Culver’s Stuffed Green Pepper Soup Recipe: Copycat Midwestern Comfort in a Bowl

This copycat soup captures the hearty comfort of Culver’s classic in a bowl. My version stays true to the original’s rich, savory profile.

Tender ground beef, bell peppers, and tomatoes come together in a restaurant-quality broth that’s perfect for chilly evenings. Every spoonful delivers that familiar Midwestern warmth.

Ingredients for Culver’s Stuffed Green Pepper Soup

Pantry staples meet a few fresh additions to recreate that classic comfort.

[recipe_ingredient_scaler]

The beef is the backbone here. 80/20 ground chuck gives you the right fat content for rich flavor—leaner blends dry out. Most supermarkets carry it, but local butchers often have better quality if you want to treat yourself. The green peppers should be firm and glossy (skip any with soft spots). For the tomatoes, San Marzano cans are the gold standard, but any diced will work for a weeknight batch.

No ground beef? Ground turkey or Italian sausage (remove casings) both work well. Out of fresh bell peppers? Frozen diced peppers save the day—no thawing needed. The Worcestershire adds that signature savory note, but soy sauce in a pinch gets you 80% there. For the rice, jasmine or basmati can swap in, but adjust liquid slightly as they absorb differently.

This soup tastes even better the next day once flavors meld. Stores in the fridge for 4-5 days or freezes for 3 months. I like to portion leftovers into single-serving containers (worth the extra minute) for easy reheating.

Step-by-Step Instructions for Stuffed Green Pepper Soup

Here’s how I recreate that classic Midwestern flavor in soup form, just like Culver’s.

Step 1: Brown the Ground Beef and Sauté Vegetables

Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the 1 lb ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 5-7 minutes.

Stir in the 3 whole green bell peppers (diced), 1 whole yellow onion (finely diced), and 3 cloves garlic cloves (minced). Cook for 5 minutes until the vegetables soften and the onion becomes translucent. This builds the flavor base that makes the dish taste authentic.

Step 2: Build the Broth with Seasonings

Add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This step deepens the tomato flavor and prevents a raw taste. Pour in the 2 cans canned diced tomatoes (with juices), 4 cups beef broth, and 1 tbsp Worcestershire sauce.

Stir in the 1 tsp dried oregano (crushed between your fingers), 1 tsp dried basil, 1 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer.

Step 3: Cook the Rice in the Soup

Add the 0.75 cup long-grain white rice and stir well to combine. Simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is tender and the soup has thickened slightly. The rice should be fully cooked but still retain a slight bite.

Taste and adjust seasoning if needed—the flavors should be well-balanced, with the beef and tomato notes shining through. The soup will continue to develop flavor as it sits.

Step 4: Finish and Serve

Remove from heat and let the soup rest for 5 minutes to allow the flavors to meld together. The texture should be hearty and comforting, with the rice providing a satisfying thickness.

Ladle into bowls and top each serving with 1 cup shredded cheddar cheese if desired. The cheese melts beautifully into the hot soup, adding a creamy richness that completes the dish.

Perfect Pairings for This culvers stuffed green pepper soup

Bread Pairings

A warm slice of crusty sourdough is my go-to for soaking up every last drop of this hearty soup. The tangy crust complements the savory broth perfectly. I pick up fresh loaves from local bakeries on my coastal rides for the best quality. 🥖

Side Salad

A simple green salad with a light vinaigrette balances the richness. Toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt. It adds freshness without overpowering the main dish.

Wine Pairings

A medium-bodied red like Zinfandel from California pairs beautifully with the beef and tomato flavors. For white wine lovers, Chardonnay with oak notes stands up to the soup’s heartiness. I always keep a few bottles from local vineyards on hand. 🍷

Beer Options

A Midwestern amber ale mirrors the comforting, malty notes in this soup. Leinenkugel’s Honey Weiss is a personal favorite—its subtle sweetness contrasts the savory broth. For something lighter, a crisp pilsner works too.

Cheese Toppings

While the recipe includes cheddar, I love adding Pepper Jack for a spicy kick. For a gourmet touch, smoked Gouda adds depth. Sprinkle ¼ cup per bowl and let it melt into the hot soup for extra richness.

Garnish Ideas

Fresh chopped parsley or sliced green onions add color and brightness. A dash of hot sauce on the side lets guests adjust the heat. I forage wild herbs sometimes for a unique twist that impresses guests. ✨