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Stuffed Pepper Soup

This stuffed pepper soup is an easy one pot meal with classic stuffed bell pepper flavor! It’s made with simple ingredients including ground beef, peppers, rice and a comforting tomato broth.

Stuffed pepper soup in a white bowl with a spoon.
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Stuffed Bell Pepper Soup

Craving quinoa stuffed peppers but without the work? Try this easy bell pepper soup! It has all of the same delicious flavors of stuffed pepper casserole but in soup form. It’s hearty, and comforting and is an easy 30-minute meal that your family will love.

Although stuffed peppers are pretty easy to make, this stuffed pepper soup is even easier. There’s no baking required and everything cooks together in just one pot. It’s definitely a keeper recipe to have in your back pocket!

Recipe Ingredients

My kids love to snack on bell peppers, so we usually always have them in the fridge. So whenever I need a quick and easy dinner idea, this stuffed pepper soup recipe is usually my go-to.

A red pot with bell peppers and ground beef stirred together.

Find the full printable recipe with specific measurements below.

  • Bell peppers: I use a mix of yellow, orange, and red bell pepper to give the soup a little color and a variety of peppery flavors.
  • Ground beef: I like to use lean ground beef, but you can also use ground turkey if you prefer.
  • Onions: Sweet onion is the best choice for this dish as it plays perfectly with the peppers.
  • Broth: Beef broth amps up the beef flavor, but chicken broth will work as well if you are using ground turkey.
  • Tomatoes: Both diced and tomato sauce helps to balance the peppers and seasonings.
  • Seasonings: My go-to for this flavorful soup are Italian seasoning, salt, and pepper. 
  • Rice: This is the perfect place to use up any leftover cooked rice you might have on hand.
  • Parsley: Just a little bit of freshness that is added at the very end.

How to Make Stuffed Pepper Soup

This soup is the perfect way to use up any leftover rice from a previous meal. All of the flavors meld together to create a super delicious and easy soup recipe that will win over the entire family.

The ingredients to stuffed pepper soup in a red dutch oven pot.
  • Sauté. Cook the ground beef in a large pan until the meat has browned. Then add in the chopped bell peppers and onions and continue cooking for a few more minutes. If there is any grease in the pan from the meat, make sure to drain it.
  • Simmer. Pour in the broth, tomatoes, tomato sauce, and seasonings. Stir to combine. Then let the mixture simmer on the stove for about 15 to 20 minutes, or longer if you have the time (the longer it simmers, the more flavor it will have). If the consistency starts to thicken too much, pour in a little more water or broth to thin it out.
  • Serve. Mix in the cooked rice and chopped parsley. Then ladle the soup into bowls and serve while warm.
Stuffed pepper soup in a red dutch oven pot.


Create the best-stuffed pepper soup with all your favorite variations! Make it just how you like it with the ingredients that you love. Each ingredient can be substituted or made differently with this soup!

  • You can use ground turkey or ground chicken instead of beef to make it a little leaner.
  • Italian sausage will add a little spice to the soup.
  • Long-grain white rice or brown rice both taste delicious when making this recipe.
  • Add a dash of red pepper flakes for a kick of heat.
A ladle lifting the stuffed pepper soup up to the camera.

5 star review

“How delicious! This was such simple and delicious recipe, thanks for the great dinner idea :)”


Expert Tips

Follow some extra tips for making this stuffed pepper soup perfectly! Learn the best way to make your soup thick or thin, the type of peppers, and even make it ahead. These helpful tips will make this dinner even better and easier for you!

  • Thinner vs. thicker soup: If you like your soup with more broth, add additional broth or reduce the amount of rice added to your soup. Alternately, if you like a thicker soup, reduce the broth and rice amounts.
  • Color of peppers: I used red, orange, and yellow peppers because my family likes sweeter peppers, but green bell pepper can be substituted.
  • Decadent: Top with some fresh Parmesan cheese, cheddar cheese, or mozzarella.
  • Make ahead: If I’m planning on freezing the soup, I usually leave out the rice when making it. Rice can sometimes get a little mushy when frozen. Then when I’m reheating the soup, I’ll make a quick packet of microwave rice and add it when serving.

Recipe FAQs

Can I make this stuffed pepper soup in the crockpot?

Of course! Simply brown the meat, onions, and peppers in a pan first, then add to the slow cooker. Pour in the remaining ingredients (except the rice and parsley) and mix them together. Then cook on low for about 4 to 6 hours (or on high for 2 to 3 hours). Mix in the rice and parsley just before serving.

Can I make Instant Pot stuffed pepper soup?

Yes! First Sauté beef, onion, and peppers for a few minutes. Scrape any brown bits from the bottom and add the remaining ingredients to the pressure cooker except rice and parsley. Pressure cook on HIGH for five minutes. After the natural release for 5 minutes, then quick release to release the remaining pressure. Add cooked rice and stir. Serve with fresh parsley!

Can I make this vegetarian?

Absolutely! Simply swap the beef broth for a vegetable broth, and I like to replace the ground beef with 1 can of beans and 1 can of corn.

How do I make a low-carb version of this soup?

It’s simple. Use cauliflower rice instead of white rice to reduce the number of carbs.

Serving Suggestions

Stuffed pepper soup is a filling meal on its own, but it never hurts to serve it with a few sides! Here are some favorites:

Storing + Freezing

Soup leftovers will keep in the refrigerator for about 3 to 4 days in an airtight container. Sometimes the rice will absorb extra liquid as it sits, so you may want to pour in a little broth to thin it out when reheating.

To freeze, let the soup cool completely. Then pour into a frozen container (leaving about an inch from the top so that the soup has room to expand). Store in the freezer for up to 6 months. Thaw in the microwave or in the refrigerator overnight. Then simmer in a pot over low heat until warm.

An overhead photo shot of red pepper soup in a white bowl.

Do you love making a pepper-type meal!? Try these quinoa stuffed bell peppers or these chicken stuffed peppers with only 5 ingredients for dinner.

More Delicious Soup Recipes

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stuffed pepper soup in bowl

Stuffed Pepper Soup

5 from 15 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This stuffed pepper soup is easy to make with ground beef, bell peppers, rice and a flavorful tomato broth, it's the perfect one pot meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6



  • 1 pound lean ground beef , or ground turkey
  • 1 medium sweet onion , finely chopped
  • 3 bell peppers (I buy a mixed pack) , chopped into 1/2" pieces
  • 1 (15-ounce) can beef broth , or chicken broth
  • 1 (15-ounce) can diced tomatoes
  • 1 cup tomato sauce , more if desired
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon Kosher salt , plus more to taste
  • ¼ teaspoon ground black pepper , plus more to taste
  • 1-2 cups cooked rice (white or brown)
  • 2-3 Tablespoons chopped fresh parsley


  • In a large pot set over medium heat, brown the beef. Stir in the onions and peppers and sauté for a few minutes. Drain any excess fat, if needed.
  • Stir in the broth, tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a boil and reduce the heat to low. Simmer 15 to 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have time, let it simmer longer.
  • Stir in the rice and parsley. Season with salt and pepper, to taste. Ladle into bowls and enjoy warm


Variation: If you’d like to take this soup further, add in a can of black beans and corn. You could also add in an extra cup of broth or water to thin it out. 
Crockpot version: Brown hamburger, onions and bell peppers in a skillet first. Then add all ingredients to the crockpot and cook on low for 4-6 hours, or on high for 2-3 hours. Then add rice just before serving.
Freeze: Let soup cool. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low heat until warm. 
Storage: This soup will keep in the refrigerator for about 3 to 4 days. Sometimes the rice will absorb extra liquid as it sits, so you may want to pour in a little broth to thin it out when reheating.


Calories: 200kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1004mg | Potassium: 770mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2245IU | Vitamin C: 90mg | Calcium: 67mg | Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: Mexican

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