Easy Recipe For Stuffed Pepper Soup Recipe | Hearty Comfort Bowl

I just made this Stuffed Pepper Soup recipe and I can’t stop thinking about it. When I stirred that pot, the smell of peppers, beef, and tomatoes took me back to the coziest dinners of my childhood. It’s one of those soups that feels like a hug in a bowl—warm, comforting, and satisfying.

I especially love that it’s hearty enough to be a full meal, yet so simple to pull together. If you’re a soup lover like me, you can also enjoy a bowl of this gnocchi Zuppa Toscana soup recipe for another comforting dinner idea.

Easy Recipe For Stuffed Pepper Soup Recipe

Ingredients

Here are the ingredients I use when I make Stuffed Pepper Soup, with measurements and some pro tips I’ve learned:

1 tablespoon olive oil – gives a good base for sautéing, helps prevent sticking and adds richness.
1¼ lb (about 570 g) ground beef, 90% lean – lean enough to reduce fat but still juicy; I drain excess grease for a lighter broth.
1 yellow onion, diced – provides sweetness and depth; yellow onion holds up well in longer cooking.
3 cloves garlic, minced – fresh garlic adds aroma; I avoid garlic powder here because fresh is so much more vibrant.
Salt & pepper, to taste – essential for seasoning throughout.
1 large red bell pepper, diced – bright, sweet; helps balance tomato acidity.
1 large green bell pepper, diced – slightly more bitter/savory; gives contrast to red.
10 oz diced tomatoes with green chilies, undrained – adds tomato flavor and a little heat.
16 oz tomato sauce – smooth tomato base, to thicken and bind flavors.
1 teaspoon Worcestershire sauce – adds umami and depth.
1 teaspoon hot sauce – more for flavor enhancement than heat; subtle but important.
1-2 tablespoons brown sugar – balances the tomato acidity; I watch carefully so it’s not too sweet.
3 cups beef broth – rich base; helps carry all flavors.
2 cups chicken broth – lightens up the beef broth so the soup isn’t too heavy.
Optional: 1 cup shredded cheddar or Monterey Jack cheese – adds creamy, melty finish if desired.

Rice

1½ cups chicken broth – to cook rice with flavor.
¾ cups white long-grain rice, uncooked (or 2¼ cups cooked rice).

Note: Serves 6.

Variations

I like to mix things up sometimes. Here are ways I’ve modified this recipe to suit different preferences or dietary needs. For even more ideas, you might like exploring other recipes soup options that highlight seasonal vegetables and broths.

Use ground turkey or ground chicken instead of beef if you want something lighter.
For dairy-free, skip the cheese topping or use a plant-based cheese that melts well.
Swap out white rice for brown rice (adjusting cooking time) or try cauliflower rice for a low-carb version.
Add extra veggies like diced carrots, zucchini, or corn for more texture and nutrition.
Increase the heat (if you like spicy) by adding extra hot sauce, some red pepper flakes, or even chipotle powder.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Equipment You Need

Large soup pot (or Dutch oven) – to cook the beef, sauté vegetables, and simmer the soup evenly.
Medium saucepan – for cooking rice separately so it doesn’t soak up too much broth.
Sharp knife – important for cleanly dicing onions and bell peppers; helps the pieces cook evenly.

How to Make Stuffed Pepper Soup Recipe?

Step 1: Brown Meat & Sauté Veggies

Heat olive oil and add ground beef, seasoning with salt and pepper. After browning for a few minutes, stir in the onion until translucent. Add garlic and diced bell peppers and let them soften so the flavors meld.

Step 2: Add Tomatoes, Broth & Seasonings

Stir in diced tomatoes with green chilies, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar. Mix well, then pour in the beef and chicken broth. This combo gives depth — sweet, tangy, savory all together.

Step 3: Simmer & Cook Rice Separately

Bring the soup to a gentle boil, then reduce heat and let it simmer for about 30 minutes, stirring occasionally. While it simmers, cook the rice in chicken broth separately so it stays fluffy.

Step 4: Combine & Serve

Once the soup’s flavors have mingled, remove from heat and stir in shredded cheese (if using). Spoon rice into bowls, ladle the hot soup on top, garnish, and serve immediately. Keep soup and rice separate for leftovers.

Additional Tips for Making this Recipe Better

Taste as you go, especially after adding seasonings like Worcestershire, hot sauce, and sugar.
Shred cheese from a block rather than using pre-shredded for smoother melting.
Keep rice separate if you plan leftovers so it doesn’t absorb too much broth.
Roast or char the bell peppers beforehand for a smoky depth.

How to Serve Stuffed Pepper Soup Recipe?

Serve in wide, shallow bowls so you see the reds, greens, tomatoes, and peppers. Garnish with freshly chopped parsley or cilantro for brightness. If using cheese, sprinkle it on top just before serving so it melts slightly.

A wedge of crusty bread, garlic toast, or even corn muffins on the side make great companions. And if you love creamy soups, you can also enjoy the creamy tomato chicken soup with bacon and spinach recipe for a rich and hearty alternative.

Nutritional Information

Calories: about 371 kcal per serving
Protein: approximately 31 g
Carbohydrates: about 31 g
Fat: around 14 g

Make Ahead and Storage

Storage

Cool and store in an airtight container in the fridge for up to 3 days. Keep the rice separate so it doesn’t soak up all the broth.

Freezing

Freeze the soup (without rice) in freezer-safe containers for up to 3 months. Freeze the rice separately or cook fresh when reheating.

Reheating

Warm the soup on the stove over medium heat, adding a splash of broth if it’s too thick. Reheat rice separately and combine just before serving.

Why You’ll Love This Recipe?

Hearty and satisfying with rich, comforting flavors.
Versatile—swap meats, adjust spice, or go dairy-free.
Simple enough for a weeknight dinner, yet special enough for company.
Great for meal prep and freezing; leftovers taste even better.
Budget-friendly ingredients while still feeling indulgent.

Ash Tyrrell