This stuffed pepper soup recipe 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 big bowl of comfort the whole family will love.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
- Flavor: This soup packs all of the flavor of our favorite traditional stuffed pepper recipe into a cozy soup recipe.
- Difficulty: This soup is easy to make and uses just one pot. Use a vegetable chopper to make the prep work even easier!
- Prep Note: Use cooked rice to prevent it from soaking up all the broth.
- Budget Tip: Add extra rice, broth, or even some canned beans to stretch this recipe further.
Soup Staples and Swaps
- 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 chicken or ground turkey can also be used.
- Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable broth 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, cauliflower rice, cheese tortellini, or ravioli. Add mushrooms, diced potatoes, celery, carrots, or frozen vegetables for even more flavor and texture.
Simple Steps For Stuffed Pepper Soup
- Cook the 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.
Serve this hearty and delicious soup with crusty bread and a fresh salad.
Keep It Cozy
- 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.
- Freeze portions in freezer-safe bags for up to 3 months. They’ll be thawed by lunchtime for a healthy workday lunch!
More Delicious Soup Recipes
Did you love this Stuffed Pepper Soup? Leave a rating and comment below.
Equipment
Ingredients
- 1½ 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
- 1 (28 ounce) can canned diced tomatoes with juices
- 1 (15 ounce) can crushed tomatoes
- 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, diced and crushed tomatoes, bell peppers, 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
Optional garnishes: Try a sprinkle of shredded cheddar cheese, fresh herbs like basil, or a dollop of sour cream.
- *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
Calories: 340 | Carbohydrates: 18g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 669mg | Potassium: 906mg | Fiber: 3g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
love it but I’d add some chili powder, not much, to add a different flavor.
made this tonight was delicious thank you.
Looks so quick & easy can’t wait to try it
Tasty & hearty = A family favorite!
The perfect soup to kick off September 2025
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.