Stuffed Pepper Soup

March 10, 2020  ·  Published September 29, 2014

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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.

Stuffed Pepper Soup Video

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!

4.99 from 75 votes

Stuffed Pepper Soup

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
Prep10 minutes
Cook40 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

  • 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.
  • 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.
  • 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.
  • 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.

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).
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.
Nutrition values are estimates only. See full disclaimer here.
Recipe first shared September 25, 2014. Photos and text updated March 10, 2020.

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279 Comments

  • Myers Kathryn

    Very tasty! The flavors toned down when I added the rice and it sat. I will cook the rice and add to the soup when it’s serving time.

  • Pandora

    Why not just throw the rice in the slowcooker. Isn’t 6 hours enough to soften it up? Full disclosure, I’m no expert.

      • Pandora

        Gotcha, thanks :)
        So if I expect leftovers, then I should just pour the rice into my bowl rather than the entire pot?

        How do you think chili beans would work as an alternative?

        • Jaclyn

          Jaclyn Bell

          Yes if you plan on having leftovers just add the rice to individual servings. And for a vegetarian option I would suggest plain canned beans (drain and rinse) or something like impossible burger.

    • Las Vegas Michael

      Umm? Success brand Boil-In-Bag rice is like $4 at walmart for 4 bags. 10 minutes to perfect rice. Comes in brown rice, white rice, jasmin rice. I’m not an expert but let’s make this easy. Those who have a rice cooker can well.. buy me a rice cooker and then I’ll reply! :0

  • Las Vegas Michael

    Excellent! I’ve always wanted to try this kind of soup. Actually it’s the first soup I’ve tried making at my house as I didn’t have a pot large enough for homemade soups/stocks. It turned out great. I use a bag each of “boil in bag” Jasmine Rice and tricolor Quinoa which I made the day before as well as browning the beef and prepping the vegies. I added extra garlic but I must say next time I would ramp-up not only the garlic but the bell pepper flavor. As a single guy, I’m SO glad I read the tip about keeping the rice separate which I just add by the bowl. I may even attempt to freeze a small bag for later. I topped it with a little cheese, some green onions, and just a drizzle of olive oil. I see a number of other recipes on here I really want to try so thank you and you’ll hear from me again.

    • Cindy D

      I made this today for dinner, delish!! I did add red pepper flakes, cumin, chili powder as suggested by the other reviews. My husband and I love a lot of flavor. I used cauliflower rice and ground turkey for healthier soup. My husband and I Loved this soup…THANK YOU.

  • Carol

    I’m going to make this today and I’ve already given it five stars because I know I’m going to love it and luckily I have all the ingredients on hand. We are so tired of the same merry-go-round of recipes. This will be a refreshing change. I plan on making corn muffins to go with it.

    • Las Vegas Michael

      Carol, I haven’t had a corn muffin in years but now I want one and it would go absolutely great with this soup. Yum!

  • Sandra Garren

    What is the serving size for this soup? 374 cals. seems like a lot for what’s in it.

  • Jessica

    I absolutely LOVE this recipe. Been using it for a few years now. I usually always substitute rice for cauliflower rice to be a little healthier and it’s perfection!!! Have had multiple people ask for the recipe

  • Jen Gonzalez

    LOVE THIS RECIPE!! My hubby wants it all the time. We typically have it about once a week. I have had to double the recipe so that I can have for lunch the next day. I have added a tbsp of Worchester sauce but other than that the recipe alone is DELICIOUS!!!

    • Maggie

      I love this recipe too, and I also add Worcestershire to it, and occasionally just a squeeze of lemon to brighten it. I also use a carton of broth rather than just the one can.