Hearty & Easy Stuffed Pepper Soup Recipe for Busy Nights

This easy stuffed pepper soup recipe has the flavors of classic stuffed bell peppers: ground beef, tender peppers, and a rich tomato broth. The whole pot costs $11.13, which works out to $1.86 per serving, and it’s ready in 55 minutes. For more affordable dinner ideas, check out our Easy Smothered Cabbage with Sausage recipe.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient Notes and Cheaper Swaps

Ground Beef

This recipe uses 80/20 ground beef for a balance of flavor and affordability; the fat renders out during cooking and adds richness to the soup base. Leaner ground beef, ground turkey or chicken also work, but they might be slightly more expensive. To stretch the meat further, add a can of drained and rinsed kidney beans or lentils along with the beef broth.

Bell Peppers

Green bell peppers are typically the most inexpensive variety, and their slightly bitter, earthy flavor works well with the savory beef and sweet tomatoes. If red, yellow, or orange bell peppers are on sale, a mix adds color and a slightly sweeter flavor.

Canned Tomatoes

Store-brand canned tomatoes and tomato sauce are often significantly cheaper than name brands. Check grocery store flyers for sales and stock up when prices are lowest.

Rice

Long grain white rice makes this soup hearty and filling. Brown rice can be used instead, but it will take longer to cook and may require a bit more broth or water for the soup to maintain its consistency.

How to Make Stuffed Pepper Soup Step by Step

Brown the ground beef in a large pot with a tablespoon of olive oil, breaking it up with a spoon, until it’s no longer pink and reaches an internal temperature of 160°F. Drain any excess fat, then set the beef aside.

Heat the remaining olive oil in the same pot. Add the chopped onions and green bell peppers and sauté for a few minutes until they start to soften. Stir in the minced garlic and cook for about 30 seconds more, being careful not to burn it.

Pour in the diced tomatoes, tomato sauce, and beef broth. Return the cooked ground beef to the pot, then stir in the dried parsley, basil, and oregano and season with salt and black pepper. Bring to a gentle boil, then reduce the heat to low, cover, and simmer until the vegetables are tender.

While the soup simmers, cook the rice according to the package directions. After about 30 minutes of simmering, stir in the cooked rice, which thickens the soup slightly. Taste and adjust the seasonings.

Serve warm, topped with shredded cheddar cheese and a little fresh parsley if desired. The full quantities and steps are in the recipe card below.

Tips for the Best Results

• Don’t Skimp on Browning: Properly browning the ground beef leaves browned bits (fond) at the bottom of the pot that flavor the entire soup.
• Cook Rice Separately: Cooking the rice separately gives you more control over its texture and keeps it from over-absorbing liquid and making the soup too thick.
• Taste and Adjust Seasoning: Canned goods can vary in sodium, so taste the soup before serving and adjust the salt and pepper.

Storing, Freezing and Reheating

Cool leftover soup completely before transferring it to airtight glass food storage containers. It will keep in the refrigerator for 3 to 4 days. If the rice absorbs liquid and the soup thickens, add a splash of beef broth or water when reheating.

To freeze, transfer the cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion, for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave, adding liquid as needed.

Serving Ideas and Variations

• Crusty Bread: Serve with crusty bread or garlic bread to sop up the broth.
• Side Salad: A simple green salad with a vinaigrette dressing makes a fresh, light accompaniment.
• Extra Veggies: Stir in a handful of frozen corn or peas during the last 5 minutes of simmering for extra vegetables and color.
• Spice It Up: Add a pinch of red pepper flakes with the garlic for a little heat.

Emily Carter

Easy Stuffed Pepper Soup

A comforting and budget-friendly soup that captures all the classic flavors of stuffed peppers in a convenient one-pot meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 424

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 80/20 recommended
• 2 tablespoons olive oil divided
• Salt to taste
• Black pepper freshly ground, to taste
• 1 medium yellow onion chopped
• 2 medium green bell peppers chopped
• 2 cloves garlic minced
• 2 cans petite diced tomatoes 14.5 oz each
• 1 can tomato sauce 15 oz
• 1 can low-sodium beef broth 14.5 oz
• 1 teaspoon dried parsley
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 cup uncooked long grain white rice
• ¼ cup shredded cheddar cheese for serving, optional

Equipment

• 1 Large pot or Dutch oven 6-quart or larger
• 1 Cutting board
• 1 Sharp knife
• 1 Measuring cups and spoons
• 1 Wooden spoon or spatula

Method

 

1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
2. Add the ground beef to the pot, season with a pinch of salt and pepper, and cook, breaking it up with a spoon, until it’s browned and cooked through, reaching an internal temperature of 160°F.
3. Drain any excess fat from the pot and transfer the cooked beef to a plate lined with paper towels; set aside.
4. Heat the remaining 1 tablespoon of olive oil in the same pot over medium heat.
5. Add the chopped yellow onion and green bell peppers to the pot and sauté for 3 minutes, or until they begin to soften.
6. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
7. Pour in the diced tomatoes, tomato sauce, and beef broth; then stir in the dried parsley, basil, and oregano, along with the cooked ground beef.
8. Season the soup with salt and pepper to taste, then bring it to a light boil.
9. Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes, stirring occasionally to prevent sticking.
10. While the soup simmers, prepare the white rice according to the package directions.
11. Once the soup has simmered, stir in the cooked rice.
12. Serve the stuffed pepper soup warm, topped with optional shredded cheddar cheese and a sprinkle of fresh parsley if desired.

Notes

Make Ahead: This soup tastes even better the next day as the flavors meld. Prepare it a day in advance for an easy reheat meal.

Customize Veggies: Feel free to add other vegetables like carrots or celery to boost nutrition and flavor.

Spice Level: For a touch of heat, add a pinch of red pepper flakes when you add the garlic.

Freezing: This soup freezes well without the rice. If you plan to freeze, add the cooked rice after thawing and reheating, or cook the rice separately and add it before serving.

Frequently Asked Questions

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