Stuffed Pepper Soup

This stuffed pepper soup is our favorite stuffed bell peppers in the form of a comforting hearty soup that is quick and easy to make for a busy weeknight dinner.

My tip to make this easy hearty meal is to brown the beef with all the peppers first and cook the soup with the rice to let it soak all the flavors.

Fair warning, the red, yellow, and green peppers in this soup are not actually stuffed. The name comes from the flavors and the stuffed pepper soup ingredients – they are exactly the same as if you were about to stuff some peppers, well, we add some broth, of course, too.

Why You’ll Love This Recipe

• One-pot delicious soup for a filling dinner for the whole family (the recipe makes 5 good portions)
• Quick recipe – from start to finish it takes around 40 minutes
• Mess-free. You’ll only need to chop and use (clean) one pot.
• A great recipe to use any leftover rice.

Ingredients Notes

All the simple ingredients are affordable and easy to find at the grocery store. For exact measurements, see the recipe card at the end of the page.

• Ground beef. Lean ground beef is best like 80/20.
• Yellow onion. I don’t recommend replacing it with onion powder. Fresh onion gives juice, aromas, and flavors.
• Bell peppers: Yellow bell pepper, green bell pepper, and red pepper. Orange will also be great! Make sure to remove all the seeds. I cut mine in squares.
• Beef broth, beef bouillon cube, or chicken broth for less pronounced flavors. Homemade or store-bought. For healthier soup, use low-sodium broth options.
• Diced tomatoes, fresh or canned tomatoes.
• White rice – uncooked. You can use frozen rice or brown rice. My go-to option is Jasmine rice or regular white rice.
• Seasoning: dried oregano, garlic salt, pepper

Kitchen Equipment

• Large pot or Dutch oven (can also be made in a crock pot)
• Wooden spoon

How To Make Stuffed Pepper Soup

1: Brown The Beef And Peppers

Brown the ground beef with the onion, and all of the bell peppers in a large stockpot or Dutch oven over medium-high heat, cooking until cooked through. Note, that I don’t use olive oil to brown the meat here.

2: Stir In The Remaining Ingredients

1. Stir in the broth, diced tomatoes, uncooked rice, oregano, garlic salt, and pepper, and bring to a simmer, stirring occasionally.
2. Cover and reduce heat. Simmer over low for 20-25 minutes or until the rice is cooked.
3. Note: If using leftover cooked rice, add it at the end of the cooking and simmer until the rice is warmed through, for 3-4 minutes.
4. Serve with a side salad and some crusty bread or a grilled cheese sandwich. Garnish each portion with some chopped fresh parsley or cilantro, if you want.

Storage

Store leftover stuffed pepper soup in the fridge in an airtight container for 3-4 days. Reheat in the microwave or in the pot on the stove over medium heat.

You can also freeze this soup for 2 months in a bag, but in that case, cook and freeze cooked rice separately.

If making ahead, cook and keep rice and soup separate until you’re ready to serve the soup otherwise rice will soak up all the broth and will become mushy.

Substitutions & Variations

• Instead of traditional white rice, you can add lentils and beans, or orzo. If cooking separately, you can serve stuffed pepper soup with cauliflower rice – a low-carb brother of white rice.
• Instead of diced tomatoes, you can use tomato sauce or tomato paste to get more tomato flavor and sweetness. It also adds more colors.
• Different meat. You can use any other meat: ground pork, or leaner options like ground chicken or ground turkey.
• Seasoning. You can add some garlic powder or fresh minced garlic, onion powder, Italian seasoning, smoked paprika, red pepper flakes, or cayenne pepper (to make it spicy). Add garlic when you brown the beef.
• Brown sugar pairs well with this good soup – its subtle caramel sweetness enhances the flavors of the beef and balances the saltiness of the broth and the acidity of the tomatoes.
• Add Worcestershire sauce or soy sauce for deeper umami flavors.
• Make the soup even more decadent and hearty for winter. Add some shredded cheese on top of the hot soup.
• Change it up with the comforting flavors by using different ground meats, a variety of chopped peppers, fresh garlic, cheddar cheese, and sour cream.

Popular Questions

Why Is My Stuffed Pepper Soup Bland?

Add the seasonings as the recipe calls for and don’t substitute fresh onion with powder. Make sure to taste while cooking and adjust spices if needed. The soup can taste bland when you’re using low-sodium broth and no salt. 

If you love this soup recipe, you’re going to love these other soups too. Please click each link below to find the easy, printable recipe!

More Great Stuffed Pepper Ideas

Ground Chicken Stuffed Peppers

Greek Stuffed Peppers

Stuffed Pepper Casserole

Stuffed Poblano Peppers

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