30-Minute Stuffed Pepper Soup

This 30-Minute Stuffed Pepper Soup captures all the beloved flavors of traditional stuffed peppers—savory beef, sweet bell peppers, aromatic herbs, and hearty rice—but delivers them in a cozy, spoonable form that’s ready in a fraction of the time.

Fire-roasted tomatoes deepen the flavor, while Italian seasoning and garlic build a broth that’s rich, comforting, and layered. It’s a one-pot, weeknight-friendly dish that brings home-cooked warmth to the table without hours of prep.

Fast, filling, and full of character, this soup turns pantry staples into a deeply satisfying meal with every bite.

Why People Will Love The 30-Minute Stuffed Pepper Soup:

All the Comfort of Stuffed Peppers Without the Work: This soup delivers the full flavor experience of classic stuffed peppers—savory beef, tender peppers, rich tomato sauce, and rice—without the need for baking, stuffing, or extra prep.

Ready in Just 30 Minutes: Ideal for busy weeknights, this recipe comes together fast in one pot, making it a time-saving, stress-free way to serve a hearty, homemade meal.

Balanced, Layered Flavor: Fire-roasted tomatoes and Italian seasoning bring a depth of smoky, herby complexity, while garlic and crushed red pepper add subtle heat and aroma.

Filling and Family-Friendly: With lean protein, vegetables, and rice in every bowl, this soup is satisfying and nourishing enough to serve as a complete meal the whole family will enjoy.

Versatile and Adaptable: The recipe is easy to customize—swap ground beef for turkey, add extra veggies or beans, or make it low-carb by omitting the rice. It welcomes variation while staying deeply flavorful.

Leftovers Reheat Beautifully: Like many tomato-based soups, the flavors deepen overnight, making it even better the next day—perfect for meal prep or lunches.

Key Ingredients

Lean Ground Beef: The foundation of the soup, ground beef brings rich, savory flavor and hearty texture. Its fats infuse the broth subtly, adding body without heaviness.

Bell Peppers (Red & Green): These iconic elements give the soup its stuffed-pepper identity. Red peppers add natural sweetness, while green peppers offer a slightly bitter, earthy balance that enhances the beef.

Fire-Roasted Diced Tomatoes: These tomatoes elevate the soup with a gentle smokiness and charred depth you wouldn’t get from regular diced tomatoes, creating a more complex and rustic base.

Tomato Sauce: Provides a smooth, acidic backdrop that ties the broth together, thickens it slightly, and adds that classic tomato-forward flavor that defines the stuffed pepper experience.

Cooked White Rice: Added at the end to prevent overcooking, rice gives the soup its satisfying bulk, echoing the comfort and structure of a true stuffed pepper.

Italian Seasoning & Garlic: These aromatics infuse the soup with warmth and herbal complexity—oregano, basil, and thyme create a familiar Mediterranean backbone, while garlic adds pungent depth.

Beef Broth: The liquid base of the soup, beef broth adds savory, meaty richness and enhances every other flavor in the pot, making it taste slow-simmered even in just 30 minutes.

Expert Tips for Maximum Flavor and Texture

Brown the Beef Thoroughly

Don’t just cook the beef until it’s no longer pink—let it brown slightly to develop fond (those flavorful brown bits on the bottom of the pot).

This adds a rich, umami base to the soup that mimics the slow-cooked flavor of traditional stuffed peppers.

Cut the Peppers Uniformly

Dice the red and green bell peppers into small, even pieces so they cook quickly and evenly.

This ensures tender bites throughout without any raw or overly mushy textures.

Bloom the Spices

After adding garlic and before pouring in the liquids, give the spices (especially Italian seasoning and red pepper flakes) 30–60 seconds to toast in the fat.

This activates their oils and dramatically enhances their aroma and depth.

Use Cooked Rice Strategically

Always add the cooked rice at the end.

If simmered too long in the broth, it can become mushy and overly absorbent, making the soup thick and starchy.

For a lighter broth, stir in the rice just before serving—or even spoon it into bowls separately and ladle the soup on top.

Balance Acidity and Salt at the End

The combination of fire-roasted tomatoes, tomato sauce, and broth can vary in salt and acidity.

Taste the soup before serving and adjust with a pinch of sugar to mellow acidity or a splash of broth to reduce saltiness if needed.

Add Garnish for Freshness

Top each bowl with a sprinkle of chopped fresh parsley or basil, a squeeze of lemon, or even a spoonful of shredded cheese for extra depth, brightness, and contrast.

30-Minute Stuffed Pepper Soup

Ingredients:

1 tablespoon olive oil

1/2 medium yellow onion, chopped

1 lb lean ground beef

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (8 oz) can tomato sauce

1 (28 oz) can fire-roasted diced tomatoes, undrained

3 cups beef broth

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flake, optional

2 cups cooked white rice

Kosher salt and freshly ground black pepper, to taste

Instructions:

Sauté the Onion

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the chopped onion and cook until softened and translucent, about 5 minutes.

Brown the Beef

Increase the heat to medium-high.

Add the ground beef, season with kosher salt and freshly cracked black pepper, and cook until fully browned—about 5 minutes—breaking it up as it cooks.

Add Garlic and Peppers

Stir in the minced garlic and cook for 30 seconds until fragrant.

Then add the chopped red and green bell peppers, stirring to combine.

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Build the Broth

Pour in the tomato sauce, fire-roasted diced tomatoes (with their juices), and beef broth.

Add Italian seasoning and red pepper flakes, if desired.

Bring the mixture to a boil.

Simmer the Soup

Once boiling, reduce heat to low and let the soup simmer gently for 15 minutes to allow the flavors to meld and the peppers to soften.

Finish with Rice

Stir in the cooked rice and let it warm through for 5 more minutes.

Taste and adjust seasoning with more salt and pepper as needed.

Serve and Enjoy

Ladle the soup into bowls and serve warm. It’s hearty, flavorful, and ready in just half an hour!

Important Notes for Perfect Results

Use High-Quality Beef Broth for Depth

Because this soup comes together quickly, the broth plays a major role in developing flavor. Choose a rich, low-sodium beef broth or stock to control salt levels while still achieving a deeply savory base.

Don’t Overcrowd the Pot During Browning

If your pot is too small, the beef will steam instead of brown, which flattens the flavor. Use a wide Dutch oven or sauté pan to ensure the meat sears properly and the aromatics have room to release their full character.

Red and Green Bell Peppers Serve Different Roles

Red peppers bring natural sweetness and depth, while green peppers lend a slightly grassy bitterness that adds contrast. Skipping either changes the flavor balance—using both is key to recreating the “stuffed pepper” essence in soup form.

Let It Simmer for Full Flavor, Even if You’re in a Hurry

Though the soup is quick, giving it the full 15-minute simmer time is crucial. It softens the peppers, melds the tomato and broth flavors, and mimics the slow-cooked feel of traditional stuffed peppers.

Be Mindful of Rice Expansion in Leftovers

Rice will continue to absorb broth as it sits, especially in leftovers. To prevent an overly thick texture the next day, you can store the rice separately and combine it with reheated soup just before serving.

Layered Seasoning Is Better Than One-Time Salting

Lightly season each step—onions, beef, broth—then do a final taste after adding the rice. This builds flavor gradually and avoids the risk of over-salting at the end.

Nutrition information

Based on 1 serving (approximately 1/6 of the total recipe):

Notes:

Calculated with lean ground beef (90%), cooked white rice, and full-sodium beef broth.

Reducing sodium broth or omitting added salt can lower the sodium significantly.

Nutrients will vary based on rice type, broth brand, and pepper sizes.

Frequently Asked Questions

Can I make this soup ahead of time and reheat it later?

Yes! This soup stores and reheats beautifully. Just keep in mind that the rice will continue to absorb the broth as it sits.

You can store the rice separately and add it when reheating to preserve the soup’s original texture.

Can I use uncooked rice instead of cooked rice?

You can, but you’ll need to increase the simmering time by about 15–20 minutes and add an extra cup of broth or water.

Stir occasionally to prevent sticking, and cook until the rice is tender.

Is this recipe freezer-friendly?

Yes, but for best texture, freeze it without the rice.

The rice can become overly soft when thawed.

Freeze the broth and vegetable mixture, then add freshly cooked rice when reheating.

What other proteins can I use instead of ground beef?

Ground turkey, chicken, or even plant-based meat substitutes work well.

For a chunkier texture, try using diced cooked chicken breast or leftover roast beef.

How can I make this recipe spicier?

Add more crushed red pepper flakes, a diced jalapeño with the bell peppers, or a splash of hot sauce at the end.

You can also use spicy Italian sausage instead of ground beef for a bold twist.

How do I prevent the rice from becoming mushy in the soup?

Add cooked rice at the very end, just before serving.

If added too early or simmered too long, it will absorb excess broth and lose its structure.

For leftovers, consider storing the rice separately and combining just before reheating.

Can I use raw bell peppers without sautéing them first?

You can, but briefly sautéing the peppers with the garlic enhances their flavor and softens their texture.

It also helps them blend better into the soup without tasting overly raw or crunchy.

What if my soup is too thick after adding the rice?

Simply stir in additional broth or water to thin it out to your desired consistency.

The rice will naturally soak up liquid, so adjusting before serving helps restore balance without diluting the flavor.

Do I need to drain the beef after browning?

If using lean ground beef (90% or higher), you can skip draining for added flavor.

If using fattier beef, it’s best to drain excess grease after browning to avoid a greasy broth.

Can I make this soup vegetarian?

Yes! Swap the beef for plant-based ground meat or canned beans like black or kidney beans.

Use vegetable broth instead of beef broth and adjust seasoning to keep the flavor rich and satisfying.