Copycat Culver’s Stuffed Pepper Soup Recipe
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This Stuffed Pepper Soup Recipe makes a delicious one pot meal that’s both comforting and filling. Loaded with ground beef, veggies, and tender rice, it’s everything you’re craving in one cozy bowl. Make this copycat Culver’s stuffed green pepper soup recipe in just 1 hour!
Stuffed Pepper Soup Recipe
While there are plenty of different versions of this dish out there, nothing beats Culver’s stuffed green pepper soup recipe — in my opinion, at least!
The combination of ground beef, bittersweet peppers, tomatoes, and tender rice makes this dish taste just like classic stuffed peppers, but in a warm and cozy bowl of soup.
What sets this stuffed pepper soup recipe apart from the others is the ratio of peppers to ground beef.
We’re talking FOUR whole green bell peppers!! Those plus the fire roasted diced tomatoes give this dish an earthy, simmered-all-day flavor that’s perfect for cozy nights in.
Not a fan of bell peppers? I’ve got you covered! Try my cheesy taco rice skillet that’s loaded with corn, beans, and plenty of Mexican flavor.
Ingredient Notes and Substitutions
- Bell Peppers – The earthy bitterness of green peppers balances the savoriness of the other ingredients.
If you want a sweeter flavor, use yellow or red bell peppers instead.
Be sure to remove the ribs and seeds, then slice the peppers into strips — this makes them much easier to dice! - Ground Beef – Since this is a one-skillet meal, opt for a leaner blend to avoid too much grease. Or, substitute ground turkey or chicken for an even lighter option!
- Diced Tomatoes – The fire-roasted variety is my top choice for extra depth of flavor, but any can you have on hand will do the job.
- Beef Stock – Vegetable broth is a good alternative for a lighter flavor overall.
- Cooked Rice – Don’t attempt to cook the rice in the stuffed bell pepper soup itself — it’ll soak up all the broth!
Cook this ahead of time according to the package directions. You can use brown rice if you prefer.
Tips to Make the Best Recipe for Stuffed Pepper Soup
- Have everything prepped and measured ahead of time.
Once you start browning the meat, this dish comes together quickly. Most of the cooking time is spent simmering on the stove.
Take a few minutes to chop all the veggies and measure out the broth and seasonings. You’ll thank me later!
- Adjust seasonings to taste.
That goes for the dried basil and oregano, not just the salt and pepper! Use the amounts listed, then sample a little bit of soup before you dish it up.
If it’s too mild, add more of what you want and let it simmer for a few more minutes.
- Don’t overcook the rice.
Follow the instructions carefully based on the package and your cooking method. The grains should be tender and fluffy with just a little bite — similar to al dente pasta.
That’s because the rice will absorb some of the broth once stirred into the pot. If it’s already quite soft, it will simply turn to mush.
- Let everyone customize their bowl with toppings.
Obviously, shredded cheese is a must — but sour cream, green onions, parsley, and even tortilla or corn chips can take this soup to the next level!
Prep Ahead
- Cook rice
- Mince garlic
- Chop veggies
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Medium Saucepan or Rice Cooker
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Ladle – A must for dishing up stuffed bell pepper soup!
Serving Suggestions
Because the texture is on the thicker side, much like a chili, this stuffed pepper soup recipe is hearty enough to serve on its own.
A sprinkle of shredded cheese on top makes it extra tasty!
You can also stretch your servings with a fresh green salad or your favorite vegetable side dish.
I love adding a loaf of crusty bread to the table to soak up every last drop. Cornbread or homemade cheddar bay biscuits are some other top choices.
Storing and Reheating Stuffed Bell Pepper Soup
Allow leftovers to cool, then transfer them to an airtight container.
They will keep for 3 to 4 days in the refrigerator or up to 2 months in the freezer, making this recipe for stuffed pepper soup an excellent meal prep option!
If you know you’ll have leftovers, don’t add the rice to the pot. Instead, stir a scoop into each bowl and store the rest in a separate container.
The grains will continue to absorb the broth the longer it sits.
To reheat, warm individual bowls in the microwave or simmer leftovers on the stove.
Add extra broth as needed and be sure to defrost in the refrigerator overnight first if frozen.
Culver’s Stuffed Green Pepper Soup Recipe FAQ
Easy! Add a dash of red pepper flakes or a few shakes of your favorite hot sauce as it simmers.
If you’ll be serving to guests, follow the recipe for stuffed pepper soup as written and leave the hot sauce bottle on the table instead. This way, everyone can adjust their bowl to their liking!
Stuffed bell pepper soup would taste a bit different without the meat, but it’s doable! Swap in beans, lentils, or plant-based crumbles. You can also simply increase the amount of veggies — try corn or zucchini in addition to the peppers.
Also, be sure to swap the beef stock with vegetable or mushroom broth.
Yes, though it will no longer be a one pot recipe. Brown the ground beef in a skillet on the stove, then transfer to the crockpot. In the same pan, saute the onion for a minute, add the garlic, and cook for another minute.
Add those to the slow cooker with the remaining ingredients (except for the rice) and cook on Low for 4-6 hours or on High for 2-3 hours. Stir in the cooked rice just before serving.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Culver’s Stuffed Pepper Soup Recipe
Equipment
Ingredients
- 4 large green bell peppers, diced
- 1 1/2 pound ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 ounce can fire roasted diced tomatoes
- 14.5 ounce can of tomato sauce
- 2 cups beef stock
- 1 cup cooked rice
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- salt and pepper to taste
- shredded cheese for garnish, optional
Instructions
- Begin by browning the ground beef in a large pot or dutch oven over medium heat. Once browned, remove the beef and set it aside.
- In the same pot, sauté the diced green bell peppers, chopped onions, and minced garlic until they’re tender.
- Return the browned beef to the pot and add the fire roasted diced tomatoes, tomato sauce, and beef broth. Mix well.
- Allow the soup to simmer, then add in the cooked rice, dried basil, dried oregano, salt, and pepper. Stir everything together.
- Let the soup simmer for approximately 30 minutes, allowing the flavors to meld together.
- Taste the soup and adjust the seasonings if necessary
- Serve the soup hot, topped with shredded cheese if desired. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2024
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Fire roasted tomatoes are not available in Toronto, Ontario, Canada can regular diced tomatoes be used instead?
Hi Chris!
They should be okay! but the taste may differ a bit.
TSRI Team Member,
Devlyn
To criss if you can’t find fire roasted tomatoes you can look up on line how to do it yourself and being freshly done thay will be best
omg this Culvers Stuffed Pepper Soup was a breeze to make! Literally, I felt like a kitchen pro whipping this up. Thanks, Donna and Chad, for another winner from The Slow Roasted Italian.
Hi Frankie!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
made this soup with ground turkey instead of beef, and it turned out fantastic! Thanks, Donna, for another winner from The Slow Roasted Italian!
Hi Henry!
We’re so glad you enjoy the recipe!!
TSRI Team Member,
Devlyn