Stuffed Pepper Soup

This stuffed pepper soup 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 wholesome and filling meal the whole family will love.

Stuffed Pepper Soup in bowls with a spoon

Flavor: This soup packs all of the flavor of our favorite Stuffed Pepper recipe into a cozy soup recipe.
Difficulty: This soup is easy to make and uses just one pot. A vegetable chopper can make prep faster.
Prep note: I use cooked rice in this soup so the rice doesn’t soak up all of the broth. If you’re planning for leftovers, store the rice separately and add it to each bowl for serving.
Budget tip: Add extra rice and broth to stretch this recipe further.

broth , pepper , onion , crushed tomatoes , beef , seasoning , tomatoes , worcestershire sauce , rice , sausage , garlic with labels to make Stuffed Pepper Soup

Ingredient Tips for Stuffed Pepper Soup

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 turkey or ground chicken can also be used.
Broth: The beefy broth with tomatoes marries all the flavors together. Chicken broth, turkey broth, or vegetable broth (or stock) 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, cheese tortellini, or ravioli.
Add mushrooms, diced potatoes, or frozen vegetables for even more flavor and texture.

adding broth to ingredients to make Stuffed Pepper Soup

How to Make Stuffed Pepper Soup

Cook 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.

Serving Suggestions

This soup is filling and delicious. You can round out the meal with bread and a fresh salad if you’d like.

Stuffed Pepper Soup cooked in the pot and in bowls

Storing Stuffed Pepper Soup

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.

This stuffed bell pepper soup recipe freezes beautifully! Freeze portions in freezer-safe bags for up to 3 months. They’ll be thawed by lunchtime for a healthy workday lunch!

Savory Soup Recipes

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Stuffed pepper soup is packed with flavorful sausage, ground beef, tender bell peppers, and juicy tomatoes.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

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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, bell peppers, crushed and diced tomatoes, 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.

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Soup

Cuisine American

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