A hearty addition to your fall and winter soup menu, this Stuffed Pepper Soup is a comforting twist on the classic stuffed pepper.
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Stuffed Pepper Soup
Soup season is in full swing at The Beach House Kitchen. We’ve been enjoying creamy soups, brothy bowls, stews and chowders, vegetarian options and hearty comfort-food classics. This Stuffed Pepper Soup is one of those satisfying meals that fills the house with inviting aromas and delivers on flavor.
I developed this recipe using Tuttorosso tomato products, which I’ve used in my kitchen for years. Their canned tomato varieties, including Italian Inspirations Crushed Tomatoes in Puree with sweet basil and Italian Inspirations Southern Vineyard Petite Diced with white wine, olive oil and onion, add a robust tomato foundation and real depth to this soup.
This soup brings together everything you love about stuffed peppers: seasoned ground meat, diced red and green bell peppers, onions, garlic, tomato, rice and a touch of brown sugar for balance. Beef broth thins the mixture into a hearty, spoonable soup that serves as a complete meal—just add crusty bread for dunking.
I like to begin by browning the meat and softening onions and garlic, then add the peppers and tomatoes followed by beef broth, rice and a little brown sugar. The rice cooks directly in the pot, absorbing flavors and thickening the soup as it simmers.
Using high-quality canned tomatoes makes a noticeable difference. This family-owned brand focuses on preserving fresh tomato flavor, and those concentrated, vine-ripened notes are perfect in tomato-forward soups like this one. The product selection gives you both crushed tomatoes for body and petite diced for texture, so you get a balanced mouthfeel.
My husband sampled a restaurant version and raved about it, which motivated me to recreate an improved home version. The result is a flavorful, family-friendly soup that highlights the sweet and tangy flavors of tomatoes with savory beef, peppers and rice.
Serve bowls with a sprinkle of fresh parsley and plenty of warm bread. This recipe is great for weeknight dinners, potlucks or a cozy weekend meal. Leftovers taste even better the next day after the flavors meld.
Below you’ll find clear ingredients and instructions for preparing Stuffed Pepper Soup at home, plus a few cook’s notes to help you get the texture and flavor you prefer.
This soup is comforting, straightforward to make, and a generous main-dish soup that fits perfectly on a cold-weather menu. Enjoy!
Stuffed Pepper Soup
Author: MaryAnn Dwyer
Servings: 8 servings
Prep Time: 15 mins Cook Time: 40 mins Total Time: 55 mins
A hearty soup that captures the flavors of classic stuffed peppers in a spoonable, satisfying bowl.
Ingredients
- 1 1/2 lb. ground beef or meatloaf mix
- 1 1/2 cups yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 28-oz. can crushed tomatoes in puree with sweet basil (Tuttorosso Italian Inspirations)
- 1 14.5-oz. can petite diced tomatoes with white wine, olive oil and onion (Tuttorosso Italian Inspirations), undrained
- 4 cups low sodium beef broth
- 2 Tbsp. light brown sugar, firmly packed
- 3/4 cup long grain rice, uncooked
- Fresh parsley, for sprinkling, if desired
Instructions
- In a large Dutch oven, cook the ground beef or meatloaf mix over medium-high heat, breaking it up as it cooks, until no longer pink. Drain excess fat and return the pot to the heat.
- Add the chopped onions, minced garlic, salt and black pepper. Cook for 5–7 minutes, until the onions are softened.
- Add the chopped red and green bell peppers, both the crushed and petite diced tomatoes (with their juices), beef broth, brown sugar and uncooked rice.
- Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 25 minutes, or until the rice is tender and the soup has thickened to your liking.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Cook’s Notes
- As the soup sits, the rice will continue to absorb liquid. To loosen the consistency later, stir in additional beef broth until you reach your preferred thickness.
- Meatloaf mix (a blend of beef, pork and veal) adds extra depth, but plain ground beef works well too.
- The recipe includes two tablespoons of brown sugar for balance; add more if you prefer a slightly sweeter finish.
- Leftovers keep well in the refrigerator for several days and often deepen in flavor overnight.
For more comforting soups this season, try creamy broccoli soup, beef barley soup, tomato tortellini stew or Italian wedding soup—each brings its own cozy, satisfying flavors to the table.
