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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.

close up of stuffed pepper soup in bowl

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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.

stuffed pepper soup ingredients in cooking pot

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.

stuffed pepper soup ingredients in cooking pot


  • 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.

stuffed pepper soup in bowl

More delicious soup recipes:

stuffed pepper soup in bowl

Stuffed Pepper Soup

5 from 3 votes
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. 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 7


  • 1 pound lean gound beef (or ground turkey)
  • 1 medium sweet onion (chopped finely)
  • 3 bell peppers (I buy a mixed pack) (chopped into 1/2" pieces)
  • 15 ounce can beef broth (or chicken broth)
  • 15 ounce can tomato sauce
  • 15 ounce can diced tomatoes
  • 1 1/2 teaspoons Italian seasoning (more to taste)
  • 1 teaspoon Kosher salt (more to taste)
  • 1/4 teaspoon ground black pepper (more to taste)
  • 2 cups cooked rice (white or wheat)
  • 2-3 Tablespoons chopped fresh parsley


  • Brown hamburger in a large pan over medium-heat. Add in the onions, bell peppers and sauté for a few minutes. Remove any excess grease.
  • Add in the broth, tomatoes, sauce and seasonings. Let simmer for about 15-20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time, let it simmer longer.
  • Add 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.
To freeze: Let soup cool. Then 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. 

Calories: 273kcal | Carbohydrates: 30g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1087mg | Potassium: 865mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2261IU | Vitamin C: 90mg | Calcium: 73mg | Iron: 4mg

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

Course: Soup
Cuisine: Mexican
Author: Jamielyn Nye

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