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A stainless steel soup ladle filled to the brim with steaming stuffed pepper soup.

Stuffed Pepper Soup

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5 from 1 review

  • Author: The Cooking Jar
  • Total Time: 40 minutes
  • Yield: 6 1x


Stuffed pepper soup is a cozy and hearty one-pot dinner loaded with ground beef, onions, bell peppers and rice in a rustic tomato-based broth.


Units Scale
  • 1 lb. lean ground beef
  • 1 tablespoon olive oil, divided
  • 1/2 medium yellow onion, diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 (14.5 oz.) cans diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar, or to taste (optional, see notes)
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 2 cups cooked long grain white rice
  • 2 tablespoons fresh Italian parsley, chopped
  • Shredded cheddar or mozzarella cheese, for serving (optional)


  1. In a Dutch oven over medium heat, brown ground beef and break up any clumps. Drain grease (if any) and season beef with salt and pepper to taste. Remove and set aside.
  2. Saute onions and bell peppers in 1 tablespoon of olive oil until soft, about 5 minutes. Add garlic and saute for another 30 seconds.
  3. Stir in cooked beef, diced tomatoes, tomato sauce and beef broth. Season with Worcestershire sauce, sugar (optional) and Italian seasoning. Do a taste test and season more with salt and pepper, if needed.
  4. Bring to a gentle boil. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally.
  5. If you don’t plan on having leftovers, stir in cooked rice and parsley and simmer until heated through, about 1-2 minutes. If you plan on having leftovers, stir in parsley, heat the rice and stir the rice into each individual bowl of soup (see notes).
  6. Dish and serve hot garnished with shredded cheese (optional).
  7. Enjoy!


  • This recipe uses cooked rice because raw rice will soak up most of the broth when cooked with the soup.
  • When storing leftovers, it’s recommended to store the rice separately so the rice does not absorb all the liquid. Warm up the rice and stir it into each bowl of soup before serving.
  • This soup is very packed and dense, depending on how much rice you add to your bowl. If you want the soup to be soupier, add more beef broth while cooking or when heating up.
  • Add more flavor – Add some smoked paprika or cumin for more flavor.
  • Add more veggies – Add more veggies like celery, carrots, mushrooms, spinach, or potatoes.
  • Add more meat – Throw in more meat like Andouille or Italian sausage rounds, or try some cooked and crumbled chorizo.
  • Add some heat – Spice it up a little with some red pepper flakes, diced green chiles, or sliced jalapenos.
  • Add a Mexican-inspired twist – Add some taco seasoning to the ground beef and garnish the bowls of soup with Mexican shredded cheese.
  • Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
  • Prep Time: 10 mins
  • Cook Time: 30 mins