If you love the classic taste of stuffed bell peppers but crave something cozier and easier to make, this Stuffed Bell Pepper Soup is the perfect recipe. Packed with tender ground beef, colorful bell peppers, rice, and a rich tomato broth, it delivers all the beloved flavors of the traditional dish — in a warm, spoonable form.
This comforting, nutrient-rich soup is ideal for busy weeknights, family dinners, or meal prepping. It’s a one-pot wonder that combines simplicity with robust flavor, giving you a hearty meal that tastes like it’s been simmering all day.
Ingredients
Serves 6–8
- 1 lb (450g) lean ground beef (or ground turkey for a lighter option)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 bell peppers (red, green, yellow), chopped
- 1 can (28 oz / 800g) diced tomatoes
- 1 can (15 oz / 425g) tomato sauce
- 4 cups (1 liter) beef or vegetable broth
- 1 cup cooked rice (white, brown, or wild)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Preparation Time
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Step-by-Step Instructions
Step 1: Brown the Meat
- Heat olive oil in a large pot over medium heat.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Step 2: Add Aromatics and Vegetables
- Add onion and garlic to the pot. Sauté for 2–3 minutes until fragrant.
- Stir in the chopped bell peppers and cook for another 5 minutes until slightly softened.
Step 3: Build the Soup Base
- Add diced tomatoes, tomato sauce, broth, Italian seasoning, paprika, salt, and pepper.
- Stir well, bring to a boil, then reduce heat to low.
Step 4: Simmer and Add Rice
- Let the soup simmer for 20–25 minutes to allow the flavors to meld.
- Stir in the cooked rice and continue cooking for 5 more minutes.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve warm with crusty bread or a sprinkle of Parmesan cheese for extra richness.
Serving Suggestions
- Pair with a simple green salad or garlic toast for a complete meal.
- Add a dollop of sour cream or shredded mozzarella on top for extra creaminess.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months — perfect for meal prep.
Nutritional Highlights
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 310 |
| Protein | 22 grams |
| Total Fat | 12 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 28 grams |
| Sugars | 8 grams |
| Fiber | 4 grams |
| Sodium | 620 milligrams |
Nutritional Notes:
- Bell peppers add a vibrant dose of vitamin C and antioxidants.
- Lean ground beef or turkey provides high-quality protein.
- Tomatoes deliver lycopene, a powerful antioxidant that supports heart health.
- Brown rice (if used) increases fiber and adds a nutty texture.
Tips for Perfect Stuffed Bell Pepper Soup
- Use a mix of red, green, and yellow peppers for colorful presentation and balanced sweetness.
- For a low-carb version, replace rice with cauliflower rice.
- If you prefer a creamier texture, stir in ½ cup of heavy cream or coconut milk at the end.
- This soup tastes even better the next day as the flavors deepen overnight.
Variations to Try
- Vegetarian Version: Use lentils or chickpeas instead of beef and vegetable broth instead of beef broth.
- Spicy Kick: Add crushed red pepper flakes or diced jalapeño for heat.
- Cheesy Twist: Top each bowl with shredded cheddar or mozzarella before serving.
- Mediterranean Style: Add olives, feta, and oregano for a bright, tangy variation.
This Stuffed Bell Pepper Soup is the perfect combination of hearty comfort and wholesome nutrition. It transforms a classic dish into a simple, one-pot recipe that’s both satisfying and easy to prepare.
Whether you’re cooking for your family or meal prepping for the week, this flavorful soup delivers warmth, nutrition, and a touch of nostalgia with every spoonful.
Warm, filling, and endlessly customizable — it’s a dish that will quickly become a weeknight favorite.