Name: Stuffed Pepper Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound lean ground beef; 1 small yellow onion, diced; 1 large green bell pepper, cut into ½-inch pieces; 1 large red bell pepper, cut into ½-inch pieces; 1 large orange bell pepper, cut into ½-inch pieces; 2 teaspoons Italian seasoning; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 ½ teaspoons kosher salt; 1/2 teaspoon ground black pepper; 3/4 cup long-grain white rice, rinsed and drained (such as basmati); 4 cups low-sodium beef broth; 2 (14-ounce) cans fire-roasted diced tomatoes with juices; 1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained; 1 cup shredded cheddar or pepper jack cheese, divided; Chopped fresh cilantro or parsley for serving; Water, as needed (to adjust soup thickness)

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Stuffed Pepper Soup brings all the cozy, hearty flavors of classic stuffed peppers into an easy, one-pot meal. Made with lean ground beef, colorful bell peppers, rice, and a savory tomato broth, this soup is rich, comforting, and ready in under an hour. It’s the perfect way to enjoy a weeknight-friendly version of a nostalgic favorite — no stuffing required.

Stuffed Pepper Soup

Why You’ll Love This Recipe

All the flavor of stuffed peppers without the fuss
Hearty and satisfying with lean protein and rice
Colorful and nutritious with three types of bell peppers
Easy to make in one pot with minimal cleanup
Great for meal prep — stores and reheats beautifully
Customizable with different cheeses or meat options
Naturally gluten-free
Freezer-friendly for make-ahead meals
Family-friendly and crowd-pleasing
Perfect for cold nights or cozy comfort food cravings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 pound lean ground beef
1 small yellow onion, diced
1 large green bell pepper, cut into ½-inch pieces
1 large red bell pepper, cut into ½-inch pieces
1 large orange bell pepper, cut into ½-inch pieces
2 teaspoons Italian seasoning
1 teaspoon ground cumin
1 teaspoon garlic powder
1½ teaspoons kosher salt
½ teaspoon ground black pepper
¾ cup long-grain white rice (rinsed and drained – basmati used here)
4 cups low-sodium beef broth
2 (14-ounce) cans fire-roasted diced tomatoes with juices
1 (10-ounce) can diced tomatoes with green chiles (such as Rotel), undrained
1 cup shredded cheddar or pepper jack cheese, divided
Chopped fresh cilantro or parsley for serving
Water, as needed (to adjust consistency)

Directions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and diced onion. Cook for 6–7 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain any excess fat if needed.
Stir in the chopped green, red, and orange bell peppers along with Italian seasoning, cumin, garlic powder, salt, and black pepper. Cook for 1 minute, stirring constantly.
Add the rinsed rice, beef broth, fire-roasted diced tomatoes, and diced tomatoes with green chiles.
Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender.
Remove from heat. If the soup is too thick, stir in a little water until it reaches your desired consistency.
Stir in ½ cup of the shredded cheese. Taste and adjust seasoning if needed — you may want to add a pinch more salt or pepper depending on your broth.
Serve hot, garnished with the remaining cheese and a sprinkle of fresh cilantro or parsley.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Make it spicy: Add crushed red pepper flakes or use hot Rotel.
Swap the protein: Try ground turkey, chicken, or even plant-based meat alternatives.
Cheese choices: Use mozzarella, Monterey Jack, or a dairy-free cheese if needed.
Low-carb option: Replace rice with cauliflower rice and reduce broth slightly.
More veggies: Add zucchini, spinach, or corn for extra texture and flavor.
Broth swap: Use chicken or vegetable broth in place of beef if preferred.
Brown rice: Sub in brown rice, but extend simmer time and add extra broth as needed.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days. The rice may absorb some broth over time.

Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of water or broth if needed to loosen the soup.

Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use brown rice instead of white rice?

Yes, but it will require a longer cook time and more broth. Simmer until the rice is fully tender.

Is this soup spicy?

Not as written, but you can use hot Rotel or add chili flakes for extra heat.

Can I make it in a slow cooker?

Yes. Brown the beef and onion first, then add all ingredients (except the rice and cheese) to the slow cooker. Cook on low for 6–7 hours, then stir in cooked rice and cheese before serving.

What kind of ground beef is best?

Use lean ground beef (90% or higher) to reduce excess grease. You can also substitute ground turkey.

Can I make this soup vegetarian?

Yes, use plant-based ground meat or lentils, vegetable broth, and dairy-free cheese.

Do I need to rinse the rice?

Yes, rinsing helps remove excess starch and prevents the soup from becoming gummy.

How do I keep the rice from absorbing too much liquid?

Cook and store the rice separately, then add it to the soup when serving.

Can I add beans to this soup?

Absolutely. Black beans or kidney beans would make a great addition.

What should I serve with this soup?

Crusty bread, cornbread, or a simple side salad pair wonderfully with this dish.

Can I double the recipe?

Yes, just use a large enough pot and increase all ingredients proportionally.

Conclusion

Stuffed Pepper Soup is everything you love about classic stuffed peppers — but easier, cozier, and all in one pot. Packed with flavor, color, and warmth, this hearty soup is perfect for family dinners, meal prep, or warming up on chilly days. It’s a comfort food favorite made simple, and once you try it, it’s sure to earn a permanent spot on your menu.