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Stuffed Pepper Soup

This Stuffed Pepper Soup has all the cozy flavors of classic stuffed peppers, with browned, savory ground beef, tender bell peppers, onions, and garlic simmered in a rich, generously seasoned tomato broth. I honestly could not stop eating it! It’s easy, hearty, satisfying, and you get all that familiar flavor without the extra steps of stuffing peppers. I serve it over fluffy rice and, don’t worry, I didn’t forget the cheese! A sprinkle of mozzarella gives you that irresistible cheese pull. Better yet, it’s ready in just 45 minutes and costs only $1.97 per serving. Perfect for soup season, or any season!

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I already love classic stuffed bell peppers, but this soup makes enjoying those same flavors so much easier on a weeknight. In most stuffed pepper recipes, the rice goes straight into the filling. For this soup, though, I prefer to keep it separate until serving. Rice soaks up liquid like a sponge, and I found that stirring it straight into the pot made the rice mushy. And by the next day, there was barely any broth left! Instead, I like to spoon the rice into individual bowls and ladle the soup over the top. It’s such a simple step, but it makes a big difference…especially when I’m saving leftovers.

I also make the most of my cooking time by getting the rice going while I prepare the soup. Once the ground beef and veggies (bell peppers, onion, and garlic) are cooked, I simmer everything for 15 minutes in a rich tomato broth packed with herbs. And, of course, I wanted to keep this soup easy on the grocery budget, too. I use green bell peppers (which are usually cheaper than red, yellow, or orange), canned tomatoes, dried herbs, and Better Than Bouillon for the broth. Nothing fancy or expensive, but plenty of flavor! These simple ingredients help me stretch just one pound of ground beef into six hearty servings. 😋

Let those peppers stand out! I cut my bell peppers and onion into a medium dice because I like them to have some texture and really stand out in the finished soup. Keep the pieces roughly the same size so they cook evenly. After the sauté and 15-minute simmer, the peppers should be tender enough to pierce with a fork but still hold their shape. If they’re a little firm, give the soup a few more minutes.
Remove the excess grease. Depending on the type of ground beef you use (I use 27% fat), quite a bit of grease can collect in the pot as it cooks. Make sure to carefully blot up the excess with a paper towel so your soup doesn’t end up oily. You can also spoon the grease into a heatproof container, let it cool, and discard it in the trash. Just don’t pour it down the sink!
Make it as brothy as you like. Prefer a slightly thinner soup? Stir in a splash of extra beef broth or water until you’re happy with the consistency. If there’s more liquid than you’d like, let it simmer uncovered for a few extra minutes, stirring occasionally. I recommend tasting and adjusting the seasoning before serving.
Got extra veggies? Throw them in! This soup is a great way to use up whatever you’ve got. Diced carrots or celery can go in with the peppers and onion, although carrots may need a little longer to soften. Corn can be added with the tomatoes and broth, and fresh spinach only needs a minute or two at the end. You can even add diced potatoes (I’d dice them small, like in our vegetable beef soup), but they’ll need a longer simmer and possibly some extra broth!

When I make stuffed peppers at home, I typically use ground beef. However, the ground beef makes up about half the cost of this entire pot of soup, so it’s also a great place to save some money. Feel free to use ground chicken, turkey, pork, or sausage instead. (You can even try lentils!)

Higher-fat ground beef is often cheaper than lean, and it’s totally fine to use here. Just drain off the excess fat after browning so your soup doesn’t end up oily. If you still want some beef in your soup but need to stretch your budget further, try ½ lb. ground beef with 1 cup cooked brown or green lentils. Brown the beef as directed, then stir in the cooked lentils with the tomatoes and broth to heat through during the final simmer. We use a similar meat-stretching trick in our lentil and sausage stew, and it’s a great way to make a little meat go further.

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Stuffed Pepper Soup

This easy Stuffed Pepper Soup is loaded with savory ground beef and tender bell peppers in a rich tomato broth. Served over fluffy rice and ready in 45 minutes!

Course Soup

Cuisine American

Total Cost $11.84 recipe / $1.97 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (1 heaping cup of soup & ½ cup rice)

Calories 434kcal

Author Melissa Nolan

Equipment

Medium Pot with Lid, Large Pot, or Dutch Oven

Ingredients

1 cup long-grain white rice uncooked, $0.35*
2 cups water $0.00
1 Tbsp vegetable oil $0.04
1 lb. ground beef $5.94**
2 green bell peppers medium dice, (2½ cups) $1.64***
1 onion small dice (2 cups) $0.47
2 garlic cloves minced, (1 Tbsp) $0.12
1½ tsp salt $0.06
1 tsp black pepper freshly cracked, $0.16
14.5 oz. can diced tomatoes with juices, $0.96
15 oz. can tomato sauce $0.96
2 cups beef broth $0.26****
1 tsp dried oregano $0.04
½ tsp dried basil $0.02
¼ tsp dried parsley $0.02
¼ tsp paprika $0.01
1 cup mozzarella cheese grated, $0.79*****

US Customary – Metric

Instructions

Gather and prepare all ingredients.
Add the rice and water to a medium pot with a lid. Bring to a boil, then turn the heat to a simmer. Cover with a lid and cook for 20 minutes. Turn off the heat and set aside.
While the rice is simmering, in a large pot over medium heat, add the vegetable oil. Once hot, add the ground beef and cook for 5 minutes, breaking it up as it cooks.
Using paper towels, blot up excess grease.
Next, add the bell peppers, onions, garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the vegetables have softened slightly.
Add the canned diced tomatoes with their juices, tomato sauce, beef broth, dried oregano, dried basil, dried parsley, and paprika, stir to combine.
Bring the soup to a simmer. Cook for 15 minutes to thicken and develop flavors.
Fluff the cooked rice with a fork and divide into bowls. Ladle one heaping cup of the stuffed pepper soup on the rice and sprinkle with mozzarella cheese.

See how we calculate recipe costs here.

Notes

*I always have long-grain white rice on hand. Feel free to use whatever you have, but make sure to follow the instructions on the packaging, as they may need different cooking times. You can even try cauliflower rice!

**Any ground beef fat % works (I use 73/27 in the photos here), or you can swap in ground pork, chicken, turkey, sausage, or cooked lentils.

***I use green bell peppers when making this soup because I love the flavor, pop of color in the soup, and the price! You can use any color you desire (red, orange, yellow), or even try poblanos in honor of our stuffed poblano peppers.

*****I like to use Better Than Bouillon to make broths to keep costs low.

*****Every time my mom made stuffed peppers, she would sprinkle the tops generously with cheese. I made sure to do the same with this soup! I use mozzarella cheese, but feel free to use your favorite, like cheddar, provolone, or Swiss.

Make the seasonings your own! I use dried oregano, basil, parsley, and paprika for a savory, herby tomato broth. But you can also try a pinch of dried thyme, garlic powder, onion powder, or a bay leaf (just remove it before serving). For a little kick, add hot sauce or some Cajun seasoning. Go easy with the Cajun seasoning at first, since some blends already contain plenty of salt.

I also tested the recipe as a one-pot dish. I added the rice and two additional cups of beef broth to the pot. The soup is still delicious BUT(!) the longer the rice sits, the mushier it gets, and it also absorbs much of the liquid, so it becomes less of a soup and more of a thick stew. So, I decided to cook the rice separately, as shown here, and much prefer the results.

Nutrition

how to make Stuffed Pepper Soup step-by-step photos

The ingredients for stuffed pepper soup with labels.

Gather all of your ingredients: Cut 2 green bell peppers into a medium dice, finely dice 1 onion, and mince 2 garlic cloves. I like to get the chopping done first since the rice and soup cook at the same time.

Cook the rice: Add 1 cup uncooked long-grain white rice and 2 cups water to a medium saucepan with a lid. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat and set aside. (This is the same technique we use in our ‘how to cook rice’ guide).

Brown the ground beef: While the rice simmers, heat 1 Tbsp vegetable oil in a large pot over medium heat. Once the oil is hot, add 1 lb. ground beef and cook for about 5 minutes, breaking it into small crumbles as it cooks. The beef should be cooked through, with no pink remaining.

Kitchen tongs using a paper towel to soak grease from ground beef.

Remove the excess grease: Carefully blot up any excess grease from the beef using paper towels. This helps prevent an oily layer from forming on top of the finished soup.

Diced onion and pepper peppers added to browned ground beef in a pot.

Soften the vegetables: Add the 2 diced green bell peppers, 1 diced onion, 2 minced garlic cloves, 1½ tsp salt, and 1 tsp black pepper to the pot with the beef. Cook for 5 minutes, stirring occasionally. The onions and peppers should start to soften but still have some texture.

Broth being poured into a pot with diced tomatoes and sauteed veggies.

Add the tomatoes and seasonings: Pour in one 14.5 oz. can of diced tomatoes (including the juices), one 15 oz. can of tomato sauce, and 2 cups beef broth. Add 1 tsp dried oregano, ½ tsp dried basil, ¼ tsp dried parsley, and ¼ tsp paprika. Stir everything together until the seasonings are evenly distributed throughout the tomato broth.

Stuffed pepper soup in a pot being simmering.

Simmer the soup: Bring the mixture to a gentle simmer and cook for 15 minutes to allow the flavors to develop and the broth to thicken slightly. The bell peppers should be tender enough to pierce easily with a fork while still holding their shape. If they’re still too firm, let the soup simmer a little longer.

Serve with rice and cheese: Fluff the cooked rice with a fork and divide it evenly among six serving bowls (about ½ cup per bowl).

Finished stuffed pepper soup in a pot next to a bowl of shredded cheese.

Ladle a heaping cup of stuffed pepper soup over each portion of rice, then sprinkle with the shredded mozzarella (1 cup total). Serve warm and enjoy! (For a bonus, I sprinkled fresh parsley on top. Most fresh herbs would be a great garnish, like basil, thyme, or chives, or you can enjoy the recipe as is!)

Side view of a bowl of Overhead view of a pot of stuffed pepper soup.

What to Serve with Stuffed Pepper Soup

I love this recipe because it can be a complete meal all on its own. With ground beef, rice, and plenty of veggies, it’s hearty, satisfying, and makes 6 complete servings. But if you want to add a side, I recommend a Caesar salad for some fresh crunch or homemade garlic bread to soak up that delicious tomato broth. Our air fryer asparagus is another great option if you want some extra greens on the table. It takes less than 10 minutes to make, so I’d just pop it in the air fryer during the final simmer! Or, sprinkle some homemade croutons right over the soup for a little crunch. They’re also a great way to use up leftover bread.

Storage & Reheating

I recommend storing any leftover rice and soup separately because the rice will continue absorbing the broth as it sits. Let everything cool promptly, then transfer to separate airtight containers and refrigerate for up to 3-4 days.

Reheating

Reheat the soup in a saucepan over medium heat, stirring occasionally, or in the microwave until heated through. Warm the rice separately in the microwave (with a splash of water, stirring every 15-30 seconds until hot), then spoon the soup over the top. If you’ve already mixed the rice into the soup and it’s become too thick, add a splash of beef broth or water to thin it out as it reheats.

Freezing

You can freeze leftover stuffed pepper soup for up to 3 months in freezer-safe containers. I recommend freezing the rice separately to keep it from getting mushy. Thaw overnight in the refrigerator, or use the thaw setting on your microwave, then reheat thoroughly before serving.

Try these Cozy Soups with Ground Beef Next

If you love the savory ground beef and tomato broth in this recipe, try our Beef and Cabbage Soup. It’s made with tender cabbage, ground beef, and simple herbs for another hearty, budget-friendly meal!
Our Lasagna Soup is perfect when I’m craving those same savory tomato and herb flavors, but with tender pasta and a deliciously cheesy topping.
For a different spin on ground beef soup, I recommend our Easy Taco Soup, which is packed with beans, corn, and bold taco seasonings, plus plenty of room for your favorite toppings.

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Smothered Pork Chops

I love pork chops, and I feel like they’re under appreciated. Some people think pork chops are dry and boring. Let me tell you, I completely disagree! These Smothered Pork Chops are a Southern staple, packed with flavor and seared to perfection. And the best part? The whole thing comes together in one skillet in just 35 minutes, with simple ingredients and a homemade onion gravy that’s good enough to eat by the spoonful. Grab some mashed potatoes because you’re going to want every last drop of that gravy!

A Good Sear Makes an Even Better Gravy

Everyone has their own way of making Southern smothered pork chops, and this is mine! My secret is seasoning, dredging, and searing the pork chops over medium-high heat first. The light flour coating helps create a delicious, slightly crisp golden crust, and all those tasty browned bits left behind in the skillet add even more flavor to the homemade gravy. I always set the chops aside while I make the gravy, too. Those lean cuts can overcook quickly, and nobody wants tough pork chops for dinner!

Then, don’t even get me started on the gravy. I make it from scratch with onions and garlic (the backbone of any good sauce, if you ask me! 😉). I give the onions time to soften and start browning, bringing out their natural sweetness and adding another layer of flavor to the sauce. A little flour helps thicken everything up, then chicken broth (I use Better Than Bouillon to save money) and a splash of heavy cream give the gravy a rich, luxurious finish. Comfort on a plate without spending a fortune! If you’re a gravy lover like me, you’ll also want to try our Salisbury steak next. It’s another budget-friendly favorite with plenty of homemade gravy.

A women prepping smothered pork chops in a kitchen. — *Melissa Nolan serving her smothered pork chops in our Nashville test kitchen.*

Keep those pork chops juicy! I use boneless pork chops in this recipe, which are fairly lean, so they can dry out quickly. I recommend using an instant-read thermometer to check the thickest part of each chop, especially if yours are thicker than the ones I’ve used. Pork is safely cooked at 145°F, followed by a 3-minute rest. Set the chops aside while you make the gravy, then return them to the skillet briefly to warm through so they don’t overcook.
Give the pork chops room to brown. Let the chops sit at room temperature for 10-15 minutes to help take the chill off. Then, pat them dry with paper towels before seasoning and dredging, and make sure the skillet is hot before adding them. If your chops don’t fit comfortably in one layer, cook them in batches! Crowding the pan traps moisture, making it harder to develop that lovely golden crust. Watch the heat, too, as the flour coating can burn if the pan gets too hot.
Get the gravy consistency right. The butter and reserved flour form a roux, a mixture of roughly equal parts fat and flour that thickens the gravy. Cook the flour for about a minute to get rid of its raw taste. Then stir in the chicken broth, scraping up those flavorful browned bits from the pan as you go. Let the gravy simmer until it’s thick enough to coat the back of a spoon. Too thick? Add a splash more broth. Too thin? Let it simmer a little longer before returning the pork.
Taste before adding more salt. I season my pork with salt, pepper, and paprika, but garlic powder or onion powder are great additions, too! Remember that chicken broths can vary a lot in saltiness. I always taste the gravy after it has thickened before deciding whether it needs more seasoning.
Add some extras! I kept my recipe simple with onions and garlic, but sliced mushrooms are a delicious addition, as I use in my creamy pork chops recipe. Cook them with the onions until the excess moisture evaporates. You can even add bacon!

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Smothered Pork Chops

This easy Smothered Pork Chops recipe is a Southern favorite! Juicy, golden-seared pork chops in creamy onion gravy, ready in just 35 minutes.

Course Main Course

Cuisine American

Total Cost $5.79 recipe / $1.45 serving

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 385kcal

Author Melissa Nolan