Stuffed Pepper Soup
- By Amy Dong
- Updated Feb. 24, 2025
This one-pot Stuffed Pepper Soup is beautifully hearty, healthy, and comes together in less than an hour. Leftovers taste fantastic, and it’s freezer-friendly.
In This Article
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Why This Recipe Stands Out
We’re all about hearty, comforting soups, and this Stuffed Pepper Soup is no exception. Here’s why we can’t get enough of this easy recipe:
- Supremely Comforting: The combination of ground beef and fire-roasted tomatoes creates a deeply satisfying, comforting flavor.
- One-Pot Wonder: We love easy cleanup, and this soup is made all in one pot, like our Minestrone Soup.
- Meal Prep and Freezer-Friendly: Like our Irish Guinness Beef Stew, this soup is ideal for meal prep. We also love that it’s freezer-friendly!
- Healthy and Guilt-Free: It’s packed with lean protein and veggies, making it a healthy option for lunch or dinner, just like our Homemade Chicken Noodle Soup.
- Quick and Easy: This one-pot soup comes together in less than an hour, making it perfect for busy weeknights.
Key Recipe Ingredients
- Lean Ground Beef – The star of our dish, lean ground beef adds a hearty and meaty flavor to our soup.
- Bell Peppers – We use red and green bell peppers for a pop of color and a sweet, slightly tangy flavor that complements the beef.
- Fire-Roasted Diced Tomatoes – Packed with smoky, charred flavors that add depth to our soup.
- Ground Cumin and Dried Oregano – These two spices add a warm, earthy flavor that sets our soup apart.
Substitutions And Variations
Here are some of our favorite variations and substitutions:
- Ground Turkey: If you’re looking for a lighter alternative to ground beef, ground turkey is a great option. It has a similar texture and when seasoned well, can be a flavorful substitute.
- Meatless: For a vegetarian version of this soup, try using a plant-based ground meat substitute or lentils, like in our Best Lentil Soup. You can also add more veggies like zucchini, carrots, or corn.
- Grains: If you have a busy household, then leftovers are your friend, particularly on busy weeknights. You can easily switch it up the next day by adding cooked grains such as barley, cooked noodles, or boiled potato cubes to the soup for variation.
Step-By-Step Recipe Instructions
- Brown the beef in a large pot over medium-high heat. Drain it in a colander and set it aside.
- In the same pot, add olive oil and sauté the onions for 2 minutes. Add garlic and sauté for another minute.
- Then, add the peppers and season with salt and pepper. Sauté for 2-3 minutes.
- Next, add the diced tomatoes with their juices, broth, cumin, and oregano to the pot. Cover and let it simmer for 30 minutes.
- Once the soup has simmered for 30 minutes, add the browned beef back into the pot and let it warm through. Season the soup with salt and pepper to your liking.
- To serve, place a scoop of cooked rice in a bowl and ladle the soup over it. Garnish with your choice of herbs or shredded cheese.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep-ahead strategies for this recipe:
- Prep the Ingredients: Take the time to dice the onions, chop the garlic, and seed and dice the bell peppers in advance. You can store these prepped ingredients in the fridge for up to 2 days before using them in the recipe.
- Make Entirely Ahead: This soup tastes even better the next day, as the flavors have more time to meld. Feel free to make a big batch in advance and divide it evenly into glass soup containers with lids. You can store it for up to 4 days.
- Freeze for Later: If you’d like to freeze the soup, these soup freezer containers are extra handy. You can freeze it for up to 3 months.
What To Serve With Stuffed Pepper Soup
Bread
- You’ll love this soup with our Rosemary Garlic Bread. It’s fluffy, fragrant, and even better than restaurant versions.
- Another great option is our Olive Garden Breadsticks. You’ll love the flavors and they’re always a crowd pleaser.
Sides
- We adore our Best Easy Roasted Vegetables Recipe and you can easily switch out the veggies based on what’s in season.
- If you’re looking for a fresh, crunchy side to balance out this warm, comforting dish, we definitely recommend this Kale Brussel Sprouts Salad with Honey Mustard Dressing.
- For some added greens on the side, consider making this Perfect Air Fryer Broccoli.
Commonly Asked Questions
If I want to add rice to this stuffed pepper soup, do I add it straight to the pot, or cook it first?
You’ll cook the rice separately, while the soup is simmering. If you own an Instant Pot, you can make brown rice in 20 minutes or white rice in 10 minutes. Do not add uncooked rice directly into soup, as it will absorb all the liquid.
Can I freeze this soup?
Yes, stuffed pepper soup freezes well. The peppers may become softer after freezing, but that’s it. For freezing portions, these freezer soup containers are perfect.
Is stuffed pepper soup spicy?
No, this recipe is not spicy, as it uses sweet bell peppers only. You can always add some kick to your soup with extra freshly ground black pepper or dried red pepper flakes.
How long does Stuffed Pepper Soup keep?
The soup can be kept in the refrigerator for up to 3 days. Make sure to store it in an airtight container to maintain its freshness and flavor.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Stuffed Pepper Soup
This hearty Stuffed Pepper Soup is easy, healthy, and scrumptious. It’s the perfect busy weeknight meal. It also happens to be Whole30 and Paleo compliant.
Ingredients
- 2 lbs lean ground beef
- 2 TB olive oil
- 1 onion, diced
- 6 garlic cloves, chopped
- 2 red bell peppers, seeded and diced
- 2 green bell peppers, seeded and diced
- 29 oz fire-roasted diced tomatoes, with juices
- 32 oz good quality beef broth
- 2 tsp ground cumin
- 2 tsp dried oregano
- kosher salt, to taste
- freshly ground black pepper, to taste
- freshly chopped cilantro, or parsley, and shredded cheddar cheese (for garnishing)
- 2 cups cooked rice, optional
Instructions
- In a large heavy pot or Dutch oven over medium-high heat, brown the beef until cooked through. Drain in a colander. Meanwhile, add olive oil and cook onions over medium-high heat, stirring, 2 min.
- Add garlic and stir another minute. Add peppers, 1 tsp kosher salt, 1/4 tsp black pepper, and continue stirring for 2-3 minutes.
- Add the diced tomatoes with juices, broth, cumin, oregano. Bring to a simmer. Cover and simmer 30 minutes. (If you haven’t cooked the rice yet, now is a great time to do so.)
- Add back the browned beef and stir into the soup just until warmed through. Taste and season with additional salt and pepper as needed.
- Ladle soup into individual bowls, with a large scoop of cooked rice, if using. Garnish with cilantro, parsley, or shredded cheese.
Notes
- This soup is extra satisfying over white or perfectly cooked brown rice; be sure your rice is cooked before adding to soup, and only add it at the end, right before serving to prevent broth from turning starchy.
- Don’t cook the rice in soup, or it will absorb much of the liquid.
- If desired, add 1-2 TB sugar to taste, as it offsets the tang of tomatoes.
- This recipe is part of our Soups & Stews Recipe Collection.
- Serve your Stuffed Pepper Soup with some Olive Garden Breadsticks for a complete meal.
Nutrition (per serving)
Calories: 231kcal | Carbohydrates: 14.6g | Protein: 26.9g | Fat: 7.4g | Saturated Fat: 2.3g | Trans Fat: 0.1g | Cholesterol: 67.8mg | Sodium: 563.9mg | Fiber: 3g | Sugar: 7.8g
More to Cook And Eat
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- Easy Lasagna Soup Recipe – This Lasagna Soup Recipe is an incredibly delicious and hearty meal you can easily whip up in less than an hour. It boasts everything you love about lasagna, without all the work.
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- Lemon Chicken Wild Rice Soup – This Lemon Chicken Wild Rice Soup is both refreshing and comforting. It’s delightfully lemony, healthy, and incredibly satisfying.