With tender ground beef, perfectly cooked rice, bell peppers, and a tomato base, this delicious chunky Stuffed Pepper Soup is the result of transforming traditional stuffed peppers into a soup! It’s a simple one-pot recipe that is perfect for any cold winter night.

• If you’ve browsed my collection of recipes, then it’s no surprise that I’m a big fan of stuffed bell peppers. Being from Eastern Europe, I had them often as a kid and for good reason, they are amazing! So over the years, I’ve made a lot of recipes that have been inspired by my love of them from my Tex Mex Stuffed Peppers to my Deconstructed Stuffed Pepper Casserole.

Yet, this recipe is pretty much just a take on classic Stuffed Peppers that have been turned into soup form! It’s got a super flavorful tomato beef broth with lots of chunky vegetables, tender rice, and savory beef with a sprinkle of freshly grated salty Parmesan cheese to finish.

I like to think of this easy Stuffed Pepper Soup recipe as the lazy way to enjoy stuffed peppers without actually making them. You get all the same amazing flavors with a little less work in under an hour!

Why You’ll Love This Stuffed Pepper Soup

• Simple Recipe! This easy one-pot recipe only requires very basic ingredients and is ready in under an hour with very little cleanup.
• Healthy Stuffed Peppers! Made with fresh vegetables, rice, and protein this soup is not only tasty but a wholesome complete meal in a bowl.
• Make Ahead Meal! Stuffed pepper soup is even better the next day, which means it’s a fantastic recipe that you can make ahead of time to store in the fridge or freezer.

Ingredients You’ll Need

• Olive Oil – I like to use olive oil for its flavor, but you can use any type of vegetable oil you like to sauté the veggies.
• Butter – Always use unsalted butter to control the amount of added salt.
• Ground Beef – You’ll need ground beef for this recipe. You can use regular or extra lean if you like. Feel free to substitute ground chicken or ground turkey for a healthier alternative.
• Mirepoix – It’s basically a French culinary term that refers to a mixture of celery, carrots, and onions. I always use brown or yellow onion for the most flavor.
• Bell Peppers – You’ll need a green bell pepper and a red bell pepper for the soup. You can also use yellow peppers too.
• Garlic – Freshly minced garlic adds the best flavor.
• Tomato Paste – It’s mixed with the beef broth to make the base of the soup. Double the amount of canned tomato sauce also works if you don’t have any tomato paste on hand.
• Rice – I like to use uncooked long grain rice and find that it works the best.
• Diced Tomatoes – Any kind will do, but I like to use San Marzano canned tomatoes for lots of great flavor.
• Herbs – Dried oregano and dried basil add a bit of herby flavor to the soup.
• Seasoning – Salt and pepper are used as seasonings.
• Beef Bouillon – Adds depth to the broth and an extra touch of salt.
• Beef Broth – I use low sodium broth to control the level of added salt. Chicken broth will also work.
• Parmesan Cheese – Freshly grated Parmesan cheese is used to give the soup a lovely savory finish. Cheddar is a good option as well.

How To Make Stuffed Pepper Soup