Soups & Stews
Recreating Culver’s stuffed green pepper soup at home delivers that signature cheesy, creamy texture in every spoonful—just like the restaurant version. The secret lies in perfectly seasoned filling baked inside tender bell peppers, then simmered in a rich tomato broth until the flavors meld together.
I’ve tested this recipe countless times to ensure the filling stays intact while the soup develops that deep, savory taste.
This version stays true to Culver’s style with ground beef, rice, and a blend of spices that create a hearty filling, while the soup base builds flavor through slow simmering with tomatoes, onions, and aromatic herbs.
The result is a comforting bowl where each bite delivers tender, cheesy pepper pockets in a velvety broth that’s both satisfying and restaurant-quality.
What makes this recipe work is the balance between baking the stuffed peppers first—this ensures they hold their shape—and then simmering them gently in the soup to avoid breaking apart.
The filling stays moist and flavorful, while the broth absorbs all the delicious juices, creating that signature creamy texture that makes this soup so addictive.
Perfect for chilly evenings or when you crave a hearty meal that feels indulgent yet comes together with simple techniques. Let’s get started on making this comforting classic at home!
Ingredients for culver's stuffed green pepper soup
Fourteen ingredients create that iconic cheesy, creamy stuffed pepper soup experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | Lean or 80/20 preferred |
| Uncooked White Rice 🍚 | 1 cup | Long-grain preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz can, no salt added |
| Canned Tomato Paste 🍅 | 2 tbsp | Squeeze tube preferred |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Green Bell Peppers 🌶️ | 4 whole | Large, tops cut off |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Oregano 🍃 | 1 tsp | Italian preferred |
| Dried Basil 🌿 | ½ tsp | Or 1 tbsp fresh |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
The ground beef is the base of your filling—80/20 fat ratio gives the best flavor and moisture, but lean works if that's what you have. For the bell peppers, large green ones hold their shape best during baking. Most grocery stores carry them year-round, but check the produce section for firm, vibrant peppers without soft spots. The 28 oz can of tomato sauce is key—look for no-salt-added brands like Muir Glen or Hunts for better flavor control. If you can't find no-salt, just reduce the added salt later.
No beef broth? Chicken broth works in a pinch, though the flavor won't be identical. The tomato paste can be substituted with crushed tomatoes at double the amount, but you'll lose that thick, concentrated flavor. For the cheese, sharp cheddar is non-negotiable—it melts best and gives that signature tang. Pre-shredded cheese has anti-caking agents that make the soup grainy, so grate your own from a block if possible. The heavy cream adds richness, but half-and-half or evaporated milk can be used if you're watching fat content—just expect slightly less creaminess in the final soup.
This soup tastes even better the next day as flavors meld—make a double batch and freeze half for later. Store leftovers in the fridge for 4-5 days in an airtight container, or freeze for up to 3 months. The stuffed peppers can be prepped ahead and refrigerated overnight before baking, which actually enhances their flavor. For serving, I like to garnish with extra shredded cheese and a sprinkle of fresh basil if you've got it—fresh herbs elevate the dish instantly.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the ground beef with onions and garlic, dump in the rice and tomato sauce, then let it simmer. No extra pots, no extra stress, and that rich beefy aroma fills the whole house.
- Rice Soaks Up Flavor: Between us, the uncooked rice is the secret weapon. It absorbs the tomato sauce and beef juices until every bite is packed with depth—no mushy texture, just that perfect chewy bite. Honestly, I could eat this for breakfast.
- Soup That Works Anywhere: This isn’t just a side—it’s a main event for potlucks, game days, or lazy Sundays. The stuffed peppers (if you use them) add a fun presentation, but the soup alone is hearty enough to feed a crowd without breaking the bank.
- Budget-Friendly Leftovers: A single batch stretches for days—reheat it for lunch, toss it into wraps, or even freeze half. Ground beef and rice are cheap staples, but this tastes like you spent hours cooking. (Yes, even on a Tuesday night.)
Step-by-step instructions for Culver's stuffed green pepper soup
Here's how to recreate that signature cheesy, creamy texture with perfectly stuffed peppers in every spoonful.
Prepare the Green Peppers and Soup Base
Cut the tops off the 4 whole green bell peppers and remove seeds and membranes, leaving the stems intact. This creates natural cups for the filling. Set aside. In a large Dutch oven, combine the 1 lb ground beef, 1 whole yellow onion (diced), and 3 cloves garlic cloves (minced). Cook over medium heat for 5-6 minutes until the beef loses its raw color and the onion softens.
Add the 2 tbsp all-purpose flour and stir for 1 minute to coat the beef. This creates a roux that will thicken your soup beautifully. Pour in the 1 can tomato sauce and 2 tbsp tomato paste, stirring until fully incorporated. The mixture should smell rich and savory—this is your flavor foundation.
Build the Creamy Sauce
Gradually whisk in the 4 cups beef broth, ensuring no lumps form. Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly. Season with the 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp dried oregano, and 0.5 tsp dried basil. The sauce should coat the back of a spoon with a velvety consistency.
Stir in the 2 cups shredded cheddar cheese and 0.5 cup heavy cream, cooking just until the cheese melts completely. Remove from heat and let sit for 2 minutes—this resting period ensures the cheese fully incorporates and the sauce reaches its creamy peak. The soup should now have that signature rich, velvety texture that makes this dish so special.
Stuff and Assemble the Peppers
While the soup rests, prepare the filling mixture. In a bowl, combine 1 cup uncooked white rice, 1 cup of the cooked beef mixture (reserved from the soup), and 0.5 cup additional shredded cheddar cheese. Mix well to create a thick, spreadable filling. Stuff each pepper generously with this mixture, pressing down firmly to create a compact center.
Place the stuffed peppers upright in the Dutch oven with the soup. Pour enough soup to come about halfway up the sides of the peppers. The heat from the soup will gently cook the rice inside while keeping the peppers tender. Cover and simmer on low heat for 25-30 minutes, until the rice is tender and the peppers are heated through.
Finish and Serve
Carefully remove the peppers from the pot and set aside. Return the soup to medium heat and simmer uncovered for 5-7 minutes to reduce slightly and intensify the flavors. Taste and adjust seasoning if needed—sometimes the peppers absorb some of the seasoning during cooking.
Serve the soup hot in bowls, placing a stuffed pepper in each. The creamy soup will coat the peppers beautifully, and each bite will deliver that perfect combination of tender rice, melted cheese, and rich beef flavors. Garnish with additional shredded cheddar if desired, and enjoy immediately while the peppers are still warm and the soup maintains its creamy consistency.
Pro Tips For Making Culver'S Stuffed Green Pepper Soup
- Brown the Beef Right: Don’t just toss in raw ground beef—break it up in the pot over medium-high heat until it loses its pink color. I used to skip this step, and the soup always tasted undercooked, no matter how long I simmered it. Two minutes of patience here makes the whole dish taste deeper.
- Toast the Rice First: Before adding liquid, dry-toast the uncooked white rice in the same pot for 1-2 minutes until it smells nutty. This prevents gummy peppers later (yes, even in soup). My grandmother called it "the insurance policy," and she was right.
- Sweat the Onion Slow: Cook the yellow onion at medium-low heat until it’s translucent but not browned—about 5 minutes. Rushing this turns the soup bitter, and no one wants that. Use a splash of water if it sticks; it’s not cheating, it’s physics.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer (tiny bubbles, occasional swirls). Boiling burns the tomato sauce and turns the rice mushy. I learned this after one disastrous batch where the peppers fell apart like sad ravioli.
Storing and reheating your culver's stuffed green pepper soup
Refrigerator Storage
Let your stuffed pepper soup cool to room temperature before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store in the fridge at 40°F or below for up to 4-5 days.
The flavors actually deepen overnight as the peppers absorb the broth, making leftovers even more delicious. Just be sure to keep the peppers submerged in soup to maintain moisture. ❄️
Freezer Prep Tips
For long-term storage, freeze the soup in quart-sized freezer bags or airtight containers, leaving 1 inch of headspace for expansion. I recommend freezing the soup without the stuffed peppers—reheat them separately—to prevent them from becoming mushy.
Label with the date and freeze for up to 3 months for maximum freshness. Thaw overnight in the fridge before reheating.
Stovetop Reheating
This is my preferred method because it preserves the soup's creamy texture. Transfer the soup (with peppers) to a pot over medium-low heat and warm gently for 10-12 minutes, stirring occasionally.
If the soup looks thickened, add 2-3 tbsp water or broth to restore creaminess. The peppers should heat through without breaking apart, maintaining their perfect bite. 🔥
Microwave Method
For quick reheating, transfer soup portions to a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway.
The peppers may soften slightly—if they do, serve them immediately for the best texture. Avoid full power to prevent the cheese from separating or the peppers from overcooking.
Reviving Leftover Peppers
If your stuffed peppers lose their shape during storage, don't toss them! Place them in a small skillet with 1 tbsp butter over medium heat for 2-3 minutes per side until crispy.
Serve as a side with extra soup for a flavorful upgrade. This trick works especially well with peppers that were partially submerged during storage. 💡
Garnish Before Serving
Always garnish reheated soup with freshly shredded cheddar and a sprinkle of dried oregano to brighten the flavors. A drizzle of hot sauce or a dollop of sour cream adds a tangy contrast that cuts through the richness. Fresh basil leaves, if available, elevate the dish to restaurant-quality levels. 🌿
Nutrition facts
Frequently asked questions
Can I use other vegetables instead of green bell peppers?
Green bell peppers are traditional for this recipe, but you can substitute with red or yellow peppers for a slightly sweeter flavor. For a different texture, try zucchini boats—just reduce the baking time to 15-20 minutes since they cook faster. Avoid mushrooms or eggplant, as they absorb too much moisture and may fall apart during simmering.
Why does my stuffed pepper filling get soggy?
The most common cause is overcooking or too much liquid in the soup. Make sure to use uncooked rice in the filling—it absorbs moisture during simmering. Also, keep the soup level at halfway up the peppers when assembling, not fully submerged. If the filling still seems wet, bake the stuffed peppers for 5 extra minutes before adding them to the soup.
Can I make this soup without ground beef?
Yes! For a vegetarian version, replace the beef with 1 lb mushrooms (finely chopped) and 1 cup cooked lentils for heartiness. Sauté the mushrooms first to remove excess moisture, then proceed with the recipe. The tomato base will still provide rich flavor, though the texture will be slightly different. For a meat alternative, try Italian sausage instead of beef.
How do I keep the cheese from separating in the soup?
Cheese separation happens when the soup gets too hot or sits off the heat too long. Always melt the cheese over low heat and remove the pot from heat immediately after it fully combines. Stir in the heavy cream last, then let the soup rest for 2 minutes before serving. If separation occurs, whisk in 1 tbsp cold water to restore creaminess. For extra insurance, use shredded block cheese instead of pre-shredded.
Is this soup kid-friendly?
The creamy texture and mild flavors make this a great comfort food for kids. For picky eaters, remove the peppers before serving and let them enjoy the soup alone. You can also make mini stuffed peppers using smaller bell peppers or even cherry tomatoes for a fun, bite-sized version. Just reduce the cooking time to 15 minutes for the mini versions.