Classic Stuffed Pepper Soup Recipe

This hearty Stuffed Pepper Soup is packed with seasoned ground beef, colorful bell peppers, onion and cauliflower rice simmered in a rich tomato-beef broth. It’s a comforting one-pot meal the whole family will enjoy.

Soup season is the best time for easy, satisfying one-pot dinners, and this Stuffed Pepper Soup delivers everything you love about classic stuffed peppers without the fuss of baking individual peppers. The recipe combines sautéed ground beef, diced bell peppers, onion and garlic with diced tomatoes, tomato sauce and beef broth. Cauliflower “rice” keeps the soup light and low-carb, but you can swap in cooked rice or quinoa if you prefer. This is a simple, family-friendly recipe that comes together quickly and stores well for busy weeknights.

Why you’ll love this recipe

• All the flavors of stuffed peppers in an easy soup format.
• Ready in about 30–40 minutes from start to finish.
• Made in one pot for minimal cleanup.
• Flexible: use different proteins or swap cauliflower rice for regular rice to suit dietary needs.
• Naturally gluten-free and easy to make dairy-free.

Ingredients you’ll need

• 1 lb 90% lean ground beef — or substitute ground turkey, chicken, pork, sausage, or use beans for a vegetarian version.
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 4 garlic cloves, minced
• 2 teaspoons Italian seasoning — or a mix of oregano and dried basil
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce (no salt added if preferred)
• 2 cups low-sodium beef broth — or vegetable broth
• 2 cups fresh or frozen cauliflower “rice” — substitute cooked rice or quinoa if desired
• Fresh parsley, chopped for garnish

How to make stuffed pepper soup

1. Brown the meat. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess grease and set the meat aside on a paper-towel-lined plate.
2. Sauté the vegetables. Add the olive oil to the same pot. Sauté the chopped onion and diced bell peppers for 2–3 minutes until the onion softens and becomes translucent. Stir in the minced garlic and Italian seasoning and cook about 30 seconds more until fragrant.
3. Simmer the soup. Return the browned beef to the pot. Add the diced tomatoes, tomato sauce, and beef broth. Stir to combine, bring the mixture to a boil, then reduce heat, cover, and simmer for about 20 minutes to allow flavors to meld.
4. Finish with cauliflower rice. Stir in the cauliflower rice and simmer 5–7 minutes more, until the cauliflower is tender. Taste and adjust salt, pepper or red pepper flakes as needed. Ladle into bowls and garnish with chopped parsley.

How to serve

• Top bowls with shredded cheese, a dollop of sour cream or plain Greek yogurt, fresh herbs, or avocado slices for extra creaminess.
• If you used cauliflower rice but prefer a heartier bowl, serve the soup over cooked rice or mix in cooked rice directly. Use cooked rice only—uncooked rice will absorb too much liquid.
• Pair with a crisp side salad and crusty bread, or cornbread for a comforting meal.

Tips & variations

• Swap proteins: ground turkey or chicken keep this lighter, while Italian sausage adds extra spice and depth.
• Go vegetarian: replace meat with cooked lentils or a blend of beans for fiber and protein.
• Make it lower sodium by choosing no-salt-added tomato products and low-sodium broth, then season to taste at the end.
• For a smoky flavor, use fire-roasted diced tomatoes.
• Adjust texture: blend a cup of the soup briefly for a thicker, creamier base while retaining chunks of peppers and meat.

Prepping and storing

To store: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave until warmed through.

To freeze: Cool the soup completely before transferring to freezer-safe containers. Freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. If using rice instead of cauliflower, add cooked rice after reheating so it does not become mushy.

Nutrition (approximate)

Serving: 1/6 of recipe. Calories: ~256 kcal. Carbohydrates: ~20 g. Protein: ~22 g. Fat: ~9 g. Fiber: ~6.5 g. These values are estimates and will vary with ingredient brands and substitutions.

Final notes

This Stuffed Pepper Soup is a flexible weeknight favorite that captures the familiar flavors of stuffed peppers with far less effort. It’s nutritious, family-friendly, and easy to customize. Make a double batch to enjoy leftovers, or adapt it to suit dietary preferences—either way, it’s a comforting, satisfying bowl that cooks up quickly.