This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato based broth. It tastes just like classic stuffed peppers, but without all the work!
I love stuffed peppers, but it seems like they take forever to bake, and I always end up with peppers that are either too crunchy or too mushy. Stuffed pepper soup has all the same flavors but is so easy to put together on a busy weeknight. Looking for more amazing soup recipes? Don’t miss my albondigas soup, pasta e fagioli soup, turkey soup and matzo ball soup!
It’s not long before fall will be upon us. I can’t believe the kids have gone back to school, which is what got me thinking about this stuffed pepper soup. It’s delicious any time of the year, but it’s best on a chilly night!
Table of Contents
Stuffed Pepper Soup Ingredients
To make this recipe, you will need olive oil, ground beef, onion, garlic, salt, black pepper, red bell pepper, green bell pepper, tomatoes, tomato sauce, beef broth, Italian seasoning, white rice and fresh parsley.
How Do You Make Stuffed Pepper Soup?
Heat the olive oil in a large pot, then add the ground beef. Cook the beef, breaking it up into small pieces as you go, then add onion. Cook until the onion is soft, then add garlic. Season the beef and onion mixture with salt and pepper. Add the bell peppers, then cook for a few minutes until the peppers start to soften. Next add tomatoes, tomato sauce, beef broth and Italian seasoning. Bring the soup to a simmer, and cook until the peppers are tender. Add in the rice, and season the soup with more salt and pepper. Sprinkle with parsley, then serve.
Tips For The Perfect Dish
- I recommend using 90% lean ground beef. It has a lot of flavor without excessive amounts of grease. If you use beef with a higher fat content, you may need to drain any excess grease from the pot before continuing with the recipe.
- This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice, it will soak up all the broth from the soup.
- Stuffed pepper soup can be made up to 2 days before you plan to serve it. I recommend storing the rice separately and adding it when you reheat the soup.
- Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days.
- The soup will last in the freezer for up to 2 months. Again, it’s better to freeze the rice separately so it doesn’t absorb all the liquid.
Quick Tip
You can use any type of bell pepper in this dish. Green, red, orange and yellow all work great!
Recipe FAQs
Stuffed pepper soup contains ground beef, bell peppers, rice and tomatoes, all in beef broth with onion, garlic and herbs.
You need to remove the seeds from peppers before you cook with them. Pepper seeds have a hard texture which is unpleasant in most dishes. Use a small paring knife to cut the seeds out of peppers before you use them.
Peppers are done cooking when they are tender. You can check to see if your peppers are tender by piercing them with a fork. If the fork goes in easily, the peppers are ready.
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Flavor Variations
While this soup is delicious as-is, you can swap out some of the ingredients to customize the flavors to your tastes.
- Protein: You can swap out the ground beef for ground chicken, sausage, ground turkey or even ground pork with good results.
- Rice: Many people have substituted cauliflower rice to turn this into a low carb dish. Brown rice also works well, or experiment with other cooked grains such as quinoa or farro.
- Vegetables: Feel free to add more veggies to the mix. Some great options include spinach, carrots, mushrooms or celery.
- Flavorings: Amp up the flavor of the soup with some spices such as smoked paprika, cumin, garlic powder, oregano or onion powder. You can also substitute green onions for the parsley.
I always love a good bowl of soup, especially during the fall and winter months. We enjoy our soup with a few toppings so I recommend trying shredded cheese, sour cream, or fresh herbs on top of this delicious stuffed bell pepper soup. Add a side of garlic knots or an Italian salad, and dinner is served!
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Stuffed Pepper Soup Video
Love This Recipe?
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Stuffed Pepper Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef I use 90% lean
- 3/4 cup chopped onion
- 1 1/2 teaspoons garlic minced
- salt and pepper to taste
- 1 red bell pepper cut into 1/2 inch pieces
- 1 green bell pepper cut into 1/2 inch pieces
- 1 14.5 ounce can petite diced tomatoes
- 1 15 ounce can tomato sauce
- 1 14.5 ounce can beef broth
- 2 teaspoons Italian seasoning
- 2 cups cooked white rice
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned, breaking up into smaller pieces with a spatula (approximately 5-6 minutes).
- Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
- Season the beef and onion mixture with salt and pepper.
- Add the bell peppers to the pot and cook for 2-3 minutes.
- Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
- Cook for 15-20 minutes or until peppers are tender.
- Stir in the rice and season the soup with salt and pepper to taste as desired. Sprinkle with parsley and serve.
Notes
- I recommend using 90% lean ground beef. It has a lot of flavor without excessive amounts of grease. If you use beef with a higher fat content, you may need to drain any excess grease from the pot before continuing with the recipe.
- This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice, it will soak up all the broth from the soup.
You can add some tomato paste and a dash of Worcestershire sauce.
I love it I have made it with hamburger meat and mostly make it with deer burger.. no grease and very tasty
This recipe is just perfect! I just wondered for those nights when I realize I don’t have the peppers in but I have frozen peppers, can I use them? Thank you so much. This is a delicious recipe.
Yes frozen peppers will work, they’ll just need to cook for less time.