A comforting one-pot stuffed pepper soup packed with ground beef, green bell peppers, fire-roasted tomatoes, and tender rice. This Culver’s copycat delivers everything I love about classic stuffed peppers — in cozy soup form. One-Pot Stuffed Pepper Soup (Culver’s Copycat)

Why You’ll Love This Recipe

I love how this stuffed pepper soup combines hearty ingredients in just one pot, making cleanup a breeze. It’s warm, filling, and full of rich tomato flavor with the perfect balance of herbs. The fire-roasted tomatoes give a subtle smoky note, while the rice adds that nostalgic comfort food texture I always crave in cooler weather. Plus, it’s customizable, kid-friendly, and great for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large green bell peppers, diced
1½ pounds ground beef
1 large onion, chopped
3 cloves garlic, minced
28 oz can fire-roasted diced tomatoes
14.5 oz can tomato sauce
2 cups beef stock
1 cup cooked rice
1½ teaspoons dried basil
1½ teaspoons dried oregano
salt and pepper, to taste
shredded cheese (optional, for garnish)

directions

I start by browning the ground beef in a large pot or Dutch oven over medium heat. Once it’s cooked through, I remove it from the pot and set it aside.
In the same pot, I sauté the diced bell peppers, chopped onions, and minced garlic until they turn soft and fragrant.
I return the beef to the pot, then stir in the fire-roasted tomatoes, tomato sauce, and beef stock. Everything gets mixed thoroughly.
I bring the soup to a gentle simmer, then add the cooked rice, basil, oregano, salt, and pepper.
I let the soup simmer for about 30 minutes to let all the flavors meld together.
After tasting and adjusting the seasoning if necessary, I serve the soup hot, optionally topping it with shredded cheese.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

I sometimes swap green bell peppers for red or yellow ones when I want a touch more sweetness. For a lighter version, I use ground turkey or chicken in place of beef. When I want some heat, I add a pinch of red pepper flakes or a dash of hot sauce. If I don’t have fire-roasted tomatoes, regular diced tomatoes work too — though I love the added depth the fire-roasted kind brings. And I always make sure to use cooked rice, never raw, to avoid a mushy texture.

storage/reheating

Leftovers store beautifully. I keep them in the fridge for 3 to 4 days or freeze them for up to 2 months. I defrost frozen portions in the fridge overnight, then reheat on the stove or in the microwave. If the soup thickens too much after storing, I stir in a bit of extra beef broth while reheating to bring it back to the perfect consistency.

FAQs

How do I keep the rice from getting mushy in the soup?

I always use pre-cooked rice and add it during the simmering phase. That way, it absorbs just enough flavor without turning mushy. I also avoid simmering it too long after the rice is added.

Can I make this soup in a slow cooker?

Yes, I can adapt it easily for the slow cooker. I brown the beef and sauté the veggies first, then add everything (except the rice) to the slow cooker. I cook on low for 6–7 hours or high for 3–4. I stir in the cooked rice at the end.

Is this soup gluten-free?

It can be! I just make sure the beef broth and tomato products I use are certified gluten-free. The rest of the ingredients are naturally gluten-free.

Can I add other vegetables to the soup?

Definitely. I like adding diced carrots, celery, or even corn for extra texture and nutrition. I sauté them with the onions and peppers for best results.

What’s the best type of rice to use?

I typically use white rice, but brown rice or even wild rice work great too — as long as it’s pre-cooked before adding. Each type gives the soup a slightly different texture.

Conclusion

This one-pot stuffed pepper soup has become one of my go-to comfort meals. It’s simple to make, satisfying, and packed with flavor. Whether I’m meal prepping for the week or cooking for the whole family, it always hits the spot — especially with a sprinkle of cheese on top.