Stuffed Pepper Soup

March 10, 2020

Stuffed Pepper Soup – all the flavors of a stuffed bell pepper in easy, hearty and comforting soup form!

Just like my classic Stuffed Peppers this soup is made with basic ingredients like ground beef, tomatoes and rice. It’s a delicious soup everyone will love! 

Ladle full of Stuffed Pepper Soup.

Stuffed Bell Pepper Soup Recipe

This is one of the most cozy soup recipes with rich homestyle flavor. It totally reminds me of growing up and being home. There’s just so much goodness in one bowl of this hearty soup.

You’ll love the comforting flavors in this soup and how well all the flavors blend together. The peppers and tomatoes offer a mellow and faintly sweet flavor, while the beef kicks 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!

Pot full of stuffed bell pepper soup.

Ingredients for Stuffed Pepper Soup

  • lean ground beef
  • bell peppers
  • onions
  • diced tomatoes
  • tomato sauce
  • beef broth
  • parsley
  • basil
  • oregano
  • white or brown rice
  • cheese (cheddar or mozzarella)

Ingredients shown here that are needed to make stuffed pepper soup.

How to Make Stuffed Pepper Soup on the Stovetop

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

Stirring rice into stuffed pepper soup.

How to Make Stuffed Pepper Soup in the Crockpot

  1. Brown beef, transfer to slow cooker.
  2. Saute onion 2 minutes, and garlic 1 minute, transfer to slow cooker.
  3. Add bell pepper, tomatoes, tomato sauce, beef broth, and seasonings.
  4. Cook on low heat 6 hours.
  5. Cook rice separately (on stovetop or in rice cooker) and stir into servings.

Overhead image of stuffed bell pepper soup in a large pot.

Tips For This Recipe

  • 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 the refrigerator to add to the soup the next day (otherwise it would turn into mush).

Possible Variations

  • Use chicken broth for beef broth.
  • Add extra herbs.
  • Try a different grain in place of rice such as barley, freekah, or quinoa.
  • Add red pepper flakes for a light kick.
  • Cook rice right in with soup, add 2 cups broth or water.

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 usually just serve it with fresh bread to keep that homestyle comfort and simplicity going, it’s also great paired with a side salad or roasted vegetables.

Single Serving of Stuffed Pepper Soup in a white serving bowl set over a white plate with a spoon and bread to the side.

More of Delicious Soup Recipes You’ll Love!

Stuffed Pepper Soup

4.99 from 54 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. Makes about 11 cups.

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)
  • 1 cup chopped red bell pepper (a little over 1/2 of a medium)
  • 1 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*
  • 1/2 tsp dried oregano
  • 1 cup uncooked long grain white or brown rice (I love both options)
  • 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.**

  5. Serve warm topped with optional cheese and garnish with fresh parsley.

Recipe Notes

  • *For more flavor double up on the herbs. This is also good with 2 tsp Italian seasoning in place of basil and oregano.
  • **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*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 49mg16%
Sodium 733mg32%
Potassium 1183mg34%
Carbohydrates 43g14%
Fiber 5g21%
Sugar 12g13%
Protein 22g44%
Vitamin A 1604IU32%
Vitamin C 73mg88%
Calcium 88mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Stuffed Pepper Soup
Author: Jaclyn
Recipe first shared September 25, 2014. Photos and text updated March 10, 2020.

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234 Comments

  • Kristy p.

    Very yummy! Doubled recipe, only added1/2 of the tomatoes and 1/2 the rice. It’s fantastic soup!

  • Peggy

    Huge hit with the family. I did not add the rice to the soup and that was a great tip as we did have leftovers.

  • Diane Bezella

    This is a really nice soup! Made it again today to send to my in-laws (they are getting older and its harder for them to cook). They love it as it brings back the memories of my MIL making actual stuffed peppers for her family. :) I add a little sugar to cut the acidity of the tomatoes and about half the rice. It really is a ‘keeper’ recipe! Thank you!

  • Melissa Capsalors

    This is the VERY BEST SOUP EVER!!! My family of picky eaters can’t get enough of this. Last winter I made a double or triple batch weekly and we enjoyed it two of three nights week. It’s that good! As a personal preference, I omit the garlic and use red, orange and yellow peppers. I served this at a recent gathering and everyone asked for this recipe. Thank you Jaclyn!

  • Rose Vescio

    I made this soup tonight, I add a heaping tablespoon of siracha sauce for a little kick but otherwise followed your recipe. It was really good! Thank you for a great recipe!

  • Linda

    I made this soup last night for dinner and my husband said this is a WINNER!! I added some red pepper flakes to spice it up a bit but otherwise followed the recipe exactly and it was delicious.

    • Jaclyn

      Jaclyn Bell

      I just made this again last night too :). And I love it with red pepper flakes in my portion! Gotta love that little kick. So glad you liked it!