Stuffed Pepper Soup with Ground Beef and Rice is pure comfort in a bowl—think all the best flavors of classic stuffed peppers, made extra-cozy as a hearty, one-pot soup you can enjoy any night of the week. Each spoonful is packed with vibrant bell peppers, savory ground beef, plump rice, aromatic herbs, and a rich tomato broth, turning familiar ingredients into something truly crave-worthy.
Why You’ll Love This Recipe
- All the Flavor, None of the Fuss: Enjoy everything you love about traditional stuffed peppers—with way less work and just one pot to wash.
- Hearty, Wholesome, and Filling: Packed with protein, rice, and colorful veggies, this soup is satisfying enough to be a complete meal.
- Totally Customizable: Swap in your favorite ground meat, rice, or make it vegan—this recipe adapts beautifully to your pantry and preference.
- Leftovers That Taste Even Better: The flavors deepen as it sits, making Stuffed Pepper Soup with Ground Beef and Rice a meal prep dream.
Ingredients You’ll Need
Every ingredient in this Stuffed Pepper Soup with Ground Beef and Rice serves a delicious purpose—from the sweetness of the peppers to the undertones of herbs and that touch of richness from olive oil. The beauty of this recipe is how it turns pantry staples and fresh veggies into something truly special.
- Extra-virgin olive oil: Adds richness and depth to both the sauté and the finished soup—using two additions really boosts flavor.
- Bell peppers (any color): The star! They bring heaps of sweet, mellow crunch and brighten up every bite.
- Yellow onions: Their natural sweetness creates a wonderful base and rounds out the soup’s flavor profile.
- Ground beef (or other ground meat): Brings heartiness to the dish; you can easily swap for turkey, chicken, lamb, or a vegan option.
- Fresh parsley, dried oregano, and fresh mint (optional): These herbs add layers of freshness and a Mediterranean twist—it’s especially tasty if you have extra mint on hand.
- Red wine (optional): Deglazes the pan and adds a touch of elegance, but the soup is delicious either way.
- Chicken broth (or veggie/beef broth): Forms the savory, slurpable base for all the flavors to mingle.
- Canned crushed tomatoes (or diced): Offer both texture and tang, marrying all the flavors together in cozy tomato goodness.
- Rice (any kind): Gives the soup its signature heartiness and makes it ultra-satisfying—with endless rice options, it’s super flexible.
- Kosher salt and black pepper: Essential for balancing and brightening the finished dish (taste and adjust as needed).
- Romano or parmesan cheese (optional for serving): A sprinkle on top adds a lovely salty finish that’s simply irresistible.
Variations
One of my favorite things about Stuffed Pepper Soup with Ground Beef and Rice is how effortlessly it welcomes customization! Whether you’re working with what’s in your fridge or adjusting for dietary needs, this recipe truly plays nice with swaps and tweaks.
- Make it vegetarian or vegan: Use vegetable broth and swap in your favorite plant-based ground “meat”—it’s just as hearty and delicious.
- Change up the rice: Try brown rice for a nuttier flavor, wild rice for extra texture, or cauliflower rice for a lower-carb version.
- Experiment with proteins: Ground turkey, chicken, lamb, or even sausage all bring their own character—just adjust seasonings as needed.
- Add more veggies: Diced carrots, celery, or spinach melt beautifully into the soup and boost the nutrition.
How to Make Stuffed Pepper Soup with Ground Beef and Rice
Step 1: Sauté Peppers and Onions
Start by heating half of your olive oil in a big soup pot or Dutch oven over medium-high heat. Once it shimmers, toss in your diced onions and bell peppers. Let them sauté, stirring occasionally, until they’re beautifully soft, fragrant, and just beginning to get those irresistible golden edges—this usually takes 10-12 minutes and sets up the caramelized veggie base for your soup.
Step 2: Brown the Beef
Add the ground beef to the pot, along with the chopped parsley, oregano, and (if you’re feeling adventurous) the fresh mint. Break up the meat with a wooden spoon while it cooks so everything browns evenly. You want the beef fully cooked and all that wonderful herby aroma mingling with your peppers and onions.
Step 3: Deglaze and Build Your Broth
If you’re using red wine, pour it in now! Scrape up any brown bits from the bottom (that’s pure flavor). Then add your broth and canned tomatoes, stirring to combine. This vibrant, savory mixture will soon transform into the soul of your Stuffed Pepper Soup with Ground Beef and Rice.
Step 4: Add Rice and Simmer
Once your soup is bubbling, lower the heat and stir in the rice. Cover and let it simmer gently until the rice is tender. Depending on the rice you choose, this can take about 20 minutes—just check and add a splash more broth if you need to!
Step 5: Finish and Serve
Turn off the heat and swirl in the remaining olive oil for a glossy, rich finish. Taste, then season with salt and pepper until it’s just how you like it. Ladle into bowls, sprinkle with Romano or parmesan cheese (if you love), and dig in!
Pro Tips for Making Stuffed Pepper Soup with Ground Beef and Rice
- Caramelizing the Veggies: Don’t rush the onion and pepper sauté—letting them get just golden brings out tons of sweetness, which is the backbone of amazing flavor.
- Rice Timing Trick: If you plan to have leftovers, slightly undercook the rice or cook it separately—this keeps the grains from getting too soft in the soup.
- Go Broth-Savvy: The saltiness and flavor of your broth make a big difference, so taste before adding more salt at the end.
- Cheese Finish: Always add your cheese sprinkle just before serving for the best melt and a burst of flavor on top!
How to Serve Stuffed Pepper Soup with Ground Beef and Rice
Garnishes
For an extra flourish, shower bowls of Stuffed Pepper Soup with Ground Beef and Rice with freshly grated Romano or parmesan, a little chopped parsley, and a crack of black pepper. Even a drizzle of olive oil or a squeeze of lemon brightens it up beautifully—perfect for making weeknights feel special.
Side Dishes
This soup is so hearty it hardly needs anything else, but you can never go wrong with a warm crusty baguette, homemade garlic bread, or a light leafy green salad with a zingy vinaigrette. For a full comfort-food spread, try pairing with a classic grilled cheese or simple roasted veggies.
Creative Ways to Present
If you’re serving Stuffed Pepper Soup with Ground Beef and Rice to guests, ladle it into wide shallow bowls for a rustic bistro feel, or serve in mugs for casual cozy nights. For a playful twist, hollow out small sourdough bread boules and fill them with hot soup—kids and adults will love the edible “bowl!”
Make Ahead and Storage
Storing Leftovers
Cool any leftover soup to room temperature, then transfer to airtight containers and refrigerate. It will keep beautifully for up to 4 days—the flavors only get better, making tomorrow’s quick lunch extra delicious!
Freezing
Stuffed Pepper Soup with Ground Beef and Rice freezes like a dream. Store it in freezer-safe containers (leave a bit of room for expansion) and it’ll last up to 6 months. Thaw overnight in the fridge for best texture and flavor.
Reheating
Gently rewarm the soup in a pot on the stove over low-medium heat, stirring occasionally to prevent sticking. If it’s a bit thick (the rice may soak up broth as it sits), just add a splash of water or broth until it’s your perfect consistency again.
FAQs
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Can I use a different type of rice?
Absolutely! Stuffed Pepper Soup with Ground Beef and Rice is incredibly forgiving. You can use white, brown, wild, or even basmati rice—just adjust the cooking time and add more broth as needed if you’re using a rice that takes longer to cook.
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What’s the best ground meat for this soup?
Lean ground beef keeps the soup rich but not greasy, but ground turkey, chicken, pork, or lamb all work beautifully. For a lighter touch or a new flavor twist, don’t hesitate to use what you love or have on hand.
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Can I make Stuffed Pepper Soup with Ground Beef and Rice ahead of time?
Yes! In fact, the flavor gets even better after a day in the fridge. If you’re planning to make ahead, consider cooking the rice separately and adding when reheating so it stays nice and plump.
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How do I keep the rice from getting mushy?
For the best texture, slightly undercook the rice if you know you’ll have leftovers—or, cook rice separately and stir it in just before serving. This way, the grains won’t soak up too much liquid as the soup sits.
Final Thoughts
I hope you fall in love with this Stuffed Pepper Soup with Ground Beef and Rice as much as my family has—it’s one of those cozy, soul-warming meals that never disappoints. Whether you follow the recipe to the letter or make it your own, don’t be surprised if it becomes a new weeknight favorite in your home, too!
Print
Stuffed Pepper Soup with Ground Beef and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Stuffed Pepper Soup with Ground Beef and Rice is a comforting one-pot meal that’s perfect for chilly days. Savory ground beef, sweet bell peppers, and tender rice simmered in a flavorful broth create a delicious and satisfying dish.
Ingredients
For the Soup:
- 4 tablespoons extra-virgin olive oil, divided
- 3 large bell peppers, any color, diced
- 2 yellow onions, diced
- 1 – 1 1/2 lb. ground beef or other ground meat
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh mint or 2 teaspoons dried, optional
- 1/2 cup red wine, optional
- 6 cups chicken broth or vegetable or beef broth
- 15 oz. canned crushed tomatoes or diced
- 1 cup rice, any kind
- 1/2 – 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Serving:
- Romano or Parmesan cheese, for serving, optional
Instructions
- Sauté Vegetables: In a large pot, heat 2 tablespoons of olive oil. Sauté onions and bell peppers until softened and starting to brown.
- Cook Ground Beef: Add ground beef, parsley, oregano, and mint. Cook until beef is browned.
- Add Liquids: Pour in wine, chicken broth, and crushed tomatoes. Bring to a boil.
- Cook Rice: Stir in rice, cover, and simmer until rice is cooked.
- Finish Soup: Remove from heat, stir in remaining olive oil, season, and serve with cheese if desired.
Notes
- Lean ground beef is preferred, but any kind works.
- Alternatives to ground beef include pork, turkey, chicken, lamb, or vegan options.
- Feel free to use homemade or store-bought broth.
- Adjust cooking time and liquid based on rice type.
- Season soup to taste based on salt in broth.
- Soup freezes well for up to 6 months.
- Vegan option: use vegetable broth and vegan meat substitutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
