This stuffed pepper soup is a creative deconstruction of classic stuffed peppers made into a soup! With only 10 minutes of prep and made in under 1 hour this flavor-infused soup is loaded with tomatoes, herbs, and aromatics which are all balanced by the hearty, chunky tender bites of meat, rice, and juicy peppers.
Serve with a side salad and a basket of bread and you’ve got a complete family-friendly meal any night of the week!
I’ve said it once and I’ll say it again, give me all the soup this time of year! Everything from creamy broccoli cheddar soup, to immune-boosting Instant Pot chicken noodle soup and everything in between like my incredibly delicious slow cooker butternut squash soup.
There’s nothing better than a big bowl of warming cozy soup when there’s a chill in the air and this stuffed pepper soup is among my favorite soup recipes!
If you love stuffed peppers, this recipe for stuffed pepper soup may very well become one of your new favorites too. It’s made with the essence and signature flavors of stuffed peppers but deconstructed in the form of a hearty and wholesome bowl of deliciousness.
This peppery soup is comfort food at its finest and because it’s a complete meal all you need to worry about is adding a basket of crusty bread to your table and perhaps a side salad and you’re done! So simple, so flavorful, and so quick and easy!
Another easy way to enjoy the flavors of stuffed peppers is in my Stuffed Pepper Casserole.
Why You’ll Love This Pepper Soup
- It has the classic flavors of stuffed peppers in a big pot of soup!
- Makes great leftovers if you’re only feeding a couple of people. Have some for lunch or dinner the next day!
- Easily double the recipe and keep half frozen for a quick and easy weeknight meal or lazy weekend dinner.
- It’s all done in one pot, with the exception of the rice. If you’ve got leftover rice in the fridge that you’re using up, it really is a one-pot meal that makes for easy cleanup.
- Kid-friendly dinner idea that everyone will rush to the table for. The aroma of soup on the stove is enough to make your mouth water.
Ingredients Used
- Olive oil – Needed to cook the ground beef, since we’re using lean meat it won’t produce as much excess fat needed for nonsticking.
- Ground beef – Look for 90% lean. It still has the flavor but not an overpowering amount of saturated fat.
- Salt and pepper – A touch of salt and pepper is all this flavorful soup needs. The tomatoes, the broth, and the herbs give it the perfect amount.
- Aromatics – Minced garlic cloves and diced yellow onion give it tons of aromatic flavor while remaining humble in the background. Pepper and onions always go hand in hand. Don’t worry your kids won’t be biting into big chunks of onion or garlic!
- Bell peppers – Use both red and green bell pepper if you have it. Their different levels of sweetness (green having none) are a nice contrast. Using peppers in soup brings out their tender juicy flavors.
- Canned tomato sauce or Italian passata – It’s up to you which you prefer. Passata is pure tomato puree, it’s thick like a sauce with a more concentrated tomato flavor. Tomato sauce will usually come with additional flavors (and sometimes sugar), so it’s all dependant on your tastes.
- Can diced tomatoes – If you’re concerned about the amount of salt, look for low sodium. If not, go ahead and use the regular kind. The tomatoes as well as the juices they’re in will be added to the soup.
- Can beef broth – Complements the beef flavor, but if you have vegetable stock on hand, you can definitely use that instead. Have some homemade beef broth on hand? Even better!
- Dried herbs – Oregano, rosemary, and basil are delicious in stuffed peppers. You can use 1 teaspoon of Italian seasoning herb blend if that’s what you have on hand.
- Cooked white or brown rice – To get the right amount of white rice, you need ½ cup uncooked rice. Follow the directions on the package, just keep in mind, if you’re timing the rice, brown rice takes longer to cook. Or use leftover rice!
- Garnish – Chopped parsley for a lovely fresh finish.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make This Stuffed Pepper Soup Recipe
- In a large pot or Dutch oven, heat olive oil, add the ground beef, season with salt and pepper, and cook stirring it and breaking it apart with a wooden spoon until it’s no longer pink. Drain fat.
- Add onion, bell peppers, and cook for 3 minutes before adding the garlic and cooking for another 30 seconds.
- Pour in the canned tomato sauce, diced tomatoes, and beef broth. Scrape off any bits stuck to the bottom of the pot with a wooden spoon.
Tip!
Scraping the bits off stuck on the bottom of the pan once you add a liquid is called deglazing. The bits are a key player in adding flavor to the liquid and should never be discarded!
- Add dried herbs and bring the soup to a simmer. Cover and cook for 20 to 25 minutes, stirring occasionally.
- As the soup is being cooked, cook the rice according to the package instructions.
- Once the soup is done, stir in the cooked rice.
- Serve and garnish with chopped parsley.
Tip!
Like a thinner soup? Add less of the rice than listed. Like it a bit thicker? Use the required amount as directed.
Top Tips
- If you love the melted cheese on top of stuffed peppers you can definitely have that in your soup as well. Sprinkle with your favorite cheese before serving, and enjoy!
- Save time by using leftover beef or leftover rice that you’ve already got cooked in the fridge.
- Make this dish ahead by cooking the rice and beef separately the night before. Store them separately in the fridge and add them to the soup for a quick weeknight dinner.
- Serve with Olive Garden breadsticks and a simple tossed green salad and you’ve got a complete meal ready to warm you to the bones.
Substitutions
- Meat. Use ground chicken or ground turkey instead of beef. Ground sausage would be great too.
- Peppers. If you prefer just green bell peppers or just red, you can definitely use just one or the other. Feel free to switch it up with yellow or orange instead.
- Stock or broth. Have no beef broth on hand? No problem, vegetable broth/stock or even chicken broth will work. Of course, the flavor won’t be exactly the same, but it’ll still be great!
- Spice. Like a little heat? Toss in a few red pepper flakes, cayenne, or diced jalapenos for a slight kick.
- Grains. Swap the rice for quinoa or barley for a different grain option.
- No grains. Omit the grains completely and increase the number of veggies by using cauliflower rice instead. If you’ve tried my Russian buckwheat soup, you’ll know buckwheat is also a great grain-free alternative (yes, despite its name!).
Frequently Asked Questions
Yes! This is a great recipe for anyone looking for a gluten-free soup. Whether you’re following a gluten-free diet or not, this soup has tons of classic ingredients and doesn’t skimp on flavor.
If you can’t be at the stove overseeing your pot of soup, using the crockpot to set it and forget it for a while is a great alternative. Brown the meat and saute the onions and garlic separately and then transfer them both to the slow cooker. Add remaining ingredients and cook on low for high for 3 hours or on low for 6 hours. Cook the rice separately and add it in towards the end or into individual servings.
Yes! Ideally, if you know ahead of time that you’ll be freezing leftover soup, you want to avoid adding the rice to the whole batch of soup. It’s possible to freeze the soup with the rice in it, however, it may affect the texture once thawed. If you only add the rice to individual soup bowls, you’ll be able to freeze the soup without the rice in it. Once you thaw and reheat, you can add the rice in at that point.
Either way, keep frozen in an airtight container for up to 1 month.
Storing Tips
For easy meal prep, portion out the soup in individual airtight containers and keep it in the fridge for up to 4 days. It’s a great way to grab a quick and healthy lunch that you can pop in the microwave.
As the colder weather approaches everyone will be looking for yummy warming soup recipes. Make sure to pin this so other people can enjoy it too! What are some of your other favorite winter soups? Let me know in the comments!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Stuffed Pepper Soup
Equipment
Ingredients
- 2 teaspoons (10 ml) olive oil
- 1 pound (450 g) ground beef 90% lean
- Salt and pepper to taste
- 1 small yellow onion finely diced
- 1 red bell pepper chopped (1 cup)
- 1 green bell pepper chopped (1 cup)
- 2 cloves garlic minced
- 1 15-ounce can (425 g) tomato sauce or Italian passata
- 1 15-ounce can diced tomatoes
- 1 15-ounce can (425 ml) beef broth
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- ½ teaspoon dried basil
- 1 ½ cups cooked white or brown rice for white rice, you need ½ cup uncooked rice
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
- Add onion, bell peppers, and cook for 3 minutes.
- Add garlic, and cook for 30 seconds.
- Pour in the canned tomato sauce, diced tomatoes, and beef broth. Scrape off any bits stuck to the bottom of the pot with a wooden spoon.
- Add oregano, rosemary, basil, bring to a simmer, cover and cook for 25 minutes stirring occasionally.
- As the soup is being cooked, cook the rice according to package instructions.
- Once the soup is done, stir in the cooked rice.
- Serve and garnish with chopped parsley. You can also top with you favorite cheese if desired.
Notes:
- Slow Cooker Method: Brown the meat and saute the onions and garlic separately and then transfer them both to the slow cooker. Add remaining ingredients and cook on low for high for 3 hours or on low for 6 hours. Cook the rice separately and add it in towards the end or into individual servings.
- Freezing: If you know ahead of time that you’ll be freezing leftover soup, you want to avoid adding the rice to the whole batch of soup. It’s possible to freeze the soup with the rice in it, however, it may affect the texture once thawed. If you only add the rice to individual soup bowls, you’ll be able to freeze the soup without the rice in it. Once you thaw and reheat, you can add the rice in at that point.
Either way, keep frozen in an airtight container for up to 1 month. - Storing leftovers: Store in an airtight container and keep it in the fridge for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
DebInTX says
I love this soup, I follow exactly using brown rice. You will need extra broth as the rice stops up a lot of the liquid.
Little Sunny Kitchen says
Thank you so much for sharing your tips, Deb!
Camille says
This recipe was amazing and worked out great as meal prep for my work days! Thank you for such a delicious meal!