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This Stuffed Pepper Soup is everything you love about roasted peppers, but in soup form! It’s rich, savory, veggie-packed, and comes together in one big pot — no need to roast or stuff anything! This recipe serves bowl after bowl of Italian comfort and nutrition!
This Stuffed Pepper Soup is loaded with everything you love about the original dish: ground beef, sweet peppers, aromatic herbs, hearty rice, and a velvety tomato base. The roasted red peppers add depth, the parmesan gives it that salty-savory hit, and the crouton and balsamic glaze finish? Chef’s kiss. It’s the perfect way to use pantry staples while making something that feels special.
It’s incredibly easy, nourishing, and naturally gluten-free. Whether you’re making a batch for meal prep, cozying up on a weeknight, or feeding a crowd, this recipe delivers big flavor with minimal effort.
Why You’ll Love This Stuffed Pepper Soup
- All the flavor, none of the fuss — Skip the stuffing and baking, just toss it all in a pot.
- Hearty and satisfying — Ground beef, rice, and veggies make this a complete, filling meal.
- Pantry-friendly — Uses simple ingredients you probably already have on hand.
- Family-friendly — Mild, comforting flavors that everyone can enjoy.
Ingredients
Instant or microwave rice — Quick and easy! Stirred in at the end to keep it tender, but not mushy.
Ground beef — A flavorful base with protein and richness. Feel free to sub ground turkey or chicken.
🌿Dry oregano & fresh thyme — Classic herbs that bring warmth and earthy flavor.
🧄Garlic — Freshly minced or grated, garlic adds bold depth to the soup.
🫑Green bell peppers — A stuffed pepper staple that adds crunch and a touch of sweetness.
Olive oil — Used to sauté the aromatics and build a rich flavor base.
🧅Onion — Sliced and sautéed until soft and sweet.
Smoked paprika — Adds a smoky note that takes the flavor to the next level.
Roasted red peppers — Jarred and drained, these add deep, sweet flavor.
🥫Peeled canned tomatoes — Create a velvety, tomato-rich soup base.
Chicken broth — Adds depth and body to the soup. Use low sodium to control seasoning.
🫛Frozen peas — A pop of green and a little sweetness stirred in at the end.
Parmesan — Stirred in for savory richness and added as garnish for that classic cheesy bite.
Croutons — Adds a little crunch.
Balsamic glaze — Adds a sweet tangy finish to the soup.
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Pin ItHow to Make This Stuffed Pepper Soup
Prepare the rice-Start by cooking or microwaving your rice and setting it aside.
Season and cook the meat– In a large pot, add your ground beef and cook over medium heat, breaking it into small pieces. Season with oregano, a teaspoon of salt, pepper, thyme, garlic, and diced green bell peppers. Cook until the meat is browned and the peppers begin to soften. Remove the mixture from the pot and set aside.
Build a flavorful base– In the same pot, heat olive oil and sauté the sliced onions with smoked paprika and the remaining salt until the onions are translucent and fragrant.
Thickening the soup – Add the roasted red peppers, peeled tomatoes, and chicken broth. Bring everything to a simmer and cook for 15 minutes.
Stir in 1 cup of grated parmesan, then use an immersion blender to blend the mixture until smooth and creamy.
Bringing it all together – Add the cooked meat mixture back into the pot, along with the peas and cooked rice. Stir and simmer for 2 to 3 minutes until everything is warmed through.
Serve hot, topped with more grated parm, crunchy croutons, and a drizzle of balsamic glaze if desired.
🪄Recipe Tip
Balance acidity with sweetness — If your tomatoes are very acidic, stir in a pinch of sugar or a splash of balsamic vinegar at the end to round it all out.
Substitutions
This stuffed pepper soup is highly customizable. Swap ingredients with what you have or what you like to make it your own.
- Leaner option – Swap ground turkey or ground chicken instead of beef for a leaner stuffed pepper soup.
- Lighter option– Swap quinoa for rice or omit the grain entirely
- Need a vegetarian option? Use veggie broth and swap in lentils or a plant-based meat alternative.
- Use what you have– Don’t have peas? Throw in frozen corn, spinach, or diced zucchini.
Best served with
How to Store Leftovers
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days or in the freezer for up to a month. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Common Questions
Is this soup spicy?
Not at all! But you can add a pinch of red pepper flakes if you want some heat.
Can I make this ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have had time to meld.
Stuffed Pepper Soup
Equipment
- 1 large stock pot
Ingredients
- 1 cup instant or microwave rice, cooked
- 1 pound ground beef
- 1 tsp dry oregano
- 1.5 tsp salt
- 1/4 tsp pepper
- 1/2 tsp fresh thyme
- 3 cloves garlic, minced or grated
- 2 green bell peppers, diced
- 3 tbsp olive oil
- 1 large onion, peeled and sliced
- 1 tsp smoked paprika
- 16 ounces jar roasted red peppers, drained
- 28 ounces can peeled tomatoes
- 32 ounces low sodium chicken broth
- 1 cup frozen peas, thawed
- 1 cup parmesan, and more for garnish
- croutons
- balsamic glaze
Instructions
- Cook or microwave instant rice and set aside.
- Add the ground meat to a large pan and using a wooden spoon break the meat down into smaller pieces.
- Add dry oregano, one teaspoon of salt, pepper, thyme, garlic, and green peppers. Cook until the meat is no longer pink and cooked through.
- Remove the meat mixture from the pan.
- To the same pot, add 3 tbsp of olive oil, onion, paprika, and remaining salt. Cook until onions are translucent.
- Add roasted peppers, canned tomatoes, and chicken broth. Bring to a simmer and let cook for 15 minutes.
- Add 1 cup of grated parmesan and then use an immersion blender to blend until smooth.
- Add back the cooked meat mixture, peas, and rice. Let cook for 3 more minutes and serve topped with grated parm, croutons, and a drizzle of balsamic glaze!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
