This stuffed pepper soup recipe has everything you love about classic stuffed bell peppers in one cozy bowl. Made with savory ground beef, colorful bell peppers, tender jasmine rice, tomatoes, and a flavorful beef broth, it’s a hearty, comforting dinner that comes together in one pot without the work of stuffing individual peppers.
One of my favorite things about this soup is how much flavor you get from such simple ingredients. The onion and bell peppers soften in olive oil, the ground beef brings plenty of savory richness, and the tomatoes and seasonings turn the broth into a delicious, tomato-based soup.
I especially love the combination of red and yellow bell peppers. They give the soup a little sweetness and make every bowl look colorful. Once the jasmine rice cooks in the broth, the soup becomes hearty enough to serve as dinner on its own.
And unlike traditional stuffed peppers, there’s no need to hollow out, fill, or bake individual peppers. Everything cooks together in the same pot.
If you’re looking for more family-friendly meals, browse my Easy Dinner Recipes. For a different beef-and-rice dinner, try my Chicken and Shrimp Jambalaya for a variation with seafood and sausage. You can also pair this soup with a fresh Tomato Cucumber Salad or serve it alongside a glass of Homemade Lemonade.
Table of contents
Ingredients for Stuffed Pepper Soup
How to Make Stuffed Pepper Soup
- Prepare the Vegetables
Finely dice the onion, bell peppers, and tomato.
Try to keep the bell pepper pieces relatively small so they’re easy to eat with a spoon.
- Sauté the Onion and Peppers
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion and bell peppers.
Cook for approximately 4–6 minutes, stirring occasionally, until they begin to soften and become fragrant.
- Add the Tomato
Stir the chopped fresh tomato into the pot.
Cook briefly until it releases some of its juices and begins to break down.
- Brown the Ground Beef
Add the ground beef to the vegetables.
Break it apart with a wooden spoon and cook until browned and safely cooked through.
For ground beef, the USDA recommends an internal temperature of 160°F (71°C).
If there’s excessive rendered fat, carefully remove some before proceeding.
- Add the Tomato Paste
Stir in the tomato paste, coating the beef and vegetables.
Cook for about 1 minute, stirring, to distribute the concentrated tomato flavor.
- Pour in the Beef Stock and Seasonings
Pour the beef stock into the pot.
Add the dried oregano, dried basil, garlic powder, black pepper, and salt to taste.
Stir well, scraping up any flavorful browned bits from the bottom of the pot.
Bring the soup to a gentle simmer.
- Add the Jasmine Rice
Stir the uncooked jasmine rice into the simmering soup.
Make sure the rice is distributed throughout the broth rather than sitting in one pile.
- Simmer Until the Rice Is Tender
Reduce the heat to maintain a gentle simmer.
Cover partially and cook, stirring occasionally, until the rice is tender, starting to check around 15 minutes. Depending on the rice and simmer strength, this may take approximately 15–20 minutes.
Pay attention to the liquid level. The rice absorbs broth as it cooks.
If the soup becomes too thick before the rice is ready, add a little hot water or additional stock as needed. This would be an adjustment beyond the original measured stock.
- Adjust the Consistency
Once the rice is tender, stir the soup gently.
Taste the broth and adjust the seasoning if needed.
The consistency should be thick and hearty but still spoonable.
- Serve Warm
Ladle the stuffed pepper soup into individual bowls.
Serve immediately while the broth is warm and the rice is tender.
How to Keep Rice from Getting Mushy in Stuffed Pepper Soup
One of the most useful things to know about stuffed pepper soup is that rice continues absorbing broth even after you turn off the heat.
That’s why a soup that looks perfectly balanced when freshly cooked may become much thicker after sitting in the refrigerator.
- Cook the Rice Just Until Tender
When the rice is ready, remove the soup from the heat rather than continuing to simmer it.
Overcooking causes the grains to soften too much and lose their texture.
- Keep the Heat Gentle
A gentle simmer allows the jasmine rice to absorb liquid without breaking apart as quickly as it might during vigorous boiling.
Stir occasionally to prevent the rice from sticking to the bottom.
- Serve Soon After Cooking
For the best texture, I recommend serving this soup shortly after the rice finishes cooking.
At that point, the broth still surrounds the beef, vegetables, and rice instead of being completely absorbed.
- A Meal-Prep Option: Cook the Rice Separately
If you’re preparing the soup several days ahead, consider cooking the jasmine rice separately in a future variation.
Store the rice and soup in separate airtight containers in the refrigerator, then combine them when reheating.
This helps maintain a better texture, although it’s different from the original one-pot method shown in the photos.
How to Fix Soup That’s Too Thick
If your leftover stuffed pepper soup becomes too thick, add a splash of water or beef stock while reheating.
Stir gently until the soup reaches your preferred consistency.
The goal isn’t to make the rice disappear into the broth. You want tender, recognizable grains with plenty of flavor.
Common Mistakes to Avoid
- Overcooking the rice: It can become overly soft and make the soup very thick.
- Skipping the beef browning stage: The soup may lose some of its savory depth.
- Not draining excessive beef fat: Too much rendered fat can leave a greasy surface.
- Adding too much salt immediately: Beef stock and tomato paste can already contribute sodium.
- Cutting the peppers too large: Large pieces may take longer to soften.
- Not stirring the rice: It can settle and stick to the bottom of the pot.
- Cooking at a hard boil: The broth can evaporate too quickly.
- Storing a large hot pot without dividing it: Soup should be cooled safely in shallow containers and refrigerated promptly.
What to Serve with Stuffed Pepper Soup
Because this soup already contains ground beef, vegetables, and rice, it’s filling enough on its own.
But if you want a complete family dinner, here are some delicious ideas:
Crusty bread: Great for dipping into the rich tomato broth.
Garlic bread: Adds a buttery, savory side.
Green salad: Something light and crisp balances the hearty soup.
Roasted vegetables: A nice addition when serving a larger family meal.
Grated cheese: A sprinkle of Parmesan or cheddar can add richness, although it isn’t part of the original recipe.
Fresh parsley: Adds a little color and freshness before serving.
FAQs
Stuffed pepper soup is a tomato-based soup inspired by classic stuffed bell peppers. It typically contains ground beef, bell peppers, rice, tomatoes, and seasonings cooked together in broth.
Yes. Jasmine rice works well in this recipe because it cooks directly in the seasoned broth and becomes tender and flavorful.
Not for this recipe. The original method uses uncooked jasmine rice added directly to the simmering soup.
For meal prep, you can cook rice separately and add it before serving to reduce the chance of mushy leftovers.
Rice absorbs liquid as it cooks and continues absorbing broth after the soup cools.
Add a little water or stock when reheating to loosen the consistency.
Yes. Freeze cooled portions in airtight containers. The rice may soften after thawing, so separate rice is often better if you’re preparing the soup specifically for the freezer.
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Stuffed Pepper Soup Recipe with Ground Beef and Rice
Ingredients
Equipment
Method
- Finely dice the yellow onion, the green or red bell pepper, the yellow bell pepper, and the fresh tomato.
- Add 3 tablespoons of olive oil to a large soup pot over medium heat.
- Add the onion and bell peppers. Cook for approximately 4–6 minutes, stirring occasionally, until they start to soften.
- Stir in the chopped fresh tomato and cook for another 2 minutes, until it starts releasing its juices.
- Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and thoroughly cooked to 160°F (71°C). Remove excess fat if necessary.
- Add 3 tablespoons of tomato paste and mix with the beef and vegetables for about 1 minute.
- Pour in the beef stock and add oregano, basil, garlic powder, black pepper, and salt to taste. Stir well and bring to a gentle simmer.
- Stir in the uncooked jasmine rice, ensuring it’s covered by the liquid.
- Reduce the heat and simmer partially covered for approximately 15–20 minutes, stirring occasionally, until the rice is tender. Add extra hot water or stock only if the soup becomes too thick before the rice finishes cooking.
- Taste and adjust the seasoning. Ladle into bowls and serve warm while the rice is tender and the soup has a hearty consistency.
Nutrition
Video
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