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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So bland!
Sorry to hear that, Jen. We love this soup as is, but you can definitely adjust the spices to your flavor preferences!
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!
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?
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!
What would you recommend using instead of beef if I wanted to make this a vegetarian dish?
You could either use finely chopped mushrooms or a vegetarian protein substitute.
Delicious! Sometimes I add chopped kale or spinach or shredded zucchini for an extra dose of veggies.
I love this soup!
Wonderful!! Super easy husband loved it !!
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?
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.
This soup was easy and my picky child loved it! Batch is big enough to freeze some too!
Stuffed green peppers in a soup…out of this world delicious!
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
Hi Barb, it would be delicious with ground beef! Hope you enjoy it.
I used beef only and it came out great!
Delicious! Made with fire roasted tomatoes and served with cooked barley instead of rice.
Such a smart way to have a warm soup that taste just like Stuffed Bell Peppers!
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
My family loves this soup!!
It says 10 servings. How much in a serving?
A serving is approximately 1 to 1½ cups.
Comfort food at its best! Loved this recipe and will be making it again and again!
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!
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?
I use Italian sausage in this recipe. Enjoy!
This looks so delicious. Definitely going to make this
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.
Hi Holly. Can I substitute chicken or Cilantro Tomatoes broth. I can’t find any beef broth at home?
Chicken broth should work just fine in this recipe Amanda!