Name: Stuffed Pepper Soup Recipe (Culver’s Copycat) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

Jump to Recipe·5 from 26 reviews

Get ready to cozy up with a bowl of pure comfort! This Stuffed Pepper Soup Recipe (Culver’s Copycat) delivers all the hearty, homey flavors of classic stuffed peppers in a steaming, soul-warming soup. Every spoonful brims with savory ground beef, sweet bell peppers, tomatoes, and a delightful blend of aromatic herbs, all punctuated by a dose of comforting rice. If you’re missing the iconic Culver’s version, you’ll be amazed at how easy and satisfying this homemade copycat can be. Whether you’re feeding a hungry family or meal prepping for a chilly week, this soup is a must-try that’s as simple to make as it is delicious.

Stuffed Pepper Soup Recipe (Culver's Copycat) Recipe - Recipe Image

Ingredients You’ll Need

No need for fancy or hard-to-find ingredients here; every item on this list brings essential flavor, color, or coziness to your pot. Gather these simple staples and taste how each one shines in the final result!

Green bell peppers: These provide a mellow crunch and earthy sweetness, making them the backbone of the soup’s signature flavor.
Ground beef: Go for 80/20 for richness and tender texture—this adds a hearty, savory depth.
Onion: Brings sweetness and rounds out the flavors as it melts into the broth.
Garlic: Just three cloves give each bite a subtle, aromatic zing.
Fire roasted diced tomatoes: A smoky, tangy layer that intensifies the body and flavor of the broth.
Tomato sauce: Gives the soup its lush, velvety tomato base.
Beef stock: Boosts the umami and ensures every spoonful is savory and satisfying.
Cooked rice: Adds comforting texture and helps bulk up the soup—use white or brown rice as you like.
Dried basil: A peppery, fragrant lift that subtly enhances every bite.
Dried oregano: Brings a Mediterranean touch and extra depth, balancing the tomato and beef.
Salt and pepper: Don’t forget to taste and adjust to draw out all those savory notes!
Shredded cheese (optional): Melty cheese on top delivers a creamy, tangy finish—highly recommended but not mandatory.

How to Make Stuffed Pepper Soup Recipe (Culver’s Copycat)

Step 1: Brown the Ground Beef

Begin by heating a large pot or Dutch oven over medium heat. Add the ground beef and gently break it up as it cooks. Once it’s browned and no longer pink, use a slotted spoon to transfer the beef to a bowl. This step builds flavorful fond in the pot and locks in savory depth that will infuse the entire soup.

Step 2: Sauté the Vegetables

In the same pot, with a bit of the beef drippings left behind, toss in the diced green bell peppers, chopped onion, and minced garlic. Cook them gently, stirring occasionally, until they’re softened and aromatic. This not only sweetens the vegetables but also gathers up all those tasty brown bits from the beef.

Step 3: Build the Base

Return the browned beef to the pot, then add the fire roasted diced tomatoes, tomato sauce, and beef stock. Stir everything together, scraping the bottom to release any last bits of flavor from the vegetables and beef. This is where the soup begins to come together with a vibrant, satisfying base.

Step 4: Add Rice and Seasonings

Give the pot a good stir and add your cooked rice, basil, oregano, plus a pinch of salt and pepper. Taste as you go—these herbs elevate the soup and give it that classic stuffed pepper character. Incorporating the rice at this stage ensures it soaks up flavor but doesn’t get mushy.

Step 5: Simmer and Meld Flavors

Let everything gently simmer together for about 30 minutes. This extra time allows the savory and herbal notes to mingle and deepen, thickening the soup just right. Before serving, taste one final time for seasoning; a pinch of salt or another grind of pepper can make all the difference.

Step 6: Serve and Enjoy

When the soup is piping hot and smells like a dream, ladle it into bowls and finish with a generous sprinkle of shredded cheese on top (if you like). Prepare yourself for that gooey, melty moment—you’re officially ready to dig in!

How to Serve Stuffed Pepper Soup Recipe (Culver’s Copycat)

Garnishes

The right garnish transforms your bowl from humble to heavenly. A handful of shredded cheddar or mozzarella brings creamy contrast, while a sprinkle of chopped fresh parsley or scallions adds bright color and fresh flavor. If you’re feeling adventurous, a dollop of sour cream or a shake of crushed red pepper can instantly dial up the luxury or heat.

Side Dishes

Nothing makes a bowl of this Stuffed Pepper Soup Recipe (Culver’s Copycat) more satisfying than some crusty bread for dipping. Try a buttery garlic toast, a warm dinner roll, or even a slice of pillowy focaccia. For extra hearty appetites, pair the soup with a light side salad tossed in a zippy vinaigrette to cut through the richness.

Creative Ways to Present

Get festive with your presentation by serving the soup in hollowed-out bread bowls—kids (and grown-ups) will love watching the soup soak into the crust. For parties, ladle mini servings into espresso cups as a cozy appetizer. A swirl of pesto or a sprinkle of smoked paprika can also elevate the visual appeal if you’re entertaining guests.

Make Ahead and Storage

Storing Leftovers

Stuffed Pepper Soup Recipe (Culver’s Copycat) is a meal prep superstar! Let your leftovers cool to room temperature before refrigerating in an airtight container. The flavors actually deepen after a day or two in the fridge, making for even more delicious lunches or quick dinners. Enjoy within 3 to 4 days for best quality.

Freezing

This soup freezes beautifully, making it a fantastic choice for batch cooking. After cooling, ladle it into freezer-safe containers or bags (leaving a little room for expansion). Label with the date, and stash away for up to 2 months. Thaw overnight in the refrigerator before serving, and it’ll taste just like freshly made.

Reheating

To reheat, simply pour the soup into a pot and warm it slowly over medium heat, stirring occasionally until hot. If microwaving, use a microwave-safe bowl and cover loosely to avoid splatters, heating in short bursts and stirring between each. If the soup has thickened a bit in storage, just add a splash of broth or water to bring it back to your preferred consistency.

FAQs

Can I use a different type of meat?

Absolutely! If you’d like to lighten things up, substitute ground turkey or chicken for the beef. Even plant-based ground “beef” alternatives work seamlessly, making the soup vegetarian-friendly with vegetable stock.

How do I make the soup spicier?

If you’re a fan of heat, sprinkle in red pepper flakes with the herbs, or add a dash of hot sauce just before serving. The soup’s base is neutral and loves a little extra kick!

Can I cook the rice directly in the soup?

You can, but cooked rice stirred in at the end prevents it from turning mushy. If you want to cook it right in the soup, add an extra cup of beef stock and watch the texture as it simmers.

Do I need to peel the peppers?

Nope! The tender skin of bell peppers softens beautifully during sautéing and simmering. There’s no need to peel, making prep a breeze.

Will this soup thicken as it sits?

Yes, the rice continues to absorb broth over time, so leftovers may be a bit thicker. Just stir in a splash of broth before reheating for a perfect consistency.

Final Thoughts

There’s something heartwarming about a soup that brings all the cozy flavors of stuffed peppers right into your kitchen. This Stuffed Pepper Soup Recipe (Culver’s Copycat) isn’t just an easy weeknight dinner; it’s a guaranteed crowd pleaser that’s as comforting as a big homemade hug. Give it a try and watch it become a new favorite in your meal rotation!