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!

Bowl of Stuffed Pepper Soup with green pepper in the background

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).

Overhead shot of 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)!

Overhead picture of Stuffed Pepper Soup surrounded by recipe ingredients

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!

White bowl full 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.

Overhead shot of ladle full of Stuffed Pepper Soup
4.96 from 98 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!


  • 1 ½ pounds ground beef
  • ½ 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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  • 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

Calories: 245, Carbohydrates: 15g, Protein: 23g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 58mg, Sodium: 677mg, Potassium: 937mg, Fiber: 1g, Sugar: 3g, Vitamin A: 575IU, Vitamin C: 43.4mg, Calcium: 48mg, Iron: 3.1mg

(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


Ladle full of Stuffed Pepper Soup with a title
Ladle full of Stuffed Pepper Soup with a title
Stuffed Pepper Soup with a title

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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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Recipe Rating


  1. Delicious! Made for 100 seniors.. Whatta hit it was! Thank you!! Course before.. Fergot to rate it last year an it popped up on my feed.. Def have made a few times since 5 stars

  2. Delicious! Made this last night! Pound and a half of ground beef with italian sausage.

    Serviced with garlic and cheese biscuits! Definitely will make this again!5 stars

  3. I have cooked many of your recipes and love them all. I’m going to try this one for sure. The recipe lists ground sausage. What kind of sausage. Italian?

  4. This soup was very good! Next time I think I will add more broth and reduce the rice and tomato portions as the soup thickens quickly but absolutely loved the flavor with the sausage! Will definitely be making again.5 stars

  5. Made this tonight and it is delicious! We added celery and some Tony Chachere Cajun seasoning. Because reviewers said it needed salt, we chose regular beef broth. It was really good. Going to freeze the rest for another night’s dinner. When we reheat, we’ll have some toasted French bread with it. Thanks for the recipe!5 stars

    1. Let it simmer until the rice is tender and it should be fine (add more broth/water as needed). The peppers will get quite soft so if you have any extra, they can be added in too. Let us know how it goes.

  6. Must give this recipe a thumbs up! Have tried other stuffed pepper soups that were good but this is the recipe for me. The only thing I did differently was use 1 pound ground turkey and 1 pound Italian turkey sausage. For the diced tomatoes I used the basil, garlic, and oregano seasoned ones.

  7. I will definitely try the Stuffed Pepper Soup. I had to watch the video because I was sure if the peppers were diced since it didn’t say they were. I found it hard to believe you would just put 3 whole peppers in so I have added “diced small” to my recipe. Thank you.

  8. I spent an hour gathering all of the materials and with making the rice (45 mins to cook) and chopping everything, I am highly disappointed. It is very bland. Needs salt bad. Seems the rice just absorbs the juices so you are stuck with a meat & pepper dish over rice. I am going to have to figure out what to do with all of this. Maybe my neighbors will eat it. The sausage was a bad choice, over powered everything and only a 1/2 lb. Won’t make this again.2 stars

  9. OMG. My husband and I loved this stuffed pepper soup. Tasted just like stuffed peppers. I used sweet Italian sausage and ground chuck. Will definitely make it again.5 stars

  10. The Stuffed Pepper Soup is delicious! I made over the week end and will make many more times. I love it!! Makes a lot.

  11. Hi Holly! I’ve just recently discovered your blog and am amazed by all the great recipes you have! Just curious what you mean by ground sausage in the stuffed pepper soup recipe? It’s kind of vague because I’ve noticed other recipes of yours say ground pork or a type of sausage. Are you meaning ground breakfast type sausage here? Thanks, Karen

    1. You could use Italian sausage for a spicier soup, turkey sausage for a leaner option, or breakfast sausage if you prefer, Karen! All would be delicious.

  12. I am trying to follow WW points. For the nutrition information – how much is a serving i.e. 1 cup, 1-1/2 cups?

    1. Hi Judy, for accurate nutritional information based on the ingredients you use you will want to input the recipe into a tracker like MyFitnessPal or something similar. But a serving is approximately 1 to 1 1/2 cups.

  13. How does this soup turn out if you freeze it and save it For another time? Should I wait to add the rice?5 stars

    1. Hi Lauren, it freezes well. We like to freeze any leftover in individual servings so we can just pull out a serving when hungry!

  14. I made this tonight and the family thought it was delicious! I’m excited about enjoying it tomorrow too!

    ~thank you!5 stars

  15. Very easy to make and taste great. I d it d need to add more broth as I wanted a more soup texture. Even better the next day.5 stars

  16. This soup is fantastic!! My family’s new favorite. We like spicy so I added a can of original rotel and a can of hot rotel in stead of regular diced tomatoes. I also added a little diced fresh carrots because I had a few that needed to get used up. At the end, I sprinkled a little shredded mozzarella cheese to the bowls. My husband didn’t even speak the whole time he was eating!! Thank you for this great recipe!!5 stars

    1. Hi Kevin, for accurate nutritional information based on the ingredients you use you will want to input the recipe into a tracker like MyFitnessPal or something similar. But a serving is approximately 1 to 1 1/2 cups.

      1. Thank you for the info. I have put it in myfittnesspal but it only asks how many servings total. So I needed to know what a serving was. Thanks again. Love this soup and its pretty healthy for ya.

  17. This is an excellent recipe I’ve not only made it as a soup but is also a great spaghetti sauce!!
    Thank you so much5 stars

  18. I made this and the only thing I did differently was I just added uncooked rice to it instead of the cooked… turned out just fine..

  19. I have tried so many stuffed bell pepper soups and I have finally found my match. Don’t change a thing…this recipe is perfection.5 stars

  20. I made this recipe this weekend and it turned out great! But then after the first bowl the rice soaked up all the broth and I was left with stuffed pepper mush. Any suggestions?

    1. The rice does tend to soak up some of the excess liquid if left too long. Did you use a long grain rice? You could also cook the rice separately and add a bit to each bowl before serving.

    2. That happens to mine as well!

      To fix that, I cook mmt rice separately and keep it separate. To serve dinner I just add the rice into a bowl and top it with the soup. Works great!

    1. I think a short pasta like elbow macaroni or shell noodles would be great in this. I would likely cook them in water and add just before serving so they don’t get mushy.

  21. Hi Holly!

    Making this for dinner/lunches for the week but wondering if I do it in the slow cooker how do you do it so the vegetables don’t get mushy? 5-6 hours kinda tells me the veg will be mushy by the time it’s done. Also going to add some celery and corn!

    1. I brown the meat (and drain any fat) prior to adding to the slow cooker and cook on high about 3-4 hours or low for 6-8 hours. If you prefer your vegetables less cooked, you may want to add them in later during the cooking. Celery and corn would be great additions! Enjoy Kristin!

  22. Delicious recipe, coming from someone who loves stuffed green peppers! This is wonderful with a fresh salad and corn bread… YUMMY

  23. 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

  24. 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!5 stars

  25. 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.

  26. I did a pound of ground beef and sausage. I omitted the rice, but added a bag of riced cauliflower. It was so delicious.

  27. 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!!!5 stars

    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.

  28. 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!5 stars

  29. 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?5 stars

  30. 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?

  31. 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!

  32. 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?5 stars

    1. Approximately ⅔-¾ cup uncooked rice would make 2 cups. To be safe, I’d make 1 cup uncooked rice, and you may have a little leftover.

  33. 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.