Stuffed Pepper Soup


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Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out. A fun twist on traditional Stuffed Peppers, this soup has sausage and ground beef simmered in beef broth with peppers, and tomatoes. Add in rice and serve it hot!

This easy stuffed pepper soup recipe is a family favorite (along with cabbage roll soup) and it reheats beautifully!

Stuffed Pepper Soup in a serving bowl

Beef, Tomatoes & Rice

I love the combination of beef and rice in soups, Cabbage Rolls and even in side dishes like Dirty Rice! We often make Stuffed Peppers because we love the flavors but as the weather turns cooler I tend to make a lot of soup recipes!

This easy Stuffed Pepper Soup is quick to make (and less prep work than traditional stuffed peppers) but still has tons of flavor! While many stuffed bell pepper recipes use only ground beef, I find the addition of sausage adds a lot of great flavor. Of course this recipe is perfect made with just ground beef (or even ground turkey if you’d prefer).

A ladle full of stuffed pepper soup

Peppers for Stuffed Pepper Soup

I use red and green peppers but you can use whatever you have on hand. Red, yellow and orange peppers tend to be sweeter while a green peppers are a bit more zesty. If you prefer a Spicy Stuffed Pepper Soup, add in a minced jalapeno pepper with the bell peppers.  

Got leftover rice or beef? This stuffed pepper soup can be made with any leftover ingredients you might have on hand! Leftover rice, ground beef, ground sausage, leftover burgers or meatloaf or peppers that you need to use up can save you time (and money)! 

A pot of stuffed pepper soup ready to be served

How To Make Stuffed Pepper Soup

Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep! 

  1. Brown beef, onions, and garlic in a large pot. Drain.
  2. Add remaining ingredients (per recipe below) except rice and simmer 25 to 30 minutes.
  3. Finally, stir in the cooked rice and parsley and heat about 5 minutes.

To Make in the Slow Cooker

You can make stuffed pepper soup in the crock pot if you want to cook it while you’re out and about. Prep as directed and cook 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

More Beefy Soups

Stuffed pepper soup is similar to my Hamburger soup recipe, in that it is tomato and beef based, and packed full of veggies! I use beef and sausage but feel free to use ground turkey or turkey sausage for leaner options. If you’d like a low carb stuffed pepper soup, swap out the rice for cauliflower rice. This stuffed green pepper soup only has around 250 calories per serving, making great choice for lunch or dinner!

a steaming bowl of stuffed pepper soup

Got Leftovers?

Fridge:  This recipe can be stored in the fridge for 3-4 days and reheated on the stovetop or in the microwave.

Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats really well. Tip: Freeze in individual servings and enjoy as a quick lunch for one!

 More Bell Pepper Recipes You’ll Love

Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.

5 from 7 votes
Review Recipe

Stuffed Pepper Soup

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10 sevings
Author Holly Nilsson
Course Soup
Cuisine American
Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!

Ingredients

  • 1 1/2 pounds ground beef
  • 1/2 pound ground sausage
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 6 cups low sodium beef broth
  • 1 can 16 ounces crushed tomatoes
  • 1 can 28 ounces diced tomatoes, undrained
  • 2 green bell peppers
  • 1 red bell pepper
  • 1 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 2 cups cooked long grain white or brown rice
  • 2 tablespoons fresh parsley chopped

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Instructions

  1. Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.

  2. Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
  3. Add rice and parsley and simmer an additional 5 minutes or until heated through.
Nutrition Information
Calories: 245, Fat: 9g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 677mg, Potassium: 937mg, Carbohydrates: 15g, Fiber: 1g, Sugar: 3g, Protein: 23g, Vitamin A: 575%, Vitamin C: 43.4%, Calcium: 48%, Iron: 3.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword bell pepper soup, green pepper soup, stuffed green pepper soup, stuffed peppper soup

 

A ladle full of stuffed pepper soup
A ladle full of stuffed pepper soup
Top photo - a white bowl of stuffed pepper soup. Bottom photo - A large pot of the pepper soup

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. This soup was DELICIOUS!! My fella doesn’t like chunks or pieces of tomato in anything, so instead of the two types of tomatoes I used a 29 oz. can of tomato sauce and it turned out perfectly! Also added a couple of tablespoons of brown sugar to balance out the tomato. This will be a staple in my kitchen. Thanks so much

  2. Delicious! I served this soup with Portuguese rolls for an Easy and satisfying meal. I did add parmesan cheese before serving. This soup will definitely be made again . Thank you!

  3. Hello, The soup is delicious! Could I add 2 cups more broth next time and then cook the rice in the soup? Maybe the last 20 minutes? One less pot to wash. Thank you, wonderful recipe. Mary L.

    1. Hi Sharon, for this recipe we recommend cooked long grain white or brown rice. But you could try making it with whatever you have on hand.

  4. This was so delicious! I’m so glad I decided to make it! I’ve never wanted to even attempt stuffed peppers before, but this soup?! Omg! I can’t wait to make it again!!!

    1. Sure you can! You’ll want to brown the meat (and drain any fat) prior to adding to the slow cooker. Your soup will need to cook on high about 3-4 hours or low for 6-8 hours.

    1. Sure you can! You’ll want to brown the meat (and drain any fat) prior to adding to the slow cooker. Your soup will need to cook on high about 3-4 hours or low for 6-8 hours.

  5. Love this soup! Made a few adjustments: cooked and stored leftover rice separately, used 1 lb beef and 1 lb Jimmy Dean HOT sausage, used 2 jalapeños for one green pepper, doubled black pepper and used half a can tomato sauce in lieu of crushed/diced tomatoes. We like it spicy!

  6. I usually top my stuffed peppers with cheese. Like tortilla soup, I thought topping the hot soup with cheese (Cheddar or Jack) might be good. Have you ever tried that?

  7. Wondering if you can’t add instant uncooked rice at beginning, rather than cooking rice separately.  Anyone tried this?  Ideas?  Comments?  

    1. I’m sure it would work just fine. I think 25-30 min might be a bit too long (so it doesn’t get mushy) so maybe add it for the last 10-15. Let us know how it goes for you!

  8. Made a boo boo and used two cups of uncooked rice which was a bit too much. How much of the dry rice is equivalent to two cups of cooked rice?

    1. Approximately 2/3-3/4 cup uncooked rice would make 2 cups. To be safe, I’d make 1 cup uncooked rice, and you may have a little leftover.

  9. Your recipe calls for sausage but does not specify Italian, Bratwurst, breakfast etc. Which one do you normally use as this sounds delicious? When freezing do you freeze with or without rice?

    Thanks, Mary Stark

    1. You can make stuffed pepper soup in the crock pot. Adjust your cooking times to 3-4 hours on high or 5-6 hours on low. Add the cooked rice for the last 20-30 minutes.

      1. I serve it over the rice…..can choose how thick each person wants it. It is also good poured over broad egg noodles. I add a pinch of sugar.