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Stuffed Pepper Soup

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close up shot of Stuffed Pepper Soup in a bowl
This easy stuffed pepper soup recipe is packed with flavor and has all the deliciousness of traditional stuffed peppers, without any of the work.
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Table of Contents
  1. Stuffed Pepper Soup Ingredients
  2. How to Make This Stuffed Pepper Soup Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. Popular Dinner Recipes

If you’re in the mood for a heartwarming, belly-filling meal, look no further than this stuffed pepper soup recipe. Tomatoes, bell peppers, and herbs give the soup tons of great flavors, while ground beef and rice make it hearty enough to be a meal on its own. 

close up shot of Stuffed Pepper Soup in a bowl

Stuffed Pepper Soup Ingredients

Stuffed Pepper Soup raw ingredients that are labeled

You’ll need:

  • 1½ pounds lean ground beef
  • 2 medium green peppers (1½ cups), seeds and stems removed and diced
  • 1 medium red pepper (1 cup), seeds and stem removed and diced
  • 1 cup finely diced sweet yellow onion
  • 2 tablespoons minced fresh garlic cloves
  • 1 (29-ounce) can of tomato purée
  • 1 (14.5-ounce) can of petite diced tomatoes, undrained 
  • 1 (32-ounce) container of beef broth
  • 1¼ cups uncooked long-grain white rice
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1½ teaspoons dried Italian seasoning
  • 1 teaspoon cracked black pepper
  • 1 cup freshly shredded mozzarella cheese (optional garnish)
  • 2 tablespoons chopped fresh parsley (optional garnish)

SUBSTITUTIONS AND ADDITIONS

BROTH: You can substitute vegetable broth for beef broth in this easy recipe.

SPICY: You can add crushed red pepper flakes or a dash of chili powder to the soup for a spicy kick. 

PEPPERS: The color of peppers you use is up to you. Red bell peppers, green bell peppers, orange peppers, or yellow peppers would all be great options.

How to Make This Stuffed Pepper Soup Recipe

STEP ONE: Using a 5 to 6-quart stock pot over high heat on the stove top, add the ground beef, bell peppers, onion, and minced garlic. Cook uncovered and stirring often until the ground beef is no longer pink and the vegetables are softened, about 8-10 minutes. Drain any excess fat off.

ground beef, peppers, onion, and garlic cooked in a pot

STEP TWO: Reduce the heat to medium-high heat. Add the tomato purée, petite diced tomatoes, beef broth, rice, sugar, kosher salt, Italian seasoning, and cracked black pepper. Bring the soup to a simmer, and reduce the heat to medium-low heat. 

OUR RECIPE DEVELOPER SAYS

To keep the rice from releasing too much starch, I always rinse the rice before cooking.

tomatoes, broth, rice, sugar, salt, Italian seasoning and pepper added to the ground beef mixture in a pot

STEP THREE: Cover with a lid and stir occasionally to keep the ingredients from scorching on the bottom of the pan. Simmer for 30 to 35 minutes until the rice is cooked and tender. 

simmer until rice is cooked through in a pot

STEP FOUR: Garnish with the shredded cheese and chopped parsley as the soup is served.

PRO TIP:

Leave the cheese on top rather than stirring it in. You will be able to taste the cheesy flavor much better if you don’t mix it into the soup.

How To Serve

You can serve this easy meal in the colder months with fresh-baked, warm beer bread, cornbread, cheese biscuits, or even in a sourdough bread bowl. Add a green side salad or Caesar salad for even more freshness.

A few more of our favorite soups include our lasagna soup and hamburger soup. Both are hearty recipes that will keep you warm all winter.

Storage

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 4 days. 

IN THE FREEZER: You can freeze the completely cooled soup for up to 1 month. Allow the soup to thaw overnight in the refrigerator before heating and serving.

PRO TIP:

You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.

close up shot of a spoonful of Stuffed Pepper Soup

I love stuffed peppers, but I don’t always have the time to make them from scratch. This one-pot meal is a tasty and easy alternative that still lets me enjoy all of the delicious flavors of my favorite dish. Plus, it’s perfect for colder weather! 

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in the slow cooker?

This hearty soup recipe could be made in the slow cooker, although we haven’t tried it. Add your browned beef and sauteed veggies with the remaining ingredients and simmer until the potatoes are tender.

Can I freeze this soup?

This great recipe can be frozen in an airtight container for up to three months.

Can I use ground pork instead of ground beef?

You could use any ground meat, including ground turkey, ground chicken, or even Italian sausage in this stuffed bell pepper soup.

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close up shot of Stuffed Pepper Soup in a bowl

Stuffed Pepper Soup

5 from 1 vote
This easy stuffed pepper soup recipe is packed with flavor and has all the deliciousness of traditional stuffed peppers, without any of the work.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • pounds lean ground beef
  • 2 medium green peppers, seeds and stems removed and diced (1½ cups)
  • 1 medium red pepper, seeds and stem removed and diced (1 cup)
  • 1 cup sweet yellow onion, finely diced
  • 2 tablespoons minced garlic
  • 29 ounces tomato purée
  • 14.5 ounces petite diced tomatoes, undrained
  • 32 ounces beef broth
  • cups uncooked long-grain white rice
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • teaspoons dried Italian seasoning
  • 1 teaspoon cracked black pepper
  • 1 cup freshly shredded mozzarella cheese, optional garnish
  • 2 tablespoons chopped fresh parsley, optional garnish

Instructions
 

  • Using a 5 to 6-quart stock pot over high heat, add the ground beef, bell peppers, onion, and minced garlic. Cook uncovered, and stirring often, until ground beef is no longer pink and the vegetables are softened, about 8 to 10 minutes. Drain any excess fat off.
  • Reduce the heat to medium-high. Add the tomato purée, petite diced tomatoes, beef broth, rice, sugar, kosher salt, Italian seasoning, and cracked black pepper. Bring the soup to a simmer, and reduce the heat to medium-low.
  • Cover with a lid and stir occasionally to keep the ingredients from scorching on the bottom of the pan. Simmer for 30 to 35 minutes until the rice is cooked and tender.
  • Garnish with the shredded cheese, and chopped parsley as the soup is served.

Notes

  • To keep the rice from releasing too much starch, I always rinse the rice before cooking.
  • Leave the cheese on top rather than stirring it in. You will be able to taste the cheesy flavor much better if you don’t mix it into the soup.
  • You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 833mg | Potassium: 753mg | Fiber: 3g | Sugar: 8g | Vitamin A: 932IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 4mg
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  1. Pamela says

    5 stars
    It was very harty and delicious i will be making it again. My kids loved it. Served it with garlic bread on the side.