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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Wonderful!! I added diced mushrooms, an extra bell pepper, and some extra beef broth. My husband said he loved it better than actual stuffed peppers, which he adores. I made your Easy Oven Baked Rice to go with it, so we had plenty of leftovers to devour. So easy and so delicious!!
So far so good! It is smelling so good. I am cooking it in the slowcooker for 5 hours instead. I making wild grain rice mix seperate and plan to ladle the soup on top of some of the rice (as my pot is too full to add rice at the moment, I did 1.5 x the recipe). This way I can store it seperate with left overs. I did have to remove some of the broth to prevent flowing over of the pot.
I increased the Italian Seasoning and pepper and added a bit of onion and garlic powder (we like more seasoning than most people), but kept everything else the same. Quite a tasty dish! Better than stuffed peppers because all the flavors are blended. When I fix stuffed peppers, sometimes the peppers themselves don’t get eaten. Not so with the soup.
Great soup. Made it tonight and my husband says he likes it. Better than the stuffed peppers. Our only change was to use quinoa instead of rice. Yummy soup!
I loved this recipe and so much easier to make than the traditional Stuffed Bell Peppers. I will make again and again. Thanks for sharing the recipe.
Have made it several times. Hope to make it again tomorrow
You mentioned you could add egg noodles or potatoes. How much of each would you add? Would the spices/salt need to be changed if you add in potatoes since they soak up the salt? I’m looking forward to making this soup.
I add about 6 oz of pasta to the soup. I prefer to cook it on the side and add it to each bowl so I can store leftovers. I don’t generally add extra salt if adding potatoes but I tend to salt lightly so you can certainly taste and add more before serving if you’d like.
What about potatoes? 1 lb? I was thinking baby potatoes.
I think that would work well. I would love to hear how it turns out for you, Debbi!
I used about a 1lb of baby potatoes. I fried them in the pan that I used for the ground beef to soften them up some because they would not be cooked in the soup for just a half hour. It turned out quite tasty. I will be adding 1.5lb next time to have it be more hearty.
I add whole kernel corn , either canned or frozen .
Easy and delicious!
Loved it. Used a few more peppers and V8. Added sirracha
This is a great recipe!!!
This was sooo delicious!! As a personal preference, I used farro instead of rice – I added two cups of water extra to the broth and a cup of uncooked farro. It gives such a perfect nutty flavour and texture that rice doesn’t quite have.
Thank you for this recipe! Perfect for the start of soup season and the end of pepper season.
Soooo good. Flavors are perfect. Only thing i do is add 8 cups of broth and 6 cups of water to have a more soup texture.
Wonderful recipe! I did change up some things, not by choice but out of necessity (my husband used my regular canned tomatoes), and the soup turned out great. I used Rotel tomatoes instead of regular diced. I also added about 2 cups of Spicy V8 juice. I actually put this in the Insta pot for 10 minutes, then put it in the crock pot. The flavors are amazing. I love your recipes! I always look to your site first knowing I will get a great recipe that’s going to be good. Thank you!
Wonderful soup and perfect comfort food!!!
Tried it, loved it. More importantly my wife loved it. Happy wife-Happy life!
Thanks Holly! Good stuff!
Delicious soup! I added 1 large carrot and 1 cup cabbage just to bump up the veggies.
I have loved stuffed bell peppers since my mom introduced them to me when I was a kid. (BTW, I am 69 years old now.) I love this soup! It is everything that stuffed bell peppers are, and it’s much easier to make! The first time I made it I put in too much rice and too soon so the soup was a little too thick with rice. I’ve since adjusted that, and I can’t think of anything I could do to it to make it any better I like rice so now I just put a scoop of the cooked rice that was left over after I took out the first 2 cups to put in the soup. I put this scoop in my bowl first and then I put my soup in. I am done here because it’s time for another bowl!
We are so happy you like this recipe, Tim!
What a great idea, to put rice in the bowl and a small amount in the soup. I seem to always have the soup get too thick.
Thank you!
love this soup! so easy to make, actually tastes even better the second day and freezes well.
made this on Halloween before trick or treating and got several requests for the recipe which
I was happy to share.
So Good! Yum! Yum! Yum!