Stuffed Pepper Soup

12.01.2018

An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients like beef, tomatoes and white rice and it’s so easy to make. Definitely a soup recipe the whole family will love! 

Stuffed Pepper Soup in a pot with a ladle

This is one of the most cozy soup recipes with delicious homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness going on here.

I love all the flavors in this soup and how well they all meld together. The peppers offer a mellow and faintly sweet flavor, while the tomatoes and beef kick in that flavor that will remind you of a traditional stuffed pepper.

And the rice in this soup gives it such a great texture and adds some body to it to keep it filling.

It’s the lazy way of making stuffed peppers and one of my go-to soup recipes. Trust me you’ll love this one!

Stuffed Pepper Soup in a white pot with rice

Ingredients for Stuffed Pepper Soup

  • ground beef
  • bell peppers
  • onions
  • diced tomatoes
  • tomato sauce
  • beef broth
  • parsley
  • basil
  • oregano
  • white or brown rice
  • cheese

Stuffed Pepper Soup in a white bowl with a spoon

How to Make Stuffed Pepper Soup

  • Heat oil in pot and brown beef. Drain and transfer.
  • Saute veggies.
  • Add in diced tomatoes, tomato sauce, broth, herbs, cooked beef and season with salt and pepper.
  • Bring to a boil then reduce heat, cover and simmer 30 minutes.
  • Prepare rice while soup simmers.
  • Add rice into soup or individual servings, serve with cheese if desired.

Tips For This Recipe

  1. For a thinner soup don’t add all of the rice and for a thicker heartier soup add it all.
  2. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).

An overhead shot of Stuffed Pepper Soup in a large pot

What Should I Serve with It?

This a fairly thick soup and it has a consistency similar to a stew, which I love because it will fill my family up and I don’t have to make a bunch of sides to serve with it. I just served it with fresh bread to keep that homestyle comfort and simplicity going but it would also be great with a side salad or a side of vegetables.

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Stuffed Pepper Soup

5 from 39 votes

An easy, hearty and comforting stuffed pepper soup. Made with simple ingredients and so easy to make, this soup is something the whole family will love. 

Servings: 6 Servings
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 1 lb lean ground beef
  • 2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 small yellow onion chopped (1 cup)
  • 3/4 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 3/4 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (14.5 oz) can low-sodium beef broth
  • 2 1/2 Tbsp chopped fresh parsley, plus more for garnish
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice (I've tried and like both)
  • Cheddar or mozzarella cheese, for serving (optional)

Instructions

  1. In a large pot heat 1 Tbsp olive oil over medium heat, once hot add beef to pot and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Drain beef and pour onto a plate lined with paper towels, set aside.
  2. Heat remaining 1 Tbsp olive oil in pot then add onions, red bell pepper, green bell pepper and saute 3 minutes, then add garlic and saute 30 seconds longer.
  3. Pour in diced tomatoes, tomato sauce, beef broth and add parsley, basil, oregano and cooked beef, then season with salt and pepper to taste. Bring just to a light boil, then reduce heat to low, cover and simmer, stirring occasionally, 30 minutes.
  4. While soup simmers, prepare rice according to directions listed on package, then once soup is done simmering stir in desired amount of cooked rice into soup*. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

  • *For a thinner soup don't add all of the rice and for a thicker heartier soup add it all.
  • *Also, if you plan on having it for leftovers the next day then don't add the rice to the pot of soup, just add it to each individual bowl, then reserve the rice in a separate container in refrigerator to add to the soup the next day (otherwise it would turn into mush).
  • Recipe Source: inspired by this recipe on allrecipes
Nutrition Facts
Stuffed Pepper Soup
Amount Per Serving
Calories 374 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 49mg 16%
Sodium 732mg 31%
Potassium 1170mg 33%
Total Carbohydrates 43g 14%
Dietary Fiber 5g 20%
Sugars 11g
Protein 22g 44%
Vitamin A 27.7%
Vitamin C 73.6%
Calcium 8.6%
Iron 26.6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Stuffed Pepper Soup
Calories: 374 kcal
Author: Jaclyn

208 comments

  • Will Richardson: I really like stuffed bell peppers and make them often. Never would I have dreamed of using those same ingredients to make such a delicious soup. I applaud your creative genius as I sit here eating my 2nd bowl. I will now forever look at my favorite entree’s and wonder how I can turn them into a hardy soup such as this. Thank You. December 11, 2018 at 11:21am Reply

  • Eleanor Schilling: I made this and it was sooo good. December 4, 2018 at 5:56pm Reply

  • Sandy: I love this! It’s so easy to prepare and my family really likes it! November 27, 2018 at 3:09pm Reply

  • Sandy: So awesome! I added a packet of taco seasoning (same thing I add to my meat mixture when I make stuffed bell peppers), and needless to say it’s a hit! Making it again tonight since it’s super cold along with honey cornbread! Ty for the recipe! November 27, 2018 at 1:46pm Reply

  • Donna: I made this and it was perfectly delicious! Only substitution was using fresh canned tomatoes and one boil in bag brown rice (emptied the bag) added to the pot while it boiled. Dinner was ready in 30 minutes. Will make it again! November 14, 2018 at 6:07pm Reply

  • René: I like to use vegetable broth instead of beef, and brown rice. Never hurts to use more pepper either. November 13, 2018 at 10:02pm Reply

  • Irene: I use yellow Rice gives a better flavor! November 9, 2018 at 5:19pm Reply

  • Fall Dinner Idea: Stuffed Pepper Soup – Vintage Midwest: […] stuffed pepper recipe I follow is from Cooking Classy. The recipe calls for 1 cup chopped yellow onion, 3/4 cup chopped […] October 23, 2018 at 4:21pm Reply

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