This stuffed pepper soup is a classic that goes from the stovetop to the tabletop in one pot.
Peppers, ground beef, and sausage are cooked in tomato broth with rice for a wholesome and filling meal the whole family will love.
Holly’s Recipe Highlights
- Flavor: This soup packs all of the flavor of our favorite Stuffed Pepper recipe into a cozy soup recipe.
- Difficulty: This soup is easy to make and uses just one pot. A vegetable chopper can make prep faster.
- Prep note: I use cooked rice in this soup so the rice doesn’t soak up all of the broth. If you’re planning for leftovers, store the rice separately and add it to each bowl for serving.
- Budget tip: Add extra rice and broth to stretch this recipe further.
Ingredient Tips for Stuffed Pepper Soup
- Bell Peppers: Use a colorful mix of green, yellow, orange, and red bell peppers.
- Meat: Ground beef and sausage make this dish hearty; you can use either or both. Ground turkey or ground chicken can also be used.
- Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable broth (or stock) will all work in this recipe.
- Tomatoes: Diced tomatoes add texture, while crushed tomatoes flavor the broth. Add a can of Rotel tomatoes for a little kick!
- Rice: Use any variety of rice; try white or brown rice, quinoa, or other grains.
Variations
- Swap out the rice for homemade egg noodles, cheese tortellini, or ravioli.
- Add mushrooms, diced potatoes, or frozen vegetables for even more flavor and texture.
How to Make Stuffed Pepper Soup
- Cook meat, onion, and garlic in a large pot. Drain any fat.
- Stir in the remaining ingredients except rice and parsley (full recipe below) and cook until peppers are tender.
- Stir in rice and parsley and heat through before serving.
Serving Suggestions
This soup is filling and delicious. You can round out the meal with bread and a fresh salad if you’d like.
Storing Stuffed Pepper Soup
Keep stuffed pepper soup in a covered container in the refrigerator for up to 4 days. Reheat portions on the stovetop or in the microwave with a new batch of rice if desired.
This stuffed bell pepper soup recipe freezes beautifully! Freeze portions in freezer-safe bags for up to 3 months. They’ll be thawed by lunchtime for a healthy workday lunch!
Savory Soup Recipes
Did you love this stuffed pepper soup? Leave a comment and a rating below.
Stuffed Pepper Soup
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 8 ounces Italian sausage or ground pork sausage
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 cups reduced sodium beef broth
- 28 ounces canned diced tomatoes with juices, 1 can
- 15 ounces crushed tomatoes 1 can
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 2 cups cooked rice white or brown
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.
- Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.
- Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.
- Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
Video
Notes
- *If planning for leftovers, add hot rice to each bowl and top with the soup. Rice should be stored in a separate container.
- This recipe uses 2 cups of cooked rice which is approximately ⅔ cup of raw long grain white rice.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup
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Made this soup tonight, really delicious! Holly.
make this
Terrific recipe. Made it as written and it was really good. Second time I evened up the sausage and ground beef at one pound each. Doubled the Italian seasoning. Seasoned the meat and onions with salt and pepper. Added 1 tsp of cayenne for some heat. I really liked that way too. Keeping the rice separate was a great tip. Leftovers were much better throughout the week.
I made this and got second in a soup competition! such a great soup. I added andoulle sausage too.