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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Can you make this soup in an instapot? Please let me know your thoughts. Thank you!
I haven’t tried it but I do think it would work. Let us know how it goes!
I absolutely loved this soup!
Very good and hearty soup. Added salt and pepper to my bowl.
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!
Put rice in without cooking rice first! Only put 3/4 cup of rice in what should I do…
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.
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.
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.
Love your recipes
Fresh peppers gonna make it this wknd
Excellent soup. New favorite..
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.
I’m sorry to hear that Nicole. This is a popular recipe amongst readers!
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.
The Stuffed Pepper Soup is delicious! I made over the week end and will make many more times. I love it!! Makes a lot.
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
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.
I am trying to follow WW points. For the nutrition information – how much is a serving i.e. 1 cup, 1-1/2 cups?
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 1½ cups.
How does this soup turn out if you freeze it and save it For another time? Should I wait to add the rice?
Hi Lauren, it freezes well. We like to freeze any leftover in individual servings so we can just pull out a serving when hungry!
I made this tonight and the family thought it was delicious! I’m excited about enjoying it tomorrow too!
~thank you!
Loved the stuffed pepper soup.
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.
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!!