This Stuffed Pepper Soup has all the flavors of stuffed peppers without all the work! We have quite a few different recipes for stuffed peppers on our site, but this one is the easiest and it’s so delicious.
Recipe Ingredient Notes
To make our stuffed pepper soup, you need the following ingredients:
- Lean ground beef
- Onion
- Minced garlic
- Beef broth
- Diced tomatoes
- Tomato sauce
- Green bell peppers
- Brown sugar
- Salt
- Pepper
- Dried parsley
- Italian seasoning
- Worcestershire sauce
- White rice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Stuffed Pepper Soup
- In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
- Drain grease from beef and dump into a large stock pot.
- Place stock pot on stove top and add all of the remaining ingredients EXCEPT for the rice.
- Turn heat up to medium high and bring soup to a boil.
- Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.
- Once soup is done simmering, stir in cooked rice.
- Serve and top with mozzarella or parmesan cheese if desired.
Recipe Notes and Expert Tips
- Use chicken broth for beef broth.
- Add extra herbs like garlic powder.
- Sneak in additional vegetables, like celery, carrots, and even potatoes.
- Add sausage for a more Cajun flavor, or use ground chicken instead of beef.
- Try a different grain in place of rice such as barley, freekah, or quinoa.
- Add red pepper flakes for a light kick.
- Cook rice right in with soup, add 2 cups broth or water.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl. Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).
- For a thinner soup, don’t add all of the rice; for a thicker heartier soup, add it all.
Frequently Asked Questions
Yes, the seeds don’t add any flavor to the soup so when you are slicing the bell peppers be sure to remove the seeds.
Make sure you’ve added all the seasonings in the recipe, if it still tastes bland to you season with salt and pepper to taste.
Trim away the stem so it is flush with the rest of the top of the bell pepper. Turn the pepper upside down, then use your knife to cut vertically from the bottom down to the stem end. Make your way around the pepper, following the natural curvature so you don’t hit the veins and seeds. Discard the remaining seeds and veins. Cut the pepper skin side down into strips, then dice the strips of pepper.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Nacho Grande Soup
- New England Clam Chowder
- Pasta e Fagioli
- Potato Soup
- Ravioli Lasagna Soup
- Sausage Tortellini Soup
- Tomato Macaroni Soup
- Tuscan White Bean Soup
- Wisconsin Bacon and Potato Cheese Soup
- Zuppa Toscana Soup
Stuffed Pepper Soup
Ingredients
- 2 pounds ground beef
- 1 onion, diced
- 2 teaspoon minced garlic
- 6 cups beef broth
- 28 ounces diced tomatoes, 2 (14 ounce cans), do not drain
- 15 ounces tomato sauce
- 2 green bell peppers, chopped
- 1 Tablespoon brown sugar
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 2 teaspoon Italian seasoning
- 1 Tablespoon Worcestershire sauce
- 2 cups cooked rice
Instructions
- In a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
- Drain grease from beef and dump into a large stock pot.
- Place stock pot on stove top and add all of the remaining ingredients EXCEPT for the rice.
- Turn heat up to medium high and bring soup to a boil.
- Then reduce heat to low, cover with lid, and simmer for 35-45 minutes.
- Once soup is done simmering, stir in cooked rice.
- Serve and top with mozzarella or parmesan cheese if desired.
Notes
- Use chicken broth for beef broth.
- Add extra herbs like garlic powder.
- Sneak in additional vegetables, like celery, carrots, and even potatoes.
- Add sausage for a more Cajun flavor, or use ground chicken instead of beef.
- Try a different grain in place of rice such as barley, freekah, or quinoa.
- Add red pepper flakes for a light kick.
- Cook rice right in with soup, add 2 cups broth or water.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Also, if you plan on having it for leftovers the next day then don’t add the rice to the pot of soup, just add it to each individual bowl. Then reserve the rice in a separate container in the refrigerator to add to the soup the next day (otherwise it would turn into mush).
- For a thinner soup, don’t add all of the rice; for a thicker heartier soup, add it all.
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Why the brown sugar? I would never put it in stuffed peppers.
Instead of sugar with my tomatoes to take out the acid taste, I use pumpkin or butternut squash. It is healthier and you can’t taste it when you use just a little bit. I’ve been making a very similar recipe for a long time and always add about 1/4 cup of one of these instead of sugar. I do it in all my tomato based soups. Of course this time of year, I also use fresh tomatoes, fresh peppers, fresh garlic and the fresh pumpkin out of my garden. This is absolutely one of our favorite soups. I even make extra to freeze and it does freeze well.
How many servings would you say this is? and what is the portion size? Sounds so good. I’d like to plug it in to the Weight Watchers recipe builder to figure out points. Thanks!
When I make this soup, I substitute cabbage for rice. It adds another layer of flavor and texture!
It is delicious in this recipe!! 🙂
This seems bland.. No spices?
Nice soup. I think I would also add the cabbage and pumpkin or squash instead of sugar. Thanks.
We had this for dinner tonight, everyone loved it. I’m needing to have gallbladder surgery and substituted low fat ground turkey for the ground beef. Really healthy and yummy!
I made this for dinner tonight, and it was super yummy!!! I added a touch of balsamic vinegar to the sauce. Next time I would prefer to use either stewed or whole tomatoes and break them up. I loved the recipe. I’ve never used pumpkin or squash in tomatoes, is is mashed or chunks?
I make this with 1lb hamburger and 1 ring of Killabasa (sp). Also I use brown rice instead of white and I ad a full large can of tomato juice along with water. We love this soup.
Great idea!! Agree with other comments tho, it needs some tweaking for your own preferences of taste, but what a great inpiration , love these girls ideas!!! Keep em coming
Love this idea!! I don’t have any pumpkin or butternut squash puree around…would pureed sweet potato work too?
We haven’t tried this with pureed sweet potato, but it sounds delicious! Let us know if you give it a try.
You could also do cauliflower rice instead of rice! And if you want more flavor just add some taco seasoning. Super simple.
Just made this tonight for a potluck tomorrow. It’s so good! I added some chili powder to the beef because I love it. Can’t wait for everyone to try it tomorrow!!!
I’m making this in Instant Pot, do I add cooked or uncooked rice to this??
Thx u
How do you keep the rice from swelling up over night when you have leftovers?
One option would be to keep the cooked rice stored in a separate container and add it to the soup when serving the next day (reheat together)
Everyone in the house loves this recipe, and I have three young children. We have it regularly in our dinner rotation. Also, we use ground turkey for a lighter version.