Easy Hearty Stuffed Pepper Soup is the cozy dinner I crave when the weather turns chilly, the fridge looks empty, and I still want something that tastes like a hug. You get all the flavor of classic stuffed peppers without the fussy assembly. Just one pot, simple ingredients, and a bowl of warmth that makes you feel taken care of. If you love recipes that are forgiving and flexible, this one’s your new weeknight friend. It’s also great for meal prep and freezer stashes. Let’s make your kitchen smell amazing.
Why You’ll Love It
This soup delivers the best part of stuffed peppers in a spoonful. It’s rich with ground meat, sweet bell peppers, and tomatoes, and it gets that little pop of comfort from rice. It’s hearty, balanced, and totally family friendly. I usually make it on the stovetop, but the crockpot version is perfect for busy days when you want to come home to a ready-to-eat dinner.
The Story Behind This Recipe
I’m Cuts Food, the cook behind this Easy Hearty Stuffed Pepper Soup. On a rainy weekend, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. Easy Hearty Stuffed Pepper Soup is the cozy dinner I crave when the weather turns chilly, the fridge looks empty, and I still want something that…
I also love how flexible it is. You can use ground beef or turkey, white rice or brown rice, red peppers or green, and it always comes out satisfying. The tomato base has just enough acidity to keep the soup bright, while a little paprika and garlic make it taste like something that simmered all day.
If you’re here because you love warm sippers and easy dinners, give my soup archive a browse for more cold-weather ideas. This bowl of comfort will slide right into your weekly rotation and make leftovers you’ll actually want to eat.
Pro tip: this is even better the next day as the flavors settle in. I always make a double batch and stock a few portions in the freezer.
Bottom line: if you want a simple, soul-soothing meal that tastes like home, this one hits the spot.
Tips for Success
- Brown the meat deeply. Let it sear until you see those caramelized bits. That browned flavor is your foundation.
- Soften the peppers and onions. Cook them in the leftover fat for a few minutes so they sweeten and mellow.
- Rice timing matters. Add uncooked rice toward the end so it doesn’t get mushy. Or stir in cooked rice just before serving.
- Season in layers. Salt the meat, then taste again after the tomatoes go in, and once more at the end. Tomatoes can hide salt.
- Use a mix of peppers. Green peppers add bite, red and yellow add sweetness. A blend gives great balance.
- Broth choice. Beef broth makes it richer. Chicken or vegetable broth keeps it lighter.
- Leftovers reheat like a dream. If you plan to store it, cook the rice separately and add to each bowl so it keeps a nice texture.
- Garnish smart. A sprinkle of shredded cheese or a spoon of sour cream makes it taste like the classic stuffed pepper dinner you grew up with.
“Made this on a Monday night with ground turkey and it was a total win. My picky eater asked for seconds. We froze some and it reheated perfectly.”
Want another cozy, creamy favorite for soup night? Try this reader-loved Italian sausage and potato soup next. It’s rich, simple, and just as comforting.
How to Make Stuffed Pepper Soup on the Stovetop
What You’ll Need
You’ll need 1 pound ground beef or turkey, 1 large onion (diced), 2 to 3 bell peppers (any colors, diced), 3 to 4 cloves garlic (minced), 1 can crushed tomatoes (28 ounces), 1 can diced tomatoes (14.5 ounces), 4 cups broth (beef or chicken), 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1 teaspoon sugar (to balance the tomatoes, optional), salt and pepper to taste, and 1 cup rice (use cooked rice for quicker finish, or 1/2 cup uncooked rice if simmering in the pot). Olive oil for cooking if needed.
Step-by-Step
Step 1: Brown the meat. Heat a large pot over medium-high. Add the ground beef or turkey and break it up. Season lightly with salt and pepper. Cook until browned with crispy bits along the bottom. If there’s excess grease, spoon off most of it.
Step 2: Soften veggies. Add diced onion and peppers to the pot with a drizzle of oil if needed. Sauté 5 to 7 minutes until softened and a little fragrant. Stir in garlic and cook 30 seconds more.
Step 3: Build the base. Stir in crushed tomatoes, diced tomatoes, broth, smoked paprika, Italian seasoning, and sugar if using. Scrape the bottom of the pot to lift all the browned flavor into the soup.
Step 4: Simmer. Bring to a gentle boil, then drop the heat to low and simmer for 20 minutes. Taste and adjust salt. The soup should taste bright yet savory.
Step 5: Add rice your way. If using uncooked rice, stir in 1/2 cup and simmer another 15 to 20 minutes until tender, adding a splash of broth if it gets too thick. If using cooked rice, stir in 1 to 1½ cups during the last 5 minutes just to warm through.
Step 6: Finish and serve. Taste again for salt and pepper. Ladle into bowls and top with shredded mozzarella or cheddar, fresh parsley, and a dollop of sour cream if you like. A squeeze of lemon can brighten it too.
Shortcut lovers, you might also be into these one-pot unstuffed cabbage rolls that bring the same cozy vibes with minimal fuss.
How to Make Crockpot Stuffed Pepper Soup
Prep and Cook Time
Brown first for flavor. Quickly brown the meat in a skillet with a pinch of salt. It adds depth you can’t get from slow cooking alone. Transfer to your slow cooker.
Layer the flavor. Add diced onions, peppers, garlic, crushed tomatoes, diced tomatoes, broth, smoked paprika, Italian seasoning, sugar if using, and a bit more salt. Stir everything together.
Cook low and slow. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
Rice timing. For uncooked rice, stir it in during the last 45 to 60 minutes on High. For cooked rice, stir it in during the final 10 minutes so it stays fluffy.
Finish. Taste and adjust salt and pepper. Garnish and serve warm.
If you enjoy let-it-simmer magic, you’ll probably love my set-it-and-forget-it favorite, this crockpot lasagna soup that comes out cheesy and totally spoon-worthy.
Flavor Variations
- Turkey and brown rice: Lean, hearty, and great for weekly lunches.
- Spicy kick: Add red pepper flakes or a small diced jalapeño when you sauté the onions.
- Cheesy top: Melt mozzarella or provolone over each bowl to nail that stuffed pepper vibe.
- Beans for bulk: Stir in a can of drained cannellini or black beans for extra protein and fiber.
- Tomato cream: Swirl in a splash of heavy cream or half-and-half at the end for a silky finish.
- Veggie-packed: Toss in diced zucchini or mushrooms with the peppers for more texture.
- Low-carb route: Skip the rice and add riced cauliflower during the last 5 minutes.
Craving more warm and cozy bowls? My ham and bean soup is another reliable go-to, especially for leftover ham nights.
Common Questions
Can I make Easy Hearty Stuffed Pepper Soup ahead?
Yes. Make the soup without rice, cool, and store in the fridge up to 4 days. Reheat gently and stir in cooked rice just before serving.
How do I freeze it?
Freeze the soup without rice in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, then add fresh cooked rice.
What meat works best?
Ground beef brings classic flavor, but ground turkey is great for a lighter bowl. Both work beautifully.
Can I use quinoa instead of rice?
Absolutely. Cook quinoa separately and stir it in at the end so it stays fluffy and doesn’t soak up too much broth.
How can I make it even richer?
Use beef broth, add a splash of Worcestershire sauce, and finish with a small pat of butter for a rounder flavor.
Ready to Ladle Up Comfort
There’s a reason I keep Easy Hearty Stuffed Pepper Soup on repeat. It’s budget friendly, flexible, and tastes like something a friend would bring when you need a little comfort. If you want to compare notes or try another take, check out the tips from Easy Stuffed Pepper Soup • Salt & Lavender and this cozy classic from Cozy Stuffed Pepper Soup – Cooking Classy. Then make it your own and share how it went. I hope your kitchen smells amazing and your bowls come back empty. 
Stuffed Pepper Soup
Ingredients
Method
- Heat a large pot over medium-high. Add the ground beef or turkey and break it up. Season lightly with salt and pepper. Cook until browned with crispy bits along the bottom. If there’s excess grease, spoon off most of it.
- Add diced onion and peppers to the pot with a drizzle of oil if needed. Sauté for 5 to 7 minutes until softened and fragrant. Stir in garlic and cook for 30 seconds more.
- Stir in crushed tomatoes, diced tomatoes, broth, smoked paprika, Italian seasoning, and sugar if using. Scrape the bottom of the pot to lift all the browned flavor into the soup.
- Bring to a gentle boil, then drop the heat to low and simmer for 20 minutes. Taste and adjust salt.
- If using uncooked rice, stir in 1/2 cup and simmer another 15 to 20 minutes until tender, adding a splash of broth if it gets too thick. If using cooked rice, stir in 1 to 1½ cups during the last 5 minutes just to warm through.
- Taste again for salt and pepper. Ladle into bowls and top with shredded mozzarella or cheddar, fresh parsley, and a dollop of sour cream if you like.
