This stuffed pepper soup 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 wholesome and filling meal the whole family will love.
Holly’s Recipe Highlights
- Flavor: This soup packs all of the flavor of our favorite Stuffed Pepper recipe into a cozy soup recipe.
- Difficulty: This soup is easy to make and uses just one pot. A vegetable chopper can make prep faster.
- Prep note: I use cooked rice in this soup so the rice doesn’t soak up all of the broth. If you’re planning for leftovers, store the rice separately and add it to each bowl for serving.
- Budget tip: Add extra rice and broth to stretch this recipe further.
Ingredient Tips for Stuffed Pepper Soup
- 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 turkey or ground chicken can also be used.
- Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable broth (or stock) 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, cheese tortellini, or ravioli.
- Add mushrooms, diced potatoes, or frozen vegetables for even more flavor and texture.
How to Make Stuffed Pepper Soup
- Cook 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.
Serving Suggestions
This soup is filling and delicious. You can round out the meal with bread and a fresh salad if you’d like.
Storing Stuffed Pepper Soup
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.
This stuffed bell pepper soup recipe freezes beautifully! Freeze portions in freezer-safe bags for up to 3 months. They’ll be thawed by lunchtime for a healthy workday lunch!
Savory Soup Recipes
Did you love this stuffed pepper soup? Leave a comment and a rating below.
Stuffed Pepper Soup
Equipment
Ingredients
- 1 ½ 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
- 28 ounces canned diced tomatoes with juices, 1 can
- 15 ounces crushed tomatoes 1 can
- 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, bell peppers, crushed and diced tomatoes, 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
- *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
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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This soup has become a favorite in our house!
I loved this recipe. I would rather eat this than the traditional stuffed peppers I usually make. I thought it was full of flavour and comfort. Super easy and budget friendly too.
The recipe looks great. I just can’t get it to print.
Oh no! We have not had that problem with the printing Brummer so I can’t say for sure what is happening.
was wondering how long to leave in crock pot since I’m using the leftover stuffed pepper filling for this soup and the rice is already cooked? Ive used this recipe before however, and it turns out sooo good!!!
Hi Kristen, I would follow the steps given and add the filling in the last 20-30 minutes where you would add the cooked rice. Enjoy!
Delicious. We used the cauliflower rice option. Diabetics in the family. Used 1 lb hamburger and 1 lb hot sausage. It’ was what we had.
I made this with ground Turkey and Jimmy Dean breakfast sausage for my elderly Dad and his wife. I froze it and warmed it back up. It was thick so I made a burrito out of it. Just add cheese and a tortilla! Had soup again and the last of it went on top of a Frito pie with cheese and green onions. Very versatile recipe. I may make this without the rice next time and freeze it in different containers. Then I can make spaghetti sauce, chili, soup… the list goes on. They loved it!
trying for the first time, don’t usually put Italian sausage in the soup,used mild , interested in how it’s going to turn out
I used Jimmy Dean breakfast and ground Turkey. It was great.
Do you cut the peppers up or add whole?
The peppers are diced in this recipe. Enjoy Carol!
Soooo good. My husband and Father loved it. My husband ate 4 bowls!! I didn’t think I would like it as it didnt appear to be thick enough for me. But I absoultley loved it. I think it is the best “Stuffed Pepper Soup” I have ever had. Thank you for your recipe! I used all ground beef and it was so good! Officially our favorite!!
What kind of sausage would you recommend for this recipe? Thank you!
I use Italian sausage in this recipe. Enjoy!
Just made this soup in my Dutch Oven. I halved the recipe. I also used Ground turkey as I can’t eat Red meat anymore. I didn’t follow measurements on spices . As I like to make recipes my own. I did add Tomato paste instead of Crushed tomatoes. I added 2 Bay leaves, Chili Powder , Red Pepper flakes , Tomatoes had Green chili. I also used Cauliflower rice and to bowl as needed. This came out so amazing.
Delicious cold weather meal. I kicked the spices up a notch with a few dashes tobacco and a handful of Parmesan at the end.
I made this recipe for Stuffed Pepper Soup and it was delicious. I used ground turkey for the meat and I didn’t miss any flavor by doing so. This soup had flavor, easy to prepare, and it will be in my family favorite book. Thank you for sharing.
Fixed this for a Ladies Fellowship at our church. I replaced the rice with cauliflower rice and used taco seasoning instead of Italian. The ladies really liked it. The taco seasoning was added to my taste which made it somewhat spicy.
I was looking for a new recipe on stuffed peppers and found not only this awesome website, but this amazing recipe. I’ve made this a few times, last time with a little kick. Using my large Insta Pot, cooking double the rice first (4 cups), remove 1/2 the rice to add later, setting to fry mode, adding beef, sausage and double the onion cooking until no loner pink, drain then adding the rest of the ingredients. Setting to slow cooker, I’ve added red cayenne pepper, 4 large green peppers, 7 cups beef broth (instead of 6) and stewed tomatoes on top of everything else the recipe calls for. I let it cook for about 3 hours at 205°, lower to 190° for about 2 more hours and then adding back in the 2 cups of rice cooking lowering temp to keep warm until ready to serve. By the time this is done the original 2 cups of rice has broken down to thicken the soup. Perfect for freezing leftovers especially as we approach fall. I freeze in single serve portions.
This soup was a huge hit my six quart crockpot had two bowls leftover and theres only three of us lol thank you!
Great recipe! I doubled it and gave some to some friends! Everyone loved it! I will make it again!
Thank you for all your great recipies.I make this one all the time with one variation. I swap out the rice that I find makes it mushey, with tri colored Quinoa. This gives the soup added eye appeal as well as a firmer, bolder soup on your spoon. Pure protein and 9 amino acids are a bonus.
Sounds like a great substitution Tami, thank you for sharing!
I love this idea!! I am wondering if couscous might also work for a rice substitution, as it would bring a bit more protein to the table, too.
We like stuffed bell peppers so I gave this a try one night this week. It was a hit! Very easy and quick to make. Some friends of ours came by and we asked if they wanted to eat, he doesn’t like “soups” but ate two bowls. I used Italian sausage as I already had it and didn’t add the Italian seasoning, was great. Will definitely be making it again.
So happy you all enjoyed this recipe, Rodney!
Made this tonight and turned out so good! I had a can of diced tomatoes with green chiles I used instead of just tomatoes and gave it more flavor. Definitely a recipe to keep.
Oh yum! That sounds delicious, Tiffany. Thanks for sharing!