Stuffed Pepper Soup with Ground Beef, Rice & Tomatoes: Hearty and Flavorful

Introduction

Stuffed Pepper Soup with Ground Beef, Rice & Tomatoes captures the comforting flavors of traditional stuffed peppers in a warm, hearty soup. Packed with tender ground beef, sweet bell peppers, rice, and rich tomato broth, this dish is perfect for weeknight dinners, family meals, or meal prepping for the week.

This soup transforms the classic stuffed pepper into a quick and easy one-pot meal while keeping all the familiar flavors. The combination of ground beef, cooked rice, and sweet peppers in a savory tomato broth creates a comforting, balanced dish. Each spoonful delivers a perfect mix of protein, vegetables, and grains, making it both filling and satisfying.

Its versatility and ease make Stuffed Pepper Soup a family-friendly option. You can adjust vegetables, seasonings, or protein to suit your taste, and the soup reheats beautifully for leftovers.

Background and Inspiration

Stuffed peppers are a classic comfort food traditionally prepared by hollowing out bell peppers and filling them with a mixture of ground meat, rice, and seasonings before baking. This soup version simplifies the preparation while preserving the rich flavors and textures of the original dish.

By combining all ingredients in a pot, the flavors meld together more quickly, and the result is a hearty, nutritious meal that still evokes the nostalgia of the baked stuffed pepper. This approach is perfect for busy households or for anyone looking for a delicious, home-cooked meal without the lengthy preparation time.

Why You’ll Love This Recipe

All-in-one comfort: All the flavors of stuffed peppers in a warm, savory soup.
Quick and easy: Ready in under an hour with minimal prep.
Nutrient-packed: Combines protein, vegetables, and grains in every bowl.
Family-friendly: Mild, approachable flavors suitable for all ages.
Make-ahead friendly: Soup tastes even better the next day.
Versatile: Customize with different vegetables, spices, or protein.

Ingredients & Equipment

For the Soup

1 tablespoon olive oil
1 pound (450 g) ground beef
3 cloves garlic, minced
1 medium onion, diced
3 bell peppers (red, green, or yellow), diced
2 medium carrots, diced
1 cup uncooked white or brown rice
1 can (28 oz / 800 g) diced tomatoes
4 cups beef or vegetable broth
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon salt, or to taste
Optional: fresh parsley or basil for garnish

Equipment

Large pot or Dutch oven
Wooden spoon
Ladle and bowls
Knife and cutting board

Pro Tips:

Rinse rice before adding to the soup to prevent clumping.
Bell peppers can be swapped for any favorite variety, including orange or yellow, for color and sweetness.
For extra depth, sauté the vegetables before adding the broth and tomatoes.

Step-by-Step Instructions

Step 1: Brown the Ground Beef

Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart with a wooden spoon. Remove excess fat if necessary.

Step 2: Sauté Aromatics and Vegetables

Add diced onion, garlic, bell peppers, and carrots to the pot. Cook for 5–7 minutes until the vegetables are softened and fragrant.

Step 3: Add Rice and Broth

Stir in the rice, diced tomatoes with their juice, broth, oregano, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, or until rice is tender and flavors are well combined.

Step 4: Adjust Seasoning and Serve

Taste the soup and adjust seasoning with additional salt, pepper, or herbs as desired. Serve hot, garnished with fresh parsley or basil for added color and flavor.

Expert Tips & Troubleshooting

Too thick? Add extra broth or water to reach your desired consistency.
Too thin? Simmer uncovered to reduce the liquid naturally.
Rice cooking: Use a lid partially on the pot to allow gentle simmering and even cooking.
Make-ahead tip: Soup can be stored in the refrigerator for 3–4 days; rice may absorb some liquid, so add a splash of broth when reheating.
Flavor boost: Add a splash of balsamic vinegar or a pinch of crushed red pepper flakes for extra depth.

Variations & Customizations

Vegetarian version: Replace beef with lentils or a plant-based ground meat alternative.
Extra vegetables: Include zucchini, mushrooms, or corn for added nutrition.
Spicy twist: Add chili powder or cayenne pepper for heat.
Grain alternatives: Substitute quinoa, farro, or barley for rice.
Cheesy topping: Sprinkle shredded cheddar or Parmesan over each serving for extra richness.

Serving & Presentation Ideas

Serve Stuffed Pepper Soup in bowls with a sprinkle of fresh herbs and optionally some shredded cheese. Pair with warm bread, rolls, or a light side salad for a complete meal. The vibrant colors of the bell peppers, carrots, and tomatoes make the soup visually appealing, perfect for family meals or entertaining guests.

Storage & Make-Ahead Tips

Refrigerate: Store in airtight containers for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 3 months.
Reheat: Warm gently on the stove over medium heat, adding extra broth if necessary to restore consistency.
Meal prep: Prepare the soup ahead of time and reheat, adding fresh herbs or cheese just before serving.

FAQ

Can I use frozen bell peppers?
Yes, frozen peppers work well; add them directly to the soup during the sauté step.

Can I make this soup vegan?
Yes, use vegetable broth and plant-based ground meat or lentils instead of beef.

Can I cook the rice separately?
Yes, cook rice separately and add it to the soup when serving to prevent overcooking or mushiness.

Conclusion

Stuffed Pepper Soup with Ground Beef, Rice & Tomatoes is a hearty, flavorful, and easy-to-make soup that captures the classic flavors of stuffed peppers in a comforting bowl. Perfect for weeknight dinners, meal prep, or cozy family meals, this soup is nutritious, satisfying, and versatile. Its vibrant colors, rich flavors, and satisfying texture make it a favorite for both adults and children alike.

Stuffed Pepper Soup with Beef, Rice & Tomatoes