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.

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A pot of stuffed pepper soup with rice, ground beef, tomatoes, onions and bell peppers.

It’s not long before fall will be upon us. I can’t believe it’s almost time for the kids to go 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!


This delicious and hearty soup has a mixture of ground beef, onions, rice, and bell peppers. It’s simmered to perfection in a tomato based broth. It’s like eating a stuffed pepper without all the extra work – easy and delicious.

Cooked ground beef and bell peppers in a soup pot.

I suggest using 90% lean ground beef; it has a ton of flavor but without all the grease. You can swap out the ground beef for ground turkey if you’re looking to save a few calories. I like to use a mixture of red and green bell peppers because green is classic for stuffed peppers, but the red are a little sweeter so it gives a good balance to the flavor.

Ground beef, tomatoes, peppers and beef broth in a soup pot.

You may be tempted to just throw the rice into the soup pot uncooked and let it simmer with the rest of the ingredients. However, if you do that, the rice will soak up all the liquid. I prefer to stir cooked rice into the soup just before serving so that there’s a nice ratio of rice to soup broth.

Stuffed pepper soup with cooked rice being stirred in.


Although given a bad rap sometimes, rice has many health benefits when consumed. Not only is it a quick source of energy, but it’s also a natural anti-inflammatory. Rice promotes nervous system health, heart health, and reduces the risk of cancer along with a plethora of other benefits. You can use either brown or white rice in this stuffed pepper soup.


When you buy ground beef, there is often a percentage given with it. This percentage lets you know how much fat has been removed from the meat. Therefore, if it states 90% lean ground beef, that means it’s 90% fat free, or 90% lean beef with 10% fatty beef.

A bowl of stuffed pepper soup with ground beef, peppers and rice.

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 bread or a green salad, and dinner is served!


Stuffed Pepper Soup Video

5 from 81 votes

Stuffed Pepper Soup

AuthorSara Welch
A pot of stuffed pepper soup with rice, ground beef, tomatoes, onions and bell peppers.
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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course Soup
Cuisine American
Serves 6


  • 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


  • 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.


Calories: 286kcal | Carbohydrates: 28g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 769mg | Potassium: 847mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1160IU | Vitamin C: 54.3mg | Calcium: 68mg | Iron: 4mg

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Recipe Rating


    1. 5 stars
      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!

  1. This soup was easy to make and so delicious.I doubled it so I could share with my daughter.She loved it too.

  2. Has anyone tried to freeze this soup? Would it be best to freeze it without the rice and then add it just before serving?

      1. 5 stars
        I love this soup! I add shredded sharp cheddar cheese to my bowl of soup when served. It melts on top. Works great!

  3. 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.

  4. 5 stars
    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!

  5. 5 stars
    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

  6. 5 stars
    I doubled the recipe, Added Worcestershire Sauce for added flavor, added beef stock With the broth. Simply AMAZING!!!!

  7. 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?

    1. 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.

  8. 5 stars
    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!!

  9. 5 stars
    Perfect! I used a little more rice than called for but everyone loved it! Definitely making this again, thank you for the recipe 🙂

  10. 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!

  11. 5 stars
    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 !!

  12. 5 stars
    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!