Hearty Stuffed Pepper Soup Ready in Under 40 Minutes

You know that perfect food that tastes like Sunday dinner but cooks like a Tuesday? That’s this Stuffed Pepper Soup. It delivers all the flavor of classic stuffed peppers without the fussy oven acrobatics.

One pot, simple ingredients, and results so cozy your spoon might get a standing ovation. Want a meal that’s hearty, healthy-ish, and impossible to mess up? You just found your new weeknight MVP.

What Makes This Recipe So Good

• All the stuffed pepper flavor, none of the hassle: No par-boiling peppers, no pre-baking.Just chop, simmer, and serve.
• Deep, savory broth: Tomato base plus beef or turkey, aromatics, and bell peppers for that “slow-cooked” taste in a fraction of the time.
• Flexible on rice: Add it cooked for speed or uncooked to thicken the soup as it simmers. White, brown, or even cauliflower rice—it all works.
• Meal-prep gold: This soup reheats like a champ, and the flavors get even better tomorrow. FYI, it freezes beautifully too.
• Balanced and filling: Protein, carbs, veggies, and fiber.Your stomach gets full, your brain gets happy.

Ingredients

• 1 lb ground beef (or ground turkey or chicken)
• 1 tablespoon olive oil (only if using lean meat)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 large bell peppers (any colors), diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes (fire-roasted if you’ve got them)
• 4 cups beef broth (or chicken/vegetable)
• 3/4 cup uncooked rice (or 1.5 cups cooked rice; white or brown)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar (balances acidity; optional but recommended)
• Fresh parsley, chopped, for garnish
• Grated Parmesan or shredded cheddar, optional for serving

Step-by-Step Instructions

1. Brown the meat: Heat a large pot over medium-high. Add ground beef (and olive oil if using lean). Cook until browned and crumbly, about 5–7 minutes.Drain excess fat if needed.
2. Sweat the aromatics: Add onion and a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
3. Add the peppers and spices: Toss in diced bell peppers, black pepper, smoked paprika, oregano, thyme, and the bay leaf.Cook 2–3 minutes to wake up the spices.
4. Build the broth: Stir in tomato sauce, diced tomatoes, Worcestershire, sugar, and broth. Bring to a gentle boil.
5. Choose your rice path:
   • Uncooked rice: Add now. Reduce heat to a simmer, cover, and cook 15–20 minutes (white) or 35–40 minutes (brown) until rice is tender.
   • Cooked rice: Simmer the soup 15 minutes first, then stir in cooked rice and heat 3–5 minutes.
6. Taste check: Remove the bay leaf.Adjust salt, pepper, and Worcestershire to taste. If it’s too thick, add a splash of broth or water.
7. Serve: Ladle into bowls, top with parsley, and sprinkle with Parmesan or cheddar if you’re feeling fancy. Eat immediately (and try not to brag).

Preservation Guide

• Refrigeration: Store in airtight containers for up to 4 days.If the rice absorbs too much liquid, stir in a bit of broth or water when reheating.
• Freezing: For best texture, freeze without rice for up to 3 months. If already combined, it still freezes fine—rice just gets softer.
• Reheating: Stovetop over medium heat, stirring often, 5–8 minutes. Microwave in bursts, stirring between.Add a splash of broth if it tightened up (it will, it’s clingy).
• Make-ahead tip: Keep cooked rice separate in the fridge and add to hot soup just before serving to maintain texture.

Benefits of This Recipe

• Time-efficient: One pot, minimal chopping, and weeknight-friendly. You’ll be eating before your delivery app even connects to the driver.
• Budget-friendly: Pantry staples and humble ingredients deliver big flavor. Ground turkey?Totally fine. Store-brand tomatoes? Absolutely.
• Nutritious and satisfying: Lean protein, veggies, and carbs in one bowl.Add brown rice for extra fiber or turkey for lighter macros.
• Scalable: Double it for meal prep or a crowd. The leftovers are basically elite.
• Versatile base: Switch in quinoa, add beans, or go low-carb. It’s your soup—be the CEO of your bowl, IMO.

Avoid These Mistakes

• Overcooking the rice: It turns mushy and steals your broth.Set a timer and check early, especially with white rice.
• Skipping the seasoning: Salt in layers—meat, veggies, then final adjustments. Bland soup is a crime.
• Ignoring texture: If it’s too thick, add broth. Too thin?Simmer uncovered for 5–10 minutes more.
• Using only green peppers if you hate bitterness: Mix red, yellow, or orange for a sweeter profile.
• Forgetting acidity balance: A pinch of sugar or a splash of vinegar can fix a too-tangy tomato base. Don’t be shy.

Variations You Can Try

• Low-carb: Swap rice for riced cauliflower. Stir in during the last 3–5 minutes so it stays tender-crisp.
• Tex-Mex twist: Add 1 teaspoon cumin, a pinch of chili flakes, and a drained can of black beans.Top with cheddar and cilantro.
• Italian style: Use Italian sausage (mild or hot), add 1 teaspoon Italian seasoning, and finish with fresh basil and Parmesan.
• Smoky comfort: Stir in a splash of liquid smoke or use fire-roasted tomatoes. Bacon bits on top? Not mad about it.
• Veg-forward: Make it vegetarian with plant-based crumbles or lentils and use veggie broth.Add chopped zucchini in the last 10 minutes.
• Hearty grain swap: Try farro or barley. Simmer longer until tender and adjust broth to keep it soupy.

FAQ

Can I make Stuffed Pepper Soup in a slow cooker?

Yes. Brown the meat and sauté the onions/garlic first for flavor, then add everything (except rice) to the slow cooker on Low for 6–7 hours or High for 3–4.

Add cooked rice in the last 15–20 minutes to warm through.

What type of rice works best?

White long-grain cooks fastest and keeps a soft-but-separate texture. Brown rice brings more chew and fiber but takes longer. If you want ultra-control, cook rice separately and add per bowl.

How do I make it spicier?

Add red pepper flakes with the spices or stir in a teaspoon of hot sauce at the end.

For real heat, toss in a diced jalapeño with the bell peppers.

Can I use leftover cooked rice?

Absolutely. Stir in 1.5 cups cooked rice during the last 3–5 minutes of simmering. This avoids overcooked, bloated grains.

How do I thicken or thin the soup?

To thicken, simmer uncovered or add a handful of cooked rice.

To thin, splash in more broth or water and adjust salt to taste. Easy fix either way.

Is this freezer-friendly?

Yes. For best results, freeze without rice.

Cool completely, portion into containers, and freeze up to 3 months. Thaw overnight and reheat gently, adding fresh rice if desired.

What can I substitute for Worcestershire?

Use soy sauce or tamari with a tiny splash of vinegar. It reproduces that savory tang without the exact ingredient.

Close enough for weeknight greatness, FYI.

The Bottom Line

Stuffed Pepper Soup is the shortcut to everything you love about classic stuffed peppers—comfort, flavor, and heartiness—without a sink full of dishes or a marathon cook time. It’s flexible, forgiving, and primed for meal prep. Keep it classic or tweak it to your taste; either way, you’ll have a bowl that delivers big satisfaction with minimal effort.

One pot, endless cozy payoffs.