Comforting Stuffed Pepper Soup Will Chase Those Winter Blues

published Jan 10, 2022
Stuffed Pepper Soup Recipe

Turn this classic appetizer into a piping hot bowl of soup.

Serves6 to 8

Prep10 minutes

Cook55 minutes

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Stuffed pepper soup in a bowl with melted cheese and garnishes in small bowls on the side
Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

This recipe takes everything you love about stuffed peppers and turns it into a warm and hearty soup. Diced red, green, and orange bell peppers are sautéed with onion and garlic to create the base for this namesake soup. Then the “stuffing” ingredients are added. Lean ground beef is cooked with the pepper and onion mixture, followed by beef broth, tomatoes, spices, and finally uncooked white rice. The rich flavor of the broth is absorbed into every grain and by the end of the cooking time, the plumped-up rice really helps this soup resemble the filling of stuffed peppers.

Just as no stuffed pepper is complete without a layer of melty cheese on top, this soup is no exception. While the soup is piping hot, sprinkle with grated sharp cheddar cheese. The heat from the soup will perfectly melt the cheese just in time for you to take that first bite.

How Long Does Stuffed Pepper Soup Last in the Fridge?

Stuffed pepper soup can be kept in an airtight container in the fridge for up to three days. The rice will continue to plump up as it sits, so you might need to add a splash of additional beef broth when reheating leftover portions.

Credit: Photo: Eric Kleinberg; Food Styling: Kristina Vanni

Ingredient Substitutes for Vegetarian Stuffed Pepper Soup

Stuffed pepper soup can easily be prepared as a vegetarian dish. Simply swap the ground beef for two cans of your favorite beans that have been drained and rinsed. The beef broth can substituted for vegetable broth as well. To make it vegan, leave out the cheese.

Stuffed Pepper Soup Recipe

Turn this classic appetizer into a piping hot bowl of soup.

Prep time 10 minutes

Cook time 55 minutes

Serves 6 to 8

Nutritional Info


  • 1

    medium red bell pepper

  • 1

    medium green bell pepper

  • 1

    medium orange bell pepper

  • 1

    small yellow onion

  • 2 cloves


  • 2 tablespoons

    olive oil

  • 1 pound

    lean ground beef

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    ground black pepper

  • 6 cups

    low-sodium beef broth, plus more as needed

  • 2 (14.5-ounce) cans

    petite diced tomatoes

  • 1 (15-ounce) can

    tomato sauce

  • 2 teaspoons

    Italian seasoning

  • 1/4 teaspoon

    red pepper flakes (optional)

  • 1 cup

    uncooked long-grain white rice

  • 4 ounces

    sharp cheddar cheese

  • 1/2 bunch

    fresh parsley


  1. Core, seed and dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow bell pepper (about 1 cup each). Dice 1 small yellow onion (about 1 cup). Mince 2 garlic cloves.

  2. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the peppers and onion and cook until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.

  3. Add 1 pound lean ground beef and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Add 6 cups beef broth, 2 (14.5-ounce) cans petite diced tomatoes, 1 (15-ounce) can tomato sauce, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes, if using. Stir to combine and bring to a boil over high heat.

  4. Reduce heat to medium-low and add 1 cup uncooked long-grain white rice. Cover and simmer until the rice is tender, 25 to 30 minutes. Meanwhile, grate 4 ounces sharp cheddar cheese on the large holes of a box grater (about 1 cup). Coarsely chop the leaves from 1/2 bunch fresh parsley until you have 1/4 cup.

  5. When the soup is ready, taste and season with more kosher salt as needed. If the soup is thicker than you’d like, stir in more broth to thin it out. Top each bowl with cheese and sprinkle with parsley just before serving.

Recipe Notes

Storage: Leftovers can be refrigerated, without the toppings, in an airtight container for up to 3 days. The rice will continue to absorb liquid, so you might need to add a little extra beef broth when reheating leftovers.

This post originally ran on Kitchn. See it there: Stuffed Pepper Soup