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.
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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. Or have it ready when you get home and prep it in the slow cooker.
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
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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 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.
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!