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
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Stuffed Pepper Soup

Stuffed pepper soup has sausage and ground beef lots of tender sweet bell peppers, and tomatoes. Add in rice and serve it hot!
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 10 sevings

Ingredients  

  • 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

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.

Video

4.96 from 185 votes

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.

Course Soup
Cuisine American

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About the author

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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Comments

    1. Sorry to hear that, Jen. We love this soup as is, but you can definitely adjust the spices to your flavor preferences!

  1. This is an amazing recipe! I don’t like to eat rice too much so I swapped the rice for cauliflower rice and it turned out so well. I added a 1/4 cup of red wine as well. Very delicious!5 stars

  2. I’ve made a lot of your recipes and love them all. Will be making this one too!
    Does this soup freeze okay? Any suggestions?

    1. Hi Pam! This stuffed pepper soup can be frozen, it reheats really well. Tip: Freeze in individual servings and enjoy as a quick lunch for one! Enjoy!

  3. Delicious! Sometimes I add chopped kale or spinach or shredded zucchini for an extra dose of veggies.
    I love this soup!5 stars

  4. Is this right? I’m wondering because one can of my crushed tomatoes is 28 oz and one can of my diced tomatoes is 14.5 oz. Are they mixed up in the recipe?

    1. The recipe is correct as written. If the sizes are off a little bit it will be fine (14-16 oz). You can get crushed tomatoes in 28oz and approx. 15oz and the same for diced tomatoes. Hope that helps.

  5. Hi Holly- can this be made with all ground beef? Would I have to add any extra seasoning? Looks delicious- my family doesn’t like sausage BTW making your baked ziti tonight- we love it!
    Thank you!
    Barb Cattie

  6. 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

  7. 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

  8. 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?

  9. 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