Stuffed peppers are a beloved comfort food—hearty, wholesome, and full of flavor. But let’s be honest: sometimes you want all that goodness without the effort of hollowing out peppers, stuffing them, and baking them. That’s where Stuffed Pepper Soup comes in.
This recipe takes everything you love about stuffed peppers—tender peppers, savory ground beef, rice, and a rich tomato base—and transforms it into a warming, one-pot soup. It’s the ultimate shortcut to comfort food.
Why You’ll Love Stuffed Pepper Soup
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Easy prep: No fiddling with pepper halves, just a quick chop.
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One-pot wonder: Less cleanup, more flavor.
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Customizable: Swap beef for turkey, add different veggies, or use cauliflower rice for a lighter version.
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Meal prep friendly: Tastes even better the next day and freezes beautifully.
Ingredients You’ll Need
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1 pound ground beef (or ground turkey for a lighter option)
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1 tablespoon olive oil (if needed)
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1 medium onion, diced
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2–3 bell peppers (mix of red, green, or yellow), chopped
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3 garlic cloves, minced
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1 can (28 oz) crushed tomatoes
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1 can (15 oz) tomato sauce
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4 cups beef broth (or chicken/vegetable broth)
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1 teaspoon dried Italian seasoning
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1 teaspoon paprika
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1 cup cooked rice (white or brown)
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Salt and pepper, to taste
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Fresh parsley, for garnish
How to Make Stuffed Pepper Soup
