Stuffed Pepper Soup brings all the comforting flavors of classic stuffed peppers into a warm, hearty bowl. Made with lean ground beef, tender bell peppers, tomatoes, Italian seasoning, and rice, this easy soup is rich, savory, and packed with familiar ingredients that make a satisfying family dinner.

Instead of stuffing individual peppers and baking them, everything cooks together in one pot, making this a simpler way to enjoy the same delicious combination. The tomato-based broth is filled with colorful vegetables, seasoned beef, and rice that makes every spoonful filling. With a little spice from Rotel tomatoes with green chilies, this soup has a flavorful kick, but you can easily use regular diced tomatoes for a milder version.

Why You’ll Love This Recipe

All the flavor of stuffed peppers: Ground beef, bell peppers, tomatoes, and rice come together in a comforting soup inspired by the classic dish.
Easy one-pot preparation: Brown the beef, cook the vegetables, and let everything simmer together in one pot for convenient cooking and cleanup.
A hearty family meal: The combination of beef, rice, and vegetables makes this soup filling enough to serve as a complete dinner.
Simple pantry ingredients: Canned tomatoes, beef broth, tomato sauce, and minute rice make preparation straightforward.
Easy to customize: Adjust the spice level, change the bell pepper colors, or serve with your favorite bread.
Great for leftovers: The flavors continue to blend as the soup rests, making it a delicious option for lunch the next day.

Preparation and Tools

Before you begin, chop the yellow onion and both bell peppers into small, evenly sized pieces. Mince the garlic if it isn’t already prepared, and measure out the Italian seasoning, salt, and black pepper.

Gather the canned tomatoes, beef broth, tomato sauce, minute rice, and water so everything is ready to add as the soup cooks.

You’ll need:

A large soup pot or Dutch oven
A wooden spoon or sturdy spatula
A sharp knife and cutting board
Measuring spoons and a measuring cup
A can opener

A large, heavy-bottomed pot works especially well because it provides enough room for the beef and vegetables to cook evenly before the liquid ingredients are added.

Preparation Tips

Choose the right bell peppers. Red and green bell peppers provide a nice balance of sweetness and slightly earthy flavor. Red peppers are generally sweeter, while green peppers have a more pronounced pepper flavor. Chop them into similar-sized pieces so they soften evenly.

Adjust the spice level. Rotel diced tomatoes with green chilies add a mild spicy kick. If you prefer a gentler soup, substitute regular diced tomatoes as suggested in the ingredients. You can also choose a milder variety of Rotel.

Use lean ground beef. Lean ground beef provides plenty of savory flavor without leaving too much excess grease in the pot. If your beef releases a large amount of fat while browning, carefully drain the excess before adding the vegetables.

Keep the rice in mind. Minute rice cooks quickly, making it convenient for this soup. Add it toward the end of cooking rather than allowing it to simmer for the entire time. This helps prevent the rice from becoming overly soft.

Prepare the vegetables before cooking. Having the onion, peppers, and garlic chopped in advance makes it easier to follow the cooking sequence without overcooking the beef or allowing the garlic to burn.

Ingredients for Stuffed Pepper Soup

Lean ground beef: The beef gives the soup its hearty, savory foundation. Lean ground beef is a convenient choice because it adds flavor without making the tomato broth excessively greasy.

Yellow onion and minced garlic: Onion adds sweetness and depth as it cooks, while garlic brings a familiar savory aroma that complements the beef and tomatoes.

Red and green bell peppers: These are the signature vegetables in stuffed pepper soup. They add color, flavor, and a tender texture throughout the broth.

Italian seasoning: A blend of dried herbs brings warmth and an aromatic flavor that works naturally with the tomato sauce and beef.

Beef broth: Low-sodium beef broth creates the soup’s savory liquid base while allowing you to control the saltiness.

Rotel diced tomatoes with green chilies: These add tomato flavor along with a little heat. Regular diced tomatoes can be used for a milder result.

Petite diced tomatoes and tomato sauce: Petite diced tomatoes provide small pieces of tomato throughout the soup, while tomato sauce gives the broth a richer, smoother consistency.

Minute rice: The uncooked rice absorbs some of the flavorful broth as it cooks, making the soup more substantial.

Oil, salt, black pepper, and water: These round out the ingredients, help the beef and vegetables cook properly, and provide the seasoning and liquid needed for the soup.

How to Make Stuffed Pepper Soup

1. Brown the Ground Beef

Heat the oil in a large soup pot over medium heat. Add the lean ground beef, salt, and black pepper.

Cook, breaking the beef into small crumbles with a wooden spoon, until it is browned and no longer pink. Stir occasionally so the meat cooks evenly.

If there is excess grease in the pot, carefully drain it before continuing.

2. Cook the Onion and Bell Peppers

Add the chopped yellow onion, red bell pepper, and green bell pepper to the browned beef.

Stir everything together and cook until the vegetables begin to soften. The onion should become translucent, while the bell peppers should start losing their firm, raw texture but still hold their shape.

Add the minced garlic and Italian seasoning. Stir for about 30 seconds, just until the garlic becomes fragrant.

3. Add the Tomatoes and Broth

Pour the low-sodium beef broth into the pot. Add the Rotel diced tomatoes with green chilies, petite diced tomatoes, and tomato sauce.

Stir thoroughly, scraping the bottom of the pot to incorporate any flavorful browned bits left from cooking the beef.

Add the water and mix until the tomato sauce is evenly distributed throughout the broth.

4. Simmer the Soup

Bring the soup to a gentle simmer, stirring occasionally.

Allow it to simmer until the bell peppers are tender and the flavors have blended together. The broth should become rich and tomato-forward, with the beef and vegetables evenly distributed throughout.

Keep the soup at a gentle simmer rather than a vigorous boil to help the vegetables retain their texture.

5. Add the Minute Rice

Stir in the uncooked minute rice.

Continue cooking according to the rice package directions, stirring occasionally, until the rice is tender and has absorbed some of the flavorful broth.

The soup should be hearty, with tender rice, softened peppers, and plenty of ground beef in each serving.

6. Serve Warm

Taste the soup and adjust the seasoning if needed.

Ladle into bowls while warm, making sure each serving contains a generous amount of beef, peppers, rice, and tomato broth.

Serve with crusty bread, crackers, or your favorite simple side for a comforting meal.

Recipe Notes

For a milder soup: Use regular petite diced tomatoes in place of the Rotel tomatoes with green chilies.
For a thicker soup: Allow the soup to rest briefly after adding the rice. The rice will absorb more broth as it sits.
For the best rice texture: Add the minute rice near the end of cooking and avoid prolonged simmering after it becomes tender.

Common Mistakes to Avoid

Adding the rice too early: Minute rice cooks quickly and can become mushy if left simmering for too long. Add it after the vegetables have softened and the soup has developed its flavor.

Leaving the ground beef in large chunks: Break the beef into small crumbles while browning so it distributes evenly throughout the soup and is easy to eat with a spoon.

Overcooking the bell peppers: The peppers should become tender without completely falling apart. Keep the soup at a gentle simmer and check their texture as it cooks.

Using too much heat: A rapid boil can cause the liquid to reduce too quickly and may make the vegetables overly soft. A steady, gentle simmer is best.

Forgetting that the rice absorbs liquid: The soup will thicken as it rests, especially when refrigerated. If you prefer a brothier consistency, keep this in mind when reheating leftovers.

Not tasting before serving: Beef broth, canned tomatoes, and seasoning blends can vary in saltiness. Taste the finished soup before adding any extra salt.

What to Serve With Stuffed Pepper Soup

Stuffed Pepper Soup is hearty enough to enjoy on its own, but a few simple sides make it feel like a complete, cozy dinner.

Crusty French bread: Perfect for dipping into the rich tomato broth and soaking up every last bit.
Garlic bread: Its buttery, garlicky flavor pairs beautifully with the ground beef, peppers, and Italian seasoning.
Buttery crackers: A simple, crunchy option that adds texture without overpowering the soup.
Garden salad: A fresh salad with lettuce, cucumbers, tomatoes, and a light vinaigrette balances the warm, hearty soup.
Grilled cheese sandwiches: A comforting pairing for a filling lunch or casual family dinner.
Roasted vegetables: Roasted zucchini, carrots, or broccoli make a flavorful side if you want to add more vegetables to the meal.

Storage Instructions

Refrigerating: Allow the soup to cool slightly before transferring it to an airtight container. Refrigerate within two hours of cooking and store for up to 3–4 days.

Keep in mind that the minute rice will continue absorbing liquid as the soup sits, so the leftovers may become thicker than when freshly made.

Freezing: Stuffed Pepper Soup can be frozen, although the rice may soften slightly after thawing. For the best texture, freeze the soup before adding the minute rice if you plan to make it ahead. Once cooled, store it in freezer-safe containers, leaving a little room for expansion. Freeze for up to 2–3 months for best quality.

If freezing the fully prepared soup, divide it into individual portions for easier thawing and reheating.

Reheating: Reheat refrigerated soup in a saucepan over medium-low heat, stirring occasionally until heated through. Add a splash of beef broth or water if the soup has thickened too much.

Individual portions can also be reheated in the microwave in a microwave-safe bowl. Cover loosely and heat in intervals, stirring between each interval.

Make-ahead tip: You can prepare the soup base with the beef, vegetables, broth, and tomatoes ahead of time. Refrigerate it, then bring it to a simmer and add the minute rice shortly before serving. This helps keep the rice tender rather than overly soft.

Estimated Nutrition

The following nutrition information is an estimate based on the listed ingredients and an assumed yield of 6 servings. Actual values may vary depending on the ground beef, broth, tomato products, and portion sizes used.

Calories: Approximately 300–350 kcal per serving
Protein: Approximately 20–25 g
Carbohydrates: Approximately 25–30 g
Fat: Approximately 12–16 g

These values are estimates and are not laboratory-verified.

Frequently Asked Questions

Can I use regular diced tomatoes instead of Rotel?

Yes. Regular diced tomatoes are a great substitute if you prefer a milder soup. The Rotel tomatoes add green chilies and a little heat, while regular diced tomatoes keep the flavor more traditional and tomato-focused.

Can I use cooked rice instead of minute rice?

Minute rice is the rice specified in this recipe because it cooks quickly in the soup. If using already-cooked rice, add it near the end and heat until warmed through. Since cooked rice does not need to absorb liquid, the soup may have a slightly different consistency.

Why is my stuffed pepper soup so thick?

The rice absorbs liquid as it cooks and continues to do so while the soup rests. This is especially noticeable after refrigeration. Stir in a little beef broth or water when reheating until the soup reaches your preferred consistency.

Can I make this soup ahead of time?

Yes. The beef, vegetables, and tomato broth can be prepared ahead and refrigerated. For the best rice texture, add the minute rice when reheating the soup before serving.

Can I make stuffed pepper soup less spicy?

Absolutely. Replace the Rotel diced tomatoes with green chilies with regular diced tomatoes. This keeps the tomato flavor while reducing the heat from the chilies.

What kind of ground beef works best?

Lean ground beef is a good choice because it provides plenty of flavor without leaving too much grease in the soup. If you use a higher-fat ground beef, drain the excess fat after browning.

A Comforting Soup for Any Night

Stuffed Pepper Soup is a simple, satisfying way to enjoy the familiar flavors of stuffed peppers without the extra preparation. With seasoned ground beef, colorful bell peppers, tomatoes, and tender rice, it makes a cozy meal that is easy to serve and enjoy.

Pair it with warm bread or a fresh salad, and save any leftovers for another comforting lunch or dinner.

Stuffed Pepper Soup

Author: Emmy Carter
Total Time: 45 minutes
Yield: 6 servings 1x

Print Recipe

Description

This easy Stuffed Pepper Soup combines lean ground beef, tender red and green bell peppers, tomatoes, Italian seasoning, and rice in a rich, comforting tomato broth. A hearty one-pot dinner with all the familiar flavors of classic stuffed peppers.

Ingredients

Scale

1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. oil
1 medium yellow onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 tsp. minced garlic
2 tsp. Italian seasoning
1 –14.5 oz. can low sodium beef broth
1 –14.5 oz. can Rotel diced tomatoes with green chilis, (use regular diced tomatoes if you don’t like the spice from green chilis)
1 –14.5 oz. can petite diced tomatoes
1 15 oz. can tomato sauce
1/2 cup minute rice, uncooked
1/2 cup water

Instructions

Heat the oil in a large soup pot over medium heat. Add the lean ground beef, salt, and black pepper. Cook, breaking the beef into small crumbles, until browned and no longer pink. Drain excess grease if necessary.
Add the chopped yellow onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and Italian seasoning. Cook briefly until fragrant.
Add the beef broth, Rotel diced tomatoes with green chilies, petite diced tomatoes, tomato sauce, and water. Stir until well combined.
Bring the soup to a gentle simmer. Cook until the bell peppers are tender and the flavors have blended.
Stir in the uncooked minute rice. Continue cooking according to the rice package directions, until the rice is tender.
Taste and adjust seasoning if needed. Serve warm.

Notes

Substitute regular diced tomatoes for Rotel if you prefer a milder soup.
Add the minute rice near the end of cooking to prevent it from becoming mushy.
The soup thickens as it rests because the rice absorbs liquid. Add a little broth or water when reheating if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Recipes
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6
Calories: 330 kcal
Sugar: 10 g
Sodium: 650 mg
Fat: 14 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 29 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 55 mg

Keywords: Stuffed Pepper Soup, ground beef soup, bell pepper soup, tomato rice soup, easy one pot soup