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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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!