This is my go-to recipe for a busy weeknight. It’s not only a delicious soup that is fast and easy to make, but the flavors mean that my whole family is going to gobble it up. 

I make this during soup season, but I also keep the recipe card handy for this easy stuffed pepper soup all year long. 

I love that it takes minimal effort to make, and it’s such a simple comfort food for a chilly night.

I tell my family that I think that this is the perfect soup for a lazy Sunday afternoon because it’s an easy recipe and one-pot meal. 

Pair with a side salad for a full meal, or let the classic flavors of this great recipe stand alone. 

I have no doubt that once you make and eat this comforting soup, you’ll be thinking about it for a long time! This means that the first time you make it, it won’t be the last time! 

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.

Love the stuffed pepper flavors? Try my Easy Air Fryer Stuffed Peppers next to have the real thing in under 30 minutes!

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 pepper 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 lean ground beef to avoid too much excess grease. 
  
  Or, substitute ground turkey or ground chicken (or other ground meats) 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. Even diced fresh tomatoes will work! 
  
• 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 the white rice ahead of time according to the package directions. You can use brown rice if you prefer. 
  
  Some people also like to add a pinch of brown sugar for sweetness, while others prefer to add spices and seasonings like garlic powder, black pepper, fresh parsley, or any other flavors that they crave. This is what makes this recipe a great soup! 

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 and pairs perfectly with the rest of the delicious flavors. 

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 3-4 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 this delicious soup recipe, 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

Enjoy!

With love, from our simple kitchen to yours.

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Stuffed Pepper Soup Recipe (Culver’s Copycat)

This Stuffed Pepper Soup Recipe is a comforting twist on the classic dish. It’s a hearty, savory one pot meal you’ll make again and again!

Course Soup

Cuisine American

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 371cal

Author Donna Elick

Equipment

• dutch oven

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!

Notes

You can also use yellow or red bell peppers instead of green for a sweeter flavor.

If you prefer a spicier soup, add a dash of red pepper flakes or some hot sauce.

This soup can be stored in the refrigerator for up to 3-4 days. It also freezes well for up to 2 months. Simply defrost overnight in the fridge and reheat on the stove or in the microwave.

You can use ground turkey or chicken instead of beef for a leaner option.

Nutrition

Serving: 1 | Calories: 371cal | Carbohydrates: 26g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 767mg | Sugar: 10g | Fiber: 5g | Calcium: 108mg | Iron: 5mg

Originally published March 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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Founded in Sauk City, Wisconsin in 1984, Culver’s® quickly became famous for their Butterburger™ and Frozen Custard.

Now you can enjoy their signature menu item from the comfort of your home using fresh, whole food ingredients — just like the founders intended.

This recipe proves that you can make the perfect burger at home, right in your own kitchen! This recipe is the perfect comfort food with a simple cooking process. 

If you want a flavorful burger, this is the recipe for you! 

And don’t forget that you can always add all the optional toppings that you want.

Some options could be fresh mushrooms, sautéed onions, diced red onions, cheddar cheese, caramelized onions, and sliced pickles. 

The top bun and bottom bun are the perfect holder for these great burgers and all the toppings you can stuff inside! 

The recipe card below shows the simple steps to make this burger patty. It’s the best burger – in my opinion! 

Now, all you need are some cheese curds or french fries to go along with your new favorite recipe! 

If you’re feeding a mixed crowd of meat lovers and vegetarians, pair this with our Power House Homemade Veggie Burgers — they’re hearty, packed with flavor, and totally satisfy that burger craving without the beef.

Butter Burger

Stacked high and oozing with flavor, this homemade Culver’s Butter Burger tastes just like the original!

Pair this Wisconsin butter burger recipe with a variety of sides to create your own takeout combo at home.

Whether it’s crinkle fries and onion rings in the air fryer, soft pretzel bites with cheese sauce, or a simple side of coleslaw — there’s no limit to what tastes great with these butter burgers.

Ingredient Notes and Substitutions

• Ground beef – We mimic the flavor of Culver’s specialty ground beef by choosing a fattier blend of 80% lean. Feel free to use a lean ground beef if you prefer.
  
  I’d stick to using beef as the ground meat here as well, so it stays true to the flavor. 
  
• Butter – Soften salted butter so it’s easy to spread onto the buns. We also like to toss a pat or two in with the beef, and it melts faster when softened. 
  
  Don’t forget that a butter-toasted bun is key! Golden brown goodness! There’s nothing wrong with using lots of butter to perfect this delicious burger! 
  
• Cheese – American cheese melts down quickly and easily, so no wonder it’s a classic choice for fast food burgers! 
  
  Prepare Culvers burgers with your favorite slices — Tillamook medium cheddar, Pepper Jack, or even blue cheese would be delicious. 
  
  You can use any slice of cheese that you want but in my opinion, a good ol’ slice of American cheese fits the bill. 
  
• Hamburger buns – Brioche buns gets nice and crispy when toasted and only adds to that delicious buttery flavor.
  
• Condiments – Use your favorite combination of mayonnaise, ketchup, and mustard.
  
• Toppings – We like our Culvers burgers fully loaded with red onion, crispy strips of bacon, juicy tomato slices, and green leaf lettuce. 
  
  You can even add some dill pickle chips for extra tang and crunch! Add all the additional toppings that you want and have fun with it! 

Kitchen Tools You Will Need

• Large Skillet or Griddle – We recommend using cast iron for this recipe! Just allow enough time for it to heat completely before adding the meat.
• Heat-safe spatula for pressing and flipping the beef patties.

Butter Burger Recipe FAQ

Prep Ahead Instructions for Butter Burgers

Getting ready for a cookout? Divide the ground beef into 8 equal patties, but wait to add the salt and pepper. 

Lay the patties on a foil-lined platter and cover tightly with foil, then refrigerate until it’s time to cook! 

You can also slice up the veggies and chill those for one less thing to do later.

We usually cook our bacon in the oven as well, which can be done ahead of time or while you prep and cook the beef patties.

Storing a Culver’s Butter Burger

Once your Culvers burgers are fully assembled, you’ll need to enjoy them right away. You can, however, refrigerate the cooked patties for 2 to 3 days in an airtight container.

Cooked patties can also be frozen for up to 1 month without the cheese. Wrap individually in plastic wrap and store in a freezer-safe storage bag.

When you’re ready to reheat, warm each patty in a pan on the stove. Add a splash of water and cover with a lid so it warms all the way through.

Enjoy!
With love, from our simple kitchen to yours. 

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Best Homemade Butter Burger Recipe (Culver’s Copycat)

A Butter Burger from Culver’s is always a treat, and now you can recreate one at home with this butter burger recipe!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Total Time 26 minutes minutes

Servings 4 double patty burgers

Calories 917cal

Author Donna Elick

Equipment

• large skillet

Ingredients

• 2 pounds lean ground beef or 8 quarter pound burger patties (See Notes)
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon pepper or to taste
• 1/2 cup salted butter softened (See Notes)
• 8 slices American cheese (See Notes)
• 4 brioche hamburger buns
• 4 slices red onion
• 8 slices cooked bacon

Optional Toppings

• tomato slices
• romaine or green leaf lettuce
• mayonnaise
• ketchup
• mustard
• dill pickle chips

Instructions

• Divide ground beef into 8 sections and form into patties, or use ready-to-cook patties. Sprinkle salt and pepper over hamburger patties.
• Heat a skillet or griddle to medium high heat. If using cast iron, be sure to allow enough time for the skillet to heat completely. Place two generous pats of butter into the pan (they should melt almost immediately) and place two beef patties on top of the butter. You can add extra butter to the pan – we will use the butter and grease in the pan to toast up the buns later.
• Sear hamburger patties, pressing down on them with a spatula to reduce the amount of shrinking that naturally occurs while cooking. When the burgers are browned on one side, flip them over.
• Place a slice of American cheese on each burger to melt while the second side is cooking. Burgers are done when both sides are browned (about 2 minutes on each side.)
• Add additional pats of butter to the pan and continue cooking all of the burgers.
• To toast the buns, melt some additional butter in the pan and place buns in the pan to toast. This takes only a minute.
• To assemble, top each toasted bun with condiments of your choice: mayonnaise, mustard, and/or ketchup. Place pickles, red onion slice, lettuce, and tomato slice on the bottom bun. Stack two cooked burger patties with two slices of bacon between them, and place on the prepared hamburger bun. Add top of toasted bun and serve.

Notes

• American cheese melts easily and is a classic fast food choice for burgers. Use your favorite type of cheese – we love Tillamook medium cheddar, pepper jack, or even blue cheese.
• Culver’s uses a combination of cuts to make a fresh, specialty ground beef. We mimic that flavor by using a fattier ground beef (80% lean). You can use a leaner ground beef if you prefer.
• We add the butter to the pan to give the meat some extra flavor, also, but you can limit the butter to the buns if you prefer.
• Store plain burger patties in an airtight container for 2-3 days, or freeze for up to 1 month.

To Grill Burgers:
If you’d prefer to grill your burgers, slather the softened butter on the insides of the buns and then toast them either on the grill or in a skillet.

Nutrition shown is for a two patties on a brioche bun with 2 slices each of cheese and bacon.

Nutrition

Serving: 1 burger | Calories: 917cal | Carbohydrates: 42g | Protein: 57g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 330mg | Sodium: 1842mg | Sugar: 2g | Fiber: 1g | Calcium: 511mg | Iron: 5mg

Originally published May 2022, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Butter Burger Recipe (Culver’s Copycat) appeared first on The Slow Roasted Italian.