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!
When we have cool fall and winter nights, I like something warm and hearty. My kids love stuffed peppers so I started thinking about stuffed pepper soup. It’s delicious any time of the year, but it’s best on a chilly night!
Serve this soup with a baguette slices, cheesy pull apart bread, homemade dinner rolls or my elegant butterflake rolls!
Table of Contents
Stuffed Pepper Soup Ingredients
To make this stuffed pepper soup recipe, you will need olive oil, ground beef, onion, garlic, salt, black pepper, a red bell pepper, a green bell pepper, a can of diced tomatoes, tomato sauce, beef broth, Italian seasoning, white rice and fresh parsley.
How Do You Make Stuffed Pepper Soup?
When you make stuffed pepper soup, start by heating 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 cut 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.
- I recommend a long grain rice. You can use white rice or jasmine rice. I wouldn’t use basmati rice or a short grain rice.
- 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. You can reheat the soup by letting it thaw overnight in the refrigerator and then you can heat in a microwave or on a stove top.
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.
To cut bell peppers for soup, simply cut off the top and bottom off the peppers. Next Cut the peppers in half lengthwise and remove the seeds and ribs. Finally cut the outside of the peppers into vertical strips and cut them again horizontally so that you have squares that are approximately an inch long.
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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.
- Broth: If you prefer chicken broth, you can use that instead of beef broth.
- Vegetarian: Omit the meat and use vegetable broth instead of beef broth for a vegetarian version of this soup.
- 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 or a little chopped basil 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?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
Can you can the stuffed pepper soup
I have not tried canning this recipe so I can’t say if it would work or not!
Made this tonight and it was fantastic! Definitely going into my go-to recipe rotation when I’m in the mood for a hearty soup. I used ground turkey and chicken broth instead of beef but otherwise followed the recipe. The aroma as it was simmering was amazing. My boyfriend loved it and went back for seconds before I had finished my first bowl. Try it – you won’t be disappointed!
Yes you may can it. At meat processing time..75 min for pints and 90 min for quarts
This soup was easy to make and so delicious.I doubled it so I could share with my daughter.She loved it too.
Has anyone tried to freeze this soup? Would it be best to freeze it without the rice and then add it just before serving?
It’s fine to freeze and yes better to freeze without the rice and add it before serving!
Absolutely live this soup and it takes hardly anytime to make. My family loves it.
I add cheese to my stuffed peppers. Has anybody tried adding cheese to the soup?
I think it should be fine!
I love this soup! I add shredded sharp cheddar cheese to my bowl of soup when served. It melts on top. Works great!
Simply delicious!!! I make this pretty regularly. My husband loves it too. So glad I found this recipe several months ago! I also bake homemade biscuits to serve with it.
Excellent recipe. The first time I made it, I used cauliflower rice instead of the white rice (if you want to keep carbs low). Still amazing. So much flavor. Thank you!
Followed the recipe ingredients to a T. And additionally added a dash of worcestershire sauce to the beef after it browned, the 97% lean I used was a tad dry and it helped flavor the onions. I also added one stalk of celery finely diced as well as 4 skinny carrots finely diced and only because they are usually minced into my actual stuffed peppers. This was SO fire. Dinneratthezoo recipes never disappoint! Thanks so much for sharing
I doubled the recipe, Added Worcestershire Sauce for added flavor, added beef stock With the broth. Simply AMAZING!!!!
How much did you add for double batch?
My husband absolutely loathes any kind of tomato, except for tomato sauce and ketchup. Will this recipe work if I just add 2 15-ounce cans of tomato sauce and leave out the 14.5-ounce can of petite diced tomatoes?
That should be fine!
just do one can of 15oz tomato sauce 2 will make the soup too tomato tasting, and take over the pepper. the petite tomato’s are just for texture so one can of the sauce should be fine.
Delicious!! I’m on a low sodium diet so I didn’t add salt and the tomato sauce etc was all no salt added and it still had a ton of taste!!
I made this soup and it turned out delicious. Loved it
Perfect! I used a little more rice than called for but everyone loved it! Definitely making this again, thank you for the recipe 🙂
I love one pot recipes. And this one did not disappoint! I just added a little medium salsa to give it a kick, and it was hearty and delicious!
Can you use spaghetti sauce vs tomato sauce
That should be fine!
Making this soup for dinner tonight. I can hardly wait!
Anyone know if this can be done in a crockpot (after browning the meat and maybe the veggies)?
That should be fine!
This is Absolutely delicious!! No fancy ingredients- I had everything on hand. I made it as written with two exceptions. I only used 1/2 tsp Italian seasoning (not a fan of too much) and only 8 ounce can of tomato sauce (I like a thicker soup).
Will definitely make this again. Thank you !!
Great recipe for a hearty soup. The third time I made it I substituted Italian seasoned ground turkey without skimping ion the Italian seasoning in the recipe. It turned out very good!
I seen the calories per serving but what is the serving size? I’m sorry if I overlooked it
It’s 1 1/2 cups!