Stuffed Pepper Soup is an inexpensive and delicious soup that will warm your belly from the inside out.
A fun twist on a traditional stuffed peppers, this soup has sausage and ground beef simmered in a zesty broth with peppers and tomatoes. Add in rice and serve it hot!
A Family Favorite Soup!
This recipe turns our favorite stuffed peppers recipe into a cozy bowl of soup.
- This easy Stuffed Pepper Soup is quick to make and needs less prep work than traditional stuffed peppers.
- It’s flavor packed, hearty and budge friendly!
- This versatile recipe can use a variation of veggies and any kind of ground meat.
Ingredients for Stuffed Pepper Soup
- Meat: I use both beef and Italian sausage for great flavor. Feel free to use turkey sausage, all beef, or even ground turkey or pork. If skipping the sausage, add extra seasonings.
- Onion and Garlic: These add flavor to the soup; fresh garlic is best, but garlic powder works in a pinch.
- Tomatoes: A combination of crushed and diced tomatoes gives the soup body. No need to drain. Crushed tomatoes can be replaced with tomato sauce.
- Beef Broth: Use either beef broth or beef stock in this recipe. Replace beef with chicken broth if desired.
- Bell Peppers: I use red and green peppers, but you can use whatever you have on hand. Red, yellow, and orange peppers are sweeter, while green peppers are a bit more zesty.
- Rice: Use cooked white or brown rice – cooking it separately ensures it doesn’t get mushy in the soup. Leftover long grain rice works great here. Keep it low-carb with cauliflower rice if you’d like!
How To Make Stuffed Pepper Soup
Stuffed pepper soup only takes about 35 minutes and can be made in just one pot with only a few minutes of prep!
- Brown beef, onions, and garlic in a large pot. Drain.
- Add remaining ingredients (per recipe below) except rice and simmer for 25 to 30 minutes.
- Finally, stir in the cooked rice and parsley and heat for about 5 minutes.
Plan for Leftovers
The rice is cooked separately, meaning this soup reheats and freezes beautifully. If you’re planning for leftovers, add hot rice to each bowl and top with the soup. If you’re planning to serve the whole batch, stir the rice into the pot!
Got Leftovers?
Fridge: This recipe can be stored in the refrigerator for up to 4 days and reheated on the stovetop or in the microwave.
Freezer: Stuffed pepper soup can be made in batches and frozen, it reheats well. Thaw in the fridge overnight and reheat. Tip: Freeze in individual servings and enjoy a quick lunch for one!
More Beefy Soups
This stuffed pepper soup recipe is a favorite all year long – here are some more delicious soup recipes you much try!
Beef and Macaroni Soup
Shepherd’s Pie Soup
Serve this stuffed pepper soup with homemade biscuits or 30-minute dinner rolls for dipping and a side salad.
Stuffed Pepper Soup
Equipment
Ingredients
- 1 ½ pounds lean ground beef
- 8 ounces Italian sausage or ground pork sausage
- 1 yellow onion diced
- 2 cloves garlic minced
- 6 cups low sodium beef broth
- 1 teaspoon Italian seasoning
- 2 green bell peppers chopped
- 1 red bell pepper chopped
- 15 ounces crushed tomatoes 1 can
- 28 ounces canned diced tomatoes with juices, 1 can
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 2 cups cooked rice white or brown
- 2 tablespoons chopped fresh parsley
Instructions
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In a large pot or Dutch oven, cook the beef, sausage, onion, and garlic over medium-high heat until no pink remains. Drain any fat.
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Stir in the broth, Italian seasoning, bell peppers, crushed and diced tomatoes, Worcestershire sauce, and pepper.
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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.
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Stir the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.
Video
Notes
Nutrition Information
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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This is a great recipe!!!
This was sooo delicious!! As a personal preference, I used farro instead of rice – I added two cups of water extra to the broth and a cup of uncooked farro. It gives such a perfect nutty flavour and texture that rice doesn’t quite have.
Thank you for this recipe! Perfect for the start of soup season and the end of pepper season.
Soooo good. Flavors are perfect. Only thing i do is add 8 cups of broth and 6 cups of water to have a more soup texture.
Wonderful recipe! I did change up some things, not by choice but out of necessity (my husband used my regular canned tomatoes), and the soup turned out great. I used Rotel tomatoes instead of regular diced. I also added about 2 cups of Spicy V8 juice. I actually put this in the Insta pot for 10 minutes, then put it in the crock pot. The flavors are amazing. I love your recipes! I always look to your site first knowing I will get a great recipe that’s going to be good. Thank you!
Wonderful soup and perfect comfort food!!!
Tried it, loved it. More importantly my wife loved it. Happy wife-Happy life!
Thanks Holly! Good stuff!
Delicious soup! I added 1 large carrot and 1 cup cabbage just to bump up the veggies.
I have loved stuffed bell peppers since my mom introduced them to me when I was a kid. (BTW, I am 69 years old now.) I love this soup! It is everything that stuffed bell peppers are, and it’s much easier to make! The first time I made it I put in too much rice and too soon so the soup was a little too thick with rice. I’ve since adjusted that, and I can’t think of anything I could do to it to make it any better I like rice so now I just put a scoop of the cooked rice that was left over after I took out the first 2 cups to put in the soup. I put this scoop in my bowl first and then I put my soup in. I am done here because it’s time for another bowl!
We are so happy you like this recipe, Tim!
What a great idea, to put rice in the bowl and a small amount in the soup. I seem to always have the soup get too thick.
Thank you!
love this soup! so easy to make, actually tastes even better the second day and freezes well.
made this on Halloween before trick or treating and got several requests for the recipe which
I was happy to share.
So Good! Yum! Yum! Yum!