.

How can I make this soup spicier?

To turn up the heat:

• Add more red pepper flakes or a diced jalapeño while sautéing.
• Stir in a splash of hot sauce at the end for control over spice level.
• Use spicy Italian seasoning or smoked chipotle powder.

Can I use fresh tomatoes instead of canned?

Yes, though the flavor will be slightly lighter. Use about 4–5 peeled, chopped tomatoes per 15-ounce can. Simmer longer to break them down and intensify the flavor.

What’s a good vegetarian protein for this recipe?

Lentils (brown or green), black beans, or crumbled tofu work great. You’ll still get that hearty stuffed-pepper vibe—without the meat.

Final Thoughts

Stuffed bell pepper soup is everything I want in a cozy, weeknight dinner—it’s hearty, flavorful, and packed with comfort. Whether you go classic with ground beef or make it plant-based with lentils, this one-pot recipe delivers serious flavor without the stress.

It’s the kind of dish that feels familiar, but still fresh. And the best part? Leftovers taste even better the next day (trust me).

So grab a spoon, pour yourself a warm bowl, and enjoy a dinner that feels like a hug in soup form. I’d love to hear how you made it your own—did you spice it up? Add extra veggies? Let me know!

Stuffed Bell Pepper Soup

All the classic flavors of stuffed bell peppers—reimagined as a cozy, one-pot soup. Hearty, easy to make, and perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 people

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 1 pound lean ground beef or ground turkey
• 3 bell peppers mixed colors, diced
• 2 tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 4 cups beef or vegetable broth
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper
• 1–2 cups cooked rice white, brown, or quinoa
• pinch of red pepper flakes Optional
• fresh parsley for garnish Optional

Equipment

• 1 Large soup pot Dutch oven or stock pot both work
• 1 Cutting board For prepping vegetables
• 1 Chef’s knife For dicing peppers and onion
• 1 Wooden spoon For stirring as soup simmers
• 1 Ladle For serving

Method

 

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add diced onion and sauté for 3–4 minutes until soft.
3. Stir in minced garlic and cook for 30 seconds.
4. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
5. Stir in diced bell peppers and cook for another 4–5 minutes.
6. Add tomato paste and cook for 1 minute, stirring.
7. Pour in crushed tomatoes and broth. Stir to combine.
8. Add Italian seasoning, paprika, salt, black pepper, and red pepper flakes (if using).
9. Bring soup to a boil, then reduce heat and simmer for 20–25 minutes.
10. Stir in cooked rice and simmer for 5 more minutes.
11. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

• For a vegetarian version, use lentils or plant-based crumbles instead of ground beef.
• Soup thickens as it cools—add broth when reheating if needed.
• Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.