The Best Pepper Soup Recipe

Cozy up with this ultimate stuffed pepper soup! Packed with tender beef, fluffy rice, sweet bell peppers, and melted mozzarella in a rich, savory broth, it’s an easy, comforting weeknight dinner the whole family will love.

Hearty Stuffed Pepper Soup

All the classic flavors of traditional stuffed peppers—tender ground beef, sweet bell peppers, rice, and a savory tomato broth—come together in a fraction of the time with this easy, comforting soup.

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Servings: 6

Ingredients

For the Soup Base:

• 1 lb (450g) ground beef (or ground turkey)

• 1 medium yellow onion, diced

• 1 large red bell pepper, chopped

• 1 large green bell pepper, chopped

• 3 cloves garlic, minced

• 1 tbsp olive oil

For the Liquids & Seasoning:

• 4 cups beef broth (low sodium)

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) tomato sauce

• 1 tsp dried Italian seasoning

• ½ tsp smoked paprika

• Salt & freshly cracked black pepper to taste

For Serving & Garnish:

• 2 cups cooked white rice (stirred in at the end)

• 1 cup shredded mozzarella cheese

Instructions

1. Brown the Meat & Veggies:

   Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and onion. Cook for 5 to 6 minutes, breaking the meat up with a spoon, until browned. Drain any excess grease if necessary.

2. Sauté the Peppers & Garlic:

   Add the red bell pepper, green bell pepper, and minced garlic to the pot. Sauté for another 2 to 3 minutes until aromatic and slightly softened.

3. Simmer the Soup:

   Pour in the beef broth, diced tomatoes (with juices), and tomato sauce. Stir in the Italian seasoning, smoked paprika, salt, and black pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15 to 20 minutes until the peppers are tender.

4. Add Rice & Finish:

   Stir in the pre-cooked white rice and let it warm through for 2 to 3 minutes. Tip: Cooking the rice separately prevents it from absorbing all the delicious broth while sitting.

5. Serve & Garnish:

   Ladle the hot soup into bowls and immediately top with a generous sprinkle of shredded mozzarella cheese so it melts into the broth. Serve warm!