Easy Stuffed Bell Pepper Soup
When it comes to comfort food, bell pepper soup is right up there with traditional stuffed peppers—but with way less time and effort. This recipe is perfect for those busy weekday dinners when you need a hearty soup that’s both comforting and satisfying. Plus, it’s versatile enough for meal prep, lazy weeknights, or even those long winter months when soup season is in full swing.
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Ingredients You’ll Need for Stuffed Bell Pepper Soup
- 1 lb lean ground beef (or swap for ground turkey, ground chicken, or even Italian sausage)
- 2 bell peppers, any color (we like to use a mix of green peppers and red bell pepper for color)
- 1 yellow onion, chopped
- 3 cloves fresh garlic, minced
- 3 cups beef broth (or substitute vegetable broth or chicken broth)
- 1 can Rotel diced tomatoes
- 1 can tomato sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- bay leaf (optional)
- Salt and black pepper to taste
- 1-2 cups cooked rice (white rice, brown rice, or even cauliflower rice work well)
- 1 cup grated mozzarella cheese (optional for topping)
How to Make Stuffed Bell Pepper Soup
Cook the Ground Beef
Start by heating a large soup pot or Dutch oven over medium-high heat. Add the lean ground beef and use a wooden spoon to break it into small pieces as it cooks. This ensures the meat cooks evenly and doesn’t clump together. Continue cooking until the beef is fully browned, about 7-10 minutes. If your ground beef is not very lean and produces excess grease, carefully drain it before moving on to the next step. This helps prevent your soup from becoming too oily.
Sauté the Veggies
Once the beef is browned, add the chopped yellow onion, green bell peppers, and red bell pepper directly to the pot. Stir everything together and cook over medium heat, allowing the vegetables to soften and release their natural flavors. This should take about 5-7 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot. When the veggies are tender and fragrant, add the minced fresh garlic. Cook for an additional 1-2 minutes, stirring constantly, until the garlic becomes aromatic. Be careful not to let the garlic burn, as it can develop a bitter taste.
Add the Liquids and Seasonings
With the beef and vegetables cooked, it’s time to bring all the flavors together. Pour in the beef broth, tomato sauce, and Rotel diced tomatoes. Stir well to combine. Sprinkle in the garlic powder, onion powder, Italian seasoning, bay leaf and a generous pinch of salt and black pepper. Stir again to evenly distribute the seasonings. Bring the mixture to a gentle simmer over medium-low heat. Let the soup cook for about 10-15 minutes, stirring occasionally with your wooden spoon. This allows all the flavors to meld together into a delicious and hearty soup.
Cook the Rice
While your soup is simmering, it’s the perfect time to prepare your rice. If you are looking for a quick and easy way to prepare your rice try our Instant Pot Rice or our Oven Baked Rice.
Combine the Rice and Soup
Now comes the fun part—assembling your soup. You have two options here, depending on your preference. If you like everything mixed together for convenience (like I do), simply add the cooked rice directly into the pot of soup. Stir everything together thoroughly, making sure the rice is evenly distributed. Alternatively, you can keep the rice in a separate container and serve it in individual bowls, adding as much rice as each person prefers before ladling the soup over the top. Either way works, so choose the method that best suits your style. Once your soup is in the bowl try topping it with some grated mozzarella cheese!
Taste and Adjust
Before serving, take a moment to taste your soup and adjust the seasoning if needed. Add a pinch of salt, black pepper, or even a splash of Worcestershire sauce to elevate the flavors. If you prefer a thicker soup, let it simmer for a few more minutes to reduce slightly.
Storage and Leftovers
If you have leftovers, store them in separate airtight containers to keep the rice from soaking up too much broth. It’s freezer-safe too, making it a great recipe for meal prep. Just reheat and enjoy a delicious soup that tastes even better the next day.
Conclusion
There you have it—an easy stuffed bell pepper soup that brings all the comforting flavors of traditional stuffed peppers into a hearty and satisfying soup form. Whether you’re whipping this up on a busy weeknight or meal prepping for the week ahead, it’s a recipe that will quickly become a go-to in your home.
Easy Stuffed Bell Pepper Soup
Equipment
- 1 large soup pot or dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 instant pot or rice cooker optional
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 10 oz rotel (one can)
- 15 oz tomato sauce (one can)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp italian seasoning
- 1-2 cups cooked rice
- salt and pepper to taste
- 1 bay leaf optional
Instructions
- Heat a large soup pot over medium-high heat. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned. Drain any excess grease if needed.
- Add the chopped bell peppers, onion, and garlic to the pot. Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the beef broth, diced tomatoes, and tomato sauce. Add the garlic powder, onion powder, Italian seasoning, bay leaf, salt, and black pepper. Stir well and bring to a simmer over medium heat. Cook for 10-15 minutes.
- While the soup is simmering, prepare the rice. Use an Instant Pot, rice cooker, or stovetop to cook 1-2 cups of rice. Once cooked, fluff the rice with a fork.
- While the soup is simmering, prepare the rice. Use an Instant Pot, rice cooker, or stovetop to cook 1-2 cups of rice. Once cooked, fluff the rice with a fork.
- Garnish with shredded cheese, sour cream, or fresh parsley if desired.
