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Some meals just wrap themselves around a memory, and this Stuffed Green Pepper Soup is one of mine. I first made it when I had a newborn, toddlers racing through the house, and absolutely zero energy for anything complicated. I needed dinner to be comforting, affordable, and doable with one hand – and this soup delivered.
Why we love it
- All the stuffed pepper flavor – none of the work. No parboiling, stuffing, or baking. Everything goes in one pot!
- Rice cooks right in the soup. No extra dishes, no guessing. It absorbs flavor and makes the soup thick and satisfying. This is a meal, not a brothy side dish.
- Weeknight easy (toddler-tested, newborn-life-approved). If I could make this with a bunch of little kids running around, I sure hope it truly is easy.
It tastes just like classic stuffed peppers, but without the fuss. Everything simmers together in one big pot, the rice cooks right in the broth, and by the time it’s done, the whole house smells warm and homey.
Printable recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- salt & pepper (to taste)
- 1 medium yellow onion (chopped)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 (32-oz) container beef broth
- 1 (15-oz) can tomato sauce
- 1 (32-oz) bottle tomato juice
- 1 large green pepper (cored and diced)
- 1 large red pepper (cored and diced (or use 2 red/2 green, whatever you prefer!))
- 1 cup parboiled rice (uncooked)
- Garnish: grated Parmesan cheese
Tips
- Use uncooked rice – it cooks in the soup and soaks up flavor. If you don’t have quick-cooking rice, add the rice right with the broth and simmer the entire soup for around 40-45 minutes. If you want to use brown rice, I recommend cooking it separately, but only use ½ the container of beef broth in the soup.
- Soup too thick? Add a splash of broth. Too thin? Simmer uncovered. For a thicker/chunkier soup vs a brothier one, only use half the container of beef broth. Check on the soup as it cooks to add more if needed.
- Use any ground meat: beef, turkey, sausage – all delicious.
- Tomato juice: If you don’t have tomato juice, just use diced tomatoes, more tomato sauce OR 1 cup tomato paste with 3 cups water.
- Adjust peppers to fit your family (I love lots… my kids do not 😆)
Instructions
- Prep:Get your ingredients and your pot ready. A 5-6 quart pot or Dutch oven is perfect for this recipe.
- Brown beef:In a large pot over medium heat, heat the oil. Cook the ground beef until browned, seasoning with salt and pepper as it cooks.Tip: Let it get a little browned on the bottom – that adds great flavor!1 tablespoon olive oil, 1 lb ground beef, salt & pepper
- Add aromatics and season:Drain excess grease, then add the onion and cook for 5 more minutes until softened. Stir in the Italian seasoning, garlic powder, tomato paste, and Worcestershire sauce.Tip: Cooking the tomato paste for a minute or two helps deepen the flavor.1 medium yellow onion, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 2 tablespoons tomato paste, 1 teaspoon Worcestershire sauce
- Add liquids and peppers:Stir in the beef broth (you may start with half a container if you prefer a less bright soup, adjust as you go), then add the tomato sauce, tomato juice, and diced peppers.Scrape up any browned bits from the bottom of the pot – they melt into the broth and make it extra savory.1 (32-oz) container beef broth, 1 (15-oz) can tomato sauce, 1 (32-oz) bottle tomato juice, 1 large green pepper, 1 large red pepper
- Simmer soup:Bring the soup to a boil, then reduce the heat to low. Cover partially with a lid and let it simmer for at least 30 minutes, stirring from time to time.Tip: Partially covering lets steam escape so the soup thickens slightly instead of getting watery.
- Add rice and finish:Stir the uncooked rice into the soup and continue simmering for 15–20 minutes, or until the rice is cooked through.Tip: Give it a stir every few minutes so the rice doesn’t stick to the bottom. Add a splash of broth if it gets too thick.1 cup parboiled rice
- Serve:Taste and adjust seasoning as needed, then serve immediately with grated parmesan.Garnish: grated Parmesan cheese
Stuffed Green Pepper Soup
make your kitchen smell like home?Stuffed pepper soup questions answered
Season in layers! Brown the meat with salt and pepper, use broth (not just water), add Worcestershire for depth, and taste before serving. A pinch of sugar can balance acidity if needed, and a little paprika, Italian seasoning, or garlic powder adds warmth.
Yes! Add uncooked rice directly to the simmering soup and let it cook in the broth. It soaks up flavor and thickens the soup perfectly. Just be sure the pot is covered and simmering on low.
Ground beef is classic, but ground turkey, chicken, or Italian sausage all work. For extra flavor, use half sausage and half beef!
Yes! Brown the meat and onion first in a skillet on the stove, stir in the seasoning and deglaze with ½ cup of broth to get the browned bits off the bottom of the pan – then transfer to the slow cooker with everything except rice. Cook on LOW 4–6 hours, stir in rice for the last 30–40 minutes.
Perfect to serve with
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