Stuffed Pepper Soup Recipe (Culver’s Copycat)

There’s nothing quite as comforting as a big, steamy bowl of Stuffed Pepper Soup Recipe (Culver’s Copycat) at your kitchen table, especially when it’s brimming with juicy ground beef, sweet sautéed peppers, and cozy tomato flavors. Inspired by the beloved classic from Culver’s, this homemade version is loaded with hearty ingredients and nostalgic taste, delivering everything you love about stuffed peppers in the most soothing soup form. It’s an easy, forgiving recipe perfect for busy weeknights, lazy weekends, and whenever you’re craving something warm, satisfying, and familiar.

Ingredients You’ll Need

These humble ingredients are the backbone of Stuffed Pepper Soup Recipe (Culver’s Copycat), proving that a handful of pantry staples can transform into a deeply flavorful, color-packed meal. Each plays an essential role in building the soup’s rich, comforting character!

• Green Bell Peppers: Bring a burst of color and that classic stuffed pepper flavor—feel free to swap for yellow or red for a sweeter note.
• Ground Beef: Choose 80/20 or 90/10 for a satisfying, hearty foundation; ground turkey or chicken works well for a lighter spin.
• Onion: Delivers savory sweetness and depth to every spoonful.
• Garlic: Adds pungent, aromatic notes that bring the whole pot to life.
• Fire Roasted Diced Tomatoes: Infuse a gentle smokiness and extra oomph compared to regular canned tomatoes.
• Tomato Sauce: Brings everything together with a velvety, tangy base.
• Beef Stock: Rounds out the flavors with a rich, meaty undertone—homemade or store-bought both work great here!
• Cooked Rice: Gives the soup body and heartiness without getting mushy; use white, brown, or even cauliflower rice.
• Dried Basil: Lends herby, slightly sweet undertones reminiscent of classic Italian stuffed peppers.
• Dried Oregano: Adds sharp, peppery aroma, helping balance the richness of the other ingredients.
• Salt and Pepper: Don’t hold back—these essentials bring the whole pot into perfect harmony.
• Shredded Cheese (optional): A melty, creamy garnish that makes every bite over-the-top delicious—try cheddar, mozzarella, or a blend!

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

Step 1: Brown the Beef

Start by heating a large pot or dutch oven over medium heat, then add your ground beef and break it up with a wooden spoon. Cook until the meat is browned all over and no pink remains. Once done, remove the beef with a slotted spoon and set it aside, reserving a bit of the flavorful drippings in the pot for the next step.

Step 2: Sauté the Aromatics

In the same pot, add your diced green bell peppers, chopped onions, and minced garlic. Sauté until the peppers are softened and the onions turn translucent, about 5-6 minutes. This step helps release their natural sweetness and lays the foundation for the soup’s deep flavor.

Step 3: Build the Broth

Return the browned beef to the pot, then add the fire roasted diced tomatoes, tomato sauce, and beef stock. Stir everything together so the tomatoes and broth mingle nicely with the savory base you’ve built.

Step 4: Simmer and Season

Allow the mixture to reach a gentle simmer, then stir in the cooked rice, dried basil, dried oregano, and a generous pinch of salt and pepper. Keep it simmering on low heat for about 30 minutes. This is where all those cozy flavors meld and develop that signature stuffed pepper taste.

Step 5: Taste and Finish

After simmering, give the soup a taste and adjust the salt and pepper to your liking. If you love a little kick, feel free to add red pepper flakes or a dash of hot sauce at this point. Ladle into bowls and sprinkle with shredded cheese if desired—then get ready to dig in!

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

Garnishes

This soup is a blank canvas for all sorts of tasty toppings. Classic shredded cheese is a home run, but try a dollop of sour cream, a sprinkle of fresh parsley or chives, or a handful of crunchy croutons for something extra-special. Each garnish adds a new layer of texture or flavor, so don’t be shy.

Side Dishes

A hearty hunk of crusty bread or a golden-brown slice of garlic toast pairs perfectly, ready to soak up every last bit of broth. You can go lighter with a side salad tossed with a zippy vinaigrette, or serve alongside roasted vegetables to turn this Stuffed Pepper Soup Recipe (Culver’s Copycat) into a complete, balanced meal.

Creative Ways to Present

For a playful touch, serve your soup in hollowed-out bell peppers for a rustic, edible bowl—kids and adults alike will love the presentation. Or set up a build-your-own soup bar with different cheeses, hot sauces, and fresh herbs so everyone can customize their bowl. Hosting friends? Pour smaller servings into mugs for a cozy soup-and-chat gathering!

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Pepper Soup Recipe (Culver’s Copycat) is even better the next day! Once cooled, transfer it to an airtight container and store in the fridge for up to 3 or 4 days. The flavors deepen beautifully overnight. If you know you’ll have leftovers, consider keeping the rice separate to prevent it from soaking up too much broth.

Freezing

This soup is a rockstar in the freezer! Portion cooled soup into freezer-safe bags or containers, leaving a little room for expansion, and freeze for up to 2 months. For the best texture, it’s a good idea to freeze the rice separately and add it when reheating, but it also freezes well together in a pinch.

Reheating

To reheat, thaw overnight in the fridge if frozen, then gently warm on the stovetop over medium heat until hot. If the soup thickens too much, simply stir in a splash of beef broth or water. Microwave reheating is also quick and convenient—just cover and heat in intervals, stirring occasionally for even warmth.

FAQs

Can I make the Stuffed Pepper Soup Recipe (Culver’s Copycat) vegetarian?

Absolutely! Simply substitute the ground beef for plant-based ground “meat” or cooked lentils, and use vegetable broth in place of beef stock. You’ll still get that hearty, comforting flavor without the meat.

Can I use a different type of rice or grain?

Yes, this soup is wonderfully flexible. Try brown rice for extra nuttiness, wild rice for a rustic twist, or even quinoa or farro for something unique. Just ensure whatever grain you use is cooked before stirring it in.

What if I only have regular diced tomatoes instead of fire roasted?

Regular diced tomatoes work just fine! Fire roasted adds subtle smokiness, but standard tomatoes will keep your soup tasting classic and delicious. To boost flavor, add a pinch of smoked paprika if you wish.

How can I make this soup spicier?

If you like heat, add crushed red pepper flakes, a swirl of your favorite hot sauce, or dice up a jalapeño with your bell peppers. Adjust the amount based on your spice preference, and taste as you go.

Can I make Stuffed Pepper Soup Recipe (Culver’s Copycat) in a slow cooker?

Certainly! Brown the beef and sauté the veggies as directed, then transfer all the ingredients (except the cooked rice) to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, adding the rice during the last 30 minutes.

Final Thoughts

I can’t encourage you enough to give this Stuffed Pepper Soup Recipe (Culver’s Copycat) a try in your own kitchen. It’s packed with all the nostalgic charm and comforting flavor of a classic, yet so simple to whip up for family dinner or meal prep. Whether you’re a Culver’s devotee or just craving something warm and homemade, this soup is sure to earn a spot in your regular rotation!

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