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
4.96 from 185 votes↑ Click stars to rate now!
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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


  • 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


  • 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.


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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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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    1. Oh no! We have not had that problem with the printing Brummer so I can’t say for sure what is happening.

  1. 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!!!5 stars

    1. 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!

  2. 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.5 stars

  3. 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!5 stars

  4. 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

  5. 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!!

  6. 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.5 stars

  7. Delicious cold weather meal. I kicked the spices up a notch with a few dashes tobacco and a handful of Parmesan at the end.4 stars

  8. 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.5 stars

  9. 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.

  10. 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.5 stars

  11. This soup was a huge hit my six quart crockpot had two bowls leftover and theres only three of us lol thank you!5 stars

  12. Great recipe! I doubled it and gave some to some friends! Everyone loved it! I will make it again!5 stars

  13. 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.

    1. 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.

  14. 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.5 stars

  15. 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.5 stars