Easy Stuffed Pepper Soup Recipe (One Pot)

Be the first to rate this recipe!0.0 from 0 votes

This easy stuffed pepper soup recipe has all the flavors of classic stuffed peppers in a cozy one-pot meal. Browned ground beef, sweet bell peppers, onion and garlic simmer in a rich tomato and beef broth with a little Cajun seasoning, then white rice cooks right in the pot until tender. Top each bowl with melty cheddar and fresh parsley.

There is no hollowing, stuffing or baking, which makes it a perfect weeknight dinner for busy families. Everything happens in one pot in about an hour, and the leftovers taste even better the next day.

Why You’ll Love This Stuffed Pepper Soup Recipe

• All the flavor, less work: tastes just like stuffed peppers without the stuffing.
• One pot: brown, simmer and serve from the same pot.
• Hearty and filling: beef, rice and vegetables make it a complete meal.
• Family friendly: mild enough for kids; add more Cajun seasoning for heat.
• Great for meal prep: keeps well in the fridge and freezer.
• Crockpot option: easy to adapt for the slow cooker.

Ingredients You’ll Need

This stuffed pepper soup recipe uses simple pantry staples plus fresh peppers and onion. Here is everything in US measurements and grams.

For the Soup Base

• 2 pounds (900 g) ground beef: 85% or 90% lean works best. Drain extra fat after browning.
• 2 medium bell peppers, diced (about 2 cups): use green for classic flavor, or mix red, yellow and green for color.
• 1 medium onion, chopped (about 1 cup): yellow or white.
• 3 cloves garlic, minced.

For the Broth and Seasoning

• 1 can (14.5 oz / 411 g) diced tomatoes: with their juice.
• 1 can (15 oz / 425 g) tomato sauce: gives the soup body and rich color.
• 4 cups (960 ml) beef broth: low-sodium lets you control the salt.
• 1 tablespoon Worcestershire sauce: adds savory depth.
• 1 teaspoon Cajun seasoning: a gentle kick; most blends contain salt, so taste before adding more.
• 1 teaspoon paprika and 1 teaspoon dried oregano: classic stuffed-pepper flavor.
• 1 teaspoon black pepper, plus salt to taste.

For the Rice and Toppings

• 3/4 cup (140 g) uncooked white rice: rinsed. It cooks directly in the soup.
• 1 to 1 1/2 cups shredded cheddar cheese: for serving.
• Chopped fresh parsley: for a fresh finish.

How to Make This Stuffed Pepper Soup Recipe

This one-pot method builds flavor in layers. Use a large Dutch oven or soup pot that holds at least 6 quarts.

Step 1: Brown the Beef

1. Cook the ground beef over medium-high heat, breaking it up, until no longer pink, about 8 minutes.
2. Drain off excess fat, leaving about 1 tablespoon in the pot.

Step 2: Saute the Vegetables

1. Add the bell peppers and onion and cook 5 minutes, until softened.
2. Stir in the garlic and cook 30 seconds, until fragrant.

Step 3: Add Seasonings and Liquids

1. Stir in the Cajun seasoning, paprika, oregano and black pepper.
2. Add the diced tomatoes, tomato sauce, beef broth and Worcestershire sauce.
3. Bring to a boil, then reduce the heat and simmer 10 minutes.

Step 4: Cook the Rice

1. Stir in the rinsed rice, cover and simmer on low about 20 minutes, stirring occasionally so it does not stick, until the rice is tender.
2. Taste and season with salt. Add a splash of broth if the soup is too thick.

Step 5: Serve

1. Ladle into bowls and top with shredded cheddar and parsley.

Ground beef should reach 160°F to be safe; University of Minnesota Extension lists safe cooking temperatures for ground meat and for reheating leftovers.

Stuffed Pepper Soup Crockpot Variation

To make this stuffed bell pepper soup in a slow cooker, brown the beef with the onion and garlic first and drain the fat. Add it to the crockpot with the peppers, seasonings, tomatoes, tomato sauce, broth and Worcestershire.

Cook on low 6 to 7 hours or high 3 to 4 hours. Stir in the uncooked rice for the last 30 to 45 minutes on high, or stir in 2 cups of cooked rice right before serving so it does not get mushy.

Expert Tips for the Best Stuffed Pepper Soup Recipe

• Brown well: letting the beef develop some crisp brown bits adds deep flavor.
• Rinse the rice: removes extra starch so the soup stays brothy, not gluey.
• Stir while the rice cooks: rice settles to the bottom and can scorch.
• Cook rice separately for leftovers: rice keeps absorbing liquid, so store it apart if you plan to save soup.
• Adjust the heat: start with 1 teaspoon Cajun seasoning and add more at the end.
• Use a mix of peppers: red and yellow peppers add sweetness and color.
• Double it: this stuffed pepper soup recipe doubles easily in a large stockpot; just add 5 extra minutes for the rice.

Stuffed Pepper Soup vs Classic Stuffed Peppers

Classic stuffed peppers take time: you hollow out whole peppers, fill them with a beef and rice mixture, top with sauce and bake about an hour.

This soup uses the same ingredients but chops the peppers and simmers everything together, so this stuffed pepper soup recipe is faster, easier to serve and perfect for a crowd. Every spoonful gets the perfect mix of beef, rice, pepper and tomato.

Variations

This stuffed pepper soup recipe is easy to adapt to what you have in the fridge or your family’s tastes.

• Ground turkey: swap for a lighter soup and use chicken broth.
• Cauliflower rice: stir in 2 cups during the last 5 minutes for a low-carb version.
• Italian style: use Italian sausage and Italian seasoning instead of Cajun.
• Smoky: use smoked paprika and a pinch of chipotle powder.
• Cheesy: stir 1 cup of cheddar right into the pot before serving.

What to Serve With Stuffed Pepper Soup

This stuffed pepper soup recipe is a full meal on its own, but a simple side makes dinner feel complete. Serve it with crusty bread, cornbread, garlic bread or a simple green salad. A dollop of sour cream on top is delicious, too.

For more cozy bowls, try our French lentil soup or chicken and dumplings soup.

Make Ahead and Freezing

Make ahead: this stuffed pepper soup recipe is great for meal prep; make it up to 3 days ahead. If possible, cook the rice separately and add it when reheating.

Freezing: cool completely and freeze in airtight containers up to 3 months. Illinois Extension recommends a freezer temperature of 0°F for the best quality. The rice softens after freezing, so you may want to freeze the soup without rice and add freshly cooked rice later.

Storage and Reheating

Refrigerate leftovers in a covered container within 2 hours and enjoy within 3 to 4 days. Reheat on the stove or in the microwave until steaming hot throughout, adding broth or water to thin it, since the rice absorbs liquid overnight.

Love easy beef dinners? Our crockpot beef stroganoff and crockpot steak bites are reader favorites.

Frequently Asked Questions

Here are quick answers to the questions readers ask most about this easy stuffed pepper soup recipe.

Can I use brown rice in this stuffed pepper soup recipe?

Yes, but brown rice needs about 40 to 45 minutes to cook. Add a little extra broth, or stir in cooked brown rice at the end.

Why did my rice soak up all the broth?

Rice keeps absorbing liquid as the soup sits. Add more broth when reheating, or store the rice separately.

Is stuffed pepper soup spicy?

Only mildly. One teaspoon of Cajun seasoning adds warmth without much heat. Add more, or a pinch of cayenne, if you like it spicy.

Can I use frozen bell peppers?

Yes. Add frozen diced peppers straight to the pot; no need to thaw.

How long does stuffed pepper soup last?

Up to 4 days in the refrigerator and 3 months in the freezer. Label the containers with the date so you know when to use them.

Be the first to rate this recipe!0.0 from 0 votes