There’s something refreshing about keeping things simple in the kitchen. I used to think that great meals needed a long list of ingredients and complicated steps, but over time, I’ve realized that a handful of good basics can create something just as satisfying. That’s exactly what drew me to One-Pot Stuffed Peppers Soup. It’s the kind of recipe that makes you feel accomplished without feeling overwhelmed—no need to juggle multiple pans or prep a dozen different veggies. Just a few familiar ingredients, one sturdy pot, and a little patience.
This soup is a practical solution for those nights when you want something hearty but don’t want to fuss with stuffing and baking peppers. It’s all the flavor of classic stuffed peppers, but streamlined into a single, comforting bowl. I like that you don’t have to worry about perfect knife skills or fancy techniques. If you can chop a few vegetables and stir a pot, you’re set. The rice cooks right in the broth, soaking up the savory flavors, and the splash of half and half at the end brings everything together with a gentle creaminess.
What I appreciate most is how flexible this recipe is. If you’re cooking for a crowd or just want leftovers for the week, this soup scales up easily. It’s also budget-friendly, relying on staples like ground beef, rice, and bell peppers. I’ve found it’s a great way to use up odds and ends from the fridge, and it’s forgiving if you need to swap in what you have on hand. There’s no pressure to get everything perfect—the soup turns out delicious every time. If you’re looking for a meal that’s nourishing, affordable, and genuinely easy to pull off, this One-Pot Stuffed Peppers Soup is worth a try.
One-Pot Stuffed Peppers Soup in Minutes
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What Goes In
- 1 pound ground beef
- 1 large onion, diced
- 2 medium carrots, chopped
- 1/2 cup uncooked rice
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 6 cups beef broth
- 10 ounces tomato sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 bay leaves
- 1/2 cup half and half
The Updated Method
- Set a large pot over medium heat. Add the ground beef and break it up with a spoon as it cooks. Continue until the beef is fully browned and no pink remains. Drain off any excess fat if needed to keep the soup from being greasy.
- Add the diced onion and chopped carrots to the pot. Stir and cook for about 3–4 minutes, just until the vegetables begin to soften. Next, add the chopped red and green bell peppers. Continue cooking for another 5 minutes, stirring occasionally. The vegetables should look bright and slightly tender.
- Pour in the uncooked rice, salt, black pepper, bay leaves, tomato sauce, and beef broth. Stir well to combine. Bring the mixture to a gentle simmer, then cover the pot. Let it cook for 20 minutes, checking once or twice to make sure the rice isn’t sticking to the bottom. The rice should be tender and the soup will thicken slightly as it cooks.
- Remove the lid and stir in the half and half. Let the soup cook uncovered for another 5 minutes. This step adds a creamy finish and helps mellow the flavors. Don’t forget to remove the bay leaves before serving.
- Ladle the soup into bowls. If you like, top with fresh herbs or a spoonful of sour cream for extra flavor. Serve hot and enjoy.
The ‘Why’ Behind the Ingredients
Each ingredient in this soup serves a purpose. Ground beef brings protein and richness, making the soup filling. Bell peppers and carrots add natural sweetness and color, while onion builds a savory base. Rice thickens the soup and makes it more satisfying. Tomato sauce and beef broth provide depth and a classic stuffed pepper flavor. The half and half at the end adds creaminess without making the soup heavy. Using just a few core ingredients keeps the recipe affordable and approachable, but still delivers on taste and nutrition.
Presentation Techniques to Show Off Your Skill
Even simple soups can look impressive with a few easy touches. Try ladling the soup into wide bowls so the colorful peppers and carrots are visible. Sprinkle with chopped fresh parsley or chives for a pop of green. A small dollop of sour cream or a swirl of half and half on top adds a creamy look. Serve with a slice of crusty bread or a side salad for a complete meal that feels restaurant-worthy.
Storage That Maintains Perfect Texture and Quality
To store leftovers, let the soup cool to room temperature before transferring to airtight containers. Refrigerate for up to 4 days. If you plan to freeze it, portion into freezer-safe containers, leaving a little space for expansion. Rice will continue to absorb liquid as it sits, so you may need to add a splash of broth or water when reheating to loosen the texture. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Pro-Tips That Make a Real Difference
Brown the beef thoroughly for deeper flavor—don’t rush this step. Cut vegetables into even pieces so they cook at the same rate. If you want a lighter soup, use lean ground beef or swap in ground turkey. For extra flavor, sauté the vegetables a minute or two longer before adding the liquids. Always taste and adjust seasoning before serving; a pinch more salt or pepper can bring everything together.
Applying This Core Method to Other Dishes
This one-pot approach works for many other recipes. Try swapping the beef for ground turkey or chicken, or use different grains like barley or quinoa. You can also add leafy greens at the end for extra nutrition. The technique of cooking everything together in one pot saves time and cleanup, and you can adjust the vegetables and seasonings to suit what you have on hand. This method is a great template for hearty, budget-friendly meals all year round.
Curious About This Recipe? Read On
Can I use cooked rice instead of uncooked rice?
Yes, you can use cooked rice if that’s what you have on hand. Add it during the last 5–10 minutes of simmering, just to heat it through. If you add it too early, the rice may become mushy and absorb too much liquid, so wait until the soup is nearly done before stirring it in.
What’s the best way to prevent the rice from sticking to the bottom?
Stir the soup a couple of times during the simmering stage, especially in the first 10 minutes. Using a heavy-bottomed pot helps distribute heat evenly and reduces the risk of sticking. If you notice any sticking, lower the heat slightly and keep the soup at a gentle simmer rather than a boil.
How do I make this soup vegetarian?
To make a vegetarian version, substitute the ground beef with lentils or a plant-based ground meat alternative. Use vegetable broth instead of beef broth. Increase the seasoning slightly, as plant-based proteins can be milder in flavor. The method and timing remain the same.
Why add half and half at the end instead of earlier?
Adding half and half at the end prevents it from curdling or separating during the long simmer. High heat and extended cooking can cause dairy to break down, which affects the soup’s texture. Stir it in just before serving for the smoothest, creamiest result.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything except the half and half to the slow cooker. Cook on low for 4–6 hours, then stir in the half and half during the last 15 minutes. This method is great for busy days when you want dinner ready when you get home.
What if my soup is too thick after storing?
It’s common for the rice to absorb more liquid as the soup sits. When reheating, add extra broth or water a little at a time until you reach your desired consistency. Stir well and heat gently to avoid overcooking the rice. Taste and adjust seasoning as needed before serving.
One-Pot Stuffed Peppers Soup
Equipment
- large pot
Ingredients
- 1 pound ground beef
- 1 large onion diced
- 2 medium carrots chopped
- 1/2 cup uncooked rice
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 6 cups beef broth
- 10 ounces tomato sauce
- 1 tablespoon salt
- 1 teaspoon black pepper
- 3 leaves bay
- 1/2 cup half and half
Instructions
- Heat a large pot on medium and add the ground beef, breaking it apart while it cooks until it's browned nicely.
- Introduce the diced onions and chopped carrots, stirring until the vegetables begin to soften. Then add the chopped red and green bell peppers, cooking for an additional 5 minutes.
- Add the uncooked rice, salt, black pepper, bay leaves, tomato sauce, and beef broth. Bring the mixture to a gentle simmer, cover, and let it cook for about 20 minutes so the rice can soak in all the flavors.
- Incorporate the half and half and continue cooking for an additional 5 minutes to achieve a creamy texture. Don't forget to take out the bay leaves before serving.
