Stuffed Pepper Soup

This easy stuffed pepper soup is made in just one pot in 30 minutes. Filled with ground beef, bell peppers, rice and a flavorful tomato broth, it’s the perfect comfort soup to warm up with. 

Craving stuffed peppers but without the work? Try this easy bell pepper soup! It has all of the same delicious flavors but in soup form. It’s hearty, 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!

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 is usually my go-to. It’s also 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.

How to make stuffed pepper soup

1. SAUTE. 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.
2. 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.
3. SERVE. Mix in the cooked rice and chopped parsley. Then ladle the soup into bowls and serve while warm.

Crockpot version

You can also easily make this soup in the crockpot if preferred. Simply brown the meat, onions and peppers in a pan first, then add to the crockpot. Pour in the remaining ingredients (except the rice and parsley) and mix 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.

Modifications

• You can use ground turkey instead of beef to make it a little leaner.
• To make vegetarian, omit the beef and add in a can of beans and corn.
• White or brown rice both taste delicious when making this recipe.
• You can also use cauliflower rice for a low carb version.
• Add a dash of red pepper flakes for a kick of heat.

Storing + freezing

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.

To freeze, let the soup cool completely. Then pour into a freeze 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.

TIP: 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. Then mix in the rice right before serving.

More delicious soup recipes:

• Hearty vegetable soup
• Albondigas soup
• Mexican chicken soup
• Easy lasagna soup
• Hamburger soup