Stuffed pepper soup is a heart-warming one-pot meal that gives you all the delicious flavors of stuffed peppers, but only takes 20 minutes of prep time.
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Stuffed pepper soup is an easy, classic soup made with basic ingredients like ground beef, peppers, tomatoes, and onion. This easy soup recipe has all the deliciousness of traditional stuffed peppers, without any of the work.
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Heartwarming and belly-filling, this stuffed pepper soup recipe is packed with flavor and is a delicious and easy soup that everyone will love. Perfect for colder weather, this one-pot meal gives you all the delicious flavors of stuffed peppers, but only takes 20 minutes of prep time.
Stuffed pepper soup is a hearty soup all on its own, but you can always add a few side dishes! You can serve this easy meal with fresh-baked rolls, cornbread, or biscuits, or pair it with an easy green salad.
There is so much goodness in every bowl of this cozy soup! Tomatoes, bell peppers, and herbs give the soup tons of great flavors, while ground beef and rice make it a filling meal.
Stuffed Pepper Soup Ingredients
- Ground beef – lean ground beef
- Green peppers – medium green peppers
- Red pepper – medium red peppers
- Onion – sweet yellow onion
- Garlic – minced garlic
- Tomato puree
- Tomatoes – petite diced tomatoes
- Beef broth
- Rice – long-grain white rice
- Sugar – granulated sugar
- Salt – kosher salt
- Italian seasoning – dried Italian seasoning
- Pepper – cracked black pepper
- Mozzarella cheese – freshly shredded mozzarella cheese
- Parsley – chopped fresh parsley
The color of the peppers you use is up to you. Red bell peppers, green bell peppers, orange peppers, or yellow peppers would all be great options.
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. To keep the rice from releasing too much starch, we always rinse the rice before cooking.
Want to give your stuffed pepper soup a spicy kick? Add crushed red pepper flakes or a dash of chili powder to the soup.
How to Make Stuffed Pepper Soup
FIRST STEP: 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.
SECOND STEP: 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.
THIRD STEP: 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.
FOURTH STEP: Garnish with the shredded cheese, and chopped parsley as the soup is served.
Can I freeze this soup?
This great recipe can be frozen in an airtight container for up to three months. You could also freeze individual portions in freezer-safe containers to make it easy to reheat and serve for a quick lunch.
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. You can also substitute vegetable broth for beef broth in this easy recipe.
Can I make this soup recipe in the slow cooker?
This hearty soup 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.
How to Store Stuffed Pepper Soup
IN THE FRIDGE: Store leftover stuffed pepper soup 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.
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- 1½ 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 puree
- 14.5 ounces petite diced tomatoes undrained
- 32 ounces 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
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.
Calories: 236kcal | Carbohydrates: 29g | Protein: 19g | Dish: 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