There’s something irresistibly cozy about a hearty bowl of soup that tastes like a warm hug — and this Stuffed Pepper Soup with Rice Recipe is just that. It captures all the delicious flavors of stuffed peppers in a soothing, slurpable form, perfect for any day you need a little extra comfort. Trust me, once you try it, you’ll find yourself making it again and again.

The image shows a bowl filled with a thick stew that has three main layers: a base of red tomato sauce, small grains of white rice mixed throughout, and chunks of cooked ground meat along with chopped red and green bell peppers and onions, all topped with small green herb pieces. The bowl is white and is placed on a white marbled surface with a gray cloth nearby. A silver spoon is sitting inside the bowl, partially submerged in the stew. In the background, more white bowls with the same stew and a white bowl of chopped green herbs can be seen. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Pepper Soup with Rice Recipe
Top Tip
How to Serve Stuffed Pepper Soup with Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Pepper Soup with Rice Recipe

Why You'll Love This Recipe

This soup hits all the right notes. It’s packed with hearty ingredients, brimming with bold flavors from the bell peppers and herbs, and carries the familiar vibe of your favorite classic stuffed pepper dish — all without fussing over baking peppers individually. I love how straight-forward it is, and you’ll appreciate how rewarding it feels to whip up a filling, wholesome meal in under an hour.

Comfort in a Bowl: All the flavors of stuffed peppers, minus the stuffing and melting cookware. Pure, cozy goodness in each spoonful.
Quick & Simple: You don’t need to fuss with hollowing and baking—they’re all beautifully blended into this one-pot wonder.
Customizable: Whether you want to lighten it up with turkey or add your favorite herbs, this soup welcomes tweaks with open arms.
Great for Weeknights: With about 40 minutes total, this is a weeknight hero that comes together easily after work or busy days.

Ingredients & Why They Work

Every ingredient in this Stuffed Pepper Soup with Rice Recipe plays a starring role in bringing traditional flavors to life in soup form. Fresh bell peppers give that signature sweetness and crunch, ground beef adds savory depth, and the herb trio of basil, oregano, and thyme ties it all together — plus, the fire-roasted tomatoes add a smoky punch that really makes this soup sing.

Flat lay of a mound of fresh lean ground beef, a small yellow onion cut in half showing its layers, one whole red bell pepper and one whole green bell pepper, four unpeeled garlic cloves, a few dried basil leaves, dried oregano sprigs, and dried thyme sprigs arranged neatly, two small white ceramic bowls—one filled with fire-roasted diced tomatoes, the other with smooth tomato sauce, a small white bowl containing rich beef broth, a small white bowl with cooked white rice grains, a small bunch of roughly chopped fresh parsley, and a few shavings of pale yellow parmesan placed on a simple white ceramic plate, all items balanced and perfectly symmetrical, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean Ground Beef: Provides hearty protein with a rich, meaty flavor while keeping excess grease minimal.
Yellow Onion: Adds subtle sweetness and depth; sautéing it softens its sharpness perfectly.
Red and Green Bell Peppers: The duo gives you that classic stuffed pepper flavor plus vibrant color and fresh crunch.
Garlic: Essential for an aromatic boost, it brings warmth and complexity.
Dried Basil, Oregano, and Thyme: The well-loved herb combo forms the backbone of the flavor profile, keeping it authentic and rich.
Fire-Roasted Diced Tomatoes: Smoky and slightly charred, they elevate the soup beyond basic tomato flavors.
Tomato Sauce: Creates a smooth, thick base and rounds out the tomato flavors.
Low-Sodium Beef Broth: Adds savory liquid body without overpowering the veggies and herbs.
Cooked Rice: Absorbs the broth, softens the texture, and makes the meal feel filling and substantial.
Optional Garnishes (Parmesan & Parsley): Fresh herbs and cheese add brightness and a touch of indulgence.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love about this Stuffed Pepper Soup with Rice Recipe is how easy it is to tweak. Whether you want to dial back the beef for a lighter option or turn up the spice with a few chili flakes, it’s your canvas. I often swap in ground turkey when I’m looking for something leaner, and sometimes toss in a handful of fresh spinach toward the end for a boost of green.

Ground Turkey or Chicken: A flavorful, lower-fat option that still keeps the soup hearty and satisfying.
Italian Seasoning: If you don’t have individual herbs on hand, it’s a great shortcut without losing flavor.
Add Extra Veggies: Mushrooms, zucchini, or corn work beautifully and sneak in some extra nutrition.
Make it Spicy: A pinch of red chili flakes or a dash of hot sauce can give the soup a warm kick if that’s your thing.

Step-by-Step: How I Make Stuffed Pepper Soup with Rice Recipe

A white pot filled with diced green and red bell peppers, chopped onions, and minced garlic in the middle, with dried herbs piled on one side. The vegetables show a mix of bright green, red, and translucent white colors, and the inside of the pot has brown cooked marks around the edges. A black spoon with a silver handle rests inside the pot, stirring the ingredients. The pot is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Ground Beef, Season Well

I start by heating a large pot over medium-high heat and adding the lean ground beef. Breaking it up with a spatula helps it cook evenly. Don’t forget to season with kosher salt and freshly ground black pepper right from the start—that layers flavor beautifully. Once it’s nicely browned, I drain any excess grease and set the beef aside on a paper towel-lined plate to keep the soup from turning oily.

Step 2: Sauté the Veggies & Aromatics

Next, I heat a tablespoon of olive oil in the same pot (no need to clean it out—that leftover flavor is gold). Toss in the diced onion and both bell peppers, sautéing until they’re softened and fragrant—about 3 to 4 minutes. Then, in go the garlic, dried basil, oregano, and thyme for just a quick 30-second sauté to release all those lovely herbaceous aromas.

Step 3: Simmer with Tomatoes, Broth & Beef

Return the browned beef to the pot, then add the fire-roasted diced tomatoes, tomato sauce, and beef broth. Give everything a good stir, cover the pot, and bring it to a gentle simmer. Lower the heat and let it bubble away for about 20 minutes. This simmering stage melds the flavors wonderfully and softens the peppers even more. Bonus: If your rice isn’t cooked yet, the simmering time’s perfect for prepping that.

Step 4: Stir in the Rice & Adjust

The moment to bring in the cooked rice arrives now. Stir it into the soup and check the consistency. If you want a brothier soup, add a splash more beef broth—it adapts well to how you like your soup thickness. Then ladle it into bowls, and if you’re feeling fancy, sprinkle on some freshly chopped parsley and shaved parmesan.

Top Tip

Over the years, making this Stuffed Pepper Soup with Rice Recipe has taught me a few handy tricks to keep flavors bright and textures just right. These little insights can make all the difference when you're after that perfect bowl every time.

Use Lean Meat: I stick with 90% lean ground beef to avoid excess grease, which saves a lot of cleanup and keeps the soup from getting greasy.
Don’t Skip the Herbs: Fresh or dried, those herbs bring out all the Mediterranean deliciousness you’re craving.
Cook Rice Separately: Cooking your rice separately prevents it from getting mushy and lets it soak up just enough soup when stirred in.
Simmer Gently: Low and slow simmering melds flavors better and softens peppers nicely without breaking down other ingredients.

How to Serve Stuffed Pepper Soup with Rice Recipe

Stuffed Pepper Soup - Serving Suggestion

Garnishes

I love topping this soup with fresh parsley—it adds a vibrant pop of green and freshness to every spoonful. A little shaved parmesan on top adds an irresistible savory note and creamy finish. If you like a little heat, a tiny drizzle of chili oil or a pinch of crushed red pepper flakes never hurts either.

Side Dishes

For sides, I often serve this with crusty garlic bread or warm dinner rolls to soak up every last drop of soup. A simple green salad with a bright vinaigrette helps balance the richness, especially if you’re serving it for a bigger meal.

Creative Ways to Present

Once, I served this soup in mini bread bowls for a cozy winter dinner with friends — it was a hit and made the meal feel extra special. Another time, I layered it in clear mugs at a casual outdoor party so everyone could appreciate the colorful veggies peeking through.

Make Ahead and Storage

Storing Leftovers

After enjoying some fresh soup, I pour leftovers into airtight containers and refrigerate for up to 3 days. It’s great to have ready for quick lunches or an easy dinner. Just give it a good stir before reheating to redistribute flavors.

Freezing

This soup freezes beautifully. I let it cool completely, then portion it out in freezer-safe containers. It keeps well up to 3 months, so it’s fantastic to prep in advance or stash away for busy days.

Reheating

To reheat, I prefer gently warming it in a pot on the stove over medium-low heat, stirring occasionally. This helps the rice keep its texture and prevents the soup from scorching. Add a splash of broth or water if it’s thickened too much in the fridge.

Frequently Asked Questions:

Can I make this Stuffed Pepper Soup with Rice Recipe vegetarian?

Yes! Simply swap out the ground beef for plant-based meat alternatives or add hearty beans like black beans or kidney beans along with extra veggies to keep it filling and flavorful. Use vegetable broth instead of beef broth for a vegetarian-friendly version.

What type of rice works best in this soup?

I recommend using cooked white or brown rice—both absorb the flavors well. Brown rice adds a nuttier flavor and a bit more chew, while white rice gives a softer texture. Just make sure the rice is fully cooked before adding it to the soup to avoid any raw or crunchy bites.

Can I prepare this soup in advance?

Absolutely! This Stuffed Pepper Soup with Rice Recipe tastes even better the next day after the flavors have melded. You can make it a day ahead, store refrigerated, and simply reheat gently on the stove when ready to serve.

How do I adjust the soup if I want it thicker or thinner?

If you prefer a thicker soup, cook it a bit longer uncovered to reduce some liquid, or use less broth initially. For thinner soup, simply add more beef broth or water when stirring in the rice or just before serving to reach your desired consistency.

Final Thoughts

This Stuffed Pepper Soup with Rice Recipe really feels like a little kitchen hug on a chilly day or whenever you want something hearty but uncomplicated. I’ve made it countless times and never tire of how its familiar, comforting flavors hit the spot. I hope you’ll enjoy making it and sharing it just like I do — it’s the kind of recipe that turns into a go-to, comforting classic.