by Holly
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!
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).
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)!
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!
- Brown beef, onions, and garlic in a large pot. Drain.
- Add remaining ingredients (per recipe below) except rice and simmer 25 to 30 minutes.
- 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!
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
- Mexican Stuffed Peppers – Family favorite!
- Easy Pepper Chicken Stir Fry
- Crock Pot Stuffed Peppers – Make ahead!
- Easy Chicken Fajitas – Extra fast!
- Cheesesteak Stuffed Peppers
- Italian Sausage Linguine – Comfort food
Serve this Stuffed Pepper Soup with homemade biscuits or 30 Minute Dinner Rolls for dipping and a side salad.
Stuffed Pepper Soup
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
Follow Spend with Pennies on Pinterest
Instructions
Cook beef, sausage, onion and garlic in a large pot until no pink remains. Drain any fat.
- Stir in remaining ingredients except rice. Simmer uncovered 25-30 minutes or until peppers are tender.
- Add rice and parsley and simmer an additional 5 minutes or until heated through.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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
I am so glad you enjoyed this soup Carla and were able to modify it to please your family.
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!
So happy you enjoyed it Karen!
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.
We haven’t tried making it that way Mary but if you do we would love to hear how it turns out!
Better to use long grain rice or instant rice?
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.
I did a pound of ground beef and sausage. I omitted the rice, but added a bag of riced cauliflower. It was so delicious.
I am so glad you enjoyed it Olga!
Can you make this without sausage or will it take away from the flavor?
You can make it without sausage if you don’t have it on hand.
Look good
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!!!
I am so glad that you enjoyed this soup Danielle!
Can you do in crockpot??
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.
Can you cook this in a crock pot
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.
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!
Yum! Thank you for sharing your additions Susan!
The soup is delicious. I was just looking for the serving size. I know it makes 10 servings. Is it 1 cup or 1 1/2 cups?
Each serving is approximately 1 cups (can vary slightly based on the size of your peppers).
This is a delicious recipe!! Thank you.
I used spicy diced tomatoes, it really added to it.
That is a great idea Lisa! So glad you loved it!
I followed what I could and turned out awesome!!!! Thanks Holly!!!!!
So glad you loved it Michael! Thank you for the review!
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?
I haven’t but I think it would be delicious too!
Wondering if you can’t add instant uncooked rice at beginning, rather than cooking rice separately. Anyone tried this? Ideas? Comments?
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!
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?
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.
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
I use bulk sausage in this recipe. I usually freeze with rice but either would be just fine.
How specifically would you do in a CrockPot??? TIA
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.
Thoughts on using ground turkey instead of beef?
I think it would work perfectly, the beef broth will still give it a nice flavor. Let us know how it goes!
245 calories for what size serving? And how many servings per batch? TIA
This makes 10 servings, each serving is approximately 1 cups (can vary slightly based on the size of your peppers).
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.
Great idea to serve over rice Donna, thanks for sharing!